Tuesday, July 15, 2008

Strawberry Cheesecake Cupcakes

Strawberry Cheesecake Cupcake
This week I decided to make a cupcake using some of the last of the local strawberries for the year & the flavors of cheesecake. I even decided to add a little graham cracker "crust." These cupcakes came out so tasty. The flavor of the strawberry really comes through. The sour cream gives the cupcake a nice moistness & just a little tartness. The cream cheese frosting is what really makes it taste like cheesecake though. This is a pretty cupcake with the white cake flecked with chopped strawberries.
Strawberry Cheesecake Cupcake

Strawberry Cheesecake Cupcake
(adapted from Martha's Stewart Coconut Cupcake)

3/4 c all-purpose flour
1/2 t baking powder
1/4 t salt
6 T unsalted butter, room temperature
1/2 c + 1 T sugar
1/2 t vanilla
1/4 c sour cream or plain yogurt
2 large egg whites
1/4 cup fresh strawberries, hulled & coarsely chopped
1 graham cracker, smashed into crumbs

Preheat oven to 350 F. Prepare 6 - 8 muffin tins.
In a small bowl mix together the flour, baking powder & salt. In a large bowl cream together butter & sugar until light & fluffy. Add vanilla & beat. On low speed add half the flour mixture until just blended. Add sour cream or yogurt until blended. Add remaining flour & mix until just blended.
In another bowl beat the egg whites until stiff, glossy peak appear, about 2 minutes. Gently fold 1/3 of the egg into the batter until combined. Add remaining egg & fold until combined. Fold in the chopped strawberries.
Sprinkle about 1 t of the crushed graham cracker into the bottom of each prepared muffin tin.
Strawberry Cheesecake Cupcake
Divided equally among the muffin tins. Bake for 20 - 22 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool before frosting.
Strawberry Cheesecake Cupcake
The graham cracker crumbs form a little crust on the bottom of the cupcakes.

Makes 6 - 8 cupcakes

Cream Cheese Frosting
(from Paula Deen)

4-oz cream cheese, softened
4 T butter, softened
1/4 teaspoon vanilla extract
1 cup sifted confectioners' sugar

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Frosts 6 - 8 cupcakes

Decorate the cupcake with sliced fresh strawberries.

10 comments:

Peter M said...

That Momma Deen sure does make some fine desserts, Y'all!

jillian said...

The graham cracker 'crust' is a brilliant idea!

kat said...

Peter - I'm imagining that y'all with a Canadian accent!

Jillian - Thanks, I wasn't so sure it would work but was glad it did

Jude said...

The crust on the bottom is a great idea. Should add some good texture.

Juline said...

Just made these a couple days ago. Fantastic!

http://www.flickr.com/photos/julineb/2682319035/

Linda said...

These look so moist and tender--I want to try your strawberry version as well as Bunny's blueberry version! Beautiful cupcakes!

Lori said...

This looks so yummy right now.

Mercedes said...

I gotta say, thank you for posting this! It looks so delicious, I'm making it for my one year anniversary with my boyfriend at the end of this month. :) It's just what I was looking for, and the strawberries look like such a great idea! :D

Anonymous said...

I made these for a baby shower and ended up not even bringing them because the taste was so off.

They were extremely dense - not to be confused with "rich," though, because they were also incredibly bland. The cream cheese frosting didn't do the cakes any favors either; it only added to the heaviness.

I'm sure most of your cupcakes are great but these were not and I'd like to save others from wasting their time and money on this recipe.

yarie said...

that anonymous person that said this recipe wasnt good, obviously doesnt know how to bake AT ALL cause i just made these cupcakes and they were amazing evryone loved them so who ever that was im sorry but dont listen to them. :)

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t = teaspoon
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