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Strawberry Cheesecake Cupcakes Recipe

Strawberry Cheesecake Cupcakes Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling YIELD:24 servings

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

  • 1. Line 24 muffin tins with paper liners; set aside.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. 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.
  • 6. 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): 387 calories, 24g fat (15g saturated fat), 66mg cholesterol, 167mg sodium, 41g carbohydrate (31g sugars, 1g fiber), 4g protein

Reviews for Strawberry Cheesecake Cupcakes

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MY REVIEW
Reviewed Jun. 4, 2013

"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!"

MY REVIEW
Reviewed Jun. 3, 2013

"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!"

MY REVIEW
Reviewed May. 22, 2013

"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!!!"

MY REVIEW
Reviewed May. 6, 2013

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

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