Shelly's Recipe

BLUEBERRY CHEESECAKE CUPCAKE

Category: Cakes

3/4 cups flour
1/2 tsp baking powder
1/4 tsp salt
6 tbsp unsalted butter, room temperature
1/2 cup + 1 tbsp sugar
1/2 tsp vanilla
1/4 cup sour cream or plain yogurt
2 large egg whites
1/4 cup fresh strawberries, hulled & coarsely chopped
1 graham cracker, smashed into crumbs (I used graham cracker crumbs)

Preheat oven to 350. Prepare 6 - 8 muffin tins.

In a small bowl mix together the flour, baking powder and salt. In a large bowl cream together butter and sugar until light and fluffy. Add vanilla and 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 tsp of the crushed graham cracker into the bottom of each prepared muffin tin.

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. Makes 6 - 8 cupcakes

Cream Cheese Frosting
4 oz cream cheese, softened
4 tbsp butter, softened
1/4 tsp 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. Frost cupcakes