Strawberry Cheesecake Cupcakes

These cupcakes were inspired by the bounty of local strawberries basking in the sunshine at nearly each and every rural intersection. The source recipe hails from the Hummingbird Bakery Cookbook for Strawberry Cheesecake Cupcakes.

I started there and then let my creativity take over to a degree. The recipe recommends you put the berries in the bottom then add the batter on top. I preferred to stir the berries into the batter instead and also added 2 drops of strawberry oil for a boost of added flavor and a hint of pink color.

I stuck with the cookbook's recipe for cream cheese frosting but instead of adding crushed graham crackers on top I decided to go with, you guessed it, MORE berries. I simply combined a few chopped berries with some strawberry gelatin (yup, Jello!) and a teaspoon of water. Simmer that for a few minute then let cool. It will start to gel up nicely within 1/2 hr. Makes a great topping.

So let's get baking!

*altered source recipe: Strawberry Cheesecake Cupcakes, The Hummingbird Bakery Cookbook



1 cup all purpose flour
3/4 cup fine granulated sugar
1 1/2 teaspoons baking powder
pinch of salt
3 tablespoons unsalted butter at room temperature
1/2 cup whole milk
1/2 teaspoon pure vanilla extract
1-2 drops pure strawberry oil or 1/2 teaspoon strawberry extract
1 large egg
12 large strawberries cut into small pieces


2 1/3 cup powdered sugar, sifted
3 tablespoons unsalted butter at room temperature
1 tablespoon milk or cream
4 oz cream cheese, cold


1/2 cup diced strawberries
2 teaspoons strawberry gelatin
1 teaspoon water


LINE muffin tin with 12 paper liners

IN BOWL OF STAND MIXER fitted with paddle attachment (or hand held electric beater), blend flour, sugar, baking powder, salt and butter on SLOW speed until you have a sandy consistency and everything is combined
ADD milk and vanilla, beating on MED speed until combined - scrape down sides when needed
ADD egg and beat for a few more minutes until everything is fully blended
FOLD in strawberries

FILL MUFFIN CUPS 2/3 full with batter
BAKE 20-25 minutes or until toothpick inserted in center comes out clean
LET CUPCAKES cool in pan 5 minutes then transfer to cooling rack

IN SMALL SAUCEPAN combine berry topping ingredients
LET SIMMER 5 minutes and remove from heat
LET COOL 20 minutes

IN BOWL OF STAND MIXER fitted with paddle attachment (or hand held electric mixer) combine icing sugar, butter and cream
BEAT on SLOW speed for 1 minute then increase and blend well on MED speed 2-3 minutes
ADD cream cheese and beat in slowly at first then increase speed and let beat for 5 minutes until fully combined and no noticeable lumps

PIPE frosting onto cupcakes
WITH back of a small spoon make an indent in the tops of each frosted cupcake
ADD 1/2 teaspoon of berry topping
PLACE CUPCAKES in refrigerator for 15 minutes for frosting to set


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  1. These are beautiful! This is the second time in two weeks that I've declared that I need strawberry extract. I'm definitely putting it on my next shopping list. I love these cupcakes!!

  2. So pretty! And you gave me a way to use the strawberry extract I bought on a whim lol.

  3. beautiful looking cake delicious

  4. As pretty as yummy! I love it

  5. I adore the way you adapted the recipe, i think you definitely have improved on it (even though im sure the original is wonderful!), but the topping especially is a great addition and a useful method to know that I didnt previously. Lovely post as always! :)

  6. These look fabulous! Thanks so much for linking your delicious recipe up at Muffin Monday!

  7. Oh so cute! And they looks so sweet and yummy too! I wish I can make cupcakes look as good as yours!

    Please check my post for this week: Homemade Salt and Pepper Potato Chips
    Much ♥,


Thank you for your comments!

Linda @ Lemon Drop