Strawberry Cheesecake Cupcakes
I’ve been loving combining cake and cheesecake lately, and I wanted to revisit a strawberry cheesecake cupcake recipe I originally created for my book Fantastic Filled Cupcakes. This time, I had a clear vision: I wanted the cheesecake component to be real baked cheesecake — not just cheesecake-flavored frosting like in the original version.
So here they are: strawberry cheesecake cupcakes made with layers of fresh strawberry cake batter and creamy cheesecake batter, baked on top of a graham cracker crust, and finished with a strawberry cheesecake frosting. If you loved my Strawberry Cheesecake, you’ll love this recipe.
This recipes was actually developed back in 2020 when I was working on the book. They didn’t make the final print version because we ran out of space, but they were later published in the bonus ebook chapter. And honestly, they were always one of my favorites — and my husband’s number one pick from the entire collection; mostly because he loves strawberry sauce with a burning passion!
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You’re Going to Love These Because…
These cupcakes have everything working in their favor:
- Real baked cheesecake layered into the cupcake
- Fresh strawberry flavor from reduced puree
- A buttery graham cracker crust that actually matters
- A frosting that truly tastes like cheesecake
- A texture that stays moist and tender
They feel nostalgic and bakery-style at the same time.
Key Ingredients & Why I Use Them
Strawberries – I always reduce the puree first. Raw puree adds too much water and weak flavor. Reducing it concentrates the strawberry flavor and keeps the texture right.
Oil + Butter – I replaced part of the butter from the original version with oil. I’ve found this gives a softer, fluffier crumb that stays moist longer. I still keep some butter for flavor.
Sour Cream – I use it in both the cupcake and cheesecake batter. It adds richness and softness without heaviness.
Cream Cheese – I beat it thoroughly before adding anything else. This is non-negotiable for smooth cheesecake layers.
Graham Cracker Crust – It’s simple, but it sets the whole tone. Without it, they’re just strawberry cupcakes with frosting. With it, they become cheesecake cupcakes.
Reduced Strawberry Puree in the Frosting – This is what makes it taste real, not artificial.
How I Make These Step by Step…
The full recipe is below, but this is exactly how I approach them in my own kitchen.
Step 1: Reduce the strawberry puree
I blend the strawberries completely smooth, then simmer them until reduced to about ½ cup total. This usually takes around 10 minutes, sometimes a bit longer depending on heat.
I always measure after reducing. If it’s still too thin, it goes back on the stove. This step matters more than it looks — too much moisture throws off both the cake and frosting.
Let it cool completely before using.
Step 2: Bake the graham cracker base
Preheat the oven to 350ºF and line your muffin pans.
I mix the crumbs, brown sugar, and melted butter, then press it firmly into the bottom of each liner. I don’t skip the 5-minute pre-bake. That short bake helps it set and prevents it from becoming soggy once the batters go in.
Let it cool while you prepare the batters.
Step 3: Start the strawberry cupcake batter
First, mix the dry ingredients and set aside. I always do this first!
Then I cream the butter briefly before adding the sugar and oil. I beat until light and slightly fluffy, but not aggressively. Overmixing here can toughen the cake.
Step 4: Add the wet ingredients
Add the sour cream and mix to combine. Then the eggs go in one at a time. I scrape the bowl often to prevent clumps.
Then I add ¼ cup of the reduced puree and vanilla. The batter will look soft and smooth at this stage.
Step 5: Add some buttermilk
Add about half of the buttermilk to get the batter nice and loose.
Step 6: Alternate the flour mixture and buttermilk
Next add in the dry ingredients (the flour mixture), and gently mix. Finish with the rest of the buttermilk. Set aside this batter until ready to assemble.
Step 7: Make the cheesecake batter
Beat the cream cheese alone first for a full 3 minutes. I don’t rush this. Smooth cheesecake starts here. Sugar goes in next, then sour cream. I scrape the bowl repeatedly to prevent lumps.
Step 8: Add the remaining ingredients
Eggs are added one at a time, mixing just until combined. I never overbeat once the eggs go in — that introduces too much air and can cause cracking.
Vanilla and salt go in last. Mix and set aside until ready to assemble.
Step 9: Assemble & bake
I add a couple of tablespoons of strawberry batter into each cavity over the crust. Then cheesecake batter. Then the strawberry again. Fill each cavity about ¾ full.
Then, I gently swirl with a knife or chopstick. Not aggressively — just enough to marble the batters slightly.
Bake the cupcakes at 350ºF for about 20 minutes. If using jumbo pans, they’ll need 25–30 minutes.
Step 10: Remove from oven and cool
They’re done when they’re puffed and no longer jiggly in the center. A toothpick should come out clean from the cake portion.
