Strawberry Cheesecake Cupcakes
Delicious strawberry cheesecake cupcakes with a buttery graham cracker crust and fresh strawberry topping.
Equipment
- Muffin pans
- mixing bowls
- whisk
- Electric mixer
- Cupcake liners
Ingredients
For the graham cracker crust
- 1 ¼ cups graham cracker crumbs
- ⅓ cup sugar
- 5 tablespoons unsalted butter, melted
For the cupcakes
- 2 ½ cups sifted cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk, room temperature
- 2 large egg whites, room temperature
- 1 whole egg, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 ½ cups sugar
- 8 tablespoons unsalted butter, room temperature
- ½ cup heavy cream, cold
For the cheesecake filling
- 8 oz cream cheese, room temperature
- ¼ cup unsalted butter, room temperature
- ½ teaspoon vanilla extract
- 1 ¼ cups confectioners’ sugar
For the strawberry buttercream frosting
- ¾ cup unsalted butter, room temperature
- 3 cups confectioners’ sugar
- ½ cup fresh strawberries
- ½ teaspoon vanilla extract
For the topping
- 1 cup diced strawberries
- ¼ cup graham cracker crumbs
Instructions
Preparation
- Preheat oven to 350°F and line muffin pans with cupcake liners.
- Mix graham cracker crumbs, sugar, and melted butter, then press into liners and bake for 5 minutes.
- Combine flour, baking powder, and salt in a bowl.
- Whisk milk, eggs, vanilla, and almond extract in a separate container.
- Beat butter and sugar until pale and creamy.
- Alternate adding dry and wet ingredients, mixing after each addition.
- Whip heavy cream to soft peaks and fold into batter.
- Fill liners two-thirds full and bake for 16–18 minutes, then cool completely.
- Beat cream cheese and butter, add vanilla and sugar to make filling.
- Puree and strain strawberries, then mix with butter and sugar to make frosting.
- Remove centers from cupcakes and fill with cheesecake mixture.
- Pipe frosting, add strawberries, and finish with graham cracker crumbs.
Notes
Use room temperature ingredients for smooth mixing. Do not overmix the batter to keep cupcakes soft. Strain strawberry puree for smooth frosting texture. Chill cupcakes before serving for best results. Store in refrigerator for up to 3 days.
Nutrition
Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg
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