Strawberry Cheesecake Cupcakes

Treat yourself to the best of both worlds with these Strawberry Cheesecake Cupcakes! A soft, vanilla cake filled with creamy cheesecake goodness, all topped off with light and fluffy strawberry buttercream frosting. It's the perfect combo of cheesecake and cupcake in one delicious, bite-sized treat!

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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap "Jump to Recipe" at the top of the page.

Why You'll Love This Easy Strawberry Cheesecake Cupcakes Recipe

If you're a fan of cupcakes with a little something extra, then my Strawberry Cheesecake Cupcakes are sure to steal your heart! Inspired by the idea of stuffed cupcakes, these delicious treats take the classic cupcake to a whole new level of deliciousness. 

With each bite, you'll experience a range of flavors and textures that will leave you craving more. So, why settle for ordinary cupcakes when you can indulge in these cupcakes?

About Strawberry Cheesecake Cupcakes

When I made and sold custom cupcakes in the past, these Strawberry Cheesecake Cupcakes were always one of my best sellers. There is something about the combination of strawberries and cheesecake that is just amazing!

The cupcake base of this treat is made from a doctored up cake mix and is dense and moist and will hold up well to the weight of the filling and frosting. The filling in this recipe is made from actual cheesecake. Not just cream cheese and powdered sugar, but actual cheesecake that you bake in the oven, cool, and pipe into the cupcake.

 The strawberry buttercream frosting is heavenly and uses freeze-dried strawberries that enhance the flavor and give it an amazing pink color.

Strawberry Cheesecake Cupcake Ingredients & Substitutions

*Ingredient amounts are located in the recipe card at the end of this post.

• Vanilla Betty Crocker Cake Mix: Provides the base for the cupcakes, ensuring a consistent and reliable texture with a hint of vanilla flavor. Substitution: Any brand of vanilla cake mix can be used, or you can make homemade vanilla cake batter if preferred.
• Milk: Adds moisture to the cupcake batter and helps create a tender texture. Milk is also used to prepare the strawberry frosting. Substitution: Any type of milk or heavy cream, including dairy-free alternatives like almond milk or soy milk, can be used.
• Melted Butter: Enhances the richness and flavor of the cupcakes, contributing to their moistness. Substitution: Margarine or coconut oil can be used as a dairy-free alternative to melted butter.
• Eggs: Bind the cupcake batter together and provide structure and leavening. They will also be used in the cheesecake filling.
• Softened Cream Cheese: Creates a creamy and tangy filling that pairs perfectly with the sweet cupcakes. I prefer full fat cream cheese, but reduced fat or fat free will work as well.
• Sugar: Sweetens the cheesecake filling and balances the tartness of the cream cheese. Substitution: You can use honey, maple syrup, or a sugar substitute like stevia if desired.
• Vanilla Extract: Adds flavor to both the cheesecake filling and the strawberry frosting.
• Softened Unsalted Butter: Forms the base of the strawberry buttercream frosting, providing creaminess and flavor.
• Freeze-Dried Strawberries: Infuse the buttercream frosting with the flavor and color of real strawberries without adding excess moisture. Substitution: Fresh strawberries can be pureed and added to the frosting, but the frosting may have a thinner consistency. Strawberry jam can also be used.
• Powdered Sugar: Sweetens the buttercream frosting and contributes to its light and fluffy texture.
• graham cracker Crumbs: Add a crunchy texture and a hint of graham cracker flavor to the topping. Vanilla wafers would be a great substitute.

How to Make Strawberry Cheesecake Cupcakes

[Step 1] Cupcakes: Place the eggs in the bowl of a stand mixer and beat with a paddle attachment for about 10 seconds. Add the cake mix, milk, and oil. Beat on low speed for 30 seconds then turn on medium-high speed for 2 minutes.

[Step 2] Place cupcake liners in a cupcake pan and use a cookie scoop to add 3 tablespoons of cake batter to each cup. Bake the cupcakes for 14-16 minutes at 325 degrees until a toothpick inserted comes out clean. Remove the cupcakes from the oven and allow them to cool on a cooling rack.

