Strawberry Cheesecake Cupcakes

Ingredients

For the Cupcakes:

1 1/4 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/2 cup whole milk

1/2 cup fresh strawberries, diced

For the Cheesecake Filling:

8 oz cream cheese, softened

1/4 cup granulated sugar

1 tsp vanilla extract

1 large egg

For the Strawberry Topping:

1/2 cup fresh strawberries, chopped

1 tbsp granulated sugar

Instructions 

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, and vanilla extract, mixing until combined.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined. Fold in the diced strawberries.

To make the cheesecake filling, beat the softened cream cheese, sugar, vanilla extract, and egg until smooth.

Spoon the cupcake batter into the prepared muffin tin, filling each liner halfway. Add a tablespoon of the cheesecake filling to the center of each, then top with more cupcake batter to cover.

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.

For the strawberry topping, toss the chopped strawberries with sugar and let sit for 5 minutes to release their juices. Spoon the strawberry mixture over the cooled cupcakes before serving.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Kcal: 320 kcal per cupcake | Servings: 12 cupcakes