Strawberry Cheesecake Cupcakes with Cake Mix
Strawberry desserts are always a crowd favorite, and these Strawberry Cheesecake Cupcakes with Cake Mix combine the best of both worlds: soft strawberry cupcakes and a creamy cheesecake-style frosting. Using a cake mix keeps the recipe simple and beginner-friendly, while Strawberry Flavoring Extract and Peony Pink Food Color give the cupcakes a beautiful bakery-style finish.
To make them even more special, each cupcake is topped with a crunchy Strawberry Shortcake Crumb Topping, adding texture and a nostalgic strawberry shortcake flavor. These cupcakes are perfect for parties, spring celebrations, or anytime you want an easy dessert that still looks impressive.
Ingredients
For the Cupcakes
• 1 box vanilla or strawberry cake mix
• Ingredients listed on the cake mix box (usually eggs, oil, and water)
• 1 tsp Strawberry Flavoring Extract
For the Cheesecake Frosting
• 200g cream cheese, softened
• 120g unsalted butter, softened
• 2-2 ½ cups powdered sugar
• 1 tsp Strawberry Flavoring Extract
• Peony Pink Food Color (a few drops)
How to Make Strawberry Cheesecake Cupcakes
1. Bake the Cupcakes
Preheat your oven to 175°C (350°F) and line a cupcake pan with cupcake liners.
Prepare the cake mix according to the package instructions. Add 1 teaspoon Strawberry Flavoring Extract if you want a stronger strawberry flavor.
Fill each cupcake liner about 2/3 full and bake for 16-18minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before frosting.
2. Make the Cheesecake Frosting
In a mixing bowl, beat the softened butter and cream cheese until smooth and creamy.
Gradually add powdered sugar while mixing. Then add strawberry flavoring extract.
Add a few drops of Peony Pink Food Color and mix until you achieve a soft pink shade.
Beat for another 1-2 minutes until the frosting becomes light and fluffy.
3. Assemble the Cupcakes
Pipe the strawberry cheesecake frosting onto the cooled cupcakes using your favorite piping tip.
Finish by sprinkling Strawberry Shortcake Crumb Topping generously over the frosting.
The result is a soft cupcake with creamy frosting and a crunchy strawberry topping.
Decorating Tips
• Use a large star piping tip for a bakery-style swirl.
• Add a fresh strawberry slice on top for extra decoration.
• Keep the crumb topping slightly chunky so it adds texture.
Storage Tips
Because the frosting contains cream cheese, store these cupcakes in an airtight container in the refrigerator. They will stay fresh for 3-4 days. Let them sit at room temperature for about 15 minutes before serving for the best texture.
FAQ
1. Can I use strawberry cake mix instead of vanilla?
Yes! Strawberry cake mix will give the cupcakes an even stronger strawberry flavor and a pinker interior.
2. Why use cake mix for cupcakes?
Cake mix helps save time and produces consistent, fluffy cupcakes. It’s a great shortcut when you want a reliable base for decorated cupcakes.
3. Can I freeze these cupcakes?
You can freeze the cupcakes without frosting for up to 2 months. Thaw them at room temperature and frost before serving.
4. What piping tip works best for this frosting?
A 1M or 2D piping tip works great for creating tall swirls that hold the crumb topping well.
5. Can I use fresh strawberries in the frosting?
Fresh strawberries can add flavor but may make the frosting too soft. Strawberry flavoring extract keeps the frosting stable and smooth.
