Love cheesecake and strawberries? You’ll be in heaven with this easy treat! With three layers of tasty goodness, these Strawberry Cheesecake Cupcakes have a layer of a graham cracker crust, delicious cake with strawberry pieces, and a cheesecake frosting topped with a fresh strawberry.
Can you say “yum?!” And just a head’s up – it’s hard to eat just one…
To die for. Amazing. Oh my goodness, so good, it’s like little bites of heaven in my mouth.
Those are the things people say when they try these delicious bites of strawberry cheesecake goodness.
Tips for Making These Strawberry Cheesecake Cupcakes:
- Use softened butter. Leave out your butter on the countertop for a few hours before making these cupcakes. If you need to speed the process up, dice up your butter and leave them on a dish on the counter for 30 minutes or so.
- Soften your cream cheese. Likewise, your cream cheese needs to be softened for this recipe too.
- Make these cupcakes gluten free by subbing out the regular flour for your favorite all-purpose GF blend. You’ll also need to sub out the graham crackers for your favorite gluten-free version.
- Use a food processor to get the graham cracker crumbs extra small. If you don’t have one, I wouldn’t necessarily go out and buy it just for this, but I will say the smaller-sized crumbs work really well in this recipe!
If you love strawberries as much as me, you’ll also love this heavenly strawberries and cream cake – it’s called “heavenly” for a reason! 😉
How to Make Strawberry Cheesecake Cupcakes
These Strawberry Cheesecake cupcakes have three layers – a graham cracker crust bottom, a middle layer of dense-yet-light (it’s possible!) cake with fresh strawberry bits, and a cheesecake frosting. On top of all this is a fresh strawberry.
Let’s get started.
There are 3 separate layers to this yummy cupcake recipe: crust, batter, and frosting. Here’s what you need for each.
- egg whites
- softened unsalted butter
- vanilla extract
- baking powder
- sour cream
- fresh strawberries
Step by Step Directions for Strawberry Cheesecake Cupcakes
1. Make the Crust
Line 24 muffin cups with cupcake liners and set aside. Set the oven to 350°.
Then, separate the egg whites and set it aside on the countertop for 30 minutes. This helps the egg whites to whip up better.
In the meantime, mix the graham cracker crumbs, sugar, and softened butter until fine crumbs form. If you have a food processor, you can use that for even finer crumbs, but it’s not required.
Mix well. Put about one tablespoon of the crumb mixture into the bottom of each muffin cup. There should be plenty. If you have extra, you can add a little more into each one. Press down.
Bake at 350 degrees for 3-5 minutes or until lightly browned. Set aside to cool.
2. Make the Cupcake Batter
Now is a good time to chop your strawberries. You’ll need 2 cups. Remember to save 1-2 dozen strawberries for the tops of the cupcakes. I used around 1.5 containers of strawberries total.
The next step is to whip up the egg whites. You’ll want to wash and dry your big mixing bowl and use that. Whip the egg whites until stiff peaks form; when you lift your beater, the egg whites should have peaks that stand up stiffly. If the peaks fall down, you need to whip more.
Remove the whipped egg whites into a separate clean bowl.
I used the same big mixing bowl for this next step. I didn’t wash it out because we’re adding the egg whites back in anyways. That and I’m lazy like that. 🙂
Cream the softened butter, sugar, and vanilla.
Now, in a separate bowl, combine the flour, baking powder, and salt.
Add the flour mixture to the creamed butter alternately with the sour cream.
The batter will be dense. Fold a third of the whipped egg whites into the batter.
Gently add in the remaining egg white mixture and 2 cups of chopped strawberries.
Mix until the egg whites are fully combined. The batter may turn pink from the strawberries and that’s fine. But don’t mix too long.
Fill the muffin cups three-fourths full.
Bake at 350 degrees for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing to a wire rack to cool completely.
3. Make the Cream Cheese Frosting
This frosting is easy to make. Beat the softened cream cheese and butter until fluffy.
Gradually add about 4 cups of confectioner’s sugar and vanilla, mixing until smooth. You may need to add 1-3 tablespoons of milk. This will vary depending on how softened your cream cheese was (if it’s softer, you’ll need less milk.)
You want the consistency to be easy to spread, but not too soft. If it’s too soft, add more confectioner’s sugar. Too thick and add more milk. Just add a little at a time.
4. Frost the Cheesecake Cupcakes and Top with Strawberry
Once your cupcakes are cooled completely, frost them. You can frost with a knife, but I prefer to use a decorator’s bag and tip as it’s much quicker and prettier.
No matter how you put the frosting on, these cupcakes will taste delicious!
Top each cupcake with a fresh strawberry.
How to Store these Cupcakes
Since these have dairy in them, these strawberry Cheesecake cupcakes should be stored in the refrigerator. Keep them in an airtight container where they will last about 3 days—if you can keep them around that long.
Don’t you want to make these now? So good!Print
Strawberry Cheesecake Cupcakes
These strawberry cheesecake cupcakes are the perfect sweet treat to make for baby showers, bake sales, or just dessert at home. Everyone will love these sweet and tangy cupcakes!
- Yield: 24 cupcakes 1x
1 ½ cups graham cracker crumbs
2 tablespoons sugar
⅓ cup unsalted butter, softened
4 egg whites
¾ cup unsalted butter, softened
1 cup, plus 2 tablespoons sugar
1 teaspoon vanilla extract
1 ½ cups flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup sour cream
2 cups coarsely chopped fresh strawberries
2 packages (8 ounces each) cream cheese, softened
1 cup unsalted butter, softened
4–5 cups confectioners’ sugar
1 teaspoon vanilla extract
1–3 tablespoons milk
Line 24 muffin cups with paper liners and set aside.
Separate the egg whites and let it sit out at room temperature for about 30 minutes. This helps it whip up better.
In the meantime, mix the graham cracker crumbs, sugar, and butter until fine crumbs form. Use a food processor for even finer crumbs, but it’s not required. Put approximately 1 tablespoon into the bottom of each muffin cup and press down. Bake at 350 degrees for 3-5 minutes or until lightly browned. Set aside to cool.
After 30 minutes, whip up the egg whites until stiff peaks form. Remove into a separate bowl.
In the large mixer bowl (you just removed the egg whites from), cream the butter, sugar, and vanilla.
In a separate bowl, combine the flour, baking powder, and salt; add to the creamed mixture alternately with the sour cream, beating well with each addition. The batter will be dense.
Fold one third of the whipped egg whites into the batter. Gently fold in the remaining egg whites and strawberries.
Fill muffin cups three-fourths full. Bake at 350 degrees for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from muffin pan to a wire rack to cool completely.
For the Frosting:
For the frosting, beat the softened cream cheese and butter until fluffy. Gradually add about 4 cups of confectioners’ sugar and vanilla; beat until smooth. You may need to add a tablespoon or two of milk, depending on the density of the frosting (which may vary, based on how softened your cream cheese was.) Add the milk and/or more sugar gradually until the frosting is at an ideal consistency. Frost the cupcakes. Garnish with strawberries.
- Serving Size: 1 cupcake
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