Description
Strawberry Cheesecake Cupcakes are the ultimate sweet surprise! Soft, fluffy strawberry cupcakes with a hidden creamy cheesecake center, all topped with luscious strawberry buttercream. Perfect for birthdays, baby showers, or “just because” bakes. Easy to make, totally gorgeous, and guaranteed to wow anyone who takes a bite!
Ingredients
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 large egg
½ tsp vanilla extract
For the Strawberry Buttercream:
1 cup unsalted butter, softened
¼ cup strawberry purée (fresh or thawed from frozen)
1–2 tbsp heavy cream
3–4 cups powdered sugar
Pink food coloring (optional)
Sprinkles or sugar pearls (optional, for garnish)
Instructions
Preheat and Prep:
Preheat oven to 350°F (175°C). Line a 12-cup cupcake pan with liners.
Make the Cheesecake Filling:
In a mixing bowl, beat the softened cream cheese and sugar until smooth. Add egg and vanilla, and mix until creamy. Set aside.
Make the Cupcake Batter:
In a separate bowl, mix cake mix, eggs, oil, and water (or milk) until smooth—about 2 minutes with a hand mixer.
Assemble the Cupcakes:
Fill each cupcake liner about ⅓ full with cake batter. Spoon 1 tablespoon of cheesecake filling into the center, then top with more batter to cover the filling (don’t overfill!).
Bake:
Bake for 18–22 minutes, or until the tops are set and gently spring back to touch. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Buttercream:
Beat softened butter until light and fluffy. Mix in strawberry purée. Gradually add powdered sugar, alternating with heavy cream, until desired consistency is reached. Tint with food coloring if using.
Decorate:
Pipe buttercream onto cooled cupcakes with your favorite piping tip. Garnish with sprinkles or sugar pearls for extra charm!
Notes
Strawberry Purée Tip: If using frozen strawberries, thaw first and blend. Strain excess liquid for a thicker buttercream.
Cheesecake Filling Add-ins: Add a teaspoon of lemon zest to the filling for a tangy twist!
Make Ahead: Bake cupcakes ahead and freeze (unfrosted). Frost the day of serving for best results.
Storage: Store frosted cupcakes in the fridge in an airtight container for up to 4 days.
Freezer-Friendly: Unfrosted cupcakes can be frozen for up to 2 months.