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Strawberry Cheesecake Cupcakes Recipe

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These Strawberry Cheesecake Cupcakes have a creamy no bake cheesecake center and and are topped with homemade strawberry frosting.  These easy cupcakes are bursting with flavor and are the perfect dessert for every spring celebration.

A strawberry cheesecake cupcake with a bite taken out of it showing the hidden filling

I have decided to give up sugar for a week or two. This is very hard for my sweet tooth to handle. So far it has been good, but it has only been one day. Thank goodness for this Healthy Chocolate Lava Cake! I may eat one every day.

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 things like these Take 5 Bars this week, I am still going to share with you.

Two strawberry cheesecake cupcakes with strawberry frosting and a strawberry on doilies

Let’s get started with some strawberry cupcakes with cheesecake filling. I mean cupcakes that have fresh fruit and dairy in them can’t be a bad thing, right?

Ok, ok.  I’ll just share how to make them and you go enjoy them for me until I come to my senses and start enjoying sugar again.

Overhead picture of a dark board with the ingredients needed to doctor up a strawberry box mix

Strawberry Cupcake Ingredients:

  • Strawberry Cake Mix – This particular recipe uses a box cake mix. Doctored up cake mixes are my specialty. If you like to bake from scratch, that works too.
  • Instant Strawberry Pudding Mix – Adding a pudding mix to a cake mix gives it more structure and makes it bake more moist.
  • Oil – This helps the cake to bake moist, fluffy, and tender. You can use melted butter, but butter has water added to it. So, while it may taste better, the texture isn’t the same.
  • Eggs – They provide structure in recipes. Make sure you buy the size of the eggs called for in a recipe because of the amount of liquid they provide.
  • Milk – Using milk instead of water makes a cake mix taste more like a homemade cake. Using buttermilk will also add a rich flavor.

Homemade Strawberry Frosting Ingredients:

  • Shortening & Butter – Using a combo of these 2 ingredients gives the buttercream a better structure for piping. 
  • Salt – Adds flavor.
  • Vanilla & Strawberry Extract – Mixing these two extracts adds a great flavor to the box mix.
  • Strawberries – For the best flavor, choose sweet, ripe strawberries. Puree the berries in a blender or food processor. If the berries are not juicy, add a little bit of water.
  • Powdered Sugar – Thickens the strawberry buttercream and adds sweetness. Use more if you want a thicker frosting, although this will affect the strawberry flavor.
A white doily with a strawberry cupcake topped with strawberry frosting and a bite out of it showing the cheesecake center

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. Puree the fresh strawberries in a blender or food processor. 
  6. Mix together the frosting ingredients until nice and creamy. 
  7. Swirl the frosting on top of the cupcakes and refrigerate until you are ready to serve them. 
  8. Top with a fresh strawberry and graham cracker sticks right before serving, if desired.

CLICK HERE TO PIN THIS RECIPE FOR LATER!

What can I use if I can’t find a strawberry pudding mix?

Feel free to use an instant vanilla or white chocolate pudding mix.  You can also add 1-2 spoonfuls of strawberry jello to the batter to amp up the strawberry flavor.

Can I use melted butter instead of oil in a cake mix?

Yes. Melted butter is a fine substitution for oil.  Although, cakes and cupcakes baked with oil tend to bake up with a better crumb texture and stay moist for longer.

A white cake plate with strawberry cheesecake cupcakes on it

More strawberry recipes:

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?

Two strawberry cheesecake cupcakes with strawberry frosting on doilies with a cake plate behind it

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Two pictures of Strawberry Cheesecake Cupcakes collaged together with a light pink text box
A strawberry cupcake on a white doily with a bite out of it showing the cheesecake center

Strawberry Cheesecake Cupcakes

Yield: 24 cupcakes
Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 48 minutes

These Strawberry Cheesecake Cupcakes have a creamy no bake cheesecake center and and are topped with homemade strawberry frosting.  These easy cupcakes are bursting with flavor and are the perfect dessert for every spring celebration.

