Strawberry Cheesecake Cupcakes Recipe

Name: Strawberry Cheesecake Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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 350u00b0 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 350u00b0 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.

2068

kcal

Calories

148

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1-1/2 cups graham cracker crumbs, 2 tablespoons sugar, 1/3 cup unsalted butter, softened, 4 large egg whites, and more.

Yes, Strawberry Cheesecake Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry Cheesecake Cupcakes

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