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Strawberry Cheesecake Cupcakes

Strawberry Cheesecake Cupcakes
You can have your cake and eat it guilt-free with these taste-tempting treats. The petite graham cracker “crust,” chopped fresh berries and cream cheese frosting offer all the goodness of cheesecake in manageable portions.—Jill Drury, Milwaukee, Wisconsin
24 ServingsPrep: 30 min. Bake: 20 min. + cooling

Ingredients

  • 1-1/2 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 1/3 cup unsalted butter, softened
  • BATTER:
  • 4 egg whites
  • 3/4 cup unsalted butter, softened
  • 1 cup plus 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 2 cups coarsely chopped fresh strawberries
  • FROSTING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup unsalted butter, softened
  • 3-3/4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • Fresh strawberries and graham cracker crumbs

Directions

  • Line 24 muffin tins with paper liners; set aside.
  • Place the cracker crumbs, sugar and butter in a food processor; cover
  • and process until fine crumbs form. Press tablespoonfuls onto
  • bottoms of liners. Bake at 350° for 3-5 minutes or until lightly
© Taste of Home 2013

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Strawberry Cheesecake Cupcakes (continued)

Directions (continued)

  • browned. Set aside to cool.
  • Place egg whites in a large bowl; let stand at room temperature for
  • 30 minutes. In a large bowl, cream the butter, sugar and vanilla
  • until light and fluffy. In another bowl, combine the flour, baking
  • powder and salt; add to the creamed mixture alternately with sour
  • cream, beating well after each addition.
  • Beat egg whites with clean beaters until stiff peaks form. Fold a
  • third of the egg whites into batter. Fold in remaining egg whites
  • and strawberries.
  • Fill muffin cups three-fourths full. Bake at 350° for 18-22
  • minutes or until a toothpick inserted near the center comes out
  • clean. Cool for 10 minutes before removing from pans to wire racks
  • to cool completely.
  • In a large bowl, beat cream cheese and butter until fluffy. Add
  • confectioners’ sugar and vanilla; beat until smooth. Frost tops.
  • Garnish with strawberries and cracker crumbs. Store in the
  • refrigerator. Yield: 2 dozen.
Nutrition Facts: 1 cupcake (calculated without garnishes) equals 387 calories, 24 g fat (15 g saturated fat), 66 mg cholesterol, 167 mg sodium, 41 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013