Strawberry Cheesecake Cupcakes bring together the best of two beloved classics: the rich creaminess of cheesecake and the light, fluffy texture of a cupcake. With layers of buttery graham cracker crust, tender vanilla cake, and luscious strawberry cheesecake frosting, each bite is a delightful mix of textures and flavors. These cupcakes are perfect for springtime gatherings, afternoon teas, or any occasion that calls for something both fruity and elegant — a dessert that feels as celebratory as it tastes.
Ingredient Breakdown
Each component of this recipe plays a crucial role in crafting cupcakes that are as beautiful as they are delicious.
The graham cracker crust forms the base of each cupcake, adding a crisp, buttery crunch that contrasts beautifully with the soft cake above. Made from finely ground graham crackers, brown sugar, and melted butter, it provides the familiar taste of a classic cheesecake foundation.
The vanilla cupcake base is tender and moist, thanks to a combination of all-purpose flour, butter, vegetable oil, and milk. A careful balance of baking powder and baking soda ensures just the right lift and airiness, while vanilla extract lends a subtle depth of flavor that complements the strawberry topping.
The strawberry cheesecake frosting is the crowning glory — a luxurious blend of cream cheese and butter whipped until airy, then sweetened with powdered sugar and brightened with powdered freeze-dried strawberries. The strawberries impart a concentrated burst of berry flavor without watering down the frosting, creating a smooth, pipeable texture that’s as flavorful as it is vibrant.
A final touch of fresh strawberries adds color and a pop of juicy sweetness, turning these cupcakes into a stunning centerpiece for any dessert table.
For a twist, substitutions can easily personalize this recipe: swap the strawberries for raspberries or blueberries for a different berry profile, or add a hint of lemon zest for extra brightness. The cheesecake extract is optional but adds an extra layer of creamy richness to the frosting.
Step-by-Step Preparation Guide
Begin by creating a sturdy, flavorful crust. Pulse graham crackers into fine crumbs using a food processor, then blend with brown sugar and melted butter until the texture resembles wet sand. Spoon a tablespoon of this mixture into each cupcake liner and press it down firmly to form a compact base that will hold its shape after baking.
The cupcake batter comes together by first creaming butter until smooth, followed by the addition of vegetable oil and sugar for a light, fluffy texture. Eggs are incorporated one at a time to maintain the batter’s structure, with vanilla extract enhancing the flavor. Room-temperature milk is stirred in, ensuring even mixing without shocking the batter. The dry ingredients are folded in gently to maintain an airy crumb, and the batter is carefully portioned over the crust, filling each liner two-thirds full.
Bake in a preheated 350°F (177°C) oven for about 18 minutes, checking for doneness by lightly pressing the tops — a springy response means they’re ready. Let the cupcakes cool completely before frosting to prevent the frosting from melting.
For the frosting, grind freeze-dried strawberries into a fine powder and sift with powdered sugar to eliminate lumps. Cream cheese and butter are beaten until fluffy, then the strawberry-sugar mixture is slowly added to create a vibrant, flavorful frosting. Vanilla extract and cheesecake extract are mixed in to round out the flavors. Once smooth, the frosting is transferred to a piping bag and generously swirled onto the cooled cupcakes. Fresh strawberries make the perfect garnish for a pop of color and a hint of freshness.
Recipe Tips
Ensuring an evenly packed and firm graham cracker crust:
Use a flat-bottomed glass or a mortar to firmly press the crust into the liners, creating a stable base that won’t crumble.
How to achieve an airy cupcake texture without overmixing:
Gently fold the dry ingredients into the wet with a spatula just until incorporated. Overmixing can develop gluten and lead to dense cupcakes.
Best practices for working with freeze-dried strawberries in frosting:
Grind the strawberries finely and sift them with the powdered sugar to ensure a smooth frosting free of clumps.
Tips for stable and fluffy frosting that pipes beautifully:
Cream the butter and cream cheese thoroughly before adding sugar, and chill the frosting briefly if it becomes too soft for piping.
What to Serve With This Recipe
Pair these cupcakes with light, complementary desserts and beverages for an elegant spread. Sparkling rosé highlights the berries beautifully, while a refreshing strawberry lemonade or a vanilla iced coffee balances the sweetness.
