White Chocolate & Strawberry Cheesecake Cupcakes (Gluten Free, Low FODMAP)

Strawberry cheesecake cupcakes are the perfect crowd-pleasing treat, and you’d never guess they were gluten-free! They’re simple to make, fun to decorate and SO very delicious. The light and fluffy vanilla sponge has real strawberry pieces baked into the middle, making it extra moist and fruity. But I think the star of the show is the white chocolate and cream cheese icing (which I could happily eat by the spoonful). If you have a sweet tooth, these are for you!

Can I make Strawberry Cheesecake Cupcakes Lactose-Free?

For the icing, I used my old favourite Arla Lactofree Cream Cheese. You may wonder why I then added lactose-laden white chocolate! With 100g added to the icing in total, this equates to about 10-12g of white chocolate per cake, which I find I can tolerate. This also makes the recipe low FODMAP at a serving size of up to 2 cupcakes (according to amounts on the Monash University app). However, you could easily swap out for a dairy-free white chocolate, or leave it out altogether and add an extra 100g of butter to the icing.

Decorating your Cupcakes

The fun part! There’s something so satisfying about creating those tasty icing swirls. For my strawberry cheesecake cupcakes, I used a piping bag with a Wilton 1M tip. My piping technique definitely still needs some work, but you can’t really go wrong as long as the end result is a delicious dollop of icing on the top! But if you’re looking to hone your cupcake decorating skills, this video is super helpful.

I hope you have lots of fun making these! If you do give them a try, let us know how you got on in the comments below, or by tagging us in photos of your creations on Instagram @BlueSkyEating. Enjoy. 🙂

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5 from 8 votes

White Chocolate & Strawberry Cheesecake Cupcakes (Gluten-free, Low FODMAP)

The perfect sweet treat! A light and fluffy vanilla and strawberry-filled sponge with a white chocolate and cream cheese icing.

Course Dessert

Cuisine American, British, European

Keyword Baking, Cheesecake, Cupcakes, gluten-free, Strawberry

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Cooling and decorating time 1 hour hour 15 minutes minutes

Servings 9 large cupcakes

Calories 547kcal

Ingredients

Icing:

• 50 g butter (softened)
• 110 g cream cheese (I use Arla Lactofree)
• 100 g white chocolate (melted)
• 1/2 tsp vanilla extract
• 425 g icing sugar

Cupcakes:

• 115 g gluten-free plain flour (I use Doves Farm)
• 1/2 tsp xanthan gum (omit if already in your flour blend)
• 1 + 1/4 tsp baking powder
• A pinch of salt
• 110 g unsalted butter (at room temp)
• 125 g caster sugar
• 2 large eggs (at room temp)
• 1 + 1/2 tsp vanilla extract
• 2 tbsp greek yoghurt (I use lactose-free)
• 110 g chopped strawberries (approx 1cm pieces)

Decoration (optional):

• 2 gluten-free digestive biscuits (crushed/blended into fine crumbs)
• 5 strawberries (sliced into halves)

Instructions

Icing:

• Make the icing first so it can firm up in the fridge while you make the cupcakes-
• Using an electric mixer or whisk, beat the butter and cream cheese until smooth.
• Add the melted white chocolate and vanilla extract. Mix until smooth.
• Gradually sieve in the icing sugar, mixing in between each addition.
• Put the icing in the fridge to firm up.

Cupcakes:

• Preheat the oven to 170°C / 150°C fan.
• Prep a cupcake tray with cupcake cases (I used large muffin cases).
• In a medium bowl, sieve and whisk together flour, xanthan gum, baking powder and salt.
• In the bowl of an electric mixer, beat butter and sugar until pale and fluffy (about 4 minutes).
• Beat the eggs in a small bowl/jug and pour about a third into the butter and sugar mixture. Follow with a heaped tablespoon of the flour mixture (this will stop it from curdling). Beat until well combined. Repeat this process twice more.
• Add the vanilla extract and Greek yoghurt. Mix to combine.
• Add the rest of the flour mixture and mix gently until just combined.
• Distribute the batter evenly into the cupcake cases. The recipe makes approx. 9-10 cakes when using large muffin cases. Each case should be about 3/4 of the way full.
• Push the pieces of chopped strawberry into the batter, aiming for an equal amount in each case.
• Use the back of a spoon to smooth over the top of the batter.
• Bake for approx 20 – 25 minutes or until a skewer comes out clean (wet strawberry is ok, just no wet batter!).
• Leave to cool for at least an hour before decorating.

Decoration:

• Using a piping bag and nozzle of your choice (I used a Wilton 1M), pipe swirls of icing onto each cupcake. There's a handy how-to video linked above.
• Sprinkle each cupcake with some biscuit crumbs and place a strawberry half on the top.

Please note that nutritional information is based on estimated quantities and therefore not always 100% accurate.