How to make strawberry cheesecake cupcakes

A guilt free way to get your berry fix in Winter is to turn to frozen berries.  But with the recent health scares involving imported berries it’s good to know local farmers provide an alternative source.  This year my freezer is particularly well stocked thanks to a delivery from the best frozen berries I’ve ever seen direct from the Yarra Valley.


These huge, plump and (once defrosted) juicy berries prompted me to make some strawberry cheesecake cupcakes for Australia’s Biggest Morning Tea a few weeks ago.  I would say they were a big hit at work but when you work in an office without a vending machine anything with sugar is a big hit!  Based on the Hummingbird Bakery recipe (always a winner for cupcakes) the cupcakes are made from sponge the cheesecake part comes from the icing and the crumble topping.

Cupcakes cooling and ready to be iced
Cupcakes cooling and ready to be iced
Strawberry cheesecake cupcakes
Yields 12
Cupcakes made with frozen strawberries with a touch of cheesecake flavour about them
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316 calories
51 g
44 g
12 g
3 g
6 g
106 g
239 g
38 g
0 g
4 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 316
Calories from Fat 103
% Daily Value *
Total Fat 12g
Saturated Fat 6g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 44mg
Sodium 239mg
Total Carbohydrates 51g
Dietary Fiber 1g
Sugars 38g
Protein 3g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 125g self raising flour
  2. 140g caster sugar
  3. Pinch of salt
  4. 40g butter, room temperature
  5. 120ml milk
  6. 1/2 tsp vanilla extract
  7. 1 egg
  8. 12 large frozen strawberries, defrosted and chopped into small pieces
Cream cheese frosting
  1. 300g icing sugar,
  2. 50g butter, room temperature
  3. 125g cream cheese, cold
  4. 100g biscuits, I use Arnott's Marie
  1. 1. Preheat the oven to 180c
  2. 2. Mix the flour, sugar, salt and butter in an electric mixer and beat on a slow speed until everything is combined and has a sandy consistency,
  3. 3. Add the milk and vanilla extract and beat on medium speed until well mixed then add the egg and beat again until combined.
  4. 4. Line a 12 hole cupcake tray with paper cases and spoon a little of the strawberries into each case.
  5. 5. Spoon the cupcake batter over the top until each cupcake case is 2/3 full and bake for 20-25 mins in the oven or until lightly golden and a skewer comes out clean.
  6. 6. Leave the cupcakes to cool slightly in the tray before turning out onto a cooling rack.
  7. 7. To make the frosting beat the icing sugar and butter in an electric mixture on medium speed until the mix comes together then add the cream cheese in one go and beat until completely incorporated. Continue beating until the frosting is light and fluffy which takes at least 5 mins.
  8. 8. Spread the frosting on the cupcakes once they are cool using a palette knife.
  9. 9. Place the biscuits in a food processor and mix until finely ground. Sprinkle on top of the frosted cupcakes.
Adapted from Hummingbird Bakery
Adapted from Hummingbird Bakery
Gourmet Chick

I received a free delivery of strawberries which I used to make these cup cakes to raise money for Australia’s Biggest Morning Tea this year.  If you contact any of the Pick Your Own growers you should be able to buy frozen berries direct from the farmers until Victorian strawberry season kicks off again in November and fresh local berries are back on offer.



  1. These look delish! I can’t wait to try them. I love the fact they have frozen strawberries in. My little miss is getting pretty bored of apple muffins. These will be a great treat until the seasons change and we can have fresh berries again.

    I have recently started a food sharing site for bloggers, I would love to have you submit your photos, they are amazing! Please think about stopping by and submitting. 🙂

    1. Hi Louise – Yes my daughter loves apple muffins too! Good luck with the new site.

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