Need a sweet and fruity dessert? Then you can’t go wrong with these Strawberry Cheesecake Cupcakes.
With a graham cracker base, fluffy strawberry cake and cream cheese frosting, it’s an amazing dessert that will take your cupcake game to the next level. So, let’s make it, shall we?
Strawberry Cheesecake Cupcakes
Need a sweet and refreshing treat? Then, these Strawberry Cheesecake Cupcakes are the perfect choice for you.
Ingredients
- Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, (8 tablespoons)
- 1/4 cup sugar
- Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 12 Tablespoons unsalted butter, room temperature
- 1 cup + 2 Tablespoons sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 4 large egg whites
- 2 cups fresh strawberries, hulled and coarsely chopped (and more for garnish)
- Cream Cheese Frosting:
- 1 (8 ounce) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 3/4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
1. Get the Oven Ready: Preheat your oven to 350°F and line 24 muffin tins with cupcake liners.
In a bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined.
Sprinkle about 1 tablespoon of the crumb mixture into the bottom of each lined muffin tin, pressing it down with the back of the measuring spoon.
You’ll have a little extra for garnish later! Bake for 3-5 minutes until lightly browned, then set aside to cool.
2. Whip the Egg Whites: In a medium bowl, beat the egg whites until they form stiff, glossy peaks, about 3-4 minutes. Set them aside for now.
3. Make the Batter: In a small bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the butter and sugar until light and fluffy, then mix in the vanilla.
Add half the flour mixture and blend on low speed, followed by the sour cream, then the rest of the flour mixture until just combined.
4. Fold in the Egg Whites & Strawberries: Gently fold in one-third of the egg whites into the batter, being careful not to overmix.
Repeat with the remaining egg whites and fold in the chopped strawberries. Fill each muffin tin about 3/4 full (don’t worry—they won’t rise much).
Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
5. Whip Up the Cream Cheese Frosting: In a large bowl, beat the cream cheese, butter, and vanilla together until smooth.
Gradually add the powdered sugar, mixing on low speed until fully incorporated.
Once all the sugar is mixed in, increase the speed to high and beat until light and fluffy.
6. Frost & Finish: Spread the frosting on the cooled cupcakes or pipe it on using a pastry bag with a star tip.
Chill the cupcakes in the fridge until you’re ready to serve. Just before serving, top each cupcake with freshly sliced strawberries and a sprinkle of graham cracker crumbs.
For the best flavor, let the cupcakes sit out for a couple of minutes to soften slightly.
Now that everything is ready, you can finally indulge in these amazing cupcakes that are bursting with flavor and will no doubt have you coming back for more.