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Delicious Strawberry Cheesecake Cupcakes Made From Scratch

These cupcakes combine the creamy richness of cheesecake with the light, fluffy texture of a cupcake, making them a delightful dessert experience.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 250 kcal

Equipment

  • Mixing Bowl
  • Cupcake Pan
  • Electric Mixer
  • Piping Bag

Ingredients
  

Cupcake Ingredients

  • 1.5 cups All-Purpose Flour Provides structure to the cupcakes.
  • 1 cup Granulated Sugar Adds sweetness and moisture.
  • 1 teaspoon Baking Powder Helps the cupcakes rise.
  • 0.5 teaspoon Salt Enhances flavor.
  • 0.5 cup Unsalted Butter Adds richness.
  • 2 large Eggs Acts as a binding agent.
  • 0.5 cup Whole Milk Adds moisture.

Cheesecake Filling Ingredients

  • 1 cup Fresh Strawberries For filling and topping.
  • 8 ounces Cream Cheese Essential for cheesecake filling.
  • 0.5 cup Powdered Sugar Sweetens the filling.
  • 1 tablespoon Lemon Juice Brightens the flavor.
  • 1 teaspoon Vanilla Extract Adds depth of flavor.

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Prepare your cupcake pan by lining it with cupcake liners.
  • In a medium mixing bowl, combine flour, baking powder, and salt. Whisk until well combined.
  • In a large mixing bowl, cream together butter and sugar until light and fluffy.
  • Add eggs one at a time, mixing well after each addition.
  • Pour in milk and vanilla extract, mixing until just combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed until smooth.
  • Fold in diced strawberries gently.
  • Divide the batter among the cupcake liners, filling each about two-thirds full.
  • Bake for 18-20 minutes or until a toothpick comes out clean.
  • Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • Prepare the cheesecake filling by beating cream cheese until smooth, then add powdered sugar and lemon juice.
  • Remove the center of each cupcake and fill with cheesecake filling.
  • Top with additional diced strawberries.
  • Refrigerate for at least 30 minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keyword Cupcakes, Easy