Graham Cracker Crust

  • 2 sleeves of graham cracker crumbs (18 whole crackers)
  • 1 stick of butter (8 tbsp) room temp.
  • 2 Tbsp of sugar


  • 1 1/2 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 12 Tbsp unsalted butter, room temp.
  • 1 cup + 2 Tbsp sugar
  • 1 tsp vanilla extract
  • 1/2 cup of sour cream
  • 4 large egg whites
  • 2 cups fresh strawberries, hulled and coarsely chopped (and more for garnish)

Cream Cheese Frosting

  • 2 (8 ounce) pkg of cream cheese (16 ounces total)
  • 2 sticks of unsalted butter (16 Tbsp)
  • 3 3/4 cups powdered sugar, sifted
  • 1 tsp vanilla extract


Preheat oven to 350 degrees and line 16-18 muffin tins with cupcake liners.  Mix graham cracker crumbs with butter using a food processor.  Sprinkle about 1 Tbsp of the crushed graham cracker into the bottom of each muffin tin.  Press down using fingers and bake for 3-5 min or until slightly browned.  Remove immediately from ovena nd set aside to cool.

In a medium bowl beat the egg whites until stiff, glossy peaks appear, about 3-4 minutes, be careful not to overbeat.  Set aside.

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 and then add the vanilla and beat on a low-speed.  Then add half the flour mixture until incorporated then mix in the sour cream or yogurt.  Add remaining flour and mix until just blended. Gently fold 1/3 of the egg into the batter until combined, do not over mix the wegg whites or the cake will fall flat.  Add remaining egg and fold in the chopped strawberries.  Fill each muffin tin about 3/4 of the way and bake for about 20 min. depending on your oven.  You can test to seee if they are done by sticking a toothpick through the center, if it come out clean it is ready to take out.

Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.  Add the sugar slowly in small batches, beating on low speed until mixed.  Once all sugar has been added, increase the speed to high and mix until light and fluffy.  Refrigerated for 1 hour.  When rady to serve, spread icing on cupcakes.  Garnish with freshly cut strawberries and graham cracker crumbs.  Refrigerate until ready to serve.