Strawberry Crunch Cheesecake Cupcakes combine a moist strawberry-infused base with a rich cheesecake center, topped with fluffy whipped cream frosting and a crunchy strawberry Oreo topping for an indulgent treat perfect for dessert or special occasions.
Total Time:51 minutes
Yield:12 cupcakes
Ingredients
Cupcake Batter
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup milk
½ cup strawberry puree (or strawberry yogurt for moisture)
Few drops red/pink food coloring (optional)
Cheesecake Filling
8 oz (225 g) cream cheese, softened
¼ cup sugar
1 large egg yolk
½ tsp vanilla extract
Strawberry Crunch Topping
1 cup Golden Oreos (or vanilla cookies), crushed
2 tbsp strawberry Jell-O powder (dry mix)
3 tbsp unsalted butter, melted
Whipped Cream Frosting
1 ½ cups heavy whipping cream
½ cup powdered sugar
1 tsp vanilla extract
Instructions
Prepare Cheesecake Filling: In a medium bowl, beat together the softened cream cheese, ¼ cup sugar, egg yolk, and ½ tsp vanilla extract until the mixture is smooth and creamy. Place this filling in the refrigerator to chill while you prepare the cupcake batter.
Make Cupcake Batter: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a bowl, whisk together the all-purpose flour, baking powder, and salt. In a separate large bowl, beat the softened butter and 1 cup granulated sugar until light and fluffy. Add the eggs one at a time, followed by 1 tsp vanilla extract. Mix in the milk and strawberry puree, and add a few drops of red or pink food coloring if using. Gradually blend in the dry ingredients until you have a smooth batter.
Fill Cupcake Liners: Spoon the cupcake batter into each liner, filling them halfway. Add 1 teaspoon of the chilled cheesecake filling to the center of each cupcake. Cover the cheesecake filling with additional cupcake batter until each liner is about ¾ full.
Bake Cupcakes: Bake the cupcakes in the preheated oven for 20 minutes or until the tops spring back when lightly touched. Remove from oven and allow cupcakes to cool completely in the pan.
Make Strawberry Crunch Topping: In a small bowl, combine the crushed Golden Oreos, strawberry Jell-O powder, and melted butter until the mixture is crumbly. Spread this mixture onto a baking sheet and bake at 300°F (150°C) for 6 minutes. Let the topping cool completely to regain its crunch.
Prepare Whipped Cream Frosting: Using a chilled bowl and beaters, whip the heavy whipping cream with powdered sugar and 1 tsp vanilla extract until stiff peaks form. This ensures a light and fluffy frosting texture.
Assemble Cupcakes: Pipe or spread the whipped cream frosting onto the cooled cupcakes generously. Sprinkle the cooled strawberry crunch topping over each cupcake for a delightful crunch. For an extra touch, optionally drizzle with white chocolate.
Notes
For a more intense strawberry flavor, use fresh strawberry puree made from ripe strawberries.
If you prefer, substitute strawberry yogurt in the batter for added moisture and subtle tang.
Ensure the cream cheese is softened to room temperature for easier mixing and smoother cheesecake filling.
Use chilled bowls and beaters when whipping heavy cream to achieve stiffer peaks.
The strawberry crunch topping can be stored in an airtight container for up to 3 days to maintain crispness.
White chocolate drizzle adds a lovely finish but is optional depending on preference.
