strawberry cheesecake cupcakes
It’s important to use pieces of fresh strawberry in this recipe—they moisten the cake and texture of the cupcakes. The crumbled cookies sprinkled on top add the flavor of a cheesecake base.
- 1 cup all-purpose flour
- a scant ¾ cup sugar
- 1½ teaspoons baking powder
- a pinch of salt
- 3 tablespoons unsalted butter, at room temperature
- ½ cup whole milk
- ½ teaspoon pure vanilla extract
- 1 egg
- 12 large strawberries, chopped into small pieces
- 6½ oz. wholemeal cookies, such as English digestives or graham crackers
- 1 quantity Cream Cheese Frosting
a 12-hole cupcake pan, lined with paper cases
Makes 12
Preheat the oven to 325°F.
Put the flour, sugar, baking powder, salt, and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
Pour in the milk and vanilla 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.
Divide the chopped strawberries between the paper cases. Spoon the batter on top until two-thirds full and bake in the preheated oven for 20–25 minutes, or until light golden and the cake bounces back when touched. A skewer inserted in the center should come out clean. Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.
Roughly break up the cookies or crackers and put them in a food processor. Process until finely ground. When the cupcakes are cold, spoon the Cream Cheese Frosting on top and finish with a sprinkling of ground cookies.