I always tell girlfriends who can’t cook — “Ladies, there’s only 3 recipes you’ll ever have to learn to win over any man’s heart: the perfectly seared steak, killer mashed potatoes and these Strawberry Cheesecake Cupcakes.” I’m not much of a bragger or anything but people have told me this was the cupcake that changed their lives. THIS was the cupcake that opened their eyes to a new wonderful world of possibilities. THIS was the cupcake that made my husband fall utterly and madly in love with me (and of course for OBVIOUS other reasons like my killer high heel collection). 
I featured this recipe back in the day on the blog but back then I was more of a blogging newb. Now with a couple years of experience under my belt I’ve improved the recipe with step-by-step pictures to go along to ensure that my readers get a flawless result every time. Because I know I’ll be getting thank you letters and e-mails, attributing this Strawberry Cheesecake Recipe to the birth of peoples first child, or inducing sudden marriage proposals after consumption, or being the star of the party for bringing those “BOMB DIGGITY CUPCAKES”. Don’t lie, you know you really wanna be that girl. And guys, I won’t judge you if you made a batch of these to win over that cute girl you’ve been eyeing in your history class. She’d be stupid not to date you after tasting these.
Ingredients for Strawberry Cheesecake Cupcakes – serving size 16-20 cupcakes
(Prep time: 45 minutes; Total cooking time: 2 hours)
- 1 package graham cracker crumbs
- 1 1/2 sticks of butter (12 Tbs), room temperature
- 1 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 12 Tbs unsalted butter, room temperature
- 1 cup + 2 Tbs sugar
- 1 tsp vanilla extract
- 1/2 cup sour cream or plain yogurt
- 4 large egg whites
- 2 cups fresh strawberries, hulled & coarsely chopped
Preheat oven to 350 F and line 16-18 muffin tins with cupcake liners. Mix one box of graham cracker crumbs with butter using a food processor. The mixture should hold together when pressed with fingers, add more butter if needed. Sprinkle about 1 tablespoon of the crushed graham cracker into the bottom of each prepared muffin tin. Press down using fingers and bake for 3-5 minutes or until slightly browned. Remove immediately from oven and set aside to cool.
In a medium bowl beat the egg whites until stiff, glossy peaks appear, about 3-4 minutes, be careful not to overbeat. Set aside.
In a small bowl, mix together the flour, baking powder & salt. In a large bowl, cream together butter & sugar until light & fluffy and then add the vanilla & beat on a low-speed. Then add half the flour mixture until incorporated then mix in the sour cream or yogurt. Add remaining flour & mix until just blended.
Gently fold 1/3 of the egg into the batter until combined, do not over mix the egg whites or the cake will fall flat. Add remaining egg and fold in the chopped strawberries. Fill each muffin tin about 3/4 of the way and bake for about 20 minutes depending on your oven. You can test the doneness by sticking a toothpick through the center, if it comes out clean it is ready to take out!
Ingredients for Cream Cheese Frosting:
- 2 packets of cream cheese (16 oz)
- 2 sticks of unsalted butter (16 Tb)
- 3 3/4 cups powdered sugar, sifted
- 1 tsp vanilla extract
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar slowly in small batches, beating on low speed until incorporated. Once all sugar has been added, increase the speed to high and mix until light and fluffy. Refrigerate for 1 hour. When ready to serve, spread icing on cupcakes or use a pastry bag with a star tip. Garnish with freshly cut strawberries and graham cracker crumbs and refrigerate until ready to serve.
That inside look at it has got me! I’m surely making this. But unfortunately I don’t have anyone to win over. Oh wait may be my husband to convince him to buy me an anniversary gift?!
i’m drooling for sure ! gorgeous pictures
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I want to make this now, while I’m in the office because it looks delicious!
I want to make these but im in the uk and we dont have graham crackers so i will need to use biscuits instead.
How much in terms of weight should I use? As I dont know how much the biscuits in one package of grahams cracker weighs
Uh oh, I’d better watch out, those cupcakes are pretty powerful! Got to make sure I’m careful who I offer them to
Wow, you have an absolutely beautiful blog. I LOVE how crisp and clean your pictures are, too. I try to do step by step pictures of the recipes I post but your arrangement and simplicity is great.
And now to these cupcakes. WHOA! They look and sound amazing, defintely will be testing these littles ones out!
So glad to be your newest follower!
