Description
Strawberry Cheesecake Cupcakes combine fluffy vanilla cupcakes with a rich cheesecake topping and sweet strawberry jam center. These individual treats are easy to make and perfect for parties, gatherings, or a quick dessert fix!
Ingredients
Scale
- 12 vanilla cupcakes (homemade or store-bought)
- 8 oz (225g) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup strawberry jam or preserves
- Fresh strawberries, for garnish
- Whipped cream, for topping
Instructions
- Ensure cupcakes are fully cooled before starting.
- In a mixing bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract; beat until fluffy.
- Use a knife or cupcake corer to remove a small well from the center of each cupcake.
- Fill each cupcake with about 1 teaspoon of strawberry jam.
- Pipe or spread the cream cheese mixture over the top to cover the jam-filled center.
- Chill cupcakes in the refrigerator for at least 1 hour to set.
- Before serving, top each cupcake with whipped cream and a slice of fresh strawberry.
Notes
- Use a piping bag with a star tip for a beautiful cream cheese swirl.
- Store leftovers in the refrigerator for up to 3 days.
- Try other jams like raspberry, blueberry, or peach for variety.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-bake topping
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 270 kcal
- Sugar: 22 g
- Sodium: 170 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 35 mg
Keywords: strawberry cheesecake cupcakes, cupcake with cream cheese, jam-filled cupcake, no-bake cheesecake topping, easy summer dessert, fruit cupcakes