Strawberry Cheesecake Cupcakes

[Jerryanne]

STRAWBERRY CHEESECAKE CUPCAKES
(Source: Country Woman, April/May 2012)

1 1/2 c. graham cracker crumbs
2 Tbsp. granulated sugar
1/3 c. unsalted butter, softened

BATTER:
4 egg whites
3/4 c. unsalted butter, softened
1 c. plus 2 Tbsp. granulated sugar
1 tsp. vanilla extract
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. sour cream
2 c. coarsely chopped fresh strawberries

FROSTING:
2 (8 oz. each) pkg. cream cheese, softened
1 c. unsalted butter, softened
3 3/4 c. confectioners' sugar
1 tsp. vanilla extract
Fresh strawberries and graham cracker crumbs

Preheat oven to 350 degrees. Line 24 muffin tins with paper liners; set aside.

Place cracker crumbs, sugar and butter in a food processor; cover and process until fine crumbs form.

Press tablespoonfuls onto bottoms of liners. Bake @ 350 degrees 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 butter, sugar and vanilla until light and fluffy.

In another bowl, combine flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition, beginning and ending with flour mixture.

Beat egg whites with clean beaters until stiff peaks form. Fold 1/3 of the egg whites into batter. Fold in remaining egg whites and strawberries.

Fill muffin cups 3/4 full. Bake @ 350 degrees for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For the frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth.

Frost cupcake tops. Garnish with strawberries and cracker crumbs. Store cupcakes in the refrigerator. Makes 2 dozen.