Average Rating: 4.714285TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
YIELD: 2 dozen.Ingredients
- 1-1/2 cups graham cracker crumbs
- 2 tablespoons sugar
- 1/3 cup unsalted butter, softened
BATTER:- 4 large egg whites
- 3/4 cup unsalted butter, softened
- 1 cup plus 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 2 cups coarsely chopped fresh strawberries
FROSTING:- 2 packages (8 ounces each) cream cheese, softened
- 1 cup unsalted butter, softened
- 3-3/4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- Fresh strawberries and graham cracker crumbs
Instructions
- 1. Line 24 muffin tins with paper liners; set aside.
- 2. Place the cracker crumbs, sugar and butter in a food processor; cover and process until fine crumbs form. Press tablespoonfuls onto bottoms of liners. Bake at 350° for 3-5 minutes or until lightly browned. Set aside to cool.
- 3. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In a large bowl, cream the butter, sugar and vanilla until light and fluffy. In another bowl, combine the flour, baking powder and salt; add to the creamed mixture alternately with sour cream, beating well after each addition.
- 4. Beat egg whites with clean beaters until stiff peaks form. Fold a third of the egg whites into batter. Fold in remaining egg whites and strawberries.
- 5. Fill muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- 6. In a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost tops. Garnish with strawberries and cracker crumbs. Store in the refrigerator.
Nutrition Facts
1 cupcake (calculated without garnishes): 387 calories, 24g fat (15g saturated fat), 66mg cholesterol, 167mg sodium, 41g carbohydrate (31g sugars, 1g fiber), 4g protein.
