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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
  • Total Time
    Prep: 30 min. Bake: 20 min. + cooling
  • Makes
    2 dozen


  • 1-1/2 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 1/3 cup unsalted butter, softened
  • 4 large 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
  • 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 in 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.
Nutrition 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.

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  • glynda29
    Apr 2, 2018

    Excellent cupcakes! Everyone loved them!

  • ShreveportLouisianaCook
    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!

  • debatfm
    Jun 4, 2013

    No comment left

  • Halnjackie
    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!

  • wagner.caryn
    Jun 3, 2013

    No comment left

  • sbmom
    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!!!

  • vwats5
    May 20, 2013

    No comment left

  • hungariancooker
    May 9, 2013

    No comment left

  • lovebugmama
    May 6, 2013

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

  • jan beswick
    May 6, 2013

    No comment left