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 (from an 8 ounce container)

For the Strawberry Butter Cream

  • 1/2 cup shortening
  • 1/2 cup unsalted butter, softened
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon strawberry extract
  • 3/4 cup diced ripe 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 strawberries in a food processor or blender and puree. If your strawberries are not ripe and juicy, you may need to add 1 Tablespoon of water.
  10. Pour the strawberry puree 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 strawberry to the top of each cupcake right before serving.
Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 886Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 56mgSodium: 301mgCarbohydrates: 174gFiber: 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?

Please leave a comment on the blog or share a photo on Instagram

© Jocelyn @ Inside BruCrew Life
Cuisine: American / Category: Cakes & Cupcakes
A strawberry cupcake with strawberry buttercream cut in half showing the no bake cheesecake center

(original photo from April 2011)

*The post for Strawberry Cheesecake Cupcakes was first published April 26, 2011. The pictures & recipe were updated March 2017. The post was republished January 30, 2021.

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Comments

  1. Maureen Blackburn says

    Favorite cupcake of all time!!! Either the original or the updates are perfect for any gathering, or…. for me to eat all by myself!!!! mmmmmmyum

    Reply

  6. Abbey H says

    I have made these several times and everyone loves them! When I make the frosting it’s way too runny and won’t even stay on the cupcakes, I have tried making it thicker with more sugar but it resulted in it being way too sweet, any suggestions on how to fix that?

    Reply

    • Jocelyn says

      The frosting is softer because of the fresh berries, but it should still be thick enough to pipe onto the cupcakes without being runny. If your berries are extra ripe and juicy, you will not need the extra water when you puree them. Also have you tried refrigerating the frosting before putting it on the cupcakes? Because of the pudding cheesecake center, these do need to be refrigerated at all times. As for adding extra sugar, that will work to thicken it but I would add at least another 1/4 teaspoon salt to balance out the sweetness. I hope that helps!!!!

      Reply

  8. Bee says

    One word: DELICIOUS! Simply irresistible! I can tell by the photos that these cupcakes are melt-in-my mouth perfection:)

    Reply

  9. Tee says

    Can I replace strawberry pudding mix with strawberry jello mix?

    And What if I cant find strawberry cake mix, what would be the best alternative?

    Thank you

    Reply

    • Jocelyn says

      Using a Jello mix will change the texture of the cupcakes. They will be denser and not fluffy. I really do recommend the pudding mix for this. If you can’t find the strawberry pudding mix, just use vanilla. And both Pillsbury and Betty Crocker sell a strawberry cake mix, so you should be able to find one easily.

      Reply

    • Jocelyn says

      No, you do not have to use it. Feel free to just use all vanilla if that is all you have. I just like the little bit of extra strawberry flavor the extract gave it.

      Reply

  13. Lorraine says

    I just made these for a friend’s baby shower. This icing in one of the best icings I’ve ever tasted! The fresh strawberries add that fresh and “real” taste! Thank you for sharing. It definitely goes into my recipe box!

    Reply

  14. Sydni says

    I want to make these for my daughter’s birthday. They look fabulous! Under filling ingredients, you have 4 oz. of cream cheese listed twice. I’m assuming that’s a mistake? Thanks for the wonderful looking recipe!

    Reply

  17. UmmHamza says

    I was thinking of making a cake instead of cupcakes and I wanted to use the cheesecake filling between the layers. Do you think the filling will hold up to the cake or will it be too soft?

    Reply

  19. Ellen says

    Wow! So so happy I finally got around to making these (they’ve been on my to do list for a while). I love how you combine using a box mix with fresh ingredients. This frosting is to die for!! One of my favorites for sure =]

    Reply

  20. Paula says

    These look and sound wonderful. Wondering if you can add any additional strawberry to the batter for extra flavor/texture? Maybe some puree? Or maybe they are perfect as they are!

