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Strawberry cheesecake cupcake with white chocolate frosting and strawberry on top
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Strawberry Cheesecake Cupcakes with White Chocolate Frosting

Strawberry Cheesecake Cupcakes combine the best of strawberry cheesecake but in cupcake form! They are topped with the best white chocolate frosting and are so easy to make. If you want a low-fuss strawberry cupcake recipe that uses cake mix this is the recipe for you!
Course Dessert
Cuisine American
Keyword cupcake
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 18 cupcakes
Calories 335kcal
Author Dorothy Kern
Cost $10

Ingredients

For the Cupcakes

  • 4 large eggs , room temperature
  • 1 cup sour cream , room temperature
  • ½ cup unsalted butter , melted
  • 1 (approx 15 ounce) Strawberry Cake Mix
  • 1 pound fresh (or frozen and thawed) strawberries , hulled and a little sugar or simple syrup, if needed to make ¾ cup of strawberry puree

For the Cheesecake

  • 2 (16 ounces each) packages cream cheese , room temperature
  • ½ cup sugar
  • ½ teaspoon vanilla
  • 2 large eggs , room temperature

For the Frosting

  • 3 cups white chocolate chips
  • ¾ cup heavy cream
  • 3 tablespoons unsalted butter

Instructions

  • Preheat oven to 350°. Line cupcake tins with paper liners. (The recipe will make about 30-36 cheesecake cupcakes.)
  • In a blender, puree the strawberries. You can add a little sugar or simple syrup if they need sweetening or a little juice or water if you need liquid for the blender to work. (This will make about 1 cup of puree. You won’t need all of it.) Set aside.
  • Blend eggs and sour cream with a mixer. Make sure they are room temperature first! Add in the butter and mix well. Alternately add cake mix with ¾ cup of strawberry puree until it’s all blended together well. Place about 2 tablespoons of batter in each cupcake liner (I used a 2 tablespoon cookie scoop for this.)
  • Make the cheesecake: Mix cream cheese, sugar, vanilla, and eggs with a hand mixer until smooth. Drop about 1-2 tablespoons of the cream cheese mixture on top of the cupcake batter.
  • Bake about 15-18 minutes and let cool completely before frosting. (Note: the cupcakes can be frozen once cooled and frosted at a later date.)
  • Make the frosting: place the chocolate chips in a large bowl (that will fit in your refrigerator). Bring heavy cream just to a boil in a small saucepan and pour over chocolate chips. Stir until they are melted. Stir in butter until it’s melted. Place the bowl in the fridge and cool for at least 30 minutes, (I left mine about an hour), stirring every 15 minutes. Remove from refrigerator and beat melted chips on high with a hand mixer until it becomes fluffy and ready to pipe or spread. Pipe onto cupcakes. Store cupcakes in refrigerator.

Notes

Note: don't use all the puree in the cupcake batter! Be sure to read the recipe.
The cheesecake will sink in the cupcakes a bit. That's what frosting is for!

Nutrition

Serving: 1cupcake | Calories: 335kcal | Carbohydrates: 26g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 102mg | Sodium: 65mg | Potassium: 171mg | Fiber: 1g | Sugar: 25g | Vitamin A: 536IU | Vitamin C: 15mg | Calcium: 95mg | Iron: 1mg