Irresistible Strawberry Cheesecake Cupcakes: A Decadent Dessert Fusion

Key Info:

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12-18 cupcakes
Difficulty: Moderate
Dietary Tags: Vegetarian, Contains Dairy

Equipment Needed:

– Electric mixer
– Muffin tin
– Cupcake liners
– Mixing bowls
– Piping bag (or zip-top bag)
– Cupcake corer (optional)

Ingredients:

For Graham Cracker Crust:
– 2 cups graham cracker crumbs
– ½ cup unsalted butter, melted
– ¼ cup granulated sugar

For Cupcakes:
– 1½ cups all-purpose flour
– 1 tsp baking powder
– ½ tsp salt
– ½ cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– ¾ cup strawberry puree
– ¼ cup milk
– 1 tsp vanilla extract

For Cheesecake Filling:
– 8 oz cream cheese, room temperature
– ¼ cup powdered sugar
– ½ cup whipped cream (optional)

For Strawberry Frosting:
– 1 cup butter, softened
– 4 cups powdered sugar
– 2 tbsp freeze-dried strawberry powder
– 2-3 tbsp milk

Method:

1. Prepare Graham Cracker Crust:
– Mix graham cracker crumbs, melted butter, and sugar
– Press into cupcake liners
– Bake at 325°F for 5 minutes
– Cool completely

2. Make Cupcake Batter:
– Cream butter and sugar until fluffy
– Add eggs one at a time
– Mix in strawberry puree and vanilla
– Sift dry ingredients
– Gently fold dry ingredients into wet mixture
– Do not overmix

3. Bake Cupcakes:
– Fill liners ⅔ full
– Bake at 350°F for 18-21 minutes
– Test with toothpick for doneness
– Cool completely on wire rack

4. Prepare Cheesecake Filling:
– Beat cream cheese and powdered sugar
– Fold in whipped cream if using
– Hollow out cupcake centers
– Pipe filling into cupcake centers

5. Make Strawberry Frosting:
– Beat butter until creamy
– Gradually add powdered sugar
– Mix in strawberry powder
– Add milk to desired consistency
– Pipe onto filled cupcakes

Crucial Tips:

– Room temperature ingredients mix better
– Cool cupcakes completely before filling
– Refrigerate for 1 hour before serving for best texture
– Use fresh strawberries for most intense flavor

Storage:

– Refrigerate in airtight container
– Best consumed within 3-4 days
– Can be frozen for up to 2 weeks

Variations:

– Use gluten-free graham crackers for GF version
– Swap strawberry with raspberry for different flavor
– Add white chocolate chips to batter for extra decadence

Pro Tips:

– Freeze-dried strawberry powder gives intense flavor
– Use a zip-top bag as piping bag hack
– For smooth frosting, sift powdered sugar

Nutrition Highlight:

Packed with vitamin C from strawberries, these cupcakes are a delightful treat that sneaks in some fruit goodness!

Common Mistakes to Avoid:

– Overmixing batter creates tough cupcakes
– Not cooling completely before filling
– Using cold cream cheese causes lumpy filling

Enjoy your strawberry cheesecake cupcake adventure!