Mini Strawberry Cheesecake Cupcakes Recipe

Aren’t these mini strawberry cheesecake cupcakes just the most precious things EVER? Almost too pretty to eat. Almost. πŸ™‚ This recipe is lightly adapted from the Sprinkles cookbook and BOY did it turn out perfect. I know it looks like you need a lot of ingredients.

strawberry cheesecake cupcakes

I am such a fan of cupcakes. Cupcakes with cream fillings, maple bacon cupcakes, carrot cake cupcakes, popcorn cupcakes, penguin cupcakes made with Oreos, gluten free cookies and cream cupcakes, black forest cupcakes. .. and more. I can go on and on!

Strawberry Cheesecake Cupcakes Recipe

I’m someone that is used to baking with a box of cake, a few eggs, and oil. But TRUST ME – the flavors are THERE. It’s worth an afternoon in the kitchen. Your guests and your tastebuds will thank you.

Strawberry Cheesecake Cupcakes Ingredients

  • 7 whole graham crackers (14 squares)
  • 2 1/2 tablespoons unsalted butter, melted
  • 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • Dash of salt
  • 1/3 cup fresh strawberries, hulled, plus extra to garnish
  • 1/8 cup whole milk, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1/2 cup sugar
  • 1 egg, room temperature
  • 1 egg white, room temperature

How To Make Strawberry Cheesecake Cupcakes

Preheat oven to 350F and line a 12-cup mini cupcake pan.Β In a food processor, pulse the graham crackers until uniform crumbs form. Transfer to a bowl and add the butter. Stir together until all the crumbs are moistened and resemble wet sand.

graham cracker crusts

Add 1 tablespoon of the graham crumbs to each cupcake well and press down using the back of a spoon or small glass to compress and tighten. Bake for 6 minutes. Remove from oven and set aside to cool.

In a large bowl, whisk together the flour, baking powder, and salt. Set aside. Add the strawberries to a food processor and pulse until pureed. Transfer to a small bowl and stir in the milk and vanilla. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed. Beat until light and fluffy. Scrape down the bowl, reduce the speed to medium-low and add the egg and white, one at a time.

Scrape down the bowl and reduce the speed to low. Add about a third of the flour mixture and beat just until a few streaks remain. Add half of the strawberry puree and beat to combine.

strawberry desserts

Then, add another third of the flour and beat just until a few streaks remain. Add the last half of the strawberry puree and beat to combine. Finally, add the remaining flour and beat just until a few streaks remain.

mini cupcakes made with strawberries

Fill each cupcake well 2/3 full and bake for 15 to 17 minutes, until a toothpick inserted comes out clean.

Let cool in the pan for 10 minutes. Transfer to a cooling rack to cool completely. Gently remove the strawberry cheesecake cupcakes from the liners and pipe with cream cheese frosting. Garnish with fresh strawberries.

cheesecake cupcakes

Cream Cheese Frosting

  • 4 ounces brick-style cream cheese, room temperature
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1/4 teaspoon vanilla extract
  • 1 1/2 cups confectioners’ sugar, sifted

In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and butter on medium-high speed until creamy. Add the vanilla and mix until combined.

Strawberry Cupcakes

Reduce the speed to medium-low and add the sugar in small batches, allowing to combine before adding more. Next, scrape down the sides, as necessary. Once all the sugar has been added, increase the speed to medium-high and beat until fluffy.

Want more recipes like these Strawberry Cheesecake Cupcakes? Be sure to snag yourself the Sprinkles Baking Book! It gave us so much inspiration. You won’t be disappointed!

Strawberry Cheesecake Mini Cupcakes Recipe
Strawberry Cheesecake Mini Cupcakes Recipe

Strawberry Cheesecake Mini Cupcakes Recipe

Cook Time: 17 minutes
Additional Time: 15 minutes
Total Time: 32 minutes

Strawberry Cheesecake Mini Cupcakes Recipe

Ingredients

  • 7 whole graham crackers (14 squares)
  • 2 1/2 tablespoons unsalted butter, melted
  • 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • Dash of salt
  • 1/3 cup fresh strawberries, hulled, plus extra to garnish
  • 1/8 cup whole milk, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1/2 cup sugar
  • 1 egg, room temperature
  • 1 egg white, room temperature

Instructions

  1. Preheat oven to 350F and line a 12-cup mini cupcake pan.
  2. In a food processor, pulse the graham crackers until uniform crumbs form. Transfer to a bowl and add the butter. Stir together until all the crumbs are moistened and resembles wet sand.
  3. Add 1 tablespoon of the graham crumbs to each cupcake well and press down using the back of a spoon or small glass to compress and tighten. Bake for 6 minutes. Remove from oven and set aside to cool.
  4. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  5. Add the strawberries to a food processor and pulse until pureed. Transfer to a small bowl and stir in the milk and vanilla. Set aside.
  6. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed. Beat until light and fluffy. Scrape down the bowl, reduce the speed to medium-low and add the egg and white, one at a time.
  7. Scrape down the bowl and reduce the speed to low. Add about a third of the flour mixture and beat just until a few streaks remain. Add half of the strawberry puree and beat to combine. Then, add another third of the flour and beat just until a few streaks remain. Add the last half of the strawberry puree and beat to combine. Finally, add the remaining flour and beat just until a few streaks remain.
  8. Fill each cupcake well 2/3 full and bake for 15 to 17 minutes, until a toothpick inserted comes out clean.
  9. Let cool in the pan for 10 minutes. Transfer to a cooling rack to cool completely.
  10. Gently remove the cupcakes from the liners and pipe with cream cheese frosting. Garnish with fresh strawberries.

Notes

Cream Cheese Frosting

  • 4 ounces brick-style cream cheese, room temperature
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1/4 teaspoon vanilla extract
  • 1 1/2 cups confectioners' sugar, sifted

In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and butter on medium-high speed until creamy. Add the vanilla and mix until combined.

Reduce the speed to medium-low and add the sugar in small batches, allowing to combine before adding more. Next, scrape down the sides, as necessary. Once all the sugar has been added, increase the speed to medium-high and beat until fluffy.

Want more recipes like these Strawberry Cheesecake Mini Cupcakes? Be sure to snag yourself the Sprinkles Baking Book! It gave us so much inspiration. You won't be disappointed!

Did you make this recipe?

Did you make this recipe? Tag me on Instagram (@VeraSweeney) so I can see your wonderful creation! I would love to see your dish.

About Vera Sweeney

Vera Sweeney – mom, blogger, and New York resident – is the founder of Lady and the Blog. Her main focus is to help busy women stay on top of the latest style, culinary, and parenting trends.

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