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Strawberry Cheesecake Cupcakes

Total Time

Prep: 30 min. Bake: 20 min. + cooling

Makes

2 dozen

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
Strawberry Cheesecake Cupcakes Recipe photo by Taste of Home

Ingredients

  • 1-1/2 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 1/3 cup unsalted butter, softened
  • BATTER:
  • 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
  • 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 in 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.

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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