Strawberry Cheesecake Cupcakes

Ingredients:

Graham Cracker Crust:

• 3/4 cup graham cracker crumbs
• 3 tablespoons brown sugar 
• 3 tablespoons unsalted butter, melted 

Cupcakes:

• 1 1/4 cup (140g) cake flour, weighed or spooned and leveled
• 3/4 cup (144g) granulated white sugar
• 3/4 teaspoon baking powder 
• 1/4 teaspoon baking soda 
• 1/4 teaspoon salt 
• 1/4 cup (1/2 stick/57g) unsalted butter, softened 
• 3 tablespoons vegetable oil 
• 1 large egg white, room temperature 
• 1 large egg, room temperature 
• 1 tablespoon vanilla extract
• 1/2 teaspoon finely grated lemon zest
• 1/2 cup (120g) sour cream, room temperature 
• 3/4 cup seedless strawberry jam, divided

frosting:

• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 4oz cream cheese, room temperature
• 1/2 teaspoon vanilla extract
• 2 cups (1/2lb) powdered sugar (confectioners' sugar), sifted 
• 12 strawberries, for garnish

Directions:

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Directions:

Prepare Crust: 

Combine graham cracker crumbs, brown sugar and melted butter. Line a cupcake pan with baking cups. Spoon about 1 tablespoon into bottom of each baking cup and press down with the bottom of a cup or your fingers (use about 1 teaspoon per cup with mini cupcakes); reserving extra for garnish. 

Prepare Cupcakes: 

Preheat oven to 350° F. Line a cupcake pan with baking cups.

With an electric mixer, beat together cake flour, sugar, baking powder, baking soda, and salt on low speed for about 20 seconds. Add softened butter and oil and mix for about 1-2 minutes to coat the flour, until mixture resembles wet sand.

In a small bowl, whisk together egg, egg white, vanilla, lemon zest and sour cream until smooth. Slowly add the wet mixture on low speed. Scrape down bottom and sides of bowl. Increase to medium speed and beat for about 1 minute until batter is smooth.

Distribute the batter between the baking cups, filling about 2/3 full. Spoon about 1 teaspoon of jam on top of each cupcake and swirl with a toothpick to create a marbled effect.

Bake for 16-20 minutes, or until an inserted toothpick comes out clean. (About 10 minutes for mini cupcakes). Transfer to a wire rack to cool completely before frosting.

Prepare Frosting: 

With an electric mixer, beat the softened butter on medium-high speed until light and creamy, about 2-3 minutes. Beat in cream cheese and vanilla until smooth (make sure it is at room temperature so you don't get any lumps in your frosting). Add powdered sugar, 1 cup at a time on low speed, until fully incorporated. Scrape down bottom and sides of bowl. Increase to medium-high speed and beat for an additional 2-3 minutes until smooth and creamy. 

Frost completely cooled cupcakes and top with a sprinkle edges with graham cracker crumbs. Stir remaining strawberry jam until smooth, dip strawberry in jam and place on top of each cupcake. Pour extra jam over cupcakes.

Hope you enjoy