Strawberry Cheesecake Cupcakes

Dr. C told me that for his birthday he wanted to keep it simple.  I still wanted "simple" to be "special" so when I saw these cupcakes on Joylicious and The Girl Who Ate Everything, we had to try them out.

I've modifided the recipe a bit, simply because it made too much crust and too much frosting.  Other than that, this was pretty tastey!

Strawberry Cheesecake Cupcakes

Source: adapted from Joylicious/The Girl Who Ate Everything

Graham Cracker Crust:

1 sleeve of graham cracker crumbs (about 9 whole crackers)

4 Tablespoons butter, room temperature
1 Tablespoon of sugar

 Cupcakes:
1 1/2 cup 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 (and more for garnish)

Preheat oven to 350 degrees and line 16-18 muffin tins with cupcake liners.  Mix graham cracker crumbs with butter and sugar using a food processor.  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 and salt. Set aside.

Cream Cheese Frosting

1 (8 ounce) packets of cream cheese

In a large bowl, cream together butter and sugar until light and fluffy.  Then add the vanilla and beat on a low-speed. Next, add half the flour mixture until incorporated.  Then 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. 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 to see if they are done by sticking a toothpick through the center, if it comes out clean, they are done.

1 sticks of unsalted butter (8 Tablespoons)
1 3/4 cups + 2 Tablespoons powdered sugar, sifted
1/2 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.