These soft Strawberry Cheesecake Cupcakes have a creamy cheesecake center and fresh homemade strawberry frosting.  They are always a hit at any dinner or party we bring them to.

{1} We had a great Easter weekend celebrating our Saviour! Loved spending the day with our church family first, and then getting to see cousins and family for the rest of the day.

And you would be so proud of me. I actually took lots of pictures…of people, not food. This Strawberry Chocolate Cheesecake will just have to happen again so I can get better pictures.

{2} My hubby and I have started watching Lost on Netflix. Unfortunately for me, I know the ending because it was all over Facebook at the time. Still, it is easy to get hooked, and I want to keep watching more episodes into the wee hours of the night.   

{3} Our crazy dog decided to help herself to over a pound of chocolate from the kids Easter basket’s. I told them to keep it up on a counter or cupboard, but they do not listen.

Of course, I know what a thief the beast is. She was acting a little hyper and crazy last night, so we googled and called a 24 hour vet line to see if there was anything we could do.

We finally decided that for her weight, she would have had to eat a lot more Peanut Butter Easter Bunnies and Reese’s Cream Eggs to be really sick. And of course, this morning she is totally fine. Thank goodness!

{4} I am giving up sugar for a week or two. This is very hard for my sweet tooth to handle. So far so good, but it has only been one day. LOL!

I want to see if it makes a difference in my weight. Sadly, that means I can’t bake for that time either because I always find myself taste testing when I am baking. That kinda breaks the no sugar rule. It’s all lean and green recipes this week!!!

Now I know some of you are cheering because you think that means no sugary pictures to tempt you and make you drool. Well, that’s just not true because I have plenty of ones that I haven’t even shared yet. So, even though I might not be eating these this week, I am still going to share with you. 

How about we start with some sweet strawberry cupcakes with cheesecake filling that I like to call “healthy”. I mean these strawberry cupcakes have fresh fruit and dairy in it. 

That makes them sorta healthy, right? Just close your eyes when we get to the butter and cream cheese. Ok, fine, just call me crazy because these are not healthy at all.  LOL!

How to make Strawberry Cheesecake Cupcakes:

1. Mix together the strawberry cake mix, pudding mix, eggs, oil, and milk. Divide the batter evenly in the muffin liners and bake for 18-20 minutes.
2. Cool the cupcakes completely then remove the center of the cupcakes using a cupcake corer or a small knife.
3. Whisk together the pudding mix and milk. Beat the cream cheese until creamy, then add the pudding mixture and beat again.
4. Fold in the Cool Whip gently. Fill the centers of the cupcakes with the no bake cheesecake mixture.
5. Beat together the frosting ingredients until nice and creamy. If you are using strawberries that are really ripe and juicy, skip the water when you puree them.  Too much liquid will make your frosting really soft.
6. Swirl the frosting on top of the cupcakes and refrigerate until you are ready to serve them.  
7. Top with a fresh strawberry and graham cracker sticks right before serving, if desired.

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More strawberry recipes you may enjoy:

It only takes a few minutes to make and then to enjoy fresh Homemade Strawberry Pie Filling.  It is perfect for pies, cakes, breakfast pastries, or spreading on toast.

Layers of fruit, yogurt, and granola make these Healthy Strawberry Yogurt Parfaits an easy and fresh breakfast choice. Start the day out right by grabbing a jar as you walk out the door.

Layers of cake cubes, no bake cheesecake, and fresh fruit makes this Strawberry Key Lime Cheesecake Trifle an easy dessert to make for spring or summer dinners.

This dreamy Strawberry Cream Pie is the perfect way to showcase these luscious berries.

Homemade Strawberry Waffles are just the thing to make your weekend awesome. Everyone loves a day that starts with waffles, right?

Continue to Content

Strawberry Cheesecake Cupcakes

Yield: 24 cupcakes

Prep Time: 30 minutes

Cook Time: 18 minutes

Total Time: 48 minutes

These soft Strawberry Cheesecake Cupcakes have a creamy cheesecake center and fresh homemade strawberry frosting. They are always a hit at any dinner or party we bring them to.

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Ingredients

For the Cupcakes

• 1 strawberry cake mix
• 1 (3.4 ounce) instant strawberry pudding mix
• 1/2 cup oil
• 4 large eggs
• 1 cup milk

For the Cheesecake Filling

• 1 (3.4 ounce) package instant cheesecake pudding mix
• 1/2 cup milk
• 4 ounces cream cheese, softened
• 1 1/4 cups Cool Whip, thawed

For the Strawberry Butter Cream

• 1/2 cup shortening
• 1/2 cup unsalted butter, room temperature
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon strawberry extract
• 1 Tablespoon water
• 3/4 cup diced strawberries
• 5-6 cups powdered sugar
• 24 whole strawberries
• 48 graham cracker cookie sticks

Instructions

1. Preheat the oven to 325 degrees. Line muffin tins with 24 cupcake liners.
2. Beat the cake mix, pudding mix, oil, milk, and eggs for 2 minutes. Spoon batter into the prepared muffin tins.
3. Bake for 18-20 minutes, or until the tops spring back. Cool on a wire rack.
4. In a small bowl, whisk the milk and pudding mix until creamy and thick.
5. Beat the cream cheese until creamy. Add the pudding and beat again. Fold in the whipped topping.
6. Use a cupcake corer or small knife to cut out the center of the cupcakes. Spoon the cheesecake filling into a piping bag with icing tip 12 and fill the centers. Refrigerate while you make the frosting.
7. Beat the shortening and butter until creamy. Add the salt, vanilla, and strawberry extract and beat again.
8. Slowly add half the powdered sugar until it is mixed in.
9. Place the water and strawberries in a food processor or blender and puree. If your strawberries are ripe and juicy, skip the extra water when you puree them. Too much liquid will make your frosting soft.
10. Pour into the frosting and beat until creamy. Add the rest of the powdered sugar and beat until light and fluffy.
11. Use a large piping bag and icing tip 1M to swirl the frosting on the chilled cupcakes. Refrigerate cupcakes until time to serve.
12. Add the cookie sticks and a fresh berry to the top of each cupcake right before serving.

Recommended Products

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• 
  Wilton Recipe Right Nonstick 12-Cup Regular Muffin Pan (2, STANDARD)
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• 
  Wilton 1M Open Star Piping Tip

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 883Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 55mgSodium: 298mgCarbohydrates: 173gFiber: 2gSugar: 152gProtein: 5g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

Did you make this recipe?

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(original photo from April 2011)

*The pictures & recipe were updated March 2017.