For savory options, consider dainty tea sandwiches, an assortment of cheeses, or crisp salads with vinaigrette — their fresh, tangy notes make an excellent counterpoint to the cupcakes’ richness.
Creative Variations
Raspberries, blueberries, or even a blend of mixed berries can replace the strawberries for different flavor profiles. For an extra surprise, add a spoonful of jam in the center of the batter before baking for a hidden burst of fruit flavor.
Mini versions of these cupcakes are perfect for parties — simply use a mini muffin tin and reduce the baking time, creating bite-sized delights that are easy to serve and enjoy.
Frequently Asked Questions
Can I use fresh strawberries instead of freeze-dried in the frosting?
Freeze-dried strawberries are preferred because they provide intense flavor without adding extra moisture. Fresh strawberries can make the frosting too loose.
How long do these cupcakes stay fresh?
Stored covered in the refrigerator, they remain fresh for up to 4 days. Bring them to room temperature before serving for the best texture and flavor.
Can I make the cupcakes ahead of time and frost later?
Yes, bake the cupcakes a day in advance, store them covered, and frost them just before serving to maintain freshness and structure.
What’s the best way to store leftover frosting?
Leftover frosting can be kept in an airtight container in the refrigerator for up to a week. Let it come to room temperature and beat briefly before using.
Strawberry Cheesecake Cupcakes are a celebration of flavor and texture, marrying the crunch of graham cracker crust, the lightness of vanilla cake, and the creamy tang of strawberry frosting. Whether for a festive gathering or a simple afternoon treat, these cupcakes deliver a show-stopping dessert that’s as irresistible as it is beautiful — sure to brighten any occasion with their burst of berry bliss.
Ingredients
Graham Cracker Crust
9 sheets graham crackers (137 g)
3 tablespoons packed brown sugar (37 g)
1/4 cup melted butter (56 g)
Vanilla Cupcakes
1 cup all-purpose flour (127 g)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon fine sea salt
4 tablespoons unsalted butter, softened (56 g)
2 tablespoons vegetable oil
2/3 cup granulated sugar (133 g)
2 large eggs
1/2 teaspoon vanilla extract
1/3 cup milk, at room temperature (78 ml)
Strawberry Cheesecake Frosting
1 1/2 cups whole freeze-dried strawberries (34 g)*
4 cups powdered sugar (500 g)
1 cup cream cheese, softened (226 g)
1/2 cup unsalted butter, softened (113 g)
1 teaspoon vanilla extract
1 teaspoon cheesecake extract (optional)*
Fresh strawberries for garnish
Instructions
Graham Cracker Crust
Preheat the oven to 350°F (177°C) and prepare a 12-count muffin tin with cupcake liners.
In a food processor, pulse the graham crackers until they resemble fine crumbs. Add the brown sugar and melted butter, pulsing a few times until the mixture is combined and resembles damp sand. Spoon about 1 tablespoon of the crust mixture into the base of each cupcake liner. Firmly press down using the bottom of a glass or your fingers to create an even layer. Set aside.
Vanilla Cupcakes
In a medium bowl, sift together the flour, baking powder, baking soda, and fine sea salt. Set this dry mixture aside.
Using a stand mixer or hand mixer, beat the softened butter on medium speed until smooth, about 1 minute. Add in the vegetable oil and granulated sugar, continuing to beat for another 1–2 minutes until light and fluffy.
Scrape down the sides of the bowl as needed. Incorporate the eggs one at a time, ensuring each egg is fully blended before adding the next. Stir in the vanilla extract followed by the room-temperature milk, mixing just until combined.
Gently fold in the dry ingredients with a rubber spatula, being careful not to overmix to preserve the batter’s lightness.
Evenly divide the batter over the prepared graham cracker crusts, filling each liner approximately two-thirds full. Bake in the preheated oven for 18 minutes, but begin checking for doneness at the 15-minute mark. Lightly press the tops of the cupcakes; if they spring back, they are ready. Allow the cupcakes to cool completely before frosting.
