Strawberry Cheesecake Cupcakes

Stop what you are doing right now.  Seriously, stop.  These cupcakes are hold the presses good.  They're not a literal translation of a cheesecake but rather a sophisticated hybrid that will leave everyone asking for more.  I think that they might even be better than the cookie dough cupcakes I posted a couple months ago.  I brought these into work on my last day to thank all of the truly wonderful people I worked with this summer and they were gone before 11am.  Don't wait.  In fact, what are you doing still reading this?  When you think back on your regrets ten years from now, not making these cupcakes immediately will be near the top of the list.  So get to it.

Graham Cracker Crust

¾ cup crushed graham crackers

3 tablespoons unsalted butter

1 tablespoon sugar 

Cupcakes

4 large egg whites

12 tablespoons of unsalted butter

1 cup sugar

1 teaspoon of vanilla extract

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

½ cup sour cream or plain yogurt

2 cups of fresh strawberries, hulled and coarsely chopped 

Cream Cheese Frosting

10oz chilled cream cheese

6½ tablespoon unsalted butter at room temp.

3¼ cups powdered sugar

4 teaspoons clear vanilla extract 

Directions

1. Pre-heat your oven to 350 degrees and line 16-18 muffin tins with cupcake liners.  Crush the graham crackers (you can either take your anger out on them or use a food processor, your choice).  Mix the crumbs with the butter until they are evenly moistened.  The mixture should hold together when pressed with fingers, you can add more butter if necessary.  Place about one tablespoon of the mixture into the bottom of each prepared muffin tin.  Press down using your fingers and bake for 5 minutes, or until slightly browned.  Immediately remove and set aside.

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

3.  In a small bowl, mix together the flour, baking powder and salt.  In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy then add the vanilla and beat on low speed.  The add half of the flour mixture until incorporated, then mix in the sour cream or yogurt.  Add the remaining flour mixture and mix until just blended.

4. Gently fold 1/3 of the egg into the batter until just combine, do not over mix or the cupcakes will fall flat.  Fold in the remaining eggs and fold in the chopped strawberries.  Fill each muffin tin about ¾ of the way and bake for 18-20 minutes, or until the edges are slightly browned and a toothpick inserted in the center comes out clean.  Let set in the pans for 5 minutes before removing to wire racks to cool completely.

5. Combine cream cheese and butter in bowl of an electric mixer.  Beat on medium-high speed until well combined and it reaches a creamy texture.  Mix in the vanilla extract.  Gradually beat in the powdered sugar until combined and smooth.  Frost your cupcakes as desired and top with graham cracker crumbs.

Adapted from Joylicious and frosting from Annies-Eats