Strawberry Cheesecake Cupcakes (Dairy Free)

These Strawberry Cheesecake Cupcakes are fluffy, fruity, and finished with a creamy strawberry protein frosting. Each cupcake has a hidden strawberry jam center for a fun twist.

I’m giving one last Hurrah to summer with these strawberry cheesecake cupcakes. This simple, better-for-you recipe is soft and tender thanks to applesauce, avocado oil, and almond milk, with a sweet strawberry jam filling hidden into the center.

The frosting is made with dairy-free cream cheese, raw honey, and Truvani strawberry protein powder for a naturally sweetened, high-protein topping that beats any frosting you could find in a can in both taste and ingredients and pulls the entire recipe together.

If you’re craving something light and fruity, these are a perfect balance of indulgent and nourishing.

Watch Me Make Strawberry Cheesecake Cupcakes

Why You’ll Love This:

• Easy Recipe: A fun, easy twist on classic strawberry cheesecake, all in an easy, portable cupcake form.

• High Protein: Boosted with Truvani strawberry protein powder.

• Dairy-Free + Naturally Sweetened: Made with all whole food ingredients and no refined sugar.

• Gluten-Free Option: Works with einkorn flour or can be made gluten-free with a 1:1 blend

What You’ll Need:

• Einkorn Flour: Light, slightly nutty flour base, easier to digest than traditional wheat flours.

• Baking Powder + Baking Soda: For rise and structure.

• Applesauce: Adds moisture and natural sweetness.

• Avocado Oil: A neutral, heart-healthy fat. Can sub with olive or coconut oil as well.

• Eggs: Bind and structure.

• Coconut Sugar: Caramel-like, refined sugar free sweetness that has a lower effect on the glycemic index.

• Almond Milk + ACV: Creates a dairy-free “buttermilk” for a super fluffy texture.

• Vanilla Extract: For depth of flavor.

• Strawberry Jam: Pick a no sugar added jam to keep it RSF. I used Crofter’s Just Fruit Spread.

• Dairy-Free Cream Cheese: Creamy base for frosting.

• Raw Honey: Natural sweetener that also adds structure to the frosting.

• Truvani Strawberry Protein Powder: Adds extra strawberry flavor and a boost of protein. (Code: SARI)

• Salt: Balances out the sweetness.

How To Make:

1. Preheat oven to 350°F and line a muffin tin with parchment liners.

2. In a large bowl, whisk flour, baking powder, baking soda, and salt.

3. In another bowl, whisk applesauce, avocado oil, eggs, coconut sugar, almond milk + ACV, and vanilla.

4. Combine wet and dry ingredients until just mixed.

5. Divide batter evenly into liners, filling about 3/4 full.

6. Bake 18–22 minutes, until a toothpick comes out clean. Cool completely.

7. Once cooled, use a small spoon or piping tip to core the center of each cupcake. Spoon about 1 tsp strawberry jam into the middle of each.

8. For frosting, beat cream cheese, honey, protein powder, salt, and vanilla until smooth. Pipe or spread frosting onto filled cupcakes and garnish with fresh strawberries if desired.

Recommended Tools:

• Muffin tin

• Parchment liners

• Mixing bowls

• Measuring Cups / Spoons

• Silicone spatula

• Hand mixer or stand mixer

FAQ

• Can I make these gluten-free?

  Yes! Just swap the einkorn flour for a gluten-free 1:1 baking blend. Make sure it contains xanthan gum for best texture and results.

• Do I need to use Crofters jam?

  No, any no sugar added or low-sugar strawberry jam will work. Crofters is just my go-to because it has amazing ingredients.

• Can I use regular cream cheese instead of dairy-free?

  Absolutely. If you’re not dairy-free, regular cream cheese works just as well.

• How should I store these cupcakes?

  Because of the cream cheese frosting, keep them in the fridge in an airtight container. They’ll stay fresh for up to 5 days.

• Can I freeze them?

  You can freeze the cupcakes without frosting, then thaw and frost before serving. I don’t recommend freezing with frosting on.

Protein Powder, Strawberry, Dairy Free, Cakes, High Protein, Summer

Baked Goods

American

Yield: 5

Author: Sari Cano

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Strawberry Cheesecake Cupcakes

Fluffy cupcakes with a strawberry jam filling and strawberry protein cream cheese frosting.

Prep time: 30 MinCook time: 22 MinTotal time: 52 Min

Ingredients

Cupcakes:

• 1 1/3 cup einkorn flour (or GF 1:1)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• Pinch of salt
• 1/4 cup applesauce
• 1/4 cup avocado oil
• 2 eggs
• 1/2 cup coconut sugar
• 7/8 cup almond milk + 1 tsp apple cider vinegar
• 1 tbsp vanilla extract

Filling:

• 5 tbsp Crofters no sugar added strawberry jam

Frosting:

• 1/2 cup dairy-free cream cheese
• 1/4 cup raw honey
• 1/4 cup Truvani strawberry protein powder
• Pinch of salt
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Line a muffin tin with parchment liners.
2. Mix dry ingredients in one bowl. Whisk wet ingredients in another. Combine.
3. Fill muffin liners halfway, spoon jam in the center, then cover with more batter.
4. Bake 18–22 minutes. Cool completely.
5. Beat frosting ingredients until smooth. Pipe onto cooled cupcakes.

Notes

Store in the fridge for up to 5 days.

Nutrition Facts

Calories

418

Fat

17 g

Carbs

55 g

Fiber

3 g

Sugar

28 g

Protein

11 g

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💡 More strawberry recipes you’ll love: [Giant Strawberry Poptart] / [Strawberry Banana Nutella Muffins] / [Strawberry Banana Chocolate Pistachio Roll]