Strawberry Cheesecake Frosting
In a food processor or blender, grind the freeze-dried strawberries into a fine powder. Sift the powdered strawberries together with the powdered sugar into a large mixing bowl to ensure a smooth consistency.
In the bowl of an electric mixer, beat the softened cream cheese and butter on medium-high speed for about 4 minutes until the mixture becomes airy and pale in color, pausing once or twice to scrape the bowl.
With the mixer off, add the sifted powdered sugar and strawberry powder. Begin mixing on low speed to prevent a dust cloud, then increase to medium-high speed and beat for another minute until fully incorporated.
Add the vanilla extract and cheesecake extract, if using, blending until smooth and well combined.
Transfer the frosting to a piping bag fitted with your preferred tip. Pipe a generous swirl of frosting atop each cooled cupcake.
For a final flourish, top each cupcake with a fresh strawberry if desired. Store the cupcakes covered in the refrigerator for up to 4 days to maintain freshness.
Strawberry Cheesecake Cupcakes Recipe
Ingredients
Graham Cracker Crust
- 9 sheets graham crackers 137 g
- 3 tablespoons packed brown sugar 37 g
- 1/4 cup melted butter 56 g
Vanilla Cupcakes
- 1 cup all-purpose flour 127 g
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 4 tablespoons unsalted butter softened (56 g)
- 2 tablespoons vegetable oil
- 2/3 cup granulated sugar 133 g
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/3 cup milk at room temperature (78 ml)
Strawberry Cheesecake Frosting
- 1 1/2 cups whole freeze-dried strawberries 34 g*
- 4 cups powdered sugar 500 g
- 1 cup cream cheese softened (226 g)
- 1/2 cup unsalted butter softened (113 g)
- 1 teaspoon vanilla extract
- 1 teaspoon cheesecake extract optional*
- Fresh strawberries for garnish
Instructions
Graham Cracker Crust
- Preheat the oven to 350°F (177°C) and prepare a 12-count muffin tin with cupcake liners.
- In a food processor, pulse the graham crackers until they resemble fine crumbs. Add the brown sugar and melted butter, pulsing a few times until the mixture is combined and resembles damp sand. Spoon about 1 tablespoon of the crust mixture into the base of each cupcake liner. Firmly press down using the bottom of a glass or your fingers to create an even layer. Set aside.
Vanilla Cupcakes
- In a medium bowl, sift together the flour, baking powder, baking soda, and fine sea salt. Set this dry mixture aside.
- Using a stand mixer or hand mixer, beat the softened butter on medium speed until smooth, about 1 minute. Add in the vegetable oil and granulated sugar, continuing to beat for another 1–2 minutes until light and fluffy.
- Scrape down the sides of the bowl as needed. Incorporate the eggs one at a time, ensuring each egg is fully blended before adding the next. Stir in the vanilla extract followed by the room-temperature milk, mixing just until combined.
- Gently fold in the dry ingredients with a rubber spatula, being careful not to overmix to preserve the batter’s lightness.
- Evenly divide the batter over the prepared graham cracker crusts, filling each liner approximately two-thirds full. Bake in the preheated oven for 18 minutes, but begin checking for doneness at the 15-minute mark. Lightly press the tops of the cupcakes; if they spring back, they are ready. Allow the cupcakes to cool completely before frosting.
Strawberry Cheesecake Frosting
- In a food processor or blender, grind the freeze-dried strawberries into a fine powder. Sift the powdered strawberries together with the powdered sugar into a large mixing bowl to ensure a smooth consistency.
- In the bowl of an electric mixer, beat the softened cream cheese and butter on medium-high speed for about 4 minutes until the mixture becomes airy and pale in color, pausing once or twice to scrape the bowl.
- With the mixer off, add the sifted powdered sugar and strawberry powder. Begin mixing on low speed to prevent a dust cloud, then increase to medium-high speed and beat for another minute until fully incorporated.
- Add the vanilla extract and cheesecake extract, if using, blending until smooth and well combined.
- Transfer the frosting to a piping bag fitted with your preferred tip. Pipe a generous swirl of frosting atop each cooled cupcake.
- For a final flourish, top each cupcake with a fresh strawberry if desired. Store the cupcakes covered in the refrigerator for up to 4 days to maintain freshness.
