Strawberry Cheesecake Cupcakes

Celebrate summer with these gorgeous strawberry cheesecake cupcakes. Whether you’re having a picnic, a summer BBQ, a garden party or just a day in the sun, these cupcakes are the perfect bake to enjoy on a warm summers day.

The recipe starts by making light and fluffy vanilla sponge cupcakes. The middle of the cupcakes are then scooped out and filled with a sweet and sticky strawberry jam. For the decoration, the cupcakes are topped with a swirl of sweet and tangy cream cheese frosting, a sprinkle of crushed digestive biscuits and a fresh strawberry.

Taking all the flavours and textures of the traditional dessert, these strawberry cheesecake cupcakes will not disappoint!

Strawberry cheesecake cupcakes
Strawberry cheesecake cupcakes
Cupcake corer
Strawberry jam filled cupcakes

Ingredients (makes 12 cupcakes)

For the sponge:
150g Stork tub
150g caster sugar
2 large eggs, at room temperature
150g self-raising flour
1 teaspoon vanilla extract
1 tablespoon milk

For the cream cheese frosting:
225g icing sugar
100g unsalted butter, soft at room temperature
100g full-fat cream cheese, cold from the fridge

For the filling/decoration:
1 jar of strawberry jam
12 fresh whole strawberries
4-5 Digestive biscuits (crumbled)


Preheat the oven to 180°C and line a cupcake baking tray with 12 cupcake cases.

Start by making the cupcakes. Beat the butter and sugar together until pale and creamy. Add the vanilla extract and beat in the eggs one at a time, along with a tablespoon of the 150g flour each time to stop the mixture from curdling. Add the remaining flour and fold the mixture together.

Divide the mixture evenly between the cupcake cases. Bake for 15-18 minutes until the cupcakes are a golden brown and a skewer inserted in the middle comes out clean. Transfer cakes to a cooling rack and leave to completely cool.

Once the cupcakes are cool, scoop out the middle of each using either a cupcake corer, apple corer or teaspoon. Fill each cupcake with a teaspoon of strawberry jam.

Now make the cream cheese frosting. Beat the butter and icing sugar with an electric mixer for a couple of minutes until smooth and creamy. Add the cream cheese and fold into the mixture until just combined. Be careful not to over do it, as it can quickly become runny.

Time to decorate. Spread or pipe the frosting on top. I used an 11mm open star piping nozzle to get that lovely swirl effect. Crush a few digestive biscuits and sprinkle over the cupcakes. Finish by placing a fresh strawberry on top.

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