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Strawberry Crunch Cheesecake Cupcakes Recipe

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Strawberry Crunch Cheesecake Cupcakes combine a moist strawberry-infused cupcake with a creamy cheesecake center, topped with fluffy whipped cream and a crunchy strawberry-flavored cookie topping. Perfect for parties or an indulgent treat.

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

Optional

  • White chocolate for drizzling

Instructions

  1. Prepare the cheesecake filling: In a medium bowl, beat together the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy. Cover and chill in the refrigerator while you prepare the cupcake batter.
  2. Make the cupcake batter: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In one bowl, whisk together the flour, baking powder, and salt. In another large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in vanilla extract. Mix in the milk and strawberry puree (and food coloring if using) until combined. Gradually add the dry ingredients to the wet ingredients and mix until smooth and well incorporated.
  3. Assemble the cupcakes: Spoon the cupcake batter into the liners, filling each about halfway. Add about 1 teaspoon of the chilled cheesecake filling into the center of each cupcake, then cover the cheesecake filling with more cupcake batter until the liners are about three-quarters full.
  4. Bake the cupcakes: Bake the cupcakes for 20 minutes or until the tops spring back when lightly touched and a toothpick inserted near the center comes out clean. Remove from oven and allow to cool completely on a wire rack.
  5. Make the strawberry crunch topping: In a bowl, combine the crushed Golden Oreos, strawberry Jell-O powder, and melted butter. Mix until the mixture is crumbly but holds together when pressed. Spread the mixture evenly on a baking sheet and bake in a preheated oven at 300°F (150°C) for 6 minutes. Remove and let cool completely; the topping will crisp as it cools.
  6. Make the whipped cream frosting: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract together using a hand mixer or stand mixer until stiff peaks form.
  7. Assemble the cupcakes: Pipe or spread the whipped cream frosting generously on top of each cooled cupcake. Sprinkle the strawberry crunch topping over the frosting. For extra flair, optionally drizzle with melted white chocolate.

Notes

  • For an extra moist cupcake, substitute strawberry puree with strawberry yogurt.
  • If you prefer a stronger strawberry flavor, increase the strawberry puree to ¾ cup.
  • Make sure the cream cheese is softened before mixing to avoid lumps in the cheesecake filling.
  • The strawberry crunch topping can be made ahead and stored in an airtight container for up to 3 days.
  • Use paper cupcake liners to prevent sticking and ease cleanup.
  • Allow cupcakes to cool completely before adding the whipped cream frosting to prevent it from melting.
  • White chocolate drizzle is optional but adds a lovely sweetness and decorative touch.

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