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Strawberry Cream Cheese Cupcake

Strawberry Cream Cheese Cupcakes

  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 12 Cupcakes 1x


These strawberry cream cheese cupcakes are soft vanilla cupcakes with natural delicious strawberry cream cheese frosting on top.



Vanilla Cupcake

  • 160 g plain flour
  • 1 & 1/4 tsp baking powder
  • 1/4 tsp salt
  • 84 g unsalted butter (softened)
  • 110 g caster sugar
  • 2 tbsp oil ((30ml))
  • 1/2 tsp vanilla extract
  • 75 ml milk (room temperature)
  • 1 egg

Strawberry Cream Cheese Frosting

  • 170 g cream cheese (bring out from fridge for a couple of mins)
  • 84 g unsalted butter (softened)
  • 1/2 tsp vanilla extract
  • 120 g icing sugar
  • 2 tsp freeze-dried strawberry powder
  • 6 pcs strawberries, halved


Vanilla Cupcakes

  1. Preheat oven to 170C. Line cupcake pan with liners.
  2. Add vanilla extract into egg and set aside. Sift together flour, baking powder, and salt. Set aside.
  3. Place softened butter, oil, and sugar into mixing bowl. Beat together at medium speed for about 3-4 mins, until light and fluffy.
  4. Add in egg mixture in 3 batches. Be sure to beat the mixture well with each addition.
  5. Add in 1/2 portion of the dry ingredient to the mixture. Mix till incorporated well. Scrap down the sides of the mixing bowl if needed.
  6. Add in milk and mix well.
  7. Mix in remaining portion of dry ingredients. Ensure batter has no traces of white flour left. Scrap down the sides of the mixing bowl if needed.
  8. Bake in preheated oven at 170C for 15-18 mins (middle rack). Remove from oven when a skewer inserted in the middle of cupcake come out clean. Cool completely on wire rack before frosting.

Strawberry Cream Cheese Frosting

  1. Beat together cream cheese and icing sugar till a little lightened.
  2. Add in softened butter and vanilla extract. Whip together till light.
  3. Mix in freeze-dried strawberry powder.
  4. Decorate the cupcakes as desired. Top each cupcake with halved strawberry. Chill cupcakes in fridge after frosting.


The cupcakes will be paler than usual cupcakes. Once there is no wet crumbs on the cake tester or skewer, they are baked.

Do not bring cream cheese to room temperature for too long, as the mixture will be runny and difficult to frost.

Place mixing bowl into fridge for about 15-20 mins if frosting turns out runny. After 15 mins, beat the frosting together again and it should be firmer.

I’m using Wilton 1M tip for the frosting.

  • Category: Cupcakes, Dessert
  • Cuisine: American