These cupcakes are the biggest hit with everyone who’s tried them. A buttery Graham Cracker Crust topped with Vanilla Cupcake batter and baked, then filled and topped with creamy and rich Strawberry Cheesecake Frosting. You will find yourself making these cupcakes again and again.
To make the Graham Cracker Crust, preheat the oven to 350F (177C) and line 12 cupcake tins with cupcake liners.
Process the graham crackers in a food processor until finely ground. Add the brown sugar and melted butter to the food processor and pulse a couple of times to combine. Place about 1 tablespoons of the crust on the bottom of each cupcake liner and press it down with the bottom of a glass or your fingers. I used a mortar from a mortar and pestle. Set aside.
Vanilla Cupcakes
In a bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
In the bowl of an electric mixer, beat the butter on medium speed for about 1 minute. Add the oil and granulated sugar and beat for another 1 to 2 minutes, until creamy and fluffy.
Scrape the sides of the bowl as necessary. Add the eggs, one at a time, mixing each egg until combined before adding the next. Add the vanilla, followed by the milk, and stir to combine.
Lastly, add the dry ingredients and fold with a rubber spatula until incorporated.
Divide the batter evenly on top of the crust, filling each cupcake liner about two-thirds of the way. Bake for about 18 minutes.
Start checking the cupcakes at the 15-minute mark, and keep baking and checking as necessary. To see if the cupcakes are ready, gently press with your finger on top of the cupcakes, and if they spring right back, that means they are done baking. Let the cupcakes cool completely before filling and frosting.
Strawberry Cheesecake Frosting
To make the Strawberry Cheesecake Frosting, place the freeze-dried strawberries in a food processor or blender and process until powdered. Sift the strawberries and powdered sugar into a large bowl and set aside.
Place the cream cheese and butter in the bowl of an electric mixer. Cream on medium high speed for 4 minutes, until very fluffy and light in color, scraping the bowl once or twice during the process.
Turn the mixer off, and add the sifted powdered sugar and strawberries. Mix on low speed until combined, then increase the speed to medium high and beat for 1 more minute.
Add the vanilla and cheesecake extract and mix to combine.
Place the Strawberry Cheesecake Frosting in a piping bag fitted with the piping tip of choice. Pipe some on top of the cupcakes.
Decorate the cupcakes with fresh strawberries, if desired.
The cupcakes can be stored in the refrigerator, covered, for up to 4 days.
Notes
Freeze dried strawberries: you will need 1 1/2 cup of freeze dried strawberries. Then you have to process it to turn into a fine powder. If using straight powder, use 34 grams.Cheesecake extract: it's not absolutely necessary, but I love cheesecake extract, and it's a great flavoring to have at hand, so if you can find some, definitely get it. I get mine on Amazon here.