Strawberry Cheesecake Cupcakes

I always tell girlfriends who can’t cook — “Ladies, there’s only 3 recipes you’ll ever have to learn to win over any man’s heart: the perfectly seared steak, killer mashed potatoes and these Strawberry Cheesecake Cupcakes.”  I’m not much of a bragger or anything but people have told me this was the cupcake that changed their lives.  THIS was the cupcake that opened their eyes to a new wonderful world of possibilities.  THIS was the cupcake that made my husband fall utterly and madly in love with me (and of course for OBVIOUS other reasons like my killer high heel collection).   

I featured this recipe back in the day on the blog but back then I was more of a blogging newb.  Now with a couple years of experience under my belt I’ve improved the recipe with step-by-step pictures to go along to ensure that my readers get a flawless result every time.  Because I know I’ll be getting thank you letters and e-mails, attributing this Strawberry Cheesecake Recipe to the birth of peoples first child, or inducing sudden marriage proposals after consumption, or being the star of the party for bringing those “BOMB DIGGITY CUPCAKES”.  Don’t lie, you know you really wanna be that girl.  And guys, I won’t judge you if you made a batch of these to win over that cute girl you’ve been eyeing in your history class.  She’d be stupid not to date you after tasting these.

Ingredients for Strawberry Cheesecake Cupcakes – serving size 16-20 cupcakes

(Prep time: 45 minutes; Total cooking time: 2 hours)

• 1 package graham cracker crumbs
• 1 1/2 sticks of butter (12 Tbs), room temperature
• 1 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 12 Tbs unsalted butter, room temperature
• 1 cup + 2 Tbs sugar
• 1 tsp vanilla extract
• 1/2 cup sour cream or plain yogurt
• 4 large egg whites
• 2 cups fresh strawberries, hulled & coarsely chopped

 

Preheat oven to 350 F and line 16-18 muffin tins with cupcake liners.  Mix one box of graham cracker crumbs with butter using a food processor.  The mixture should hold together when pressed with fingers, add more butter if needed.  Sprinkle about 1 tablespoon of the crushed graham cracker into the bottom of each prepared muffin tin.  Press down using fingers and bake for 3-5 minutes or until slightly browned.  Remove immediately from oven and set aside to cool.

In a medium bowl beat the egg whites until stiff, glossy peaks appear, about 3-4 minutes, be careful not to overbeat.  Set aside.

In a small bowl, mix together the flour, baking powder & salt. In a large bowl, cream together butter & sugar until light & fluffy and then add the vanilla & beat on a low-speed.  Then add half the flour mixture until incorporated then mix in the sour cream or yogurt.  Add remaining flour & mix until just blended.

Gently fold 1/3 of the egg into the batter until combined, do not over mix the egg whites or the cake will fall flat. Add remaining egg and fold in the chopped strawberries.  Fill each muffin tin about 3/4 of the way and bake for about 20 minutes depending on your oven.   You can test the doneness by sticking a toothpick through the center, if it comes out clean it is ready to take out!

Ingredients for Cream Cheese Frosting:

• 2 packets of cream cheese (16 oz)
• 2 sticks of unsalted butter (16 Tb)
• 3 3/4 cups powdered sugar, sifted
• 1 tsp vanilla extract

In a large mixing bowl, beat the cream cheese, butter and vanilla together 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 icing on cupcakes or use a pastry bag with a star tip.  Garnish with freshly cut strawberries and graham cracker crumbs and refrigerate until ready to serve.