There is something hard to resist about a cupcake that gives you more than one dessert in every bite. These Decadent Strawberry Cheesecake Cupcakes start with a soft vanilla cupcake, hide a rich cream cheese filling inside, and finish with creamy frosting and juicy strawberry topping.
The best part is that you do not need advanced baking skills. We are keeping each part manageable and working in a clear order. The cupcake batter uses basic baking ingredients, while the cheesecake center gets its smooth texture from softened cream cheese. Fresh strawberries cooked into a thick topping add plenty of fruit flavor without making the cupcakes wet.
Plan on about 1 hour 45 minutes from start to finish, including cooling and chilling time. Most of that is hands-off. The active work takes around 40 minutes.
Keep one rule in mind before you begin: let the cream cheese, butter, eggs, and milk come close to room temperature. Cold ingredients are harder to blend smoothly and can leave small lumps in the batter or filling. Once everything is ready, you can build these cupcakes one layer at a time.
1 hr 45 min
40 min
Beginner
What You Need
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 1½ cups chopped strawberries
- ¼ cup granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
At a Glance
- Prepare the pan and preheat the oven.
- Mix the dry ingredients.
- Beat the butter and sugar.
- Add the eggs, vanilla, and milk.
- Fold in the dry ingredients.
- Make the cheesecake filling.
- Spoon batter into the liners.
- Add the cheesecake filling.
- Bake until softly set.
- Cool completely.
- Cook the strawberry topping.
- Whip the cream cheese frosting.
- Frost the cupcakes.
- Add the strawberry topping.
- Chill before serving.
Prepare the cupcake pan and preheat the oven
Set your oven to 350°F (175°C) and place 12 paper liners in a standard muffin pan. Put the oven rack in the center so hot air can move evenly around the cupcakes.
Give the oven at least 10–15 minutes to reach the full temperature before baking. Starting in an oven that is still heating can cause the cupcakes to rise unevenly or develop dense centers.
Mix the dry cupcake ingredients
In a medium bowl, whisk together 1½ cups all-purpose flour, 1½ teaspoons baking powder, and ¼ teaspoon salt for about 20 seconds.
Pay attention to any small clumps of baking powder and break them apart with the whisk. Even distribution matters because a pocket of baking powder can leave an unpleasant taste while making one section of a cupcake rise faster than the rest.
Beat the butter and sugar until light
Place ½ cup softened unsalted butter and ¾ cup granulated sugar in a large mixing bowl. Beat with an electric mixer on medium speed for 2–3 minutes, until the mixture looks pale and fluffy.
Softened butter should dent when pressed but should not look melted or greasy. This beating step traps tiny air pockets in the mixture, helping the cupcakes develop a softer texture as they bake.
Add the eggs, vanilla, and milk
Add 2 large eggs, one at a time, beating for about 20 seconds after each addition. Pour in 2 teaspoons vanilla extract, followed by ½ cup whole milk, and mix on low speed until the wet ingredients come together.
Room-temperature eggs and milk blend more smoothly with the creamed butter. If the mixture looks slightly curdled after adding the milk, do not panic. It usually smooths out once the flour mixture goes in.
Fold the dry ingredients into the batter
Add the prepared flour mixture to the wet mixture in two portions. Use a rubber spatula to fold gently, scraping along the bottom and sides of the bowl.
Stop as soon as you can no longer see dry streaks of flour. A few tiny lumps are fine. Working the batter too much develops more gluten and can leave your cupcakes firm instead of soft and tender.
Make the creamy cheesecake filling
Place 8 oz softened cream cheese in a clean bowl and beat on medium-low speed for about 1 minute, until smooth. Add ¼ cup granulated sugar, 1 large egg yolk, and ½ teaspoon vanilla extract. Beat for another 30–45 seconds, stopping when the mixture looks creamy and evenly blended.
Avoid whipping it for several minutes. Too much air can make the cheesecake layer puff in the oven and sink as it cools. Scrape down the bowl once if cream cheese collects around the sides.
Spoon the cupcake batter into the liners
About 1½ tablespoons of batter should go into the bottom of each prepared liner. Aim to cover the base evenly rather than filling the cups deeply at this point.
A cookie scoop works well for keeping the portions consistent. If you do not have one, use a regular tablespoon. Keep the sides of the liners fairly clean so the cheesecake filling can sit neatly in the center during the next step.