    Reply

  23. Leea P says

    I made these today for my brother’s birthday. The cupcakes were moist and the filling was delicious but I ended up using store bought frosting. I made the frosting as noted above but it was a disaster. Once I put the preserves in the bowl and mixed it the frosting became runny. It tasted good but there was no way I could have decorated the cupcakes with the frosting. Could it have been the preserves or the fresh strawberries that caused the frosting not to thicken?

    Reply

    • Jocelyn Brubaker says

      I’m really glad to hear the cupcakes turned out great. I’m not really sure what might have happened with the frosting. I have made it several times and never had a problem with it being thick. I usually have to add water or milk to thin it so I can pipe it on. Were your chopped strawberries juicy?

      Reply

  25. rileymms says

    I made these for my husband’s work and they LOVED them! I added a fresh strawberry slice on top of the cream cheese before I added the icing only because I had them in the frig and wanted to get rid of them. I have to say, though, I did not make the icing since I of course waited until the last minute. I used canned. But, it worked well. You really need to make a cookbook for your stuff and sell some. 🙂

    Reply

  26. Jenn Erickson says

    Mmmm…..I have to admit, that Strawberry cake mix takes me back to childhood in the happiest of ways! Your cupcakes not only sound delicious, but look so pretty too!God bless!

    Jenn

    Reply

  32. Rhondi says

    These look so good! I bookmarked these for when I can eat sugar again too…I have to get into a swimsuit (in public) in 5 short weeks. My family will love these.

    Reply

  33. Liz says

    These look yummy! I’ve never made strawberry buttercream – what’s not to love?! We just finished the whole Lost series a few weeks ago…a definite love/hate relationship. It was so addicting, and so frustrating at the same time! Hope you enjoy it!

    Reply

  41. Jayna Rae says

    Mmmm . . . Love them already. I actually make some mean fresh strawberry cupcakes, but this will be great for those quickies when I don’t have time to be baking from scratch.

    Reply

  45. ~Rosanne says

    Maybe I should join you on the ” no sugar” for two weeks. My 20 year class reunion is the middle of May. But I also would not be able to bake cause I have zero will power when it comes to warm cookies out of the oven.

    Reply

  51. Bakergirl says

    These look amazing. Strawberry cheesecake might be my most favorite thing on the planet, but in cupcake form? Even better. I’m glad you had such a happy Easter! 🙂

    Reply

  52. Julie says

    A) I would love nothing more than to ivite myself to your home for some Peanut Butter Pancakes and some of those delicious looking Strawberry Cheesecake Cupcakes. Just sayin’…. if your ever near Wylie, Texas feel free to invade my kitchen and show me how its done.

    B) Thank you so much for your comment today. I really appreciate it and needed it. You are right… we have no need to apologize for being crafty. I think that is the biggest reason I blog, because I know that everyone that reads my blog appreciates the hard work and everyones blog I read I appreciate their hard work. It is just such a great forum to really share what we have done with others who are mostly in the same situation.

    Anyways, thank you for the comment and have a fabulous day! <3 Julie

    Reply

  54. carissa @ lowercase letters says

    I think our sweet teeth are on the same level. So I know how hard it is to go without. I know you can make it though! Strawberry cupcakes… Mmmm! I have given up baking except for once or twice/month. I had to bc I was so addicted. Maybe the strawberry cupcakes could be for Sage’s 1st bday in June! They’re pink – how perfect!

    Reply

  55. Kristan says

    YUM!! These look amazing 🙂 Strawberry and cheesecake are two of my most favorite flavors!!

    Happy Tuesday xoxo

    Kristan
    Cookbook Queen

    Reply

  56. Christa says

    Good luck on the not eating sugar for a week! That would be VERY hard…but I’m sure VERY good for you. 😉 I love the cupcake liner in the picture. So cute! And the cupcakes of course look delicious!

    Reply

  58. The Miller Five says

    These look absolutely delicious. We too decided to eat healthier, so no sweets for a while. I’ll bookmark this one for when we come to our senses. Thanks for making this diet thing harder! 😉

    Reply

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