Once cooled, I refrigerate them for at least 2 hours. The cheesecake layer needs that chill time to fully set.
Step 11: Make the strawberry cream cheese frosting
First, beat the butter and cream cheese together.
Step 12: Add powdered sugar
I add the powdered sugar in two different additions to prevent it from flying everywhere!
Step 13: Add the strawberry puree
The reduced strawberry puree goes in between the sugar additions. I beat just until smooth — about 1 minute on medium-high. If it feels too soft, I add a bit more powdered sugar. It should be pipeable but creamy.
Step 14: Frost the cupcakes
Once the cupcakes have chilled in the fridge and you’ve made the frosting, you are ready to finish your cupcakes!
Pipe a bit of frosting on top of each cupcake and top with a halved strawberry.
Expert Tips:
This is where most people run into trouble:
- Reduce the strawberry puree properly. Thin puree makes thin frosting.
- Beat the cream cheese alone first. Lumps come from rushing this step.
- Don’t overmix after adding eggs to the cheesecake batter.
- Chill before frosting. They need time to set fully.
If I had to pick the most important one — it’s reducing the puree correctly.
Variations I Sometimes Make
Sometimes I fill the cupcakes with extra frosting, like I did in the original ebook version. If you want to do that, remove the center with a spoon and pipe frosting inside before topping.
You can also substitute full-fat Greek yogurt for sour cream — I’ve done it many times with great results.
If you don’t have buttermilk, I mix milk with a little vinegar and let it sit for a couple minutes.
Frozen strawberries work perfectly fine here — I use them often.
If you want to switch it up, use my bluberry cupcake batter and frosting from this recipe!
Storage & Make Ahead
I store these in the refrigerator in an airtight container for up to 5 days.
They actually taste better the next day once fully chilled.
You can freeze them (without the fresh strawberry garnish). I wrap them well and thaw overnight in the fridge.
FAQ
Yes. I often make them the day before serving. Chill overnight and frost the next day.
Usually from overmixing after adding eggs or baking too long.
You can, but it won’t feel like a cheesecake cupcake anymore. The crust really brings it all together.
Yes, but it will make the frosting sweeter. I prefer reduced puree for a fresher flavor.
If You Like This, You Might Also Enjoy…
If you’ve been enjoying my cake-meets-cheesecake phase, you might also like my Carrot Cake Cheesecake or Red Velvet Cheesecake. If you’re still in the mood for strawberry bakes, try my Strawberry Bundt Cake or Strawberry Cake.
Strawberry Cheesecake Cupcakes
Ingredients
Strawberry Puree
- 2 cups sliced strawberries 300g
Graham Cracker Crust
- 1½ cups graham cracker crumbs 180g, or digestive biscuits
- ¼ cup brown sugar 55g
- 6 tbsp unsalted butter melted 85g
Strawberry Cupcake Batter
- 1½ cups all-purpose flour 191g
- 1¼ tsp baking powder
- ¼ tsp baking soda
- ⅛ tsp salt
- ¼ cup unsalted butter room temperature (56g)
- ¾ cup granulated sugar 150g
- ¼ cup vegetable oil 60ml
- 2 large eggs room temperature
- ½ tsp vanilla extract
- ¼ cup sour cream 60g
- ¼ cup strawberry puree
- ¼ cup buttermilk 60ml
Cheesecake Batter
- 454 grams cream cheese softened (2 packages of 8 oz.)
- ⅔ cup granulated sugar 133g
- ¼ cup sour cream 60g
- 2 large eggs room temperature
- ¾ tsp vanilla extract or vanilla bean paste
- ¼ tsp salt
Strawberry Cheesecake Frosting
- ½ cup unsalted butter 113g
- ¼ cup cream cheese 56g
- 2 ½ cups powdered sugar 312g
- 2 tbsp strawberry puree
Instructions
Strawberry Puree
- Place the strawberries in a blender. Blend until the strawberries becomes a puree.
- Pour the pureed strawberries in a medium saucepan, place over medium heat. Bring to a simmer, and stir often.
- Cook the puree until it reduces to about ½ cup. You will use 1/4 cup for the cake, and 2 tablespoons for the frosting. It can take 10 minutes or a bit longer to reduce the puree. It depends on how high the heat is.
- Remember to stir occasionally, and after pouring the puree into a heat-safe measuring cup, check the amount — if there’s still too much liquid, return it to the pan to cook a bit longer before measuring again.
- Once you have ½ cup, pour in a bowl and cover with plastic wrap directly on the surface of the puree so it doesn’t form a crust. Let the puree cool down.
