Strawberry Cheesecake Cupcakes with White Chocolate Frosting

cupcake with white frosting and a strawberry on top.

4.25 from 4 votes

Strawberry Cheesecake Cupcakes with White Chocolate Frosting

Strawberry Cheesecake Cupcakes combine the best of strawberry cheesecake but in cupcake form! They are topped with the best white chocolate frosting and are so easy to make. If you want a low-fuss strawberry cupcake recipe that uses cake mix this is the recipe for you!

Prep Time1

Cook Time20

Total Time1 20

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 335kcal

Author: Dorothy Kern

Cost: $10

Ingredients

For the Cupcakes

4 large eggs , room temperature
1 cup sour cream , room temperature
½ cup unsalted butter , melted
1 (approx 15 ounce) Strawberry Cake Mix
1 pound fresh (or frozen and thawed) strawberries , hulled and a little sugar or simple syrup, if needed to make ¾ cup of strawberry puree

For the Cheesecake

2 (16 ounces each) packages cream cheese , room temperature
½ cup sugar
½ teaspoon vanilla
2 large eggs , room temperature

For the Frosting

3 cups white chocolate chips (or 3 (4 ounce) bars premium white chocolate)
¾ cup heavy cream
3 tablespoons unsalted butter

Instructions

Preheat oven to 350°. Line cupcake tins with paper liners. (The recipe will make about 30-36 cheesecake cupcakes.)
In a blender, puree the strawberries. You can add a little sugar or simple syrup if they need sweetening or a little juice or water if you need liquid for the blender to work. (This will make about 1 cup of puree. You won’t need all of it.) Set aside.
Blend eggs and sour cream with a mixer. Make sure they are room temperature first! Add in the butter and mix well. Alternately add cake mix with ¾ cup of strawberry puree until it’s all blended together well. Place about 2 tablespoons of batter in each cupcake liner (I used a 2 tablespoon cookie scoop for this.)
Make the cheesecake: Mix cream cheese, sugar, vanilla, and eggs with a hand mixer until smooth. Drop about 1-2 tablespoons of the cream cheese mixture on top of the cupcake batter.
Bake about 15-18 minutes and let cool completely before frosting. (Note: the cupcakes can be frozen once cooled and frosted at a later date.)
Make the frosting: place the chocolate chips in a large bowl (that will fit in your refrigerator). Bring heavy cream just to a boil in a small saucepan and pour over chocolate chips. Stir until they are melted. Stir in butter until it’s melted. Place the bowl in the fridge and cool for at least 30 minutes, (I left mine about an hour), stirring every 15 minutes. Remove from refrigerator and beat melted chips on high with a hand mixer until it becomes fluffy and ready to pipe or spread. Pipe onto cupcakes. Store cupcakes in refrigerator.

Video

Notes

You can use frozen strawberries instead of fresh ones but you will need to thaw them first.

When you blend the strawberries, you will end up with one cup of puree which is more than you need for this recipe. You can store the extra in the refrigerator for up to five days and use it in other recipes. Or, freeze it for up to three months.

It’s very important to use room-temperature sour cream and eggs. Room temperature ingredients mix better and will combine much easier than if they’re cold. Just leave them sit out for 30 minutes before you use them.
The cheesecake batter might sink a bit in the cupcakes as they bake.

You can make the cupcakes ahead and freeze them for later. This is really helpful if they’re for an event. Just thaw them and then make the frosting and pipe it onto the cupcakes.

Once you’ve made the cupcakes store them in the refrigerator if you are not planning to serve them right away. Any leftover cupcakes should be stored in the refrigerator, too.

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