Strawberry Cheesecake Cupcakes

“And in the end, it’s not the years in your life that count. It’s the life in your years.” Abraham Lincoln

Strawberry Cheesecake Cupcakes

Make a wish! Another year, another adventure.

I’ve never really been the traditional birthday cake kind of girl. While I was living at home, my parents would always get me a different kind of cheesecake in place of a “birthday cake”. This year I decided to try my hand at my own birthday cake and make cupcakes! So by staying with the tradition of a cake but by making sure I got in my cheesecake fix, I whipped up a batch of these ‘Strawberry Cheesecake Cupcakes’.

A light, moist, fresh strawberry cupcake with a fluffy strawberry cream cheese frosting. Hubby Darling inhaled a few of these before I could even frost them and said they tasted like a strawberry milkshake. I took these into work for my birthday yesterday and everyone seemed to love them. Hope you will too!

Strawberry Cheesecake Cupcakes


Strawberry Cupcakes:

1 1/2 cups  of all-purpose flour
 1/2 cup of sugar
1/2 cup fresh strawberries, diced
1/4 cup of (1/2 stick) unsalted butter
1/4 cup of milk
6 ounces plain yogurt
1 large egg
1 teaspoon of vanilla extract
1 1/2 teaspoon of baking powder
1/4 teaspoon of kosher salt
1/4 teaspoon of baking soda

Strawberry Cheesecake Frosting:

4 ounces of cream cheese
4 ounces of unsalted butter
2 cups of powdered sugar
1/4 cup of strawberry jam
1 teaspoon of vanilla extract
2 drops of red food coloring (optional)

Strawberry Cheesecake Cupcakes

For the cupcakes – Preheat oven to 350 degrees. Line a muffin tin with paper liners. Beat the sugar and butter until light and fluffy. Add the egg, yogurt, and vanilla extract, blending until smooth. Sift the dry ingredients into the bowl and blend alternating with the milk.  Fold in the strawberries. Fill the liners 3/4 up with the mixture and bake for 20 minutes or until toothpick comes out clean.

For the frosting – Beat the cream cheese and butter together until smooth. Add vanilla extract, powdered sugar, and strawberry jam. At this point you can also add the red food coloring. I wanted a bright pink color so I added 2 drops. Blend until smooth and cream. Chill for 30 minutes before frosting.
Yield: 12 servings


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