Inside BruCrew Life

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Strawberry Cheesecake Cupcakes

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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.

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

{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.   

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

{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!

A white cake plate with strawberry cheesecake cupcakes on it{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.

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

CLICK HERE TO PIN THIS RECIPE FOR LATER!

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?

Yield: 24 cupcakes

Strawberry Cheesecake Cupcakes

Strawberry Cheesecake Cupcakes

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.

Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes

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.

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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?

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

© Jocelyn @ Inside BruCrew Life
Cuisine: American / Category: Cakes & Cupcakes
Two pictures of strawberry cheesecake cupcakes collaged together with a pink text box

Strawberry Cheesecake Cupcakes

(original photo from April 2011)

*The pictures & recipe were updated March 2017.

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Comments

  2. 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

  3. Leah says

    So glad you had a good Easter! 🙂 And these cupcakes look delish, and perfect for spring/summer time- yum! That’s pretty funny about your dog but I’m glad she’s okay..we joke at our house that our dog should be dead by now with all the chocolate she’s ate over the years- no matter how high we put it she always manages to find it- but she’s alive and kicking so I guess it’s all good!

    Reply

  5. 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

  7. 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

  8. Jessi says

    Yum! The picture is making me drool. And I love the leopard print!

    I was a veterinary technician for quite a few years and we always had dogs coming in for eating chocolate after holidays – all were fine. You just have to keep an eye on them, some dogs can’t handle it, but most can. 🙂

    Reply

  10. 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

  12. 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

  18. ~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

  21. 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

  25. AliLilly says

    OH!!! OH! How can you post these beauties and give up sugar on the same post!? WHAT? haha! Hope puppy is feeling better. I watched all of Lost, I was/AM an addicted, I still don’t understand the ending, to the point that it makes me wanna march into the writers office and yell “are you serious?? That? THAT is the end?????” I’ll probably add some growling after that! Glad you had a great Easter! 🙂

    Reply

  29. 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

  30. 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

  36. 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!

    I’m so glad to hear that your dog was okay after getting into the Easter chocolates! God bless!

    Jenn

    Reply

  37. 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

  39. 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

  42. 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

  43. 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

  45. Cindy Gulden says

    Question about the Strawberry-cheesecake-cupcakes: I made these tonight for an event in two days. I followed your recipe for the cupcakes and the batter was very runny and they did not rise much, despite filling them 3/4 of the cupcake liner. I hesitated about putting 1 1/4 C water in the mix since most cake mixes only ask for 1 C. Is it possible there is a mistake on the recipe and you are really only supposed to use 1 C? Thanks!

    Reply

    • Jocelyn says

      It’s been awhile since I have made these ones, but I do remember the batter being slightly runny, but they always baked up fine. I have a friend from church who makes these all the time too, and she has never said anything about them not baking properly. I am so sorry to hear yours didn’t rise properly for you. Did they taste good though?

      Reply

  46. Megan says

    Hi there! This may be a dumb question, but just wanted to make sure =] when you say “1/2 a package of jello pudding (3.4oz)”, do you mean put in 3.4 oz of pudding mix?

    Thanks!

    Reply

    • Jocelyn says

      No question is ever dumb. I’m sorry that is unclear in the recipe. That just means half of a box of pudding mix. The box of pudding I buy is 3.4 ounces. I hope that helps.

      Reply

        • Jocelyn says

          Since this particular recipe uses a box cake mix, it would not be that easy to do just 12. You could always just make the 24 cupcakes and freeze the extra 12. Then just cut the frosting and filling ingredients in half, so you do not have extra.

          Reply

  47. 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

  50. 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

  51. 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

    • 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

  55. 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

  58. 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

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