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Strawberry Cheesecake Cupcakes Recipe

Strawberry Cheesecake Cupcakes Recipe photo by Taste of Home

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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

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Strawberry Cheesecake Cupcakes Recipe

Prep: 30 min. Bake: 20 min. + cooling

Yield: 24 Servings

30 20 50

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 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.

Nutritional 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.

Originally published as Strawberry Cheesecake Cupcakes in Country Woman April/May 2012

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Strawberry Cheesecake Cupcakes

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Reviewed on Jun. 04, 2013 by ShreveportLouisianaCook

Made this recipe. When I ate the first cupcake shortly after it cooled, I was not impressed, but after I removed them from the refrigerator after the frosting, they were delicious. Will make them again. I cup the strawberry in half for garnish. Frost half of them and they are almost gone. My dad and granddaughter loves them!

Reviewed on Jun. 03, 2013 by Halnjackie@cox.net

This recipe was amazing! I made them twice within a month. The first time I made them my nephew,who is an Executive Chef, was one of the taste testers. He ranted and raved over them and requested I make them again, for him this time, which I did.

Each time I made them they turned out absolutely moist & delicious! I had many compliments and requests for more. I will definitely keep this recipe in my most favorite's file!

Reviewed on May. 22, 2013 by sbmom

I bake a lot and these are the very best cupcakes I have ever eaten. I made these for Mother's Day and sis in law took some home. I made the cupcakes on Fri night, the icing on Sat and ate them on Sunday. They were perfectly set and I was afraid the bottom would be crumbly. They were amazing!!!

Reviewed on May. 06, 2013 by lovebugmama

Great way to get your cheese cake fix,and not go oveboard