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Strawberry Cheesecake Cupcakes with Graham Cracker Crust

A close-up of one of the strawberry cheesecake cupcakes featuring a graham cracker crust base and swirled cream cheese frosting with strawberry dust.
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Bake individual desserts that combine a graham cracker base, a light strawberry cupcake, and a rich cream cheese frosting for a perfect summer treat.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup strawberry puree (from fresh or thawed strawberries)
  • 1/4 cup graham cracker crumbs (for crust)
  • 1 tablespoon melted butter (for crust)
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon lemon juice
  • 1/4 cup finely diced fresh strawberries (for swirl/topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Prepare the crust: In a small bowl, mix the graham cracker crumbs and 1 tablespoon melted butter. Press about 1 teaspoon of this mixture into the bottom of each cupcake liner.
  3. Make the cupcake batter: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  4. In a large bowl, cream together the 1/2 cup butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  5. Alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
  6. Gently fold in the 1/2 cup strawberry puree until streaks remain; do not overmix.
  7. Spoon the batter over the graham cracker crusts, filling each liner about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely in the pan before moving them to a wire rack.
  9. Make the cream cheese frosting: In a large bowl, beat the softened cream cheese and 1/2 cup butter until smooth. Gradually add the sifted powdered sugar, mixing on low speed until incorporated. Add the lemon juice and beat on medium speed until light and fluffy.
  10. Frost the cooled cupcakes using a piping bag or offset spatula.
  11. Garnish each cupcake with a small piece of fresh diced strawberry or a sprinkle of extra graham cracker crumbs for presentation.

Notes

  • For the best strawberry flavor, use ripe, fresh strawberries for the puree.
  • To achieve a cheesecake swirl effect, drop a small spoonful of cream cheese frosting batter into the center of the cupcake batter before baking, then gently swirl with a toothpick.
  • Sift your powdered sugar to prevent lumps in the homemade cream cheese frosting.

Nutrition

Find it online: https://cookingzenith.com/strawberry-cheesecake-cupcakes-recipe/