Strawberry Cheesecake Cupcakes Recipe

Name: Strawberry Cheesecake Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BASE:; 1-1/2 cup Graham Cracker Crumbs; 2 Tablespoons Sugar; 1/3 cups Soft Butter; FOR THE FILLING:; 4 whole Egg Whites, At Room Temperature; 3/4 cups Soft Butter; 1 cup Sugar, Plus 2 Tablespoons; 1 teaspoon Vanilla; 1-1/2 cup Flour; 1 teaspoon Baking Powder; 1/2 teaspoons Salt; 1/2 cups Sour Cream; 2 cups Coarsely Chopped Fresh Strawberries; FOR THE TOPPING:; 8 ounces, weight Cream Cheese; 1/2 cups Soft Butter; 3-1/2 cups Confectioners Sugar; 1 teaspoon Vanilla; 2 dashes Heavy Cream, Only If Needed; 1/2 cups Fresh Blueberries, For Garnish; 1/2 cups Fresh Raspberries For Garnish

Servings: persons

FOR THE BASE:
1-1/2 cup Graham Cracker Crumbs
2 Tablespoons Sugar
1/3 cups Soft Butter
FOR THE FILLING:
4 whole Egg Whites, At Room Temperature
3/4 cups Soft Butter
1 cup Sugar, Plus 2 Tablespoons
1 teaspoon Vanilla
1-1/2 cup Flour
1 teaspoon Baking Powder
1/2 teaspoons Salt
1/2 cups Sour Cream
2 cups Coarsely Chopped Fresh Strawberries
FOR THE TOPPING:
8 ounces, weight Cream Cheese
1/2 cups Soft Butter
3-1/2 cups Confectioners Sugar
1 teaspoon Vanilla
2 dashes Heavy Cream, Only If Needed
1/2 cups Fresh Blueberries, For Garnish
1/2 cups Fresh Raspberries For Garnish

1
First, make sure the egg whites sit at room temperature for about 30 minutes.
2
Preheat oven to 350 F. Line two 12-count muffin tins with paper liners and set aside.
3
Place graham cracker crumbs, 2 tablespoons of sugar and 1/3 cup softened butter in food processor; process until fine. Press into the cupcake liners and bake at 350 F for 5 minutes. Remove pan from oven and set aside to cool.
4
Place the room temperature egg whites into a large bowl and beat with an electric mixer until stiff peaks form.
5
In another large bowl, cream 3/4 cup butter, 1 cup plus 2 tablespoons sugar and vanilla until light and fluffy.
6
In another bowl, combine flour, baking powder and salt. Add this to the creamed mixture alternately with the sour cream and beat well. Fold 1/3 of the egg whites into the batter until well mixed. Then fold in the remaining egg whites and the strawberries. Fill muffin cups 3/4 full (this is important) with the egg white mixture. Bake at 350 F for about 20-22 minutes. Remove from oven and set on a rack. Cool completely before frosting.
7
For the frosting, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla and beat until smooth. If it is too stiff, you may add a little cream. Pipe icing onto the top of the cooled cupcakes then garnish with raspberries and blueberries. Store these in the refrigerator.

1899

kcal

Calories

129

Fat

169

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 22 ingredients. The key ingredients include: FOR THE BASE:, 1-1/2 cup Graham Cracker Crumbs, 2 Tablespoons Sugar, 1/3 cups Soft Butter, 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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