Strawberry Cheesecake Cupcakes
Ingredients:
Cupcakes: Topping:
*2/3 cup whole fresh or frozen strawberries, *3 cups powdered sugar
Thawed *1 cube unsalted butter
*1 ½ cups flour *2 8oz packages cream cheese
*1 teaspoon baking powder *1 teaspoon vanilla
*¼ teaspoon salt
*¼ cup whole milk, room temperature Crust:
*1 teaspoon vanilla *1 ½ cups graham cracker crumbs
*½ cup unsalted butter, room temperature *1/3 cup butter, melted
*1 cup sugar *¼ cup sugar
*1 egg, room temperature
*2 egg whites, room temperature
Directions:
1. Preheat oven to 350 degrees. Line 12 muffin tin with cupcake liners and set aside. Mix crust ingredients and place 1 tablespoon of graham cracker mixture in the bottom of each liner, packing in with the bottom of a cup. Bake for 3 minutes, just until lightly hardened.
2. Place strawberries in small food processor and puree. You should have about 1/3 cup of puree. Set aside.
3. In medium bowl, whisk flour, baking powder, and salt. Set aside. In small bowl, mix together milk, vanilla, and strawberry puree. Set aside.
4. Using electric mixer, fitted with paddle attachment, cream butter on medium-high speed, until light and fluffy. (5 min) Gradually add sugar and continue to beat until well combined and fluffy. Reduce mixer speed to medium and slowly add egg and egg whites until just blended.
5. With mixer on low, slowly add half the flour mixture until just blended. Add the milk mixture until just blended. Slowly add remaining flour mixture, scraping sides of bowl as necessary, until just blended.
6. Divide batter between muffin cups, filling to about 2/3 full. Bake until tops are just dry to the touch, about 22-25 min. Cool completely before icing.
7. While cupcakes are cooling, combine the powdered sugar and butter with the paddle attachment on medium-high speed for 4 minutes, until fluffy. Slowly cream in cream cheese and vanilla. Frost cupcakes, then dunk in left-over crushed graham crackers, so lightly dusted with crumbs.
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