Ingredients
Scale
- 3/4 cup graham cracker crumbs, or almond flour for low-carb
- 3 tbsp melted butter, or coconut oil
- 16 oz 2 packs low-fat cream cheese, room temperature
- 1/4 cup sour cream or greek yogurt, room temperature
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3 tbsp sugar — or 1/4 cup + 1 tbsp powdered erythritol for low-carb
- Fresh strawberries or berries of choice
Instructions
- Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with foil liners.
- Combine graham cracker crumbs with melted butter. Press about 1/2 tablespoon of the mixture into the bottom of each liner.
- In a mixing bowl, beat the cream cheese on medium-high speed for 1 minute until fluffy. Gradually add sweetener, salt, and vanilla, mixing on medium until smooth. Scrape down the bowl as necessary.
- Add eggs one at a time on low speed, mixing just until incorporated after each addition.
- Stir in the sour cream or Greek yogurt and mix gently on low until the mixture is smooth.
- Using an ice cream scoop, fill the liners to the top with the mixture. Bake for 18-20 minutes until the edges are set and the centers have a slight jiggle. Allow to cool completely at room temperature.
- Before serving, top with fresh berries.
Notes
These cupcakes can be stored in the refrigerator for up to 3 days after baking.
For a low-carb option, substitute regular sugar with erythritol and use almond flour for the crust.
Allowing the cupcakes to cool completely helps achieve the perfect texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 6g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.