Strawberry Cheesecake Cupcakes combine the delightful flavors of traditional cheesecake, fresh strawberries, and the sweetness of cupcakes with a graham cracker crust. This delectable treat offers a perfect balance of creaminess and fruity goodness in a convenient cupcake form. The recipe brings together moist and tender cupcakes, a luscious cream cheese filling, and a tangy strawberry buttercream frosting. The addition of a graham cracker crust adds a delightful crunch and complements the flavors harmoniously.

While there is no definitive origin story for Strawberry Cheesecake Cupcakes, we can trace the roots of the components that make up this dessert. Cheesecake itself dates back to ancient Greece, where it was considered a delicacy and often served to athletes during the first Olympic Games in 776 BC. The modern version of cheesecake, with cream cheese as a primary ingredient, is credited to American dairyman William Lawrence, who accidentally stumbled upon cream cheese while trying to replicate the French Neufchâtel cheese in 1872.

Cupcakes, on the other hand, have a long history that can be traced back to the 18th century. The term “cupcake” originated from the early American practice of baking individual cakes in small cups or molds, leading to the name we know today.

The combination of cheesecake and cupcakes is a natural evolution of culinary creativity, blending two beloved desserts into one delightful treat. The addition of strawberries and a graham cracker crust brings a refreshing twist to the classic flavor profile, making Strawberry Cheesecake Cupcakes a popular choice for parties, celebrations, or just a sweet indulgence.

INGREDIENTS

Graham Cracker Crust:

• 1 ¼ cups graham cracker crumbs
• 1/3 cup sugar
• 5 tablespoons unsalted butter, melted

Cupcakes:

• 2 1/2 cups sifted cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk, at room temperature
• 2 large egg whites, at room temperature
• 1 whole egg, at room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 1/2 cups sugar
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 1/2 cup heavy cream, cold

Cheesecake Filling:

• 1 (8 ounce) package cream cheese, at room temperature
• ¼ cup (4 tablespoons) unsalted butter, at room temperature
• ½ teaspoon vanilla extract
• 1 ¼ cups confectioners’ sugar, sifted

Strawberry Buttercream Frosting:

• ¾ cup (1.5 sticks) unsalted butter, at room temperature
• 3 cups confectioner’s sugar, sifted
• 1/2 cup fresh strawberries
• 1/2 teaspoon vanilla extract

For the Strawberry Topping:

• 1 cup diced strawberries
• ¼ cup graham cracker crumbs

INSTRUCTIONS

Cupcakes:

1. Preheat the oven to 350 degrees F. Line 2 muffin pans with cupcake liners.
2. In a medium bowl, combine the flour, baking powder, and salt. In a glass measuring cup, whisk the milk, eggs, vanilla, and almond extract.
3. In an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until pale and creamy (about 5 minutes). Alternate additions of the flour mixture and liquid mixture, beginning and ending with the flour mixture (3 dry additions, 2 wet), beating after each addition until incorporated. Continue mixing on medium speed for 2 minutes.
4. Chill a clean stainless mixer bowl in the freezer for 5 minutes. Return the bowl to the mixer fitted with the whisk attachment and whisk the heavy cream on medium-high speed until soft peaks form.
5. Fold the whipped cream into the cake batter.
6. Divide the batter evenly among cupcake liners (about 2/3 full) and bake until a toothpick comes out with only a few crumbs (about 16-18 minutes). Remove from the pan and let cool on wire racks. Repeat with the second muffin pan.

Graham Cracker Crust:

1. In a small mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well with a fork. Drop about 1 tablespoon of the graham cracker mixture into the bottom of each cupcake liner and press down to line the bottom.
2. Bake for 5 minutes. Remove from the oven, and maintain the oven temperature.

Cheesecake Filling:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter until creamy.
2. Add the vanilla, then gradually add the confectioners’ sugar.
3. Beat until well combined.

Strawberry Frosting:

1. Puree the strawberries in a food processor. Strain the puree through a fine mesh sieve placed over a bowl to remove the seeds. In an electric mixer fitted with the paddle attachment, combine the butter and half of the sugar.
2. Beat on low speed until well blended. Add the other half of the sugar and two tablespoons of strawberry puree, mixing until combined.
3. Increase the speed to medium and add additional puree, a tablespoon at a time, until the desired color and flavor are reached. Add vanilla and beat on high for about 30 seconds to lighten the frosting.

Assemble:

1. Remove a small amount of the center part of each cupcake using a cupcake corer or pairing knife.
2. Divide the cheesecake filling evenly among the cupcakes, filling the hole in the middle of each cupcake. Pipe frosting around the edge of each cupcake, leaving a well for the strawberry topping.
3. Divide the strawberry topping among the cupcakes and sprinkle with graham cracker crumbs.

Enjoy your delightful Strawberry Cheesecake Cupcakes!