Go Back
Strawberry Cheesecake Cupcakes
Isabella

Strawberry Cheesecake Cupcakes

These Strawberry Cheesecake Cupcakes combine fluffy strawberry cake, a rich cream cheese filling, and beautifully piped strawberry-vanilla frosting for a bakery-style dessert that tastes as stunning as it looks. Made with real strawberry reduction for bold fruit flavor and balanced with tangy cream cheese and lemon juice, every bite delivers moisture, creaminess, and fresh brightness.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 24 minutes
Total Time 1 hour 9 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For the Strawberry Reduction
  • 1 pound 454g fresh strawberries, hulled and diced
  • 3 tablespoons 37g granulated sugar, divided
  • 1 ½ 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 ½ cups 180g cake flour – Provides a light, tender crumb.
  • 1 cup 198g granulated sugar
  • 2 teaspoons baking powder
  • ¼ 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
  • ½ 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 ¼ cups + 2 tablespoons 155g confectioners’ sugar, divided
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • ½ teaspoon lemon juice
  • 1 cup 227g heavy cream
  • 1 ½ teaspoons Instant Clearjel optional, for stability
  • Optional Toppings
  • Graham cracker crumbs
  • 6 fresh strawberries halved

Method
 

  1. Prepare the strawberry reduction by cooking diced strawberries with sugar over medium-low heat until softened. Blend until smooth, return to the saucepan, and simmer until thickened. Stir in cornstarch mixture and lemon juice, cook until glossy, then cool completely.
  2. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  3. Mix cake flour, sugar, baking powder, and salt. Add softened butter and mix until crumbly.
  4. Add egg, egg white, water, and vanilla. Mix until combined, then blend in 1/2 cup strawberry reduction and optional food coloring.
  5. Fill liners 2/3 full and bake for 20–24 minutes until a toothpick comes out clean. Cool completely.
  6. Beat cream cheese with confectioners' sugar, vanilla, and salt until smooth. Reserve 2/3 cup, mix with lemon juice, and refrigerate for filling.
  7. Add heavy cream to remaining cream cheese mixture and whip to soft peaks. Add remaining sugar mixed with Instant Clearjel and whip to stiff peaks. Chill.
  8. Core cooled cupcakes, fill with cream cheese filling and a small spoon of strawberry reduction, then replace tops.
  9. Pipe frosting decoratively over cupcakes. Garnish with graham cracker crumbs and halved strawberries if desired.

Notes

Use room temperature ingredients for smooth blending. Avoid overmixing the batter to maintain a tender crumb. The stabilized frosting holds well in warm climates. Strawberry reduction can be made ahead and refrigerated for up to 5 days.