Why Make This Recipe
Strawberry Cheesecake Cupcakes are a delightful treat that combines the creamy richness of cheesecake with the fruity freshness of strawberries. These mini desserts are perfect for any occasion, whether it’s a birthday party, a picnic, or just a sweet indulgence at home. They are easy to eat, pack great flavors, and look beautiful on any dessert table.
How to Make Strawberry Cheesecake Cupcakes
Making Strawberry Cheesecake Cupcakes is a simple process that anyone can follow. Here’s how you can create these delicious cupcakes step by step.
Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter (8 tablespoons)
- 1/4 cup sugar
- 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
- 1 (8 ounce) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 3/4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Directions:
- Preheat your oven to 350 degrees and line 24 muffin tins with cupcake liners.
- Mix the graham cracker crumbs with 1/2 cup of melted butter and 1/4 cup of sugar. Sprinkle about 1 tablespoon of this mixture into the bottom of each muffin tin. Press down lightly and bake for 3-5 minutes until they are slightly browned. Remove from the oven and let cool.
- In a medium bowl, beat the egg whites until stiff peaks form; set aside.
- In a small bowl, stir together the flour, baking powder, and salt. In a large bowl, cream the remaining butter and 1 cup + 2 tablespoons of sugar until it is light and fluffy. Add the vanilla extract.
- Mix in half of the dry ingredients, then add the sour cream. Finally, add the remaining flour mixture until just blended.
- Gently fold in one-third of the beaten egg whites, followed by the rest of the egg whites and the chopped strawberries.
- Fill the muffin tins about 3/4 full with the batter and bake for about 20 minutes. Check with a toothpick to ensure they are done.
- For the frosting, beat the softened cream cheese, 1/2 cup of butter, and 1 teaspoon of vanilla until smooth. Gradually add the powdered sugar, mixing on high until fluffy.
- Once the cupcakes have cooled, spread the frosting on top. Refrigerate until you’re ready to serve. Garnish with extra strawberries and graham cracker crumbs if you like.
How to Serve Strawberry Cheesecake Cupcakes
Serve these cupcakes chilled for the best flavor. You can enjoy them as is or add more strawberries on top for an extra touch. They are perfect for sharing with friends and family or enjoying on your own.
How to Store Strawberry Cheesecake Cupcakes
Store any leftover cupcakes in an airtight container in the refrigerator. They will stay fresh for up to 3 days. If you want, you can freeze the un-frosted cupcakes for up to a month. Just make sure to thaw and frost them when you’re ready to enjoy!
Tips to Make Strawberry Cheesecake Cupcakes
- Use fresh strawberries for the best flavor and texture. Frozen strawberries can be used but may add extra moisture.
- Make sure the cream cheese and butter are at room temperature for a smoother frosting.
- Don’t overmix the batter after adding the egg whites; this will keep the cupcakes light and fluffy.
Variation
You can customize these cupcakes by adding different fruits such as blueberries or raspberries. You might also try adding a bit of lemon zest to the batter or frosting for a citrus touch.
FAQs
1. Can I make these cupcakes ahead of time?
Yes, you can make the cupcakes a day in advance. Just wait to frost them until you are ready to serve.
2. How do I know when the cupcakes are done baking?
Insert a toothpick into the center of a cupcake. If it comes out clean or with a few crumbs, they are done.
3. Can I use a different type of crumb for the crust?
Yes! You can use cookie crumbs, like Oreos or vanilla wafers, instead of graham crackers for a different flavor.
Strawberry Cheesecake Cupcakes
Ingredients
Method
- Preheat your oven to 350 degrees F (175 degrees C) and line 24 muffin tins with cupcake liners.
- Mix the graham cracker crumbs with melted butter and sugar. Sprinkle about 1 tablespoon of this mixture into the bottom of each muffin tin, press down lightly, and bake for 3-5 minutes until slightly browned. Remove from the oven and let cool.
- In a medium bowl, beat the egg whites until stiff peaks form; set aside.
- In a small bowl, stir together the flour, baking powder, and salt.
- In a large bowl, cream the remaining butter and sugar until light and fluffy. Add the vanilla extract.
- Mix in half of the dry ingredients, then the sour cream. Finally, add the remaining flour mixture until just blended.
- Gently fold in one-third of the beaten egg whites, followed by the rest of the egg whites and the chopped strawberries.
- Fill the muffin tins about 3/4 full with the batter and bake for about 20 minutes. Check with a toothpick to ensure they are done.
- Beat the softened cream cheese, butter, and vanilla until smooth. Gradually add the powdered sugar, mixing on high until fluffy.
- Once the cupcakes have cooled, spread the frosting on top. Refrigerate until ready to serve. Garnish with extra strawberries and graham cracker crumbs if desired.