Graham Cracker Crust
- Pre-heat the oven to 350ºF. Line two jumbo pans or two cupcake pans with a baking paper. Set aside.
- Place the graham cracker in a food processor and process to obtain fine crumbs. Add the brown sugar and mix to combine.
- Melt the butter and mix with the crumbs and sugar.
- Press the mixture on the bottom of the prepared cupcake pans. Bake the crust in the oven for 5 minutes.
- Remove it from the oven and let it cool down.
Strawberry Cupcake Batter
- In a small bowl, mix together the flour, baking powder, baking soda, and salt. Whisk to combine. Set aside.
- Use an electric mixer to beat the butter at medium speed for 30 seconds. You can use a stand mixer or a hand mixer. Add the granulated sugar, the oil, and beat together with the butter for another 1 to 2 minutes, until the mixture is light and fluffy. Scrape the bowl every so often to ensure everything is getting nicely incorporated together.
- Add the eggs, one at a time, mixing until incorporated before adding the next egg. Add the vanilla and mix to combine.
- Add the sour cream, and 1/4 cup of the strawberry puree in the bowl and mix. You can place the remaining strawberry puree in the fridge, covered, to use in the frosting later.
- At this point, you can add a couple of drops of pink food coloring to the cake if desired.
- Add half of the buttermilk to the bowl and mix on low.
- Add half of the dry ingredient mixture and stir to combine.
- Add the remaining buttermilk and mix. Finish by adding the last half of the dry ingredients. Stir to combine. You can also use the spatula instead of the mixer to fold the batter during this final stage. Set the batter aside.
Cheesecake Batter
- Beat the cream cheese for 3 minutes with a mixer at medium speed, until creamy. Add the granulated sugar and beat for 2 minutes until combined.
- Scrape the bowl and beat for another 30 seconds.
- Add the sour cream and mix to combine. Scrape the bowl.
- Add the eggs one at a time to the bowl, mixing until incorporated before adding the next one.
- Add the vanilla extract (and or vanilla bean paste), salt, and mix briefly. Set aside until ready to assemble.
Assemble
- Add a couple of tablespoons of the strawberry cupcake batter to the bottom of the cupcake pans. If using a jumbo pan, you can add about ¼ cup of batter. Pour a couple of tablespoons of cheesecake batter on top. Continue alternating the batters until you fill each cavity about ¾ of the way. Use a chopstick, or a knife to swirl each cupcake gently.
- Bake in the preheated oven for about 20 minutes. It could take a bit longer if using jumbo pans, about 25 to 30 minutes per tray.
- Remove the cupcakes from the oven when they are puffed and not jiggly.
- A toothpick inserted in the center should come out clean.
- Let them fully cool down, then place them in the fridge for at least a couple of hours to allow the cheesecake layer to set.
Strawberry Cheesecake Frosting
- Beat the butter in the bowl of a mixer for 30 seconds. Add the cream cheese and beat for another 30 seconds on medium-speed.
- Add half of the powdered sugar, mix on low until combined. Raise the speed and beat on medium speed for just a few seconds.
- Add the strawberry puree and mix on low.
- Add the remaining powdered sugar, mix on low, and then raise the speed to medium-high, and beat for one minute.
- If the frosting is too runny, add a bit more powdered sugar to make it thicker. Place the frosting in a piping bag lined with the tip of your choice. I used a 2A.
Frost
- Once the cupcakes have chilled in the fridge, you can frost them.
- Pipe a bit of frosting on top of each cupcake and top with a strawberry or a strawberry half.
Storage
- Store the leftover cupcakes in the fridge, in an air-tight container, for up to 5 days.
- If freezing the cupcakes, wrap them in plastic and place in an air-tight container, and remove the fresh strawberries.
Should I use strawberry extract too?
You can if you like the taste of it 🙂
Sorry can I double the frosting recipe for 8 or 9 inch layer cake?
yes you certainly can!
Can I double the recipe for 8 or 9 inch layer cake?
I am very excited to try these for my son’s 13th birthday. Do you think if I made it into a circular cake pan it would work out ok?
I believe so!
I made these for my mom’s birthday today. My family loved them! The frosting was was the best part- creamy and great flavor. I have never used cheesecake extract (sometimes I think extracts can make desserts taste artificial) but that was not the case with these cupcakes. Thanks for another great dessert recipe!
So freaking delicious! The crunch of the graham cracker crust was perfection 🤤
thank you so much Tracy!!! ♥️
Delicious! I made these for a birthday party and everyone loved them! Thank you for a very yummy recipe.
(I did not use the cheesecake extract, but it sounds intriguing!)
Sua receita é maravilhosa!!!