If you can’t choose between cupcakes or cheesecake for dessert, you have to try out these strawberry cheesecake cupcakes from The Girl Who Ate Everything. This yummy recipe combines the two for one delicious dessert that’s sure to become your go-to this summer.
With a fruity cupcake batter, delectable cream-cheese frosting and graham cracker crust, you won’t be able to decide if you’re eating a cupcake or cheesecake. But you won’t care — because you’ll be in heaven after just one bite of this creamy, dreamy dessert!
These bite-sized treats are perfect to serve at a socially distanced gathering this summer, but fair warning: you may not be able to stick to just one.
They look pretty too, so they’d be great to serve at any type of summer celebration, like a baby shower, wedding shower or graduation party.
You’ll want about two cups of fresh strawberries for the batter, plus more for garnish.
After filling the cups with graham cracker crumbs to make the crust, be sure to save a little to sprinkle on top at the end. Be careful not to over-mix the egg whites, which will cause the cake portion to fall flat. The batter will not rise much while baking, so keep in mind that the height to which you fill the cups will pretty much stay constant.
After frosting the cupcakes, store them in the refrigerator until you’re ready to serve. The blog’s author, Christy Denney, says they’re best when they’ve been chilled and then taken out of the refrigerator and allowed to soften for a few minutes.
Check The Girl Who Ate Everything for the full ingredients list and instructions.
Looking for more sweet strawberry desserts? These strawberry lemon blondies are an ideal summer alternative to traditional brownies. Strawberry pie is always a satisfying summer treat, and Joanna Gaines’ no-bake version helps you beat the heat. If you really want to keep it cool, this strawberry refrigerator cake will make for a perfect ending to a long, hot summer day.
Enjoy the season!