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Strawberry Cheesecake Cupcakes with Graham Cracker Crust

A close-up of a single strawberry cheesecake cupcake topped with whipped cream and glazed strawberry slices.
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Make these delicious strawberry cheesecake cupcakes featuring a graham cracker base, a creamy cheesecake swirl, and a fresh strawberry topping. This recipe delivers individual dessert perfection.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/2 cup cream cheese, softened (for cheesecake swirl)
  • 1/4 cup granulated sugar (for cheesecake swirl)
  • 1 large egg yolk (for cheesecake swirl)
  • 1/4 teaspoon lemon juice (for cheesecake swirl)
  • 1 cup graham cracker crumbs (for crust)
  • 1/4 cup melted butter (for crust)
  • 2 tablespoons granulated sugar (for crust)
  • 1 cup fresh strawberries, sliced (for topping)
  • 1/4 cup powdered sugar (for topping glaze)
  • 1 tablespoon milk (for topping glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Prepare the crust: Mix graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner. Bake the crusts for 5 minutes. Set aside to cool slightly.
  3. Make the cupcake batter: Whisk together flour, baking powder, and salt in a small bowl. In a separate large bowl, cream together the softened butter and 1 cup of sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined. Do not overmix.
  5. Prepare the cheesecake swirl: In a small bowl, beat the 1/2 cup cream cheese, 1/4 cup sugar, egg yolk, and lemon juice until smooth.
  6. Fill the liners: Spoon the vanilla batter over the crusts, filling each liner about halfway. Drop about 1 teaspoon of the cheesecake mixture onto the center of the batter in each cup. Use a toothpick to gently swirl the cheesecake mixture into the batter.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the cake portion comes out clean. Let the cupcakes cool completely in the pan before removing.
  8. Prepare the topping: Whisk together the powdered sugar and 1 tablespoon of milk to create a thin glaze. Drizzle lightly over the cooled cupcakes. Top each cupcake with a few slices of fresh strawberry.

Notes

  • For a stronger strawberry flavor in the topping, you can gently mash half of your sliced strawberries before mixing them with the glaze ingredients.
  • If you want a richer cheesecake flavor, use full-fat cream cheese for the swirl.
  • Ensure your butter and cream cheese are at room temperature for the best mixing results.

Nutrition

Find it online: https://blissbatter.com/strawberry-cheesecake-cupcakes-recipe/