Sweet Tooth: Strawberry Cheesecake Cupcakes


Did you know that July 30th is National Cheesecake Day? We can’t make this stuff up! In honor of this day, we found a creative recipe for Strawberry Cheesecake Cupcakes fromDoughMesstic.com! As always, remember to brush and floss thoroughly after indulging in any sweets!

Strawberry Cheesecake Cupcakes

Makes 20

Vanilla Bean Cupcakes

  • 3 cups cake flour
  • 1 tablespoon baking powder
  • ½  teaspoon salt
  • 1 vanilla Bean, scraped
  • 1 cup unsalted butter, at room temperature
  • 2 cups sugar
  • 5 large eggs
  • 1¼ cup buttermilk
  • 2 teaspoons vanilla
  • 2 teaspoons bourbon

Preheat the oven to 340 degrees. Line cupcake pans with paper liners. Set aside.

In a bowl, combine the cake flour, baking powder and salt. Whisk together and set aside. Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla bean seeds into the bowl with the butter. Beat on medium-high speed for 2-3 minutes, until light and creamy. Scrape down the sides of the bowl and beat for 2 more minutes.

Add the sugar to the butter mixture, a few tablespoons at a time, beating 1 minute after each added portion of sugar. Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition. Add the vanilla and bourbon and beat for 1 additional minute.

With the mixer on low speed, add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for another minute.

Divide the batter between the prepared paper liners, filling around half to 2/3 full.

Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans.

Cream Cheese Frosting

This recipe from the Food Network is the perfect complement to these cupcakes.

In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.


  • 1 tablespoon of butter
  • 2 tablespoons of brown sugar
  • ¼ cup of graham cracker crumbs
  • 10 strawberries

Once cooled frost cupcakes as desired.

For graham cracker crumbs, melt a tablespoon of butter in a small bowl in the microwave. Add 2 tablespoons of brown sugar and 1/4 cup of graham cracker crumbs and stir well. Sprinkle the mixture on the frosting.

Halve some fresh strawberries and add one half to each cupcake.



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