Strawberry Cheesecake Cupcakes


  • 115g butter
  • 115 caster sugar
  • 2 eggs
  • 115g self raising flour
  • ½ tsp vanilla extract
  • 2 tbs milk

To decorate:

  • 175g white chocolate
  • 175g cream cheese
  • 6 tbs crème fraiche
  • 1½ tsp vanilla extract
  • 6 tbsp icing sugar
  • Fresh strawberries


  1. Preheat the oven to 180ºC (350ºC) and line a muffin tin with paper cases.
  2. Beat the butter and sugar together in a bowl until pale and fluffy, then beat in the egg, a little at a time. Sift the flour into the mixture and fold in, then stir in the vanilla extract and milk.
  3. Spoon the mixture into the paper cases. Bake for about 10 minutes until risen and golden and a skewer inserted comes out clean. Transfer onto a wire rack to cool.
  4. To decorate, check that none of the cakes have risen above the rim of the paper cases. If they have, carefully slice off the top using a serrated knife to creat a flat surface.
  5. Melt the chocolate in a heatproof bowl, and set aside to cool. Beat the cream cheese, crème fraiche, vanilla extract and icing sugar together in a separate bowl, then beat in the melted chocolate.
  6. Smooth the cream cheese mixture over the cakes, and chill for a min of 1½ hours. Decorate with fresh strawberries & serve.

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