Strawberry Cheesecake Cupcakes

Strawberry Cheesecake Cupcakes (noun): [straw-ber-ee cheez-keyk kuhp-keyks] A vanilla cake scattered with fresh cut strawberries atop a thin graham cracker crumb base, filled with a strawberry cheesecake center and topped with a rich and sweet cream cheese frosting.

These are one of my momma’s favorites. 🙂

There are times when I get tired just thinking about making cupcakes from scratch. This was one of those times. There’s no shame in using a boxed cake mix, especially since there are countless ways to put your own spin on it. These cupcakes have a lot going on as it is without adding in the time or stress of mixing up a good batch of cake from scratch. The fresh strawberries, vanilla cake, and cream cheese icing make these great for a summer occasion.

INGREDIENTS:

CUPCAKES:

  • 1 box golden vanilla cake mix (I used Betty Crocker)
  • 3 eggs*
  • Oil*
  • Water*
  • 2 cups graham cracker crumbs
  • 1 cup diced strawberries
*(Or whatever is called for on the boxed mix you use)

FILLING:

  • 4 ounces cream cheese
  • 1 egg white
  • 3 tablespoons sugar
  • 1/2 teaspoon vanilla
  • 2 tablespoons strawberry jam

FROSTING:

  • 3 cups powdered sugar
  • 4 ounces cream cheese
  • 2 sticks unsalted butter
  • 1 teaspoon vanilla extract
  • heavy cream can be added if the frosting is too stiff

INSTRUCTIONS:

  • Preheat oven to 350 degrees
  • Make the cake mix according to the directions on the box.


  • Dice the strawberries until you have 1 cup.

^ Photo cred for that beauty goes to Bruno.

  • Gently fold the strawberries into the cake batter.

  • Now start on the cheesecake filling! Beat together the cream cheese, egg white, sugar, and vanilla.

  • Add 2 tablespoons of strawberry jam and beat together.

  • Line a cupcake/muffin pan with cupcake papers.
  • Crush the graham crackers either with a food processor or by putting them in a Ziplock bag and beating them senseless.

  • Put a layer of graham crackers at the bottom of each cupcake paper, making it thin but covering the bottom.

  • Fill the the cups a little more than halfway with the cake batter. I found that the cheesecake sinks a bit to the bottom so it’s better to add it closer to the top.

  • Add in a heaping spoonful of the cream cheese mixture.
  • Top off with the remaining cake mix.

  • Place in the oven for about 25-30 minutes, or until the top looks very lightly browned. (The inserted knife method may not work because of the cream cheese)

  • Make the icing!
  • Beat together the butter and cream cheese until smooth.
  • Slowly add in the confectioners sugar, one cup at a time.
  • Add in the vanilla extract and beat to combine.
  • If the frosting is too stiff, add 1 tablespoon of heavy cream and beat together.
  • If it is too runny, ad some more confectioners sugar.

  • Once the cupcakes are cool, ice them!
  • Slice up some extra strawberries and add them on top for an added touch.
  • I also sprinkled some extra graham cracker crumbs on top.

  • Keep these in the fridge until ready to serve!

  • Eat em, serve em, love em.

  • Finally, find a cute little black kitten to help you clean up all the graham cracker crumbs you spilled.

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4 Comments on “Strawberry Cheesecake Cupcakes”

  1. Mom Says:

    Definitely Momma’s favorite!!!! At least until the next creation is tasted! Fabulous!!!

  2. Wendy Says:

    Hi,
    I’m Wendy and I work with your Mom. She sent me your latest cupcake delight, which looks absolutely delicious. Strawberry,cream cheese,and the graham cracker crumbs on the bottom–totally great. I love your polaroids and comments as you give the recipe.
    You have quite a creative talent…and a very cute sous-chef, black kitty.

    Wendy

  3. Colleen Says:

    This looks amazing… I want to be part of the quality control team 🙂


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