Strawberry Cheesecake Cupcakes

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I don’t know about you, but cheesecake is my jam! I love it! I also love cake, strawberries, cookies and mostly all baked goods! Now, if you have seen my posts and YouTube channel, you know that I follow a Keto lifestyle, which strictly prohibits sugar and limits your daily carbohydrate intake. So you might be questioning why I post sooooo many baked goods that violate everything I preach about Keto. Well, allow me to explain…I am a true believer that life is too short to restrict yourself from the things you love (within reason of course), but I also know that life is the absolute LONGEST thing you will do on this earth. That being said, I am a huge supporter of indulging in some delicious, homemade, baked goods, because they bring me joy, but I ONLY indulge in MODERATION, because I certainly don’t want to be spending the duration of my life fighting off illnesses, diseases, pain, etc. that the sugar in baked goods have been proven to cause. So recently I was in a mood to indulge, and that want for indulgence led to the creation of my Strawberry Cheesecake Cupcakes. I mean, if your going to have a “cheat” day, why not get the best out of it by smashing three favorites into your sweet treat…amiright?

You are probably learning this about me also…I thoroughly enjoy re-mixing desserts that are already amazing and loved on their own by marrying a couple of them together into new creations. That’s what happened here guys! I took a moist, dense, vanilla cupcake, stuffed it with diced fresh pieces of my favorite berry (strawberry), and topped it with my silky smooth cheesecake frosting to create the ultimate flavor explosion!

To make these delightful Strawberry Cheesecake Cupcakes, you are going to need flour, baking powder, Himalayan pink salt, unsalted butter, vegetable oil, sugar, vanilla extract, eggs and milk. For the frosting you will need salted butter, cream cheese, confectioners’ sugar, and vanilla extract. You will also need several fresh strawberries to stuff and garnish your cupcakes.

Begin by preheating your oven to 350°F. Prepare two 12-count muffin tins by lining them with paper liners; set aside.

Then, in a medium bowl, combine your flour, baking powder and salt, whisking gently to incorporate completely; set aside. In a large bowl, add your butter, oil, sugar and vanilla extract and beat with a hand mixer on high until light and fluffy; about 3-5 minutes. Do not hold back on the creaming time. Add your eggs in one at a time, mixing until just combined after each. Scrape down the sides and bottom of your bowl. Pour in your milk and mix well. Add in the dry ingredients and mix until completely incorporated. The batter will be thick. Do not overmix.

Using a large cookie scoop, fill your paper liners to about ¾ full. Bake for 15-20 minutes or until your cupcakes spring back at the touch. Allow your cupcakes to cool completely before filling and frosting them. While your cupcakes are baking and cooling, prepare your cheesecake frosting.

To make the frosting, add your butter to a large bowl. Using an electric hand mixer, beat the butter until just creamy. Add in your cream cheese and beat until just combined. It is important to note that you should beat your cream cheese only until it is just combined with your butter. Beating too long will cause your frosting to become too soft and therefore it will melt off your cupcakes when you try to frost them (adding extra confectioners’ sugar after the cream cheese is too soft will only make the frosting softer). Mix in your vanilla, then add your confectioners’ sugar. Beat on high until your confectioners’ sugar is fully combined. DO NOT OVERMIX.

When your cupcakes have cooled completely, core out the center of each cupcake with a cupcake corer to form a cavity. Stuff each cavity with approximately 2 teaspoons of diced fresh strawberries, gently pressing them tightly into each cupcake. Pipe them high with your cheesecake frosting and garnish with a fresh strawberry slice. I promise you…these Strawberry Cheesecake Cupcakes will not disappoint!