A favourite thing of mine to do during the Summer months is to go Strawberry picking, you end up eating far too many as you go around and also pick far too many strawberries you know what to do with. This recipe for Strawberry Cheesecake Cupcakes captures the flavours of the Summer with a buttery biscuit crumb base, vanilla cupcake sponge with cream cheese frosting with a strawberry jam filling and of course, topped with fresh strawberries.

This is a nice small batch of 6 cupcakes so you don’t have to make a huge batch if you’re making for friends for an afternoon tea. The cream cheese frosting can be made while the cupcakes are baking as it will take a while for the cupcakes to cool down to fill and you need the frosting to firm up for piping.

For extra cute decoration, I used sugar daisies to top the cupcakes and strawberry halves. If you want an extra strawberry flavour boost, you can ripple some strawberry purée through the cream cheese frosting, however, this will make the frosting softer and more challenging to pipe into a design. But it is great to serve the cupcakes with some strawberry purée if like me, you’ve just picked far too many of them!

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Strawberry Cheesecake Cupcake Recipe

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• Author: foodnerd4life
• Total Time: 50 minutes
• Yield: 6 Cupcakes 1x

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Description

Makes 6 Cupcakes

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Ingredients

Units MUS Scale 1x2x3x

For Biscuit Base 

• 70g Digestive Biscuits
• 20g Caster Sugar
• 25g Unsalted Butter, melted and cooled

For Vanilla Cupcake

• 87g Unsalted Butter
• 87g Caster Sugar
• 1 Large Free Range Egg
• 87g Self Raising Flour
• 1tsp Vanilla Extract
• 6tsp Strawberry Jam

For Cream Cheese Frosting 

• 55g Unsalted Butter
• 115g Full Fat Cream Cheese
• 375g Icing Sugar
• Pink Food Colouring

For Decorating

• 3 Strawberries, halved

 

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Instructions

1. Preheat the oven to 180C. Line a muffin tray with cupcake cases and set aside.
2. In a mini processor, blitz the digestive biscuits until a fine crumb with the caster sugar. Stir in the melted butter. Divide the biscuit crumb mixture between the cupcake cases and press the mixture to create a firm layer. Set aside.
3. For the cupcakes, in a stand mixer, beat the butter and sugar until pale and fluffy. Beat in the egg, then add the flour and vanilla extract and mix well. Spoon the mixture over the top of the biscuit bases and back for 20 minutes until risen and golden. Allow to cool.
4. For the frosting, in a stand mixer, beat the butter until smooth and add in the cream cheese, beat again until incorporated. Slowly beat in the icing sugar, until it is all added. Add in the colouring, drop at a time and mix until you get the colour you want.
5. Place the frosting into a piping bag with a large round nozzle and refrigerate until ready to assemble.
6. When the cupcakes are cool, using a small knife, remove a small plug of the cupcake from the middle. Fill the middle hole, with a teaspoon of strawberry jam. The cake middles removes, can be eaten as a chef perk.
7. Pipe a topping of the cream cheese frosting on each of the cupcakes and decorate with a strawberry half. Serve.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Cupcakes
• Method: Bake
• Cuisine: American

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