Strawberry Cheesecake Cupcakes

Even though I am a huge chocolate lover, these are one of my favorite cupcakes! Baked right on top of a buttery brown sugar graham crust, stuffed with strawberry filling, topped with a smooth cream cheese frosting, and finished with a ripe juicy strawberry, these cupcakes the ultimate indulgence. 

The addition of tangy sour cream cream and lemon juice give the cupcake a nice, soft, cheesecake-y flavor. The best part about these cupcakes is you can swap out the strawberry for your favorite fruit flavor, like blueberry, raspberry or cherry. It's the perfect cupcake for a Sunday brunch or special occasion, great for children and adults alike! 

Strawberry Cheesecake Cupcakes

Yield: 13 cupcakes


Graham Cracker Crust:

  • 3/4 cup graham cracker crumbs, plus extra for garnish
  • 3 tablespoons brown sugar 
  • 3 tablespoons unsalted butter, melted  

Vanilla Sour Cream Cupcakes

  • 1 1/4 cup (140g) cake flour, weighed or spooned and leveled
  • 3/4 cup (144g) granulated white sugar 
  • 3/4 teaspoon baking powder 
  • 1/4 teaspoon baking soda 
  • 1/4 teaspoon salt 
  • 1/4 cup (1/2 stick/57g) unsalted butter, softened 
  • 3 tablespoons vegetable oil 
  • 1 large egg, room temperature 
  • 1 large egg yolk, room temperature 
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120g) sour cream, room temperature 

Strawberry Filling (Note: You may use strawberry preserves, jelly, or pie filling/topping for a quick and simple alternative or follow the fruit filling recipe below)
  • 12 ounce bag of frozen (or fresh) strawberries
  • 3/4 cup water, more or less
  • 1/2 cup pure cane, granulated white sugar
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons cornstarch

Cheesecake Frosting

  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 4oz cream cheese, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 cups (1/2lb) powdered sugar, sifted 
  • 6 strawberries, sliced in half for garnish


Prepare Crust: 
Combine graham cracker crumbs, brown sugar and melted butter. Line a cupcake pan with baking cups. Spoon about 1 tablespoon into bottom of each baking cup and press down with the bottom of a cup or your fingers (use about 1 teaspoon per cup with mini cupcakes). 

Prepare Cupcakes: 
Preheat oven to 350° F (175° C). Line a cupcake pan with baking cups.

In a medium bowl or bowl of a stand mixer, mix together cake flour, sugar, baking powder, baking soda, and salt on low speed for about 20 seconds. Add butter and oil and mix for about 1-2 minutes to coat the flour, until mixture resembles wet sand.

In a small bowl, whisk together egg, yolk, vanilla, and sour cream until smooth. Slowly add the wet mixture on low speed. Increase to medium speed and beat for about 1 minute until batter is smooth.

Fill cupcake liners just over 1/2 full, about 3 tablespoons of batter per cup. Bake for 16-19 minutes, or until an inserted toothpick comes out clean. (For mini cupcakes, fill with about 1 1/2 tablespoons batter each and bake for about 8-10 minutes). Transfer to a wire rack to cool completely before frosting.

Prepare Filling:
Thaw and strain juice from frozen strawberries into a measuring cup. Add enough water to the thawed strawberry juice to get 3/4 cup of liquid (If using fresh fruit, just use 3/4 cup water). Press the thawed or fresh strawberries through a fine mesh strainer, into a bowl if you do not want seeds in your filling (you should get between 1/3 - 1/2 cup of pulp) or simply cut strawberries into small pieces.

In a small saucepan, combine fruit juice/water mixture, sugar, lemon juice, and cornstarch. Cook over medium heat, whisking constantly, until mixture thickens and has reached a boil. Remove from heat, and cool completely. Stir pulp/strawberries into cooled mixture.
(Note: You may also use fruit preserves, jelly, or pie filling/topping for a quick and simple alternative.)

Prepare frosting: 
With an electric mixer, beat butter on medium speed until smooth and pale in color. Beat in cream cheese (make sure they are both at room temperature so you do not get lumps in your frosting). Add vanilla and salt. Gradually beat in powdered sugar until incorporated. Beat on medium speed for about 3 minutes, until smooth and creamy.

Fill cupcakes with fruit filling (see video below, or click here for a variety of techniques for filling a cupcake). Frost cupcakes, sprinkle with graham cracker crumbs and top with a strawberry cut in half length wise.

To learn some tricks on how to fill your cupcakes, watch the video below or click here to view it on YouTube

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