Lindsay Ann Bakes: Strawberry Cheesecake Cupcakes

Friday, February 25, 2011

Strawberry Cheesecake Cupcakes

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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: 14-16 standard cupcakes or 2-3 dozen minis


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 1/8 cup (126g) cake flour
  • 1 cup (200g) granulated white sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons (42g) unsalted butter, softened
  • 1/4 cup vegetable oil
  • 6 tablespoons (1/4 cup + 2 tablespoons) sour cream
  • 3 tablespoons milk
  • 1 1/2 teaspoons vanilla bean paste or pure vanilla extract 
  • 1 1/2 teaspoon lemon juice
  • 1 large egg + 2 large egg yolks, room temperature (separate when cold)

    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 Cream Cheese Frosting

    • 1 (8oz package) cream cheese, room temperature
    • 1/2 cup (1 stick) unsalted butter, room temperature
    • 1 teaspoon vanilla extract
    • 3-4 cups confectioners’ sugar (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 degrees F. Line a cupcake pan with baking cups.

    Sift together the flour, baking powder, baking soda and salt into a large bowl or bowl of a stand mixer. Add the sugar and mix for about 30 seconds to distribute the ingredients evenly and aerate the flour.  Beat in the softened butter and oil on low speed until it is moistened and looks like wet sand, about 45 seconds.

    Vigorously whisk together the sour cream, milk, vanilla, lemon juice and eggs for about 30 seconds, until well combine. On low speed, pour half of the liquid mixture into your batter in a very slow and steady stream. Increase to medium speed and beat for about 30 seconds. Scrape down the sides and bottom of your bowl with a rubber spatula to make sure all ingredients are fully incorporated. Slowly add the rest of the liquid mixture into your batter and beat for about 20 seconds.

    Distribute the batter between baking cups, over the crust (about 3-4 tablespoons batter each, for standard, or 1 1/2 tablespoons batter each, for minis). Bake standard size cupcakes for 16-18 minutes and minis for 8-10 minutes, or until your finger leaves a slight impression on the tops of the cupcakes when pressed and inserted toothpick comes out clean or with with a few moist crumbs clinging to it. Do not over bake. Remove from pan and cool completely on a wire rack 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 and cream cheese on medium speed until smooth (make sure they are both at room temperature so you do not get lumps in your frosting). Gradually beat in 2 cups powdered sugar until incorporated, adding more until desired consistency is reached. Add vanilla and 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

      and be sure to subscribe to my YouTube channel to be the first to see my ALL-NEW VIDEOS!
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    1. Could I use jello cheese cake mix in box to substitute frosting?

    2. I have never tried it, but I don't see why it wouldn't work. Sounds like a super rich and delicious alternative. Let me know how it turns out and be sure to send in a photo so I can feature you at the bottom of the recipe!

    3. Hi LindsayAnn, Please help!! Ive tried to make these cupcakes twice. Ive made painstaking efforts to follow the directions exactly and used and weighed the exact ingredients. I try not to open the oven until at least 15 mins pass and the cupcakes look near done. They look beautiful after about 10 mins then they start to bubble over even though the 9 cupcake liners were only 2/3 full in the aluminum cupcake pan. Once they bubble ove the middles cave and they completely deflate. I used soft as silk cake flour I dont know if that is problem. I do have an oven thermometer so I know the temp is accurate. the little bit of cake i can taste is delicious but all im left with is the edges of the cupcake and dried cupcake batter ooze stuck allover. after investing the time and ingredients in these cupcakes hopes are pretty much dashed. any help would be appreciated! Thank you!

    4. Oh this looks lush. How far in advance could I bake these and keep before icing? Many thanks x

    5. I like this page. Thanks for sharing.

    6. This looks amazing! It's on the menu for National Doll Day, the first Sunday in August's Virtual Tea Party! I also shared on today's blog!

    7. Thanks Lanetta!