Strawberry Cheesecake Cupcakes

23 May 2012

Firstly apologies for the lack of baking on my blog recently. Because we've been on holiday, I haven't baked for a couple of weeks. It felt weird as I've got into a little routine of baking a couple of times a week {once with Oliver and once on my own}. These cupcakes really are mega easy. I did it all by hand as my mixer is still broken and I didn't even break into a sweat!

I've been looking through my recipe books every day since we came home from our holiday. Like a kid in a sweetshop, trying to decide which one to try. It was a last minute decision to make these though, as we had some strawberries in the fridge that needed using up. I hate to see anything go to waste!

It was the first time I've made cream cheese frosting {only because I've never had any cream cheese in the fridge when I was making frosting until now}. I used good old Philadelphia, the full fat variety. To be honest I couldn't tell the difference between this and ordinary buttercream frosting. Mind you, I've got a cold so can't really taste anything *sob*.

Strawberry Cheesecake Cupcakes with Cream Cheese Frosting

Makes 10
Preparation time 20 minutes
Baking time 20-25 minutes

120g plain flour
140g caster sugar
1.5 teaspoons baking powder
40g butter, softened
120ml whole milk
1/2 teaspoon vanilla extract
1 egg
12 strawberries, chopped into small pieces

300g icing sugar
50g unsalted butter
125g cream cheese, cold
5 digestive biscuits

Preheat the oven to 170C (325F) Gas Mark 3. Line a 12 section bun tray with 10 paper cases {my recipe said makes 12 but I got 10 out of it}.

Put the flour, sugar, baking powder and butter in a bowl and beat with a hand-held electric whisk on a slow speed until you get a sandy consistency and everything is combined.

Pour in the milk and vanilla extract and beat on a medium speed until all the ingredients are well mixed {scrape any unmixed ingredients from the side of the bowl with a spatula}. Add the egg and beat well for a couple of minutes.

Divide the chopped strawberries between the paper cases, just so the bottom is covered. I used about 6-7 small pieces in each case. Spoon the cupcake mixture over the top of the strawberries until two thirds full. Pop them in the oven for 20-25 minutes or until light golden in colour and the cake bounces back when touched. If you insert a skewer into the middle of the cake it should come out clean. Leave the cupcakes to cook slightly in the tray before turning out onto  wire rack.

Make the frosting now. beat the icing sugar and butter in a bowl with a hand-held electric whisk on medium-slow setting until the mixture comes together and is well combined. Add the cream cheese in one go and beat it until it is completely incorporated. If you want to make the frosting pink, add a few drops of red food colouring. Turn the mixer up to medium-high speed and beat until the frosting is light and fluffy. Don't over beat as it can quickly become runny.

When the cupcakes are cold, spoon or pipe the frosting on top. Finish with a sprinkling of finely ground digestive biscuits or sprinkles of your choice {I used some pink shimmer sprinkles as I didn't have any biscuits!!}


  1. Wow these sound delicious! Shame I've just joined slimming world! Will definitely indulge in some sweet treats for the jubilee celebrations though.
    Lovely blog

    1. Thanks for visiting Aimee. I was doing well with my diet until I started baking! Enjoy your sweet treats during the Jubilee celebrations, I'm planning on baking some Jubilee themed cupcakes! Xx


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