Strawberry Cheesecake Cupcakes

Posted 31 July 2013 by

Strawberry cheesecake cupcakes are another recipe from the delectable Hummingbird Bakery Cookbook. As their name implies, they are the flavours of strawberry cheesecake in cupcake form.

Strawberry cheesecake cupcake

Ingredients (makes 12 cupcakes):


  • 120 g plain flour
  • 140 g caster sugar
  • 1½ tsp baking powder
  • pinch of salt
  • 40 g butter, unsalted
  • 120 ml milk
  • ½ tsp vanilla extract
  • 1 egg
  • 12 large strawberries
  • 200 g digestive biscuits

Cream cheese butter icing

  • 300 g icing sugar
  • 50 g butter, unsalted
  • 125 g cream cheese

Beat together the flour, butter, sugar, salt and baking powder until well combined. Slowly add the vanilla and milk until well mixed. Add the egg and beat further (but don’t overbeat).

Chop the strawberries and put them into the bottom of paper cupcake cases.

Strawberry cheesecake cupcake filling

Spoon the batter into the cupcake cases and bake for 20-25 minutes at 170°C (325°F). Leave to cool.

Baked strawberry cheesecake cupcakesTo make the cream cheese icing, beat together the butter and icing sugar until light, creamy and fluffy. Fold in the cream cheese.

Iced strawberry cheesecake cupcakes

Decorate the cupcakes with the cream cheese topping, and sprinkle on some crushed digestive bisuits.

Strawberry cheesecake cupcakes

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