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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
Cook Time 20 minutes
Cooling and decorating time 1 hour 15 minutes
Servings 9 large cupcakes
Calories 547kcal



  • 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


  • 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)



  • 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.


  • 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.


  • 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.