Strawberry Cheesecake Cupcakes
These Strawberry Cheesecake Cupcakes bring together the best of two different desserts! Moist vanilla cake, filled with creamy cheesecake and topped with the best fluffy strawberry buttercream frosting.
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Servings: 24 Cupcakes
Calories: 305kcal
Ingredients
Cupcakes
- 1 Vanilla Betty Crocker Cake Mix
- 1 Cup Milk
- ½ Cup Melted Butter
- 4 Eggs
Cheesecake Filling
- 1 8 Ounce Block of Cream Cheese, softened
- ¼ Cup Sugar
- 1 Egg
- 1 Teaspoon Vanilla Extract
Strawberry Buttercream
- 1 Cup Unsalted Butter softened
- 1 Package Freeze-Dried Strawberries
- 1 Tablespoon Vanilla Extract
- 4 Cups Powdered Sugar
- 2-4 Tablespoons Milk or Cream
Topping
- 2 Graham Cracker Sheets crushed into crumbs
Instructions
- Vanilla Cupcakes Instructions: Place the eggs in the bowl of a stand mixer and beat for about 10 seconds.
- Add the cake mix, milk, and oil. Beat on low speed for 30 seconds then turn on high for 2 minutes.
- 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.
- Cheesecake Filling Instructions: 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.
- Pour the cheesecake batter into an 8 x 8 baking dish and bake 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)
- When the cheesecake has cooled, scoop it into the bowl of a stand mixer and beat until smooth.
- Place the cheesecake into a piping bag and set aside.
- Strawberry Buttercream Frosting Instructions: Place the softened butter in the bowl of a stand mixer and beat 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.
- Add 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 piping bag with a large star tip. Set aside.
- Cupcake Assembly: Use a cupcake corer or a knife to remove the middle of the cupcakes.
- Pipe the cheesecake filling into the center of the cupcakes.
- 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.
Video
Notes
How to "Doctor Up" a Cake Mix
- 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.
- 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)
- 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.
- Measure your batter and use 3 tablespoons per cupcake
- Bake your cupcakes at 325 degrees instead of 350 degrees.
Nutrition
Serving: 1Cupcake | Calories: 305kcal | Carbohydrates: 40g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Cholesterol: 81mg | Sodium: 225mg | Sugar: 30g