Archive | 10:26 am

Day 214 – Strawberry Cheesecake Cupcakes

2 Mar

Strawberry Cheesecake Cupcakes (recipe below from Dollhouse Bake Shoppe).  They just sound like they’re gonna be bright and sunny, don’t they?  And, isn’t that what every Sunday should be?  Bright and sunny, for the last day of the weekend!

Cheesecake-cupcake     Mini-Cheesecake

The cupcakes are very similar to shortcake, with that little crunch of graham cracker at the bottom.  They’re very sweet, which makes the graham cracker a little bitey.


The frosting is smooth and soft and fluffy.  It has a strong cream cheese flavor.  Sweet cream cheese.


There are several different options for making this filling.  I chose to use fresh strawberries.  It’s sweet and gooey, and I personally like the chopped strawberries.  It gives it a little more texture.

Strawberry-Cheesecake     Mini-Strawberry-Cheesecake

This is an eat-with-your-fork kinda cupcake!  Especially if you use chopped strawberries in your filling.  It just oozes everywhere.  And no, that’s not a bad thing!  And the parts together are a supremely tasty combo, graham cracker included.  It’s very sweet, much like strawberry shortcake, which I think might be a better name for them.  But it’s creamy and gooey, tart and sweet.  Yum!


Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3.5
  • Overall Taste: 4.5
  • Appearance: 4.5
  • Ease of Making: 3.5
  • TOTAL: 19.5


Strawberry Cheesecake Cupcakes (recipe from Dollhouse Bake Shoppe)

Graham Cracker Crust:
  • 3/4 cup graham cracker crumbs, plus extra for garnish
  • 3 tablespoons brown sugar
  • 3 tablespoons unsalted butter, melted  


  • 3 tablespoons milk
  • 1 1/4 teaspoon lemon juice
  • 1 1/2 teaspoon vanilla bean paste or pure vanilla extract
  • 3/4 teaspoon butter flavor extract (found in the baking aisle of the grocery store by the other flavor extracts)
  • 2 large egg yolks
  • 1 cup (112g) cake flour*, sifted
  • 3/4 cup (144g) granulated white sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons (42.6g) unsalted butter, softened
  • 4 tablespoons vegetable oil
  • 3 tablespoons sour cream
  • 1 large egg white, room temperature (separate when cold)

Strawberry Filling:

  • 12 ounce bag of frozen (or fresh) strawberries
  • 3/4 cup water, more or less
  • 1/2 cup pure cane, granulated white sugar
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons cornstarch


  • 1 (8oz package) cream cheese, room temperature
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 3-4 cups confectioners’ sugar (powdered sugar), sifted
  • 6 strawberries, sliced in half for garnish

For directions visit Dollhouse Bake Shoppe.

*Tomorrow: Nuts About Chocolate Cupcakes*

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