Strawberry Cheesecake Cupcakes

:: Strawberry Cheesecake Cupcakes ::

Well hello, friends! Happy 4th of July week! We have another heavenly cupcake recipe for you today… simply perfect for a celebration or date night at home! The cupcakes have a baked graham cracker crust, decadent vanilla cake with chunks of fresh strawberries, and an incredibly rich cream cheese frosting! Together, it creates the most divine Strawberry Cheesecake Cupcakes!  Enjoy!

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Strawberry Cheesecake Cupcakes

Strawberry Cheesecake Cupcakes... a graham cracker crust, topped with rich vanilla cake and fresh strawberry chunks, and a thick layer of decadent cream cheese frosting!

Prep Time45 mins

Cook Time25 mins

Total Time1 hr 10 mins

Course: Cupcakes

Cuisine: Dessert

Servings: 18

Author: Simply Happenstance adapted from Joylicious

Ingredients

• GRAHAM CRACKER CRUST:
• 18 graham crackers
• 3/4 cup unsalted butter melted
• CAKE:
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup unsalted butter room temperature
• 1 cup + 2 Tbs sugar
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 4 large egg whites room temperature
• 2 cups fresh strawberries hulled & coarsely chopped
• CREAM CHEESE FROSTING:
• 2 packages of cream cheese 16 oz, room temperature
• 1/2 cup of unsalted butter
• 2 cups powdered sugar sifted (or slightly less depending on desired sweetness)
• 1 tsp vanilla extract

Instructions

• GRAHAM CRACKER CRUST:
• Preheat oven to 350 F and line 18 muffin tins with cupcake liners.
• Using a food processor, combine graham crackers with melted butter. {The mixture should hold together when pressed with fingers.}
• Sprinkle 1 tablespoon of the crushed graham cracker into the bottom of each prepared muffin tin. Press down using fingers to form a bottom layer and bake for 3-5 minutes or until slightly browned. Remove from oven, setting aside to cool.
• CAKE:
• In a medium-sized mixing bowl, beat the egg whites until stiff, glossy peaks appear, about 3-4 minutes. {Be careful not to overheat!} Set aside.
• In another bowl, mix together the flour, baking powder, and salt. Set aside.
• In a separate large bowl, cream together butter and sugar until light and fluffy. Add in the vanilla and beat on low speed. Add half the flour mixture until incorporated. Mix in the sour cream. Add remaining flour and mix until just blended.
• Gently fold 1/2 of the egg whites into the batter until combined. {Again, be careful not to over mix.} Add remaining egg and fold in the chopped strawberries.
• Fill each muffin tin 3/4 full and bake for approximately 20 minutes, depending on your oven. {You can test whether or not the cupcakes are done by sticking a toothpick through the center. If it comes out clean, it is done!}
• CREAM CHEESE FROSTING:
• In a large mixing bowl, beat the room temperature cream cheese, butter, and vanilla until smooth. Add the sugar slowly in small batches, beating on low speed until incorporated.
• Once all sugar has been added, increase the speed to high, and mix until light and fluffy.
• Refrigerate for 1 hour.
• When ready to serve, spread frosting on cupcakes or use a pastry bag with a tip. Garnish with freshly sliced strawberries and sprinkles of graham cracker crumbs. Refrigerate until ready to serve. Store extras in the refrigerator. Enjoy!

  {Forgive me for the plethora of photos! I couldn’t resist! These cupcakes were as pretty as they were delicious!}

For the original recipe, head on over to the fabulous blog, Joylicious!