Strawberry Cheesecake Cupcakes

These Strawberry Cheesecake Cupcakes are what happen when fluffy strawberry cake meets rich, creamy cheesecake filling—and the result is pure dessert magic. If you’ve been searching for a bakery-style cupcake that tastes as impressive as it looks, this recipe delivers on every level.

Each cupcake features real strawberry reduction baked directly into the batter, a smooth cream cheese center, and a beautifully piped strawberry-vanilla frosting. The balance of fresh fruit, tangy cheesecake, and soft cake crumb creates a layered flavor experience that feels indulgent but perfectly balanced. Whether for birthdays, bridal showers, or weekend baking therapy, these cupcakes steal the show.

Let’s break down exactly how to make them perfectly from scratch.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Real Strawberry Flavor – Made with homemade strawberry reduction, not artificial flavoring.
• Cheesecake Surprise Inside – A creamy center adds richness and contrast.
• Bakery-Style Presentation – The fish-scale frosting design creates an elegant finish.
• Perfect for Special Occasions – Ideal for parties, showers, and celebrations.
• Balanced Sweetness – Tangy cream cheese and lemon juice prevent the cupcakes from tasting overly sweet.

What sets these Strawberry Cheesecake Cupcakes apart is the layered construction. The strawberry reduction intensifies flavor without watering down the batter, while the stabilized cream cheese frosting holds its shape beautifully—even in warmer climates. Every bite offers moisture, creaminess, and fresh fruit brightness.

Ingredients Needed

Here’s everything you’ll need, organized by component for clarity.

For the Strawberry Reduction

• 1 pound (454g) fresh strawberries, hulled and diced
• 3 tablespoons (37g) granulated sugar, divided
• 1 1/2 teaspoons cornstarch (or 1/2 teaspoon Instant Clearjel)
• 2 teaspoons lemon juice

Tip: Frozen strawberries can be used—thaw and drain excess liquid before cooking.

For the Strawberry Cake Batter

• 1 1/2 cups (180g) cake flour – Provides a light, tender crumb.
• 1 cup (198g) granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 tablespoons (85g) unsalted butter, softened
• 1 large egg, room temperature
• 1 large egg white, room temperature
• 3 tablespoons (43g) water
• 2 teaspoons vanilla extract
• 1/2 cup strawberry reduction (prepared above)
• Natural red food coloring (optional)

For the Cheesecake Filling & Frosting

• 1 (8-ounce) package cream cheese, cool room temperature
• 1 1/4 cups + 2 tablespoons (155g) confectioners’ sugar, divided
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/2 teaspoon lemon juice
• 1 cup (227g) heavy cream
• 1 1/2 teaspoons Instant Clearjel (optional, for stability)

Optional Toppings

• Graham cracker crumbs
• 6 fresh strawberries, halved

How to Make Strawberry Cheesecake Cupcakes

Step 1: Prepare the Strawberry Reduction

Wash, hull, and dice the strawberries—you should have about 3 cups.

Place them in a medium saucepan with 2 tablespoons sugar. Cook over medium-low heat for 3–5 minutes until the berries release juices and soften.

Blend until smooth using a blender or immersion blender. Return the purée to the saucepan.

Simmer gently for 6–8 minutes until slightly thickened and darker in color. Combine remaining sugar with cornstarch, stir into the mixture, and add lemon juice. Cook 1 more minute until glossy and thick enough to coat a spoon.

Cool completely. You should have about 1 cup reduction. This can be refrigerated for up to 5 days.

Step 2: Prepare the Cupcake Batter

Preheat oven to 350°F (175°C). Line a standard muffin tin with cupcake liners.

In a mixing bowl, combine cake flour, sugar, baking powder, and salt. Add softened butter and mix on low until the texture resembles fine crumbs—this reverse-creaming method ensures tenderness.

Add egg, egg white, water, and vanilla. Mix until combined. Scrape bowl.

Add 1/2 cup strawberry reduction and optional food coloring. Mix on low until smooth and evenly colored.

Step 3: Bake the Cupcakes

Fill liners about 2/3 full using a scoop for even portions.

Bake 20–24 minutes, until the tops spring back lightly when touched and a toothpick inserted in the center comes out clean.

Cool in pan for a few minutes, then transfer to a rack to cool completely before filling.

Step 4: Make the Cheesecake Filling

Beat cream cheese with 1 1/4 cups confectioners’ sugar, vanilla, and salt until smooth.

Transfer about 2/3 cup of this mixture to a separate bowl. Add lemon juice and refrigerate—this will be your filling.

Step 5: Make the Frosting

To the remaining cream cheese mixture, add heavy cream. Whip until soft peaks form.

Mix remaining confectioners’ sugar with Instant Clearjel and sprinkle into the frosting. Continue whipping until stiff peaks form. Chill until ready to pipe.

Step 6: Fill the Cupcakes

Using a small knife or cookie scoop, remove a 1-inch center from each cupcake.

Add about 1 tablespoon cream cheese filling into each cavity, followed by 1/2 teaspoon strawberry reduction. Replace the cupcake top gently.

Step 7: Pipe the Frosting

Line a piping bag with a stripe of strawberry reduction along one side. Fill carefully with frosting to maintain the stripe effect.

Using a large round tip, pipe overlapping vertical dots across the cupcake surface to create a “fish scale” design. Overlap slightly to avoid gaps.

Sprinkle graham cracker crumbs and top with halved strawberries if desired.

Serving and Storage Tips

Serving Suggestions

• Serve chilled for firmer texture or slightly at room temperature for creamier frosting.
• Garnish with mint leaves for added color.
• Perfect with coffee, tea, or sparkling rosé.

Storage Instructions

• Store covered in the refrigerator for up to 4 days.
• Bring to room temperature for 20 minutes before serving.
• Freeze unfrosted cupcakes for up to 2 months; thaw before filling and frosting.

Helpful Notes

• Use room temperature ingredients for smooth blending.
• Do not overmix batter to avoid dense cupcakes.
• Stabilized frosting helps in warm climates.
• Make reduction ahead for easier assembly.
• For a shortcut, skip the striped piping and swirl frosting traditionally.

Conclusion

They’re perfect for celebrations, but honestly, they’re impressive enough for any day you want to elevate your baking. The homemade strawberry reduction makes all the difference, delivering bold fruit flavor in every bite.

If you tried this recipe, please leave a comment and a star rating below—it helps others discover it!

Did you experiment with chocolate drizzle or mixed berries? Share your twist and tag your creations on Pinterest or Facebook. I can’t wait to see what you bake!

Frequently Asked Questions (FAQ)

Can I use frozen strawberries for the reduction?

Yes. Thaw completely and drain excess liquid before cooking to avoid watery reduction.

How do I make these gluten-free?

Substitute cake flour with a gluten-free 1:1 baking blend formulated for cakes.

Why is my frosting too soft?

This usually happens in warm kitchens. Chill the bowl and use Instant Clearjel for stability.

Can I freeze Strawberry Cheesecake Cupcakes?

Yes, freeze unfrosted cupcakes. Filled and frosted cupcakes can be frozen briefly but may lose some texture.

How thick should the strawberry reduction be?

It should coat the back of a spoon and hold its shape briefly when drizzled. It will thicken further as it cools.