Oh goodness, i would comment just to remark on how absolutely gorgeous your opening photo is, it is beyond perfect! As for the recipe, i dont know where to start! I would love to try these so much, they look so unique and stupidly yummy. I am a regular visitor to your blog, it is inspirational and totally wonderful
I’m on vacation right now, sitting on a rooftop terrace and enjoying views of the ocean. And I could use one of these cupcakes to complete the picture.
these look AMAZING! I’m already drooling :]
now I just need to find a cute boy…
cream cheese not listed as an ingredient. how much is needed?
God this is just sweet sweet torture, Joy! As I already said on FB I love the ingredients shot. The placement of strawberries on top is adorable, too. Like ears!
The recipe calls for a stick of melted butter and then 12 tbsp of cold butter. Which goes where? I’d love to make these this wknd.
OMG this looks freaking delicious! imm gonna make it asap no jokes!
These look delicious. Does the cheesecake stick to the cupcake paper? Should we spray them with oil ?
No there is no need to spray the liners with oil — the actual cake is a moist strawberry cake and not a cheesecake so it shouldnt be a problem. The cheesecake flavor is shown through the icing
Hope you enjoy these!
Beyond words!
Okay, I’m going to be THAT girl. Thank you very much for sharing this recipe… again
I’m sooooooo looking forward to making these!
Ha ha – I love a little humility in a cook!
Actually, you may have saved my marriage. Hubby has been working like a dog (do dogs work?) lately and making these for him will put a smile on his face. Thanks!
What is the flavor difference between using yogurt versus sour cream? What’s your preference? Looks delish!
Of course sour cream will give you a more tender and rich crumb but I honestly doubt people will be able to tell teh difference. I perfer yogurt because it saves some calories
damn these look good im going to evernote it :O)
also i am digging the new layout Joy!! xoxo
I loved these but I think I didn’t make the graham cracker crust right. When you say a box of graham crackers do you really mean a whole box or just one sleeve which is about 9 graham crackers?
Hey there Christy —
I did indeed mean a entire box of graham crackers. If the crust isnt sticking you need to add more butter. The consistency of the crust prebaked should stick together when you press it with your fingers. If it feels too crumbly add 2 tablespoons of butter at a time until it reaches the right consistency. Let me know if that helps
[...] favorite post….that’s hard as I have so many but I think it’d have to be my Strawberry Cheesecake Cupcakes. They are seriously to die for, don’t believe me? Check it out for [...]
You have a typo in the frosting you call for butter butter, do you mean regular butter or unsalted? I just wanted to double check
Jillian thanks for that!!! I meant unsalted
I am SO excited to try this! My husband married me for my cheesecake! And now he’s in the Navy and deployed and I was trying to figure out how to get cheesecake to him for his birthday. I’m going to make these in jars, seal ‘em and send them over. And try to bribe someone on the ship to make the cream cheese frosting for me!
That is beautiful
What a wonderful idea, please let me know how it turns out!
Hi Joy,
I stumbled upon your website and I was wondering why you don’t have a spot where you can subscribe to get a weekly email, for those of us who don’t use tweeter or face book? I would love to see your food on a regular basis.
Thank you,
Doreen
Hi Doreen! Thank you so much — if you look up at the upper right hand corner there is an orange button — this is an rss reader where you can add your e mail and get daily updates on what I post. Thank you so much for your support
These look so yummy! Totally making/blogging them today! Thanks!
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Just made these they were easy and delicious. A huge hit with everyone.
In beating the egg whites, what should I add while beating? I’ve googled it, and each source is telling me something different?
These are amazing! My cupcakes were VERY moist inside though – is that normal? I was hoping that I didn’t underbake them!
I just made these at the hospital I work at and they are without a doubt the best cupcake I have ever had in my life!!!!
I just saw a friend post that she’d just made “strawberry cheesecake cupcakes” on facebook and I just had to research the ingredients (being a strawberry cheesecake lover). Well, I am so GLAD I stumbled upon your site. The pictures are BEAUTIFUL and i can not wait to make it with my children.
[...] something with fresh fruit in it. Little did I know that I was soon to stumble upon a goldmine! This recipe came from a fellow blogger, Joy, and her blog Joylicious. She has beautiful step-by-step pictures [...]
I cannot wait to try these!!!! And I must say, your pictures are absolutely beautiful! You are obviously exremely artistic.
omg i just had to comment… these are INCREDIBLE!!!!!! thanks for the recipe!!!!!! i made with low-fat cream cheese and non-fat yogurt and they taste just as rich and delicious… huge hit!
Joy, these cupcakes are so beautiful! I love how girlie they look. Not to mention delicious!