Strawberry Cheesecake Cupcakes Recipe

Strawberry Cheesecake Cupcakes Recipe
Strawberry Cheesecake Cupcakes Recipe

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

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

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

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