Strawberry Cheesecake Cupcakes Recipe
- 1-1/2 cups graham cracker crumbs
- 2 tablespoons sugar
- 1/3 cup unsalted butter, softened
- 4 egg whites
- 3/4 cup unsalted butter, softened
- 1 cup plus 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1-1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 2 cups coarsely chopped fresh strawberries
- 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
- 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.
Reviews for Strawberry Cheesecake Cupcakes(4)
Sort By :
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!
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!
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!!!
Great way to get your cheese cake fix,and not go oveboard
More Recipe Collections
- Baby Shower Recipes >
- Berry Recipes >
- Bridal Shower Recipes >
- Cake Frosting >
- Cake Recipes >
- Cakes >
- Cheese Recipes >
- Comfort Food Desserts >
- Comfort Food Recipes >
- Country Woman Desserts >
- Country Woman Recipes >
- Cream Cheese Recipes >
- Cupcake Frosting >
- Cupcake Frosting Recipes >
- Cupcake Recipes >
- Cupcake Recipes for Kids >
- Cupcakes >
- Desserts >
- Father's Day Desserts >
- Father's Day Recipes >
- Frosting Recipes >
- Homemade Cupcakes >
- July 4th Desserts >
- July 4th Recipes >
- Kids Desserts >
- Labor Day Desserts >
- Labor Day Recipes >
- Memorial Day Desserts >
- Memorial Day Recipes >
- Mother's Day Dessert Recipes >
- Mother's Day Recipes >
- Potluck Desserts >
- Potluck Recipes >
- Strawberry Cake >
- Strawberry Cake Recipe >
- Strawberry Cupcakes >
- Strawberry Recipes >
- Sweet Finger Food Recipes >
- Valentine's Day Desserts >
- Valentine's Day Recipes >
- View All Country Woman Recipes >