Add the cheesecake filling to each cupcake
Look for the center of each batter-filled liner and place about 1 tablespoon of cheesecake filling there. Keep the filling away from the paper edges so it stays surrounded by cupcake batter as it bakes.
Divide the remaining cupcake batter over the tops, using enough to mostly cover the cream cheese centers. Each liner should end up about ¾ full. Do not press or stir the layers together—the oven will help them settle naturally.
Bake the cupcakes until softly set
Slide the pan onto the center oven rack and bake at 350°F (175°C) for 18–22 minutes. The cupcake edges should look lightly golden, while the centers should appear set rather than wet.
Check them at 18 minutes because ovens vary. Insert a toothpick into the cake portion near the outer edge instead of through the cheesecake center. A few moist crumbs are fine; wet cupcake batter means they need another 2–3 minutes.
Cool the cupcakes completely
Leave the cupcakes in the pan for 5 minutes, then transfer them to a wire rack. Give them at least 30 minutes to reach room temperature.
Do not frost cupcakes that still feel warm underneath. Heat softens cream cheese frosting quickly and can make it slide down the sides. The cheesecake centers also need this cooling time to finish setting. If you are unsure, touch the bottom of one cupcake—it should feel completely cool before you decorate.
Cook the strawberry topping until thickened
Place 1½ cups chopped strawberries, ¼ cup granulated sugar, and 1 teaspoon lemon juice in a small saucepan. Cook over medium-low heat for 6–8 minutes, stirring often, until the berries soften and release their juices.
Mix 1 teaspoon cornstarch with 1 teaspoon water, then stir it into the bubbling fruit. Cook for another 1–2 minutes until the sauce becomes glossy and thick enough to coat a spoon. Remove it from the heat and let it cool completely.
Whip the cream cheese frosting until smooth
Start with 4 oz softened cream cheese and ¼ cup softened unsalted butter in a clean bowl. Beat them together for 1–2 minutes until creamy.
Add 2 cups powdered sugar gradually, mixing on low speed so it stays in the bowl. Finish with 1 teaspoon vanilla extract, then beat for about 30 seconds until the frosting holds soft peaks. If it feels too loose for piping, refrigerate it for 10–15 minutes rather than adding a large amount of extra sugar.
Frost the Decadent Strawberry Cheesecake Cupcakes
Transfer the cream cheese frosting to a piping bag fitted with a large round or star tip. Pipe a generous swirl onto each completely cooled cupcake, leaving a small dip in the center for the strawberry topping.
No piping bag? Spoon the frosting onto each cupcake and make a shallow well with the back of the spoon. Keep the frosting away from the very edge so the strawberry sauce has room to settle without dripping down the wrapper.
Spoon the strawberry topping over each cupcake
Make sure the strawberry mixture is completely cool and thick before decorating. Place about 1–2 teaspoons in the center of each frosting swirl, allowing a little sauce to spread naturally over the cream cheese frosting.
Use more fruit pieces than liquid when spooning the topping. Too much syrup can soften the frosting and run down the sides. For a fresh finish, place a small strawberry slice on top of each cupcake.
Chill the finished cupcakes before serving
Arrange the decorated cupcakes in a covered container and refrigerate them for at least 30 minutes. This short chill firms the cheesecake center and cream cheese frosting while helping the strawberry topping stay in place.
For the best texture, take the cupcakes out of the refrigerator about 10–15 minutes before serving. The cake will soften slightly while the cheesecake center stays cool and creamy. Keep leftovers covered in the refrigerator because both the filling and frosting contain cream cheese.
Troubleshooting Your Cupcakes
| If This Happens | Try This |
|---|---|
| Cupcakes sink in the middle | Bake until the cake around the cheesecake center is fully set. Avoid opening the oven during the first 15 minutes. |
| Cupcakes turn out dense | Stop folding the batter as soon as the flour disappears. Overmixing can make the cake firm and chewy. |
| Cheesecake filling has lumps | Let the cream cheese soften before mixing. Cold cream cheese is much harder to beat smooth. |
| Strawberry topping is runny | Cook it for another 1–2 minutes after adding the cornstarch mixture. Let it cool fully before using. |
| Frosting is too soft to pipe | Refrigerate the frosting for 10–15 minutes. Make sure the cupcakes and strawberry topping are completely cool. |
Decadent Strawberry Cheesecake Cupcakes FAQ
Yes. Bake the cupcakes one day ahead and keep them covered in the refrigerator. For the neatest presentation, add the strawberry topping closer to serving time.
Yes. Thaw them first and drain off excess liquid. Frozen berries can release more water, so the topping may need an extra minute or two to thicken.
Keep them in a covered container in the refrigerator for up to 3 days. The cream cheese filling and frosting should remain refrigerated.
Freeze the baked, unfrosted cupcakes in an airtight container for up to 2 months. Thaw them overnight in the refrigerator, then frost and decorate.
The butter or cream cheese may have become too warm. Chill the frosting for 10–15 minutes, then check the texture again before piping.
Strawberry Cheesecake Cupcakes Quick Reference
Save this card for a quick look while you bake.
What You Need
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, divided
- 1 cup granulated sugar, divided
- 2 large eggs plus 1 egg yolk
- 3½ teaspoons vanilla extract, divided
- ½ cup whole milk
- 12 oz cream cheese, divided
- 1½ cups chopped strawberries
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- 2 cups powdered sugar
Quick Steps
- Preheat the oven to 350°F and line the muffin pan.
- Whisk the flour, baking powder, and salt.
- Beat the butter and sugar until fluffy.
- Add the eggs, vanilla, and milk.
- Fold the dry ingredients into the wet mixture.
- Beat together the cheesecake filling.
- Portion the cupcake batter into the liners.
- Add cheesecake filling and cover with remaining batter.
- Bake for 18–22 minutes.
- Cool the cupcakes completely.
- Cook and cool the strawberry topping.
- Whip the cream cheese frosting.
- Pipe frosting onto each cupcake.
- Spoon strawberry topping over the frosting.
- Chill for at least 30 minutes before serving.
Conclusion
Your Decadent Strawberry Cheesecake Cupcakes are ready, with soft vanilla cake, a creamy cheesecake center, smooth cream cheese frosting, and a bright strawberry topping.
Give them their final chill, then let them sit at room temperature for 10–15 minutes before serving for the best texture.
Save this recipe to your favorite Pinterest dessert board so you can find it when strawberry season—or a cheesecake craving—comes around again.
Decadent Strawberry Cheesecake Cupcakes
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin pan with cupcake liners.
- Whisk the flour, baking powder, and salt together in a medium bowl.
- Beat ½ cup butter with ¾ cup sugar for 2–3 minutes, until pale and fluffy.
- Beat in the eggs one at a time. Add 2 teaspoons vanilla and the milk.
- Fold the dry ingredients into the wet mixture in two portions. Stop when no dry flour remains.
- Beat 8 oz cream cheese until smooth. Add ¼ cup sugar, egg yolk, and ½ teaspoon vanilla. Mix until creamy.
- Add about 1½ tablespoons cupcake batter to each liner.
- Place about 1 tablespoon cheesecake filling in the center of each. Cover with remaining cupcake batter until the liners are about ¾ full.
- Bake for 18–22 minutes, until the cake portion is set and a toothpick inserted near the edge comes out with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely.
- Cook the strawberries, ¼ cup sugar, and lemon juice over medium-low heat for 6–8 minutes. Mix cornstarch with water, stir it in, and cook for another 1–2 minutes. Cool completely.
- Beat 4 oz cream cheese and ¼ cup butter for 1–2 minutes. Gradually mix in powdered sugar and 1 teaspoon vanilla until smooth.
- Pipe or spoon the cream cheese frosting onto the cooled cupcakes.
- Top each cupcake with 1–2 teaspoons of cooled strawberry topping.
- Refrigerate for at least 30 minutes before serving.
Notes
- Bring the cream cheese, butter, eggs, and milk close to room temperature before mixing.
- Do not overmix the cupcake batter after adding the flour.
- Make sure the cupcakes and strawberry topping are completely cool before decorating.
- If the frosting becomes too soft, refrigerate it for 10–15 minutes before piping.
- Frozen strawberries can be used, but thaw and drain them first.
- Store finished cupcakes in an airtight container in the refrigerator for up to 3 days.
- For make-ahead cupcakes, keep the strawberry topping separate and add it closer to serving.
- Unfrosted cupcakes can be frozen for up to 2 months.
