These Strawberry Cheesecake Cupcakes have a graham cracker base topped with a strawberry cake layer, cream cheese frosting and fresh strawberries. Perfect for any birthday, Easter dinner or Spring celebration! Sprinkles bakery recipe.
3/4cupfreshchopped strawberries (or frozen, thawed and drained), pureed
1/4cupmilk
1teaspoonvanilla extract
1 1/2cupsall purpose flourabout 188g
1teaspoonbaking powder
1/4teaspoonsalt
Cream cheese frosting
4ozcream cheese, room temperature
1/4cupunsalted butterroom temperature
pinch of salt
1/2teaspoonvanilla
2cupspowdered icing sugar
1cupfresh strawberrieschopped
1teaspoongranulated sugar
Instructions
CrustPreheat oven to 350 degrees 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.
CupcakesIn 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.