Strawberry Cream Cheese Cupcakes Recipe

Not Your Typical Dessert

I didn’t plan to make cupcakes today. Just trying to clean out the fridge. Found a lonely pint of strawberries that smelled like spring, even if it’s raining outside. So I mashed them up with a splash of sugar and stirred in cream cheese — kind of surprised myself. It hit me how often we overlook fruit just because it’s not *perfect*. These cupcakes? They’re not fancy or photo-ready. They’re backyard fruit, overgrown and a little bruised but bursting with flavor. Actually made me think about how we fall into routines, ignoring what’s imperfect or out of season. When I took that first bite, I realized: comfort sometimes comes from doing the opposite of what’s expected. Summer giving me a reason to indulge a little, even on a gray day.

Strawberry Cream Cheese Cupcakes

These cupcakes are made by blending crushed strawberries with cream cheese and sugar to create a flavorful filling. The batter is mixed and baked until golden, resulting in moist cupcakes with a slightly dense crumb and fruity, creamy filling that can be visible from the top. The final appearance is rustic and inviting, with a colorful, textured crumb.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 12

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 pint fresh strawberries hulled and roughly mashed
• 1 cup granulated sugar
• 8 oz cream cheese softened
• 2 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.5 teaspoons salt
• 0.5 cups vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Equipment

• Mixing bowls
• Cupcake tin and paper liners
• Electric Mixer or Whisk
• Rubber spatula
• measuring cups and spoons
• Oven

Method

 

1. Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners. In a mixing bowl, mash the strawberries until smooth, then stir in 1/2 cup of sugar. Let sit for 10 minutes to release juices.
   1 pint fresh strawberries, 1 cup granulated sugar
2. In another bowl, beat the softened cream cheese with the remaining 1/2 cup sugar until smooth and fluffy using an electric mixer or whisk.
   8 oz cream cheese, 1 cup granulated sugar
3. In a large mixing bowl, combine the flour, baking powder, and salt. In a separate bowl, whisk together eggs, oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
   2 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoons salt, 0.5 cups vegetable oil, 2 large eggs, 1 teaspoon vanilla extract
4. Fold the mashed strawberries into the batter with a spatula, creating a streaked, marbled mixture. Do not overmix.
   1 pint fresh strawberries
5. Spoon a layer of batter into each cupcake liner, then add a dollop of the cream cheese mixture on top, followed by another spoonful of batter to cover the filling.
6. Bake for 20-25 minutes or until the cupcakes are golden brown and a toothpick inserted into the center comes out clean. Remove from oven and let cool on a wire rack.

What I’m Still Thinking

Maybe I’ll toss a few more strawberries into pancake batter tomorrow. Or just stare at the mess in my kitchen. Cupcakes might be the way to make this week feel a little less boring, or at least sweeter.

Himani Jawa

Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.