Strawberry Lemonade Cheesecake Cupcakes

For the cheesecake: 

  • 3 (8-ounce) packages cream cheese
  • 1/2 cup sour cream
  • 1/2 cup heavy whipping cream
  • 2 cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice

blend cream cheese, sour cream, heavy whipping cream, and sugar in a bowl until smooth. Add in lemon zest, lemon juice, and vanilla. Then beat in the eggs one at a time until well mixed and all is smooth.


For the Strawberry Cake:


  • 3 cups self-rising flour
  • 2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 1 1/2 cup pureed strawberries, strained
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon extract
  • 4 large eggs, beaten
  • 4 drops red food coloring

In a large bowl, stir to combine self-rising flour, sugar, oil, pureed strawberries, vanilla, lemon, and eggs. Add in food coloring until you get your desired color.


For the Lemon Buttercream Frosting:


1 cup butter

2 tablespoons lemon juice

1 teaspoon vanilla

3 cups powdered sugar


Cream butter. Blend in sugar one cup at a time. Add in vanilla and lemon juice. Refrigerate until needed. 


To make the cupcakes, start by placing cupcake papers into your cupcake pan. Fill cups 1/3 full with strawberry mixture. Fill up to 2/3 with cheesecake mix. Then top with a spoon full of strawberry to create top layer. Bake at 350 for 22 mins. Cool on counter. Frost cupcakes. Cakes are best served chilled.