Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
- Fresh strawberries, sliced for topping
- Optional: lemon zest for added flavor
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Prepare the cheesecake filling by beating softened cream cheese with powdered sugar until smooth. Add lemon juice and vanilla extract, mixing well.
- In a separate bowl, whisk together flour and sugar. In another bowl, combine softened butter, eggs, vanilla extract, and milk.
- Gradually incorporate the wet mixture into the dry ingredients, stirring until just combined to ensure a moist cupcake batter.
- Fill each cupcake liner about two-thirds full with batter. Add a spoonful of cheesecake mixture into each and cover with more batter. Swirl gently if desired.
- Bake for 20–25 minutes until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool completely. Top with sliced strawberries and optional garnishes like whipped cream or lemon zest before serving.
Notes
- Use ripe strawberries for sweeter flavor and vibrant color.
- For extra texture, add a layer of graham cracker crumbs at the bottom of the liners.
- Incorporate lemon zest into the cheesecake filling for a citrusy twist.
- To make gluten-free, substitute all-purpose flour with almond flour or gluten-free baking mix.
- Enhance flavor with toppings like chocolate drizzle or balsamic glaze.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg