Oh my goodness, let me tell you about the joy of baking strawberry cheesecake cupcakes! There’s just something magical about the sweet aroma of strawberries mingling with the creamy goodness of cheesecake as they bake in the oven. I remember the first time I made these delightful treats; I was so excited to share them with my friends at a summer picnic. You should have seen their faces when they took that first bite! These cupcakes are not just cute and tasty; they’re a crowd-pleaser for any occasion—birthdays, holidays, or just because it’s Tuesday! Trust me, once you try these strawberry cheesecake cupcakes, you’ll be back in the kitchen for more. They’re the perfect blend of fluffy cake and rich cheesecake, topped with fresh strawberries. What’s not to love? Let’s dive into this delicious adventure together!
Ingredients List
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh strawberries, chopped
How to Prepare Strawberry Cheesecake Cupcakes
Step 1: Preheat and Prepare
First things first, let’s get that oven fired up! Preheat your oven to 350°F (175°C). While that’s warming up, grab a muffin tin and line it with your favorite cupcake liners. I love using colorful ones—it makes everything feel a little more festive, don’t you think? Just make sure they’re snug in the tin so your cupcakes rise beautifully!
Step 2: Mix the Batter
Now, let’s make that luscious batter! In a large mixing bowl, cream together 1/2 cup of softened butter, 1/2 cup of sugar, and 1/2 cup of cream cheese. You can use a hand mixer or a stand mixer—whatever you have on hand will work just fine. Beat it until it’s nice and smooth; this should take about 2–3 minutes. Next, crack in those 2 large eggs and pour in 1 teaspoon of vanilla extract. Mix it all together until you have a creamy, dreamy mixture that smells divine!
Step 3: Combine Dry Ingredients
In another bowl, whisk together 1 cup of all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. This is super important! Combining the dry ingredients separately ensures that everything is mixed evenly when you combine it with the wet ingredients later. It’ll help make sure your cupcakes rise perfectly and don’t end up dense or heavy.
Step 4: Fold in Strawberries
Now comes the fun part—let’s bring the strawberries into the mix! Gradually add the dry mixture to the wet ingredients, folding it in gently. Be careful not to overmix; we want to keep that light texture! Once the dry ingredients are just combined, fold in 1 cup of chopped fresh strawberries. The goal here is to distribute those berry bits evenly without crushing them. You want little bursts of strawberry goodness in each bite!
Step 5: Bake
Alright, it’s time to get these beauties in the oven! Fill your cupcake liners about 2/3 full with the batter—this helps them rise without overflowing. Pop the muffin tin into the preheated oven and bake for about 20-25 minutes. I always do the toothpick test: just stick a toothpick in the center of a cupcake, and if it comes out clean or with just a few crumbs, they’re done! Let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Your kitchen will smell heavenly, and you’ll be one step closer to cupcake bliss!
Tips for Success
Making strawberry cheesecake cupcakes is an absolute joy, but here are some tips to ensure they turn out perfectly every time!
- Use Room Temperature Ingredients: Make sure your butter and cream cheese are softened to room temperature before mixing. This helps create a smoother batter and ensures everything blends beautifully.
- Don’t Overmix: When you combine the wet and dry ingredients, mix just until everything is combined. Overmixing can lead to dense cupcakes, and we definitely want them light and fluffy!
- Choose Ripe Strawberries: For the best flavor, use ripe, sweet strawberries. They’ll add that burst of freshness and sweetness that makes these cupcakes truly special.
- Check for Doneness: Every oven is a little different, so keep an eye on your cupcakes as they bake. The toothpick test is your best friend—just make sure it comes out clean or with a few moist crumbs!
- Cool Completely: Let the cupcakes cool completely before serving or frosting. This prevents any melting and keeps your whipped cream or frosting from sliding off. Plus, it gives you the perfect texture!
Nutritional Information
When it comes to enjoying these delightful strawberry cheesecake cupcakes, it’s always nice to know what you’re indulging in! Here’s a rough breakdown of the nutritional values per cupcake. Keep in mind that these values may vary based on the specific ingredients you use, but this will give you a good idea:
- Serving Size: 1 cupcake
- Calories: 200
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 180mg
- Carbohydrates: 24g
- Fiber: 1g
- Sugar: 12g
- Protein: 3g
So, whether you’re treating yourself or sharing with friends, you can enjoy these cupcakes knowing they’re packed with flavor while still being a delightful treat!
FAQ Section
Can I use frozen strawberries?
You absolutely can use frozen strawberries in your strawberry cheesecake cupcakes! Just keep in mind that they might release a bit more moisture than fresh ones, which can affect the texture slightly. To get the best results, I recommend thawing them first and gently patting them dry with a paper towel. This way, you’ll still get that delicious fruity flavor without compromising the cupcake’s fluffiness!
How do I store leftover cupcakes?
Storing leftover cupcakes is a breeze! Once they’re completely cool, place them in an airtight container to keep them fresh. You can store them at room temperature for up to 2 days, but if you want to keep them longer, pop them in the fridge where they’ll stay tasty for about a week. Just make sure to let them come to room temperature before serving again, or you can warm them slightly in the microwave for a few seconds for that fresh-baked feel!
Can I make these cupcakes dairy-free?
Definitely! Making these strawberry cheesecake cupcakes dairy-free is totally doable with a few simple substitutions. Instead of cream cheese, you can use a dairy-free cream cheese alternative, and for the butter, opt for a plant-based margarine or coconut oil. As for the eggs, you can replace each egg with a flaxseed egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let it sit for a few minutes to thicken) or use unsweetened applesauce. With these swaps, you’ll still get all that delicious flavor while keeping it dairy-free!
Why You’ll Love This Recipe
- Quick and Easy: With just a few simple steps, you can whip up these delightful cupcakes in no time—perfect for when you need a sweet treat in a hurry!
- Deliciously Decadent: The combination of creamy cheesecake and fresh strawberries creates a heavenly flavor that’s hard to resist. Every bite is a burst of sweetness!
- Perfect for Any Occasion: Whether it’s a birthday party, a potluck, or just a cozy night in, these cupcakes are versatile enough to fit any event.
- Kid-Friendly: Kids (and adults!) love these cute cupcakes. They make a fantastic dessert that’s not only fun to eat but also fun to help make!
- Customizable: You can easily switch up the strawberries for other fruits or add toppings like whipped cream or chocolate drizzle to make them your own!
Serving Suggestions
When it comes to serving these scrumptious strawberry cheesecake cupcakes, a little creativity can take your dessert experience to the next level! Here are some delightful ideas to enhance your serving:
- Whipped Cream Topping: A dollop of freshly whipped cream on top of each cupcake adds a light, airy touch. You can even pipe it on for a pretty presentation!
- Fresh Strawberry Slices: Garnish with extra slices of fresh strawberries on top. Not only does this add a pop of color, but it also gives that extra fruity flavor that pairs perfectly with the cupcakes.
- Chocolate Drizzle: For a little indulgence, drizzle some melted chocolate over the cupcakes. The combination of chocolate and strawberry is a classic that never fails to impress!
- Ice Cream: Serve these cupcakes alongside a scoop of vanilla or strawberry ice cream. The creaminess of the ice cream complements the cupcakes beautifully, making it a dreamy dessert duo.
- Fruit Salad: A light and refreshing fruit salad on the side can balance the richness of the cupcakes. Use a mix of your favorite seasonal fruits for a colorful and tasty accompaniment.
With these serving suggestions, you can create a delightful dessert spread that’s sure to wow your guests or simply make your sweet treat feel even more special. Enjoy every bite!
Storage & Reheating Instructions
After all the joy of baking and indulging in your delicious strawberry cheesecake cupcakes, you might find yourself with a few leftovers (if you’re lucky!). Here’s how to store them properly so they stay fresh and tasty.
First, let your cupcakes cool completely before storing them. It’s super important to avoid any condensation that could make them soggy—nobody wants that! Once they’re cool, place them in an airtight container. If you have a lot of cupcakes, you can layer them with parchment paper between each layer to prevent them from sticking together.
You can store these delightful treats at room temperature for up to 2 days. However, if you want to keep them longer, pop them in the fridge where they’ll stay fresh for about a week. Just remember to let them sit out for a few minutes to come to room temperature before serving again; this helps bring back that delightful texture!
Now, if you’re craving a warm cupcake, reheating is a breeze! Just pop one in the microwave for about 10-15 seconds. Be careful not to overheat—nobody wants a rubbery cupcake! Enjoy the warm, creamy goodness once again!
By following these simple storage and reheating tips, you’ll be able to savor your strawberry cheesecake cupcakes days after baking them, keeping that sweet bliss alive!
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Strawberry Cheesecake Cupcakes: 5 Delightful Reasons to Bake
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious strawberry cheesecake cupcakes made with cream cheese and fresh strawberries.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh strawberries, chopped
Instructions
- Preheat the oven to 350°F (175°C).
- Line a muffin tin with cupcake liners.
- In a bowl, cream together the butter, sugar, and cream cheese.
- Add the eggs and vanilla, mixing until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Fold in the chopped strawberries.
- Fill the cupcake liners 2/3 full with the batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store leftovers in the refrigerator.
- Use ripe strawberries for best flavor.
- Top with whipped cream for added taste.
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: strawberry cheesecake cupcakes