There’s something magical about combining two desserts in one. These Cheesecake Strawberry Cupcakes bring together the best of both worlds: the fluffy sweetness of a cupcake and the creamy richness of cheesecake, all topped with fresh strawberries. It’s the kind of treat that looks bakery-worthy but is surprisingly simple to make at home.
I love these cupcakes for special occasions, but honestly, I’ve made them just because I had a craving and some strawberries sitting in the fridge. They’re light enough to enjoy as an afternoon pick-me-up, yet indulgent enough to impress at a party.
Why You’ll Love This Recipe
- You get the perfect bite of cupcake and cheesecake in one.
- The cream cheese swirl makes them look fancy without any extra effort.
- Fresh strawberries add a refreshing, fruity finish.
- They’re portable—no need for forks or plates, just peel and enjoy.
Tip: If you want them to feel extra special, serve them chilled. The cheesecake layer firms up in the fridge and makes the texture even dreamier.
Ingredients You’ll Need
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar (for the filling)
- 2 cups fresh strawberries (for topping and optional purée)
Tip: Use room-temperature butter and cream cheese. It makes mixing so much easier and ensures everything blends smoothly.
Step-by-Step Instructions
- Prep the oven and pan
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. - Make the cupcake batter
In a bowl, whisk together the flour, baking powder, and salt. In a separate bowl, beat the butter and 3/4 cup sugar until light and fluffy—about 3 minutes. Add the eggs one at a time, mixing well, then stir in the vanilla extract. Gently fold in the dry ingredients until just combined. - Fill the liners
Spoon about one tablespoon of batter into each cupcake liner. Don’t overfill—remember you’ll be adding cheesecake on top. - Make the cheesecake filling
Beat the cream cheese and 1/2 cup sugar until smooth and creamy. Place a generous spoonful on top of the batter in each liner. - Swirl it in
Use a toothpick or skewer to gently swirl the cheesecake into the batter. This step is optional but adds a pretty marbled effect. - Bake
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely before topping. - Add the strawberries
Decorate each cupcake with fresh strawberry slices, or drizzle a little homemade strawberry purée over the top for extra flair.
Tip: If you want a glossy finish, you can lightly brush the strawberries with warmed jam before placing them on top.
Serving and Storage
These cupcakes are best served chilled because of the cheesecake filling. Store them in an airtight container in the fridge for up to 3 days. The strawberries are freshest on the first day, so if you’re making them ahead of time, wait to add the fruit until just before serving.
Final Thoughts
Cheesecake Strawberry Cupcakes are one of those desserts that make people think you spent hours in the kitchen, when in reality they’re quite simple. They’re creamy, fruity, and perfectly portioned, making them ideal for birthdays, baby showers, or just a little midweek indulgence.
Once you try them, you’ll see why I keep this recipe bookmarked—it’s a keeper.