Strawberry Cheesecake Cupcakes

First, make sure the egg whites sit at room temperature for about 30 minutes.

Preheat oven to 350 F. Line two 12-count muffin tins with paper liners and set aside.

Place graham cracker crumbs, 2 tablespoons of sugar and 1/3 cup softened butter in food processor; process until fine. Press into the cupcake liners and bake at 350 F for 5 minutes. Remove pan from oven and set aside to cool.

Place the room temperature egg whites into a large bowl and beat with an electric mixer until stiff peaks form.

In another large bowl, cream 3/4 cup butter, 1 cup plus 2 tablespoons sugar and vanilla until light and fluffy.

In another bowl, combine flour, baking powder and salt. Add this to the creamed mixture alternately with the sour cream and beat well. Fold 1/3 of the egg whites into the batter until well mixed. Then fold in the remaining egg whites and the strawberries. Fill muffin cups 3/4 full (this is important) with the egg white mixture. Bake at 350 F for about 20-22 minutes. Remove from oven and set on a rack. Cool completely before frosting.

For the frosting, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla and beat until smooth. If it is too stiff, you may add a little cream. Pipe icing onto the top of the cooled cupcakes then garnish with raspberries and blueberries. Store these in the refrigerator.