Chocolate Strawberry Cheesecake Cupcakes Recipe - Food Fanatic

Chocolate Strawberry Cheesecake Cupcakes Recipe

    24 Servings


For the Cheesecake Filling:
  • 8 ounces Cream Cheese, Softened to room temperature
  • 1/3 cup Granulated Sugar
  • 1 large Egg
  • 1 teaspoon Pure Vanilla Extract
For the Cupcakes:
  • 1 box Devil's Food Cake Mix
  • 1 small package Instant Chocolate Fudge Pudding Mix, A 3.9 ounce box
  • 1 cup Milk
  • 2/3 cup Vegetable Oil
  • 3 large Eggs
For the Frosting:
  • 12 tablespoons Salted Butter, Softened
  • 4 ounces Cream Cheese, Softened
  • 1/3 cup Sliced Frozen Strawberries in Sugar, Thawed and pureed
  • 4 cups Powdered Sugar


For the Cupcakes:

  1. Preheat oven to 350°F. Line 24 muffin tins with liners and set aside.
  2. In a medium bowl, beat cream cheese with a hand mixer until smooth. Add granulated sugar, egg, and vanilla and beat on medium speed until smooth and combined. Set aside.
  3. In the bowl of your stand mixer, combine cake mix, pudding mix, milk, vegetable oil, and eggs. Beat on low speed for 30 seconds. Increase speed to medium and beat for two more minutes.
  4. Fill muffin tins half-full with batter.
  5. Top each with a spoonful of cheesecake filling – each tin should be about 2/3 full when complete.
  6. Bake for about 15 – 20 minutes or until cupcakes spring back when lightly touched in the center. Let cool for a few minutes in the pan before removing to wire racks to cool completely.

Prepare Frosting:

  1. In the bowl of your mixer, beat butter and cream cheese on medium speed until smooth.
  2. Add the strawberry puree and beat on medium low until mixed.
  3. Add powdered sugar and beat on low until just barely mixed in. Increase mixer speed to high and beat for one minute.
  4. If frosting is too thin, add another 1/2 cup of powdered sugar to get desired consistency.
  5. Frost cooled cupcakes and serve.
Chocolate strawberry cheesecake cupcakes photo
Source: Heavily adapted from Cupcakes from the Cake Mix Doctor