Triple Strawberry Cheesecake Cupcakes Recipes
STRAWBERRY CHEESECAKE CUPCAKES
You can have your cake and eat it guilt-free with these taste-tempting treats. The petite graham cracker "crust," chopped fresh berries and cream cheese frosting offer all the goodness of cheesecake in manageable portions. -Jill Drury, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 19
Steps:
- Line 24 muffin tins with paper liners; set aside. , Place the cracker crumbs, sugar and butter in a food processor; cover and process until fine crumbs form. Press tablespoonfuls onto bottoms of liners. Bake at 350° for 3-5 minutes or until lightly browned. Set aside to cool., Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In a large bowl, cream the butter, sugar and vanilla until light and fluffy. In another bowl, combine the flour, baking powder and salt; add to the creamed mixture alternately with sour cream, beating well after each addition., Beat egg whites with clean beaters until stiff peaks form. Fold a third of the egg whites into batter. Fold in remaining egg whites and strawberries., Fill muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost tops. Garnish with strawberries and cracker crumbs. Store in the refrigerator.
Nutrition Facts : Calories 387 calories, Fat 24g fat (15g saturated fat), Cholesterol 66mg cholesterol, Sodium 167mg sodium, Carbohydrate 41g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
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- Preheat oven to 350 degrees and line 24 muffin tins with cupcake liners. Mix graham cracker crumbs with butter and sugar. Sprinkle about 1 tablespoon of the crushed graham cracker into the bottom of each prepared muffin tin. You will have a small amount of extra crumbs that you will save for garnish before serving. Press down using the back of the measuring spoon 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. Set aside.
- In a small bowl, mix together the flour, baking powder and salt. In a large bowl, cream together butter and sugar until light and fluffy and then add the vanilla and beat on a low-speed. Then add half the flour mixture until incorporated. Mix in the sour cream. Add remaining flour and 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. Fold in remaining egg and fold in the chopped strawberries. Fill each muffin tin about 3/4 of the way ((they will not rise much) and bake for about 20 minutes depending on your oven. You can test to see if they are done by sticking a toothpick through the center, if it comes out clean it is ready to take out!
STRAWBERRY CHEESECAKE CUPCAKES - CRAZY FOR CRUST
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4/5 (3)Total Time 1 hr 20 minsCategory DessertCalories 335 per serving
- Preheat oven to 350°. Line cupcake tins with paper liners. (The recipe will make about 30-36 cheesecake cupcakes.)
- In a blender, puree the strawberries. You can add a little sugar or simple syrup if they need sweetening or a little juice or water if you need liquid for the blender to work. (This will make about 1 cup of puree. You won’t need all of it.) Set aside.
- Blend eggs and sour cream with a mixer. Make sure they are room temperature first! Add in the butter and mix well. Alternately add cake mix with ¾ cup of strawberry puree until it’s all blended together well. Place about 2 tablespoons of batter in each cupcake liner (I used a 2 tablespoon cookie scoop for this.)
- Make the cheesecake: Mix cream cheese, sugar, vanilla, and eggs with a hand mixer until smooth. Drop about 1-2 tablespoons of the cream cheese mixture on top of the cupcake batter.
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