Strawberry Cheesecake Cupcakes

The Dance Society hosted a pub quiz the other day, and we all know quizzes are hungry work.


I was asked to rustle up some cakes to sell for people to nibble on in between questions.

If I’m honest I don’t really enjoy standard sponge cakes.. they lack creativity and frankly, taste. Even with a fancy swirl of icing on the top they’re still pretty average.

Now cheesecakes? That’s something I can get on with very well.

So meet The Hummingbird Bakery‘s Strawberry Cheesecake Cupcakes. They are ah-mazing.


Squidgy gooey strawberry base, encased in a moist sponge, topped with cheesecake frosting and sprinkled with digestive biccie crumbs for a bit of crunch.

A massive winner and stir up a little more fuss than the standard bake sale sponge cakes.

You’ll need:

120g plain flour
140g caster sugar
1½ tsp baking powder
A pinch of salt
40g unsalted butter, at room temperature
120ml whole milk
½ tsp vanilla extract
1 egg
12 large strawberries, chopped into small pieces
200g digestive biscuits
12-hole cupcake tray, lined with paper cases

Cheesecake frosting:

300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold


Preheat the oven to  170°C/325°F/gas mark 3 and line your cupcake trays with paper cases.

I picked up these lovely paper cases in TK Maxx, they’re so pretty!




Chop up your fresh strawberries into smaller pieces and pop in the bottom of the paper cases


Beat the flour, sugar, baking powder, salt and 40g of the unsalted butter together on a slow speed until you get a sandy consistency and everything is combined.

Pour in the milk and vanilla extract and beat on medium speed until all the ingredients are well mixed (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Add the egg and beat well for a few minutes to ensure the ingredients are well incorporated.

Spoon into the paper cases to cover the strawberries



Bake in the oven for 20-25 minutes, or until light golden and the sponge springs back when you lightly press it.


To make the cheesecake frosting, mix the icing sugar and remaining 40g of the butter with an electric whisk until well mixed, then add the cream cheese and beat until fully mixed in. Turn the whisk up higher and beat until the frosting is light and fluffy.

Spoon onto the cooled cupcakes (this is neater with more regular shaped cases!)


Use a food processor to break up the digestives, or do what I did and double bag them, tie a very tight knot then jump around on top of them to get crumbs! Sprinkle crumbs over the top, and voila


Easy peasy showstoppers, and super duper tasty.

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