1-Getting started: Getting started with these strawberry cheesecake cupcakes is as fun as it is simple, and you’ll be amazed at how quickly they come together. Begin by preheating your oven to 325°F (163°C) and lining a muffin tin with 24 cupcake liners to set the stage for success.

2-Next, beat together the strawberry cake mix, instant strawberry pudding mix, oil, milk, and eggs for about 2 minutes until smooth and well combined. Spoon the batter evenly into the liners, filling them just right for that perfect rise.

3-While the cupcakes bake for 18-20 minutes, keep an eye on them until the tops spring back when touched. Once done, let them cool completely on a wire rack before moving on. Now, for the cheesecake filling, whisk the cheesecake pudding mix with ½ cup milk until it turns thick and creamy, then beat in softened cream cheese and gently fold in the whipped topping.

4-Core the center of each cooled cupcake and fill it using a piping bag for a neat finish don’t forget to refrigerate them afterward. For the strawberry buttercream, start by beating shortening and butter until creamy, then add salt, vanilla extract, and strawberry extract.

5-Gradually mix in about half of the powdered sugar until smooth, puree the diced strawberries with a bit of water if needed, and blend that into the frosting. Finish by adding the rest of the powdered sugar to get a light, fluffy texture, then pipe it onto your chilled cupcakes.

6-Top each one with a whole strawberry and two graham cracker pieces just before serving for that extra touch. This step-by-step approach to fruity strawberry cheesecake cupcakes ensures great results every time, and you can always adapt for dietary needs as you go.