Strawberry Cheesecake Cupcakes

Name: Strawberry Cheesecake Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 dozen.
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

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

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 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.

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

Reviews

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Average Rating:

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!
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!
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!!!
lovebugmama

May 6, 2013

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