Strawberry Cheesecake Cupcakes

by | Nov 24, 2010

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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

EQUIPMENT:

12 hole muffin tin
Cupcake cases
Electric mixer/stand mixer

INGREDIENTS:

Cupcake

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

METHOD:

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.

BAKING TIPS:

  • Store cupcakes in an airtight container at room temperature for up to 3 days.

Recipe adapted from the Hummingbird Bakery Cookbook

Strawberry Cheesecake Cupcakes

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These Strawberry Cheesecake cupcakes have freshly baked strawberry pieces with a smear of cream cheese frosting and a sprinkling of crushed digestive biscuits on top.
Strawberry Cheesecake Cupcakes
Course Cupcakes
Cuisine Baking
Servings 12 cupcakes
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 20 minutes

Ingredients

cupcakes
Cupcakes
  • 120 g Plain Flour
  • 140 g Caster Sugar
  • 1 1/2 teaspoons Baking Powder
  • 1 pinch Salt
  • 40 g Unsalted Butter softened to room temperature
  • 120 ml Full Cream Milk room temperature
  • 1/2 teaspoon Vanilla Extract
  • 1 Egg
  • 12 Strawberries hulled, diced into small pieces
Cream Cheese Frosting
  • 300 g Icing Sugar
  • 50 g Unsalted Butter softened to room temperature
  • 125 g Cream Cheese
  • 100 g Digestive Biscuits finely crumbed (topping)

Instructions

  1. Preheat the oven to 170 degrees Celsius (150 fan-forced; 340F). Line a 12-tin cupcake tray with patty cases. Divide the diced strawberries evenly between the cases.
  2. 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.
  3. Spoon the batter over the top of the strawberry pieces until the patty case is two-thirds full.
  4. Check the oven has reached the correct temperature. Place the muffin tin on the middle rack of the oven. Bake for about 20 minutes. The cupcakes are done when they become lightly golden on top and the centre springs back when gently pressed.
  5. Remove the pan from the oven and let the cupcakes cool in the pan for 10 minutes before removing them to a wire rack.
  6. 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.
  7. 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.
  8. When the cupcakes are completely cool, spread some frosting on the top of each cupcake. Sprinkle a generous amount of biscuits crumbs on top.

Recipe Notes

  • Store cupcakes in an airtight container at room temperature for up to 3 days.
Cake Mistress 24 November, 2010

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