These Strawberry Cheesecake Cupcakes combine the rich and creamy texture of cheesecake with the light and fluffy nature of cupcakes. They are topped with a sweet strawberry glaze, making them a delightful treat for any occasion.
Ingredients
- Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, melted
- Filling:
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- Strawberry Topping:
- 1 cup fresh strawberries, hulled and sliced
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
- Prepare the Crust:
- Preheat the oven to 325°F (165°C) and line a muffin tin with cupcake liners.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press about 1 tablespoon of the crumb mixture into the bottom of each cupcake liner. Use the back of a spoon to press the crumbs firmly down.
- Bake the crusts for 5 minutes, then set aside to cool.
- Make the Filling:
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the vanilla extract and mix until combined.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the sour cream and heavy cream until the batter is smooth.
- Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
- Bake the Cupcakes:
- Bake for 18-20 minutes, or until the centers are set and the edges are lightly browned.
- Remove from the oven and let the cupcakes cool in the pan for about 10 minutes.
- Transfer the cupcakes to a wire rack to cool completely.
- Prepare the Strawberry Topping:
- In a small saucepan, combine the strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries release their juices and the mixture starts to simmer.
- In a small bowl, mix the cornstarch and water together to form a slurry. Add the slurry to the strawberry mixture and stir until thickened.
- Remove from heat and let the topping cool to room temperature.
- Assemble the Cupcakes:
- Once the cupcakes and strawberry topping have cooled, spoon a small amount of the topping onto each cupcake.
- Refrigerate the cupcakes for at least 2 hours before serving to allow the flavors to meld and the cheesecake to set.
Enjoy your Strawberry Cheesecake Cupcakes!