[Step 3] Cheesecake Filling: Add the softened cream cheese to the bowl of a stand mixer and beat until it is fluffy. Pour in the sugar and beat again until incorporated. Add the egg and vanilla and beat for about 30 seconds. Scrape down the sides of the bowl and beat for 1-2 minutes, until fluffy.

[Step 4] Pour the batter into a greased 8 x 8 baking dish and bake cheesecake at 320 degrees for about 30 minutes. You’ll know it’s done when the edges begin to brown and the center doesn’t jiggle. Remove from the oven and allow the cheesecake to cool on the counter top, refrigerator, or freezer. (I prefer the freezer because it is quicker)

[Step 5] When the cheesecake has cooled, scoop it into the bowl of a stand mixer and beat until smooth.  Add the cheesecake to a piping bag and set aside.

[Step 6] Place the softened butter in the bowl of a stand mixer or medium bowl and beat at medium speed for 1 minute. Pour the freeze-dried strawberries into a food processor and pulse until it becomes fine crumbs. Add the strawberry powder to the butter and mix in. Also add the vanilla extract and 2 tablespoons of cream and beat until mixed in.

[Step 7] Mix in the powdered sugar 1 cup at a time, mixing in between. If needed, add the remaining milk or cream one tablespoon at a time until your desired consistency is reached. Add the frosting to a pastry bag with a large star tip. Set aside.

[Step 8] Use a cupcake corer or a knife to remove the middle of the cupcakes. Pipe the cheesecake filling into the center of the cupcakes.

[Step 9] Using a swirling motion, pipe the frosting on top of the cupcakes. I describe this technique as if you were getting a soft-serve ice cream cone. Use a food processor to crush graham crackers and sprinkle the crumbs over the top of the cupcakes.

Helpful Kitchen Tools

• Stand Mixer or Hand Mixer
• Cookie Scoop
• Cupcake Liners
• Cupcake Pan
• Wire Rack
• 8 x 8 Baking Dish
• Cupcake Corer
• Piping Bags
• Large Star Tip
• Food Processor

Frequently Asked Questions

• How do you make box cake mix cupcakes taste better? Use milk instead of water. The instructions on the back of the cake mix will tell you how much water to add to the mix. To make it better, use the same amount of milk instead of water. For example if the mix calls for 1 cup of water, use 1 cups of milk. Use melted butter instead of oil. I have tried experimenting with the amounts of butter compared to the amount of oil called for on the box and have determined that the amount should stay the same. If the box asks for ½ cup of oil, use ½ cup of melted butter instead. Use TWO extra eggs. Especially in cupcakes that you plan to add filling. The eggs help the cake to be more dense and more able to hold up to the weight of the filling and the frosting.
• Is there a way to soften cream cheese quickly? Yes! Here is the method I use. Remove the foil wrapper from the cream cheese and place on a microwave-safe plate. Place the cream cheese on the plate in the microwave and heat it at 50% power for 30 seconds. That’s it! (You might need to vary the time based on your own microwave)
• Can you soften butter in the microwave? Softening butter in the microwave is a little more tricky than softening cream cheese. Here is my method: Leave the wrapper on the stick of butter and place it in the microwave. Turn off the turn table and turn on the microwave at 50% power for 5 seconds. Turn the stick of butter ¼ turn so that it is on the next side. Microwave at 50% power for 5 more seconds. Repeat the last step, flipping the stick of butter one quarter turn between each 5 second interval. This process generally takes 20-25 seconds for my butter to be softened to my liking, but your microwave may vary.
• How do you get flat top cupcakes that are perfect for decorating? Dome tops make beautiful muffins, but when you’re making cupcakes, you want the top to be flat so that the frosting will sit right. The way to accomplish this is to make sure you measure your batter, I use a 1 tablespoon cookie scoop, and to bake your cupcakes at 325 degrees instead of 350 degrees.

More Cupcake Recipes:

• Red Velvet Cheesecake Cupcakes
• Death by OREO Cupcakes
• Chocolate Salted Caramel Cupcakes
• Dole Whip Cupcakes
• The "Grey Stuff" Cupcakes
• Cookie Dough Cupcakes
• Hot Chocolate Cupcakes

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