Strawberry Cheesecake Cupcakes – The Ultimate Sweet Surprise

Thank you so much for stopping by! If you’re here, I already know you’re someone who appreciates a good dessert – and let me tell you, these Strawberry Cheesecake Cupcakes are everything you’ve been craving and then some. Cheesecake and cupcake in one? Yes, please! Right after this intro, you’ll find a delicious twist: soft strawberry cake with a creamy cheesecake center, topped with dreamy strawberry buttercream. It’s pure joy in cupcake form.

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What Are Strawberry Cheesecake Cupcakes?

These aren’t just any cupcakes—they’re the kind you bring to birthdays, brunches, or simply to impress your coworkers (or yourself). Imagine biting into a soft, strawberry-flavored cupcake only to discover a rich, creamy cheesecake center hiding inside. Oh, and the strawberry buttercream on top? Light, fluffy, and bursting with real strawberry flavor.

I promised you versatile, and here’s proof! They’re stunning enough for a party, yet easy enough for a weeknight bake when you’re craving something special. You don’t need to be a professional baker to make these, but your friends might think you are!

Why You’ll Love This Recipe

• Two Desserts in One – Who wouldn’t love a cheesecake center inside a cupcake?!
• Perfect for Celebrations – These are show-stoppers at any event.
• Simple Ingredients – Mostly pantry staples, with a boxed cake mix shortcut!
• Make-Ahead Friendly – Bake, freeze, frost later. Stress-free party prep!

What Do Strawberry Cheesecake Cupcakes Taste Like?

Each bite is layered with flavor: you get the tender strawberry cupcake first, then that creamy, slightly tangy cheesecake center hits you in the best way. Finally, the whipped strawberry buttercream brings it all together. It’s fruity, creamy, and oh-so-decadent—without being too sweet.

The texture contrast is what gets me every time. The softness of the cake, the silkiness of the cheesecake filling, and the pillowy frosting… anything but boring!!

Benefits of This Recipe

• Quick & Easy with a Gourmet Result – Thanks to cake mix!
• Crowd-Pleasing Flavors – Strawberry and cream? A timeless combo.
• Visually Gorgeous – Pink-hued cupcakes with optional sprinkles? Instant smiles.
• Freezer-Friendly – Bake ahead, freeze, frost later.

Ingredients for Strawberry Cheesecake Cupcakes

For the Cupcakes:

• 1 box strawberry cake mix
• 3 large eggs
• ½ cup vegetable oil
• 1 cup water or milk

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 egg
• ½ tsp vanilla extract

For the Strawberry Buttercream:

• 1 cup unsalted butter, softened
• ¼ cup strawberry purée
• 1–2 tbsp heavy cream
• 3–4 cups powdered sugar
• Pink food coloring (optional)
• Sprinkles or sugar pearls (optional, for garnish)

Kitchen Tools You’ll Need

• 12-cup cupcake pan
• Cupcake liners
• Electric mixer (hand or stand)
• Mixing bowls
• Spatula
• Piping bag with tip (star or round)
• Wire cooling rack

Optional Additions and Substitutions

• Strawberry Cake Mix Swap – Try vanilla or white cake mix with a handful of diced strawberries folded in.
• Fresh Strawberry Bits – Stir into the batter or frosting for extra bursts of berry.
• Cream Cheese Variations – Add lemon zest or a dash of almond extract to change the flavor profile.
• No Buttercream? – A dollop of whipped cream works beautifully, especially if serving immediately.

How to Make Strawberry Cheesecake Cupcakes – Step by Step

1. Prepare the Cheesecake Filling:

In a bowl, beat softened cream cheese and granulated sugar until smooth and creamy.
Add in the egg and vanilla extract. Beat again until lump-free. Set aside.

2. Make the Cupcake Batter:

Preheat your oven to 350°F (175°C). Line your cupcake pan with 12 liners.
In a large bowl, combine the strawberry cake mix, eggs, oil, and water or milk.
Beat for about 2 minutes until smooth.

3. Assemble the Cupcakes:

Spoon about ⅓ full of cupcake batter into each liner.
Add 1 tablespoon of cheesecake filling into the center of each.
Top off with a little more batter to cover the filling (careful not to overfill!).

4. Bake:

Bake for 18–22 minutes or until tops are set and bounce back when lightly pressed.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

5. Make the Strawberry Buttercream:

Beat the softened butter until fluffy and pale (about 2–3 minutes).
Add in strawberry purée and mix until well combined.
Gradually beat in powdered sugar, alternating with heavy cream, until smooth and spreadable.
Add a drop or two of pink food coloring if desired.

6. Decorate:

Once cupcakes are completely cool, pipe buttercream on top using your favorite tip.
Finish with sprinkles or sugar pearls for a little flair!

What to Serve with These Cupcakes

• A cup of freshly brewed coffee or strawberry milk
• Glass of sparkling rosé or lemonade for adult parties
• Serve alongside other mini desserts like lemon bars or chocolate truffles
• Add sliced strawberries or mint leaves on the plate for a fancy touch

Tips for Perfect Strawberry Cheesecake Cupcakes

• Don’t Overfill the Liners – Leave room for the cupcakes to rise without overflowing.
• Use Room Temp Ingredients – Helps the cheesecake filling mix smoothly.
• Cool Completely Before Frosting – Or your buttercream may melt!
• Double the Cheesecake Filling – For even more creamy goodness if desired.
• Use a Cookie Scoop – For consistent portioning of batter and filling.

Storage Instructions

• Refrigerate: Store frosted cupcakes in an airtight container in the fridge for up to 4 days.
• Freeze (Unfrosted): Wrap cooled, unfrosted cupcakes individually and freeze for up to 2 months. Thaw, frost, and serve!
• Buttercream Storage: Store leftover buttercream in the fridge for 1 week or freeze for 1 month.

General Information

• Yield: 12 cupcakes
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Cooling Time: 30 minutes
• Total Time: ~1 hour 10 minutes

Frequently Asked Questions

Can I make these cupcakes ahead of time?
Yes! Bake the cupcakes and store them (unfrosted) in the freezer. Just frost before serving.

Do I have to use a boxed cake mix?
Not at all. You can use your favorite homemade strawberry cake recipe, but the box mix keeps it simple and reliable.

Can I use frozen strawberries in the frosting?
Absolutely. Just thaw and purée them—make sure to strain excess liquid so your frosting isn’t too runny.

What tip should I use for piping?
A large star tip (like Wilton 1M) gives a beautiful swirl, but even a round tip works great.

Conclusion

These Strawberry Cheesecake Cupcakes are more than just a pretty treat—they’re a delightful surprise in every bite. From the tangy cheesecake center to the light strawberry frosting, they’re guaranteed to impress anyone lucky enough to taste one. Whether you’re baking for a celebration or just a sweet moment for yourself, this recipe is a keeper!

Want more berry deliciousness? Try my Peach Cobbler Cupcakes or Peach Cream Cheese Bars—both bursting with summer fruit flavor!

Let’s Stay Connected!

If you try these cupcakes, I’d love to see them! Tag me on Pinterest and leave a review with a photo. Sharing your kitchen wins makes my day!

Nutritional Information (Per Cupcake – Approximate)

• Calories: 380
• Fat: 20g
• Carbs: 45g
• Sugar: 35g
• Protein: 4g
• Fiber: 1g

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