MAKES 12 CUPCAKES
This cupcake originated as an off-the-menu flavor, successfully harnessing the slightly savory crunch of our graham cracker crust to balance the sweetness of the strawberry cake and tangy cream cheese frosting. Because strawberries are difficult to use in baked goods due to their high water content, most strawberry cakes call for artificial flavoring. My cake, however, uses sweet