Step 1

Preheat oven to 350 degrees and line 24 muffin tins with cupcake liners. Mix graham cracker crumbs with butter and sugar. Sprinkle about 1 tablespoon of the crushed graham cracker into the bottom of each prepared muffin tin. You will have a small amount of extra crumbs that you will save for garnish before serving. Press down using the back of the measuring spoon and bake for 3-5 minutes or until slightly browned. Remove immediately from oven and set aside to cool.

Step 2

In a medium bowl, beat the egg whites until stiff, glossy peaks appear, about 3-4 minutes. Set aside.

Step 3

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. Mix in the sour cream. Add remaining flour and mix until just blended.

Step 4

Gently fold 1/3 of the egg into the batter until combined, do not over mix the egg whites or the cake will fall flat. Fold in remaining egg and fold in the chopped strawberries. Fill each muffin tin about 3/4 of the way ((they will not rise much) and bake for about 20 minutes depending on your oven. You can test to see if they are done by sticking a toothpick through the center, if it comes out clean it is ready to take out!

Step 5

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 incorporated. Once all sugar has been added, increase the speed to high and mix until light and fluffy.

Step 6

Spread icing on cupcakes or use a pastry bag with a star tip. Refrigerate until ready to serve. When ready to serve, garnish with freshly cut strawberries and graham cracker crumbs. I definitely think these cupcakes are best when they have been chilled and then taken out of the fridge for a couple of minutes to soften.