Ingredients for - Strawberry Cheesecake Cupcakes
How to cook deliciously - Strawberry Cheesecake Cupcakes
1. Stage
Preheat the oven to 350°F. Line 24 muffin tins with paper liners, and set aside. Pulse the graham cracker crumbs, sugar and butter in a food processor until fine crumbs form. Press tablespoonfuls into the bottom of the liners. Bake for three to five minutes or until lightly browned. Set aside to cool.
2. Stage
Place the egg whites in a large bowl, and let them stand at room temperature for 30 minutes. In another large bowl, cream the butter, sugar and vanilla until light and fluffy, five to seven minutes.
3. Stage
In another bowl, combine the flour, baking powder and salt. Add the flour mixture to the egg mixture alternately with the sour cream, beating well after each addition.
4. Stage
Using clean beaters, beat the egg whites until stiff peaks form. Fold one-third of the egg whites into the batter. Fold in the remaining egg whites and chopped strawberries.
5. Stage
Fill the muffin cups three-fourths full with the batter. Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans and transferring to wire racks to cool completely.
6. Stage
In a large bowl, beat the cream cheese and butter until fluffy. Add the confectioners' sugar and vanilla, and beat until smooth. Frost the tops of the cooled cupcakes. Garnish with strawberries and additional graham cracker crumbs.
