Strawberry Cheesecake Cupcakes
These Strawberry Cheesecake cupcakes have freshly baked strawberry pieces at the bottom, which gives an extra soft texture to the vanilla sponge cake on top. A smearing of cream cheese frosting and a sprinkling of crushed digestive biscuits finishes the cheesecake taste.
With the arrival of warm weather, I wanted to make something sweet and light using spring fruits. This Strawberry Cheesecake Cupcake recipe was calling my name. They have a layer of fresh strawberry pieces at the bottom, which imparts an extra soft texture to the vanilla sponge cake spooned on top. A smearing of cream cheese frosting and a sprinkling of crushed digestive biscuits finishes the cheesecake taste. The strawberries go smooshy as they cook and remain at the base of the cupcake, so definitely bake these in patty cases.
STRAWBERRY CHEESECAKE CUPCAKES
Makes: 12 cupcakes Difficulty: easy
12 hole muffin tin
Electric mixer/stand mixer
120g Plain Flour
140g Caster Sugar
1 ½ teaspoons Baking Powder
1 pinch Salt
40g Unsalted Butter, room temperature
120ml Whole Milk, warmed to room temperature
½ teaspoon vanilla extract
1 large Egg, room temperature
12 large Strawberries, hull removed, diced into small pieces
100g Digestive Biscuits, processed to crumbs
Cream cheese Frosting
300g Icing Sugar Mixture
50g Unsalted Butter, room temperature
125g Cream Cheese, softened
Preheat the oven to 170 degrees Celsius (150 fan-forced; 340F). Line a 12-tin cupcake tray with patty cases. Set your kitchen timer for 20 minutes.
Divide the diced strawberries evenly between the cases.
Add the flour, sugar, baking powder, salt and softened butter in the mixing bowl of an electric mixer. Beat until you get a sandy texture. Slowly pour in the milk and vanilla extract, and beat on medium speed until all combined. Scrape down the sides of the bowl occasionally. With the beaters on pour in the egg and beat for another minute.
Spoon the batter over the top of the strawberry pieces until the patty case is two thirds full.
Check the oven has reached the correct temperature. Place the muffin tin on the middle rack of the oven. Cupcakes are done when they become lightly golden on top and the centre springs back when gently pressed. If not, add another 5 minutes to the timer and check again. Repeat until done.
Remove the pan from the oven and let the cupcakes cool in the pan for 10 minutes before removing them to a wire rack.
Prepare the cream cheese frosting. Add the icing sugar mixture and soft butter to the bowl of an electric mixer. Beat them together on medium speed with the flat paddle attachment until all combined. The texture will look dry and sandy for now.
With the beaters still running drop in the cream cheese one cube at a time. As more cream cheese is added the dry texture will transform to a soft creamy frosting. On medium-high speed continue beating the frosting until it’s fluffy.
When the cupcakes are completely cool, spread some frosting on the top of each cupcake. Sprinkle a generous amount of biscuits crumbs on top.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
Recipe adapted from the Hummingbird Bakery Cookbook