These Strawberry Cheesecake Cupcakes are straight from the official Sprinkles bakery cookbook! They’ve got a buttery graham cracker crust, a moist strawberry cake layer, and a rich cream cheese frosting, all topped with a fresh strawberry. It’s the perfect sweet and tangy treat for any birthday or celebration.
Sprinkles Copycat Strawberry Cheesecake Cupcakes
You know I’m a huge fan of anything strawberry cheesecake-flavored. Whether it’s my Strawberry Cheesecake Bars or those fun Strawberry Cheesecake Quesadillas, I just can’t get enough.
So, as soon as strawberry season arrived, I knew I had to whip up some strawberry cheesecake cupcakes. And imagine my excitement when I found a recipe for them in the Sprinkles bakery cookbook!
To be honest, I’ve only had a Sprinkles cupcake once, but it was one of the best cupcakes I’ve ever had in my life, and I just had to recreate some.
These cupcakes capture all the flavors of my popular no-bake strawberry cheesecake. They’re a triple threat of flavor and texture, with a crumbly graham cracker crust, a moist, fruity strawberry cake layer, and a rich, tangy cream cheese frosting. Best of all, they’re ready to enjoy in under an hour! Now we’re talking.
Ingredients for Strawberry Cheesecake Cupcakes
- Graham cracker crumbs: Store-bought or you can make your own by crushing whole graham crackers.
- Butter: I use unsalted butter for this recipe. Make sure it’s softened before you start!
- Sugar: You’ll need both granulated sugar for the cupcakes and powdered sugar (or icing sugar) for the frosting.
- Strawberries: Fresh strawberries are best, but frozen will work too — just be sure to thaw and drain them first.
- Milk: Any kind of milk will do. I use 2%.
- Cream cheese: Full-fat brick-style cream cheese works best. Let it come to room temperature for a smooth, lump-free frosting.
Tips for the Perfect Strawberry Cheesecake Cupcakes
- I use the bottom of a small glass to press the graham cracker mixture into the muffin cups. This creates an even, compact layer and prevents a crumbly base.
- For a light and fluffy batter, I cream the butter and sugar until the mixture is airy and light in color. Be careful not to overmix once you add the dry ingredients!
- Make sure your cupcakes have cooled completely before frosting. If they’re still warm, the frosting will melt and slide right off.
- I like to let the fresh strawberries sit in sugar for about 10 minutes. This process, called macerating, draws out their natural juices and creates a yummy, syrupy topping. You’re also welcome to use my strawberry sauce recipe instead!
Strawberry Cheesecake Cupcake FAQs
Yes! For a gluten-free version, simply swap the all-purpose flour for a 1:1 gluten-free baking flour blend and use gluten-free graham cracker crumbs for the crust.
If you’re looking for more gluten-free desserts, try my gluten-free black forest cake!
Because of the cream cheese frosting and fresh fruit topping, these cupcakes should be stored in an airtight container in the refrigerator. They will stay fresh for up to 2 days.
Definitely. You can bake the cupcakes and store them in an airtight container at room temperature for up to 2 days before frosting. The cream cheese frosting can also be made ahead and kept in the refrigerator for up to a week. Just let it soften at room temperature, then give it a quick whisk before piping.
What did you think of these Strawberry Cheesecake Cupcakes? Leave a rating and share your baking story in the comments!
Strawberry Cheesecake Cupcakes
written by Ashley Fehr
Ingredients
Crust
- ¾ cup graham cracker crumbs
- 2 tablespoons melted butter
Cupcakes
- ½ cup butter, softened
- 1 cup granulated sugar, 200g
- 2 Large eggs
- ¾ cup fresh, chopped strawberries (or frozen, thawed and drained), pureed
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour, about 188g
- 1 teaspoon baking powder
- ¼ teaspoon salt
Cream cheese frosting
- 4 oz cream cheese, room temperature
- ¼ cup unsalted butter, room temperature
- Pinch of salt
- ½ teaspoon vanilla
- 2 cups powdered icing sugar
- 1 cup fresh strawberries, chopped
- 1 teaspoon granulated sugar
Instructions
Crust
- Preheat oven to 350°F and line a 12 cup muffin pan with liners.
- Combine graham cracker crumbs and butter, divide between muffin cups and press down into the bottom.
- Bake for 5 minutes or until just starting to dry but not crumbly. Set aside.
Cupcakes
- In a large bowl, with an electric mixer, cream butter and sugar until light and fluffy.
- Add eggs, strawberry puree, milk, and vanilla and beat until smooth.
- Add flour, baking powder and salt and stir just until combined. Divide between muffin cups and bake for 19-21 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely before frosting.
Cream cheese frosting
- Add cream cheese and butter to a large bowl and beat with an electric mixer until smooth.
- Add salt, vanilla and 1 cup of sugar. Beat until smooth.
- Gradually add in remaining 1 cup sugar, beating until smooth, until desired consistency is reached.
- Combine 1 cup strawberries and 1 teaspoon sugar in a small bowl and stir to coat. Let sit 5-10 minutes.
- Spread or pipe frosting onto cooled cupcakes, leaving an indentation in the center for strawberries. Spoon strawberries into the center of each cupcake. Serve or refrigerate until ready to serve, up to 2 days.
Video
Notes
- I use the bottom of a small glass to press the graham cracker mixture into the muffin cups. This creates an even, compact layer and prevents a crumbly base.
- For a light and fluffy batter, I cream the butter and sugar until the mixture is airy and light in color. Be careful not to overmix once you add the dry ingredients!
- I like to let the fresh strawberries sit in sugar for about 10 minutes. This process, called macerating, draws out their natural juices and creates a yummy, syrupy topping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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zoila says
Hi there, super excited to make these cupcakes! Any tips for the stawberry puree? I know I can look up how to make that but, they add sugar. I wasn’t sure if that will make my cupcakes too sweet? Or, change the consistency of my batter. Might be a silly question lol I’m just a terrible baker lol
The Recipe Rebel says
Hi Zoila, all you need to do is take the 3/4 cup strawberries and puree either in a blender, processor, or by hand. You won’t be adding anything to it, it actually gets added to the egg mixture. Hope you enjoy the cupcakes!
Shay says
Not sure what happened but mines came out out dense. I had a notion they would because the batter was somewhat thick like a pound cake batter. Mixed the flour in by folding to avoid over mixing. Not as strawberry as I thought they would be or lite/light; however, the grandkids loved them.
Will try again to see how to lighten/fluff them up.
The Recipe Rebel says
Hi Shay! It’s hard to know what went wrong but typically when a cupcake/cake is dense it’s because the butter may not have been softened enough or the butter and sugar were creamed together too long. Other than that, it’s hard to know what went wrong without being in the kitchen with you.
J says
Can I use cake flour instead of all purpose?
Ashley Fehr says
I haven’t tried with cake flour so I can’t say what the difference would be
Alison says
Hi
Bit late to the party.
I’m in the uk and don’t know what graham crackers are? Can you enlighten me
Thanks
Ashley Fehr says
They are a vanilla flavored cracker/cookie that is used as a base in many dessert recipes
Vilte says
Hey! How many cupcakes did you make from this amount? 6 like in the video? thanks!! it looks delicious, will try today 🙂
Ashley Fehr says
It actually says right at the top of the recipe, but it’s pretty small! It makes 12.
Caroline says
How do you store these after you make them?
Ashley Fehr says
I store them in the refrigerator up to 2-3 days. You can definitely freeze them if you leave the fresh strawberries off
Erin says
For the purée, do I measure out 3/4 cup chopped berries and then use whatever amount of purée that makes? Or do I purée the berries and then measure out 3/4 cup of it?
Ashley Fehr says
Yes, I measure before pureeing.
Erin says
Thank you!
Emma says
What tip did you use for piping?
Ashley Fehr says
I usually use a 1M or an open star tip
Julia Walters says
Happy 3 years! That dessert looks great and yummy. Thanks for sharing this recipe with us. I would love to make this real soon. My family would love this for snack. I love strawberries and this is perfect since I’m craving to eat something out of strawberries this past few days. By the way, can I use almond milk for this?
Ashley Fehr says
Thanks Julia! I think almond milk should work just fine, but I haven’t ever tried it!
Karly says
SO LIGHT AND FLUFFAYYYY!! These look amazing. Love the lightness of the strawberries and frosting and the creaminess of the cheesecake together. Must try these soon!
Ashley Fehr says
Thanks Karly! I’m obsessed!
Cheyanne @ No Spoon Necessary says
Haaaaaaaappy blog-iversary, Ashley!!!! Three years is something that totally NEEDS to be celebrated in a VERY BIG way, and these cupcakes are THE perfect way to do it! These look just magically delicious, girlfriend! I love everything about these beauties! The graham cracker base, the strawberry cake AND the cream cheese frosting! TRIPLE THREAT of deliciousness going on here! Pinned! Cheers girl and congrats on three years of blogging some of the most delicious recipes EVER! <3
Ashley Fehr says
Thanks Chey! It’s been a wild ride, that’s for sure!
Sarah @Whole and Heavenly Oven says
Happy 3 years, Ashley!! These cupcakes are pretty much the best way I can think of to celebrate! I LOVE strawberries and cheesecake so these are right up my alley!
Ashley Fehr says
Thanks Sarah! I just HAD to try something from my new cookbook!
Shashi at RunninSrilankan says
Happy, Happy 3 year blogiversary! I totally understand what you mean – this blogging gig is pretty darn incredible – here’s hoping and wishing you have many, many more happy blog birthdays!
Ashley Fehr says
Thanks Shashi! We are totally blessed!
Nancy | The Bitter Side of Sweet says
Awe Ashley! Congratulations! What a wonderful post and wonderful cupcakes as well! Happy 3 years!
Ashley Fehr says
Thank you so much Nancy!
Amber Y says
Happy “Birthday” and congrats on 3 years!! I’m happy you’ve made it this far and I always appreciate the delicious recipes!
Ashley Fehr says
Thank you Amber!
Debbie S. says
Happy blogiversary! These look and sound delightful! I am pinning for later!
Ashley Fehr says
Thanks Debbie!
Gayle @ Pumpkin 'N Spice says
Happy bloggiversary, Ashley! 3 years is quite an accomplishment and you picked the perfect dessert to celebrate with! I can never resist strawberry cupcakes, especially when a cream cheese frosting is involved. Is is bad that I want these for breakfast?!