Strawberry Cheesecake Cupcakes
Equipment
- 1 standard 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 2 small mixing bowls
- 1 Electric mixer or whisk
- 1 Rubber spatula
- 1 hand whisk
- 1 measuring cup set
- 1 measuring spoon set
- 1 standard cookie scoop or large spoon
- 1 Paring knife
- 1 wire cooling rack
Ingredients
- 1 cup graham cracker crumbs finely crushed
- 3 tablespoon granulated sugar for crust
- 4 tablespoon unsalted butter melted
- 1 cup all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar for cupcakes
- 2 large eggs room temperature
- 1 teaspoon vanilla extract for cupcakes
- 1/2 cup whole milk room temperature
- 8 ounce cream cheese softened
- 1/4 cup powdered sugar sifted
- 1/2 teaspoon vanilla extract for cheesecake filling
- 1 cup fresh strawberries finely diced
- 1 cup heavy whipping cream cold
- 3 tablespoon powdered sugar for topping
- 1/2 teaspoon vanilla extract for topping
- 6 fresh strawberries halved; for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper cupcake liners.
- In a small bowl, combine graham cracker crumbs, 3 tablespoons granulated sugar, and melted butter until the mixture resembles wet sand.
- Divide the crumb mixture evenly among the liners, pressing firmly into the bottoms to form a crust, then set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt, then set aside.
- In another medium bowl, beat softened butter and 3/4 cup granulated sugar with an electric mixer until light and fluffy, about 2 to 3 minutes.
- Beat in the eggs one at a time, mixing well after each addition, then mix in 1 teaspoon vanilla extract.
- Add the dry ingredients to the butter mixture in two additions, alternating with the milk, beginning and ending with dry ingredients, mixing just until combined.
- Use a cookie scoop or spoon to divide the cupcake batter evenly over the prepared crusts, filling each liner about two-thirds full.
- Bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Transfer the muffin tin to a wire rack and let the cupcakes cool in the pan for 5 minutes, then remove them from the tin and cool completely on the rack.
- While the cupcakes cool, beat softened cream cheese in a small bowl until smooth, then add 1/4 cup powdered sugar and 1/2 teaspoon vanilla extract and mix until creamy.
- Fold in the finely diced strawberries gently with a spatula until evenly distributed, then chill the filling in the refrigerator for at least 15 minutes.
- Once the cupcakes are completely cool, use a paring knife to cut a small cone from the center of each cupcake, saving the tops.
- Spoon or pipe some strawberry cream cheese filling into each cavity, then trim and gently press the reserved tops back over the filling.
- In a clean bowl, whip the cold heavy cream with 3 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until medium-stiff peaks form.
- Pipe or spoon the whipped cream generously on top of each cupcake, covering the filled center.
- Garnish each cupcake with a strawberry half on top and refrigerate the cupcakes for at least 30 minutes to set before serving.
Notes
For best results, ensure the cream cheese is fully softened to avoid lumps in the filling and let all refrigerated ingredients come slightly toward room temperature (except the whipping cream) so they blend smoothly without overmixing the batter. Chilling the strawberry cream cheese filling helps it firm up, making the cupcakes easier to fill without leaking, and refrigerating the finished cupcakes allows flavors to meld and the crust to set. If making ahead, add the whipped cream and fresh strawberry garnish close to serving time to keep them looking fresh, and store leftovers in an airtight container in the refrigerator for up to 2 days.
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