Strawberry Cheesecake Cupcakes Recipe

By á-2904

Ingredients

• BATTER:
• 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 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

Preparation

Step 1

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