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Strawberry Cheesecake Cupcakes

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Picture the perfect dessert mashup: creamy New York cheesecake meets soft vanilla cupcake, topped with bright red strawberries and a glossy homemade sauce.

These strawberry cheesecake cupcakes are a bite-sized twist on two classic desserts.

They’re fancy enough for special occasions but simple enough to make at home.

this recipe ⇨

Why You’ll Love This Recipe

These cupcakes are easier to make than a full cheesecake but offer the same amazing flavor.

The individual portions are perfect for parties and look beautiful on any dessert table.

Plus, you can make them ahead of time. They actually taste better after chilling overnight!

Ingredients You’ll Need

For the Cupcakes:

  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup whole milk

For the Cheesecake Filling:

  • 16 oz cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream

For the Strawberry Topping:

  • 2 cups fresh strawberries, divided
  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water
King Arthur Measure for Measure Gluten-Free Flour: All-Purpose 1:1 Substitute for Wheat Flour, Non-GMO, Kosher Certified, 3 lbs Bag for Baking Cookies, Cakes, Muffins
King Arthur Measure for Measure Gluten-Free Flour: All-Purpose 1:1 Substitute for Wheat Flour, Non-GMO, Kosher Certified, 3 lbs Bag for Baking Cookies, Cakes, Muffins
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How to Make Strawberry Cheesecake Cupcakes

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. Make the cupcake batter by mixing flour, baking powder, and salt in a bowl. Then beat butter and sugar until light and fluffy, about 3 minutes.
  3. Add eggs one at a time, then vanilla
  4. Alternate adding dry ingredients and milk, mixing until just combined
  5. Fill cupcake liners halfway with batter.
  6. For the cheesecake filling: Beat cream cheese until smooth. Add sugar and beat until combined. Mix in eggs one at a time. Stir in vanilla and sour cream.
  7. Spoon filling over cupcake batter.
  8. Bake for 20-22 minutes until centers are just set. Cool completely.
  9. To make the strawberry topping, chop 1 cup strawberries and combine with sugar in a saucepan. Mix cornstarch with water and add to pan. Cook over medium heat until thickened. Cool completely.
  10. Now assemble your cupcakes: Top each cupcake with strawberry sauce. Place a fresh strawberry on top. Chill for at least 2 hours before serving.
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Strawberry Cheesecake Cupcakes

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These Strawberry Cheesecake Cupcakes combine the best of two desserts—fluffy vanilla cupcakes and rich, creamy cheesecake filling. Topped with a homemade strawberry sauce and fresh berries, they’re the perfect treat for any occasion!

  • Total Time: 0 hours
  • Yield: 12 cupcakes

Ingredients

For the Cupcakes:
• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• ½ cup whole milk
 
For the Cheesecake Filling:
• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup sour cream
 
For the Strawberry Topping:
• 2 cups fresh strawberries, divided
• ¼ cup granulated sugar
• 1 tablespoon cornstarch
• 2 tablespoons water

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. Make the cupcake batter by mixing flour, baking powder, and salt in a bowl. Then beat butter and sugar until light and fluffy, about 3 minutes.
  3. Add eggs one at a time, then vanilla
  4. Alternate adding dry ingredients and milk, mixing until just combined
  5. Fill cupcake liners halfway with batter.
  6. For the cheesecake filling: Beat cream cheese until smooth. Add sugar and beat until combined. Mix in eggs one at a time. Stir in vanilla and sour cream.
  7. Spoon filling over cupcake batter.
  8. Bake for 20-22 minutes until centers are just set. Cool completely.
  9. To make the strawberry topping, chop 1 cup strawberries and combine with sugar in a saucepan. Mix cornstarch with water and add to pan. Cook over medium heat until thickened. Cool completely.
  10. Now assemble your cupcakes: Top each cupcake with strawberry sauce. Place a fresh strawberry on top. Chill for at least 2 hours before serving.
  • Author: Jordan
  • Prep Time: 20 minutes
  • Cook Time: 20-22 minutes

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