Cheesecake in a cupcake. Oh yes. Now, these aren’t your ordinary cupcakes, oh no.
These little beauties have got it going for them, let me tell you. A biscuit base, a strawberry sponge, a cheesecake frosting, and topped with cheesecake crumbs and even more strawberries. And NOW is the time to make them, my friends, while the strawberry getting is good. DO NOT DELAY!
Strawberry Cheesecake Cupcakes
2013-07-27 23:18:57
Serves 20
A gorgeous fruity cheesecake cupcake, perfect for Summer
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Nutrition Facts
Serving Size
163g
Servings
20
Amount Per Serving
Calories 589
Calories from Fat 252
% Daily Value *
Total Fat 28g
44%
Saturated Fat 13g
66%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 83mg
28%
Sodium 469mg
20%
Total Carbohydrates 76g
25%
Dietary Fiber 2g
6%
Sugars 35g
Protein 8g
Vitamin A
13%
Vitamin C
8%
Calcium
21%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the base
- 12 digestive biscuits
- 3 tbsp unsalted butter, melted
- 1 tbsp sugar
For the cupcakes
- 180g unsalted butter, very soft
- 250g caster or golden caster sugar
- 4 eggs
- 1 tbsp vanilla extract or essence
- 70g sour cream
- pinch salt
- 250g plain flour
- 1.5 tsp baking powder
- 100g chopped strawberries
For the frosting and decoration
- 200g cream cheese
- 65g soft unsalted butter
- 400g icing sugar
- 1 tbsp vanilla extract or essence
- 50g strawberries, washed and sliced thinly
- 2 digestive biscuits
Instructions
- Preheat your oven: to 180c/Gas 4/350F
For the base
- Mix the crushed digestives with the sugar. Add the melted butter, and stir until combined. Press about 1 tbsp of the mixture into the bottom of each of the 20 cupcake cases. Press down firmly with your fingertips or a tsp.
For the cupcakes
- In a stand mixer or by hand, mix your soft butter and sugar for 4-5 minutes, untl very soft and fluffy. Add the eggs one by one, and then add the vanilla, pinch salt, sour cream and vanilla extract and mix until incorporated.
- With the mixer on slow, add the flour and baking powder until just combined, and then, with the mixer off, stir through the strawberries - we do this at the end so that the mixture doesn't become pink (unless you want pink cupcakes, in which case - go for it! Fill your cupcake cases and bake for 18-20 minutes - they are done when a toothpick inserted into the centre of a cupcake comes out clean.
For the frosting and decoration
- To make the cream cheese frosting, mix your cold cream cheese and very soft butter in a stand mixer until combined, light and fluffy. Add the vanilla, and add your icing sugar, 2 tbsp at a time, running the stand mixer between each addition. Do not overbeat, as the mixture will become very liquid, especially on a warm day.
- Frost your cupcakes (I just spooned the mixture on top as it was exceptionally warm!) - if you would like to frost your cupcakes but its a little warm, just pop your frosting into the fridge for at least thirty minutes first.
- Decorate each cupcake with one or two slices of strawberry, plus a sprinkling of digestive biscuit crumbs.
Adapted from Joylicious
Adapted from Joylicious
Kerry Cooks https://kerrycooks.com/
x Kerry
Can I use regular white sugar instead of the sugar you mentioned ?
Hi there – yes – golden caster sugar and regular white caster sugar are always interchangeable
Ok so I need to try these this weekend, they look awesome! Quick question though – you mention stirring strawberries into the cupcake mix but I can’t see any in the cupcake ingredients – am I reading it wrong?
Thanks! xJx
So sorry, must have missed it out! I’ll
update the recipe this evening – I used 75g
YUM! These look delicious and refreshing. Well done, Kerry!
Thanks Jorie!! I heart summer strawberries 🙂
Oh my, these sound divine!
Thanks Aimee! They did indeed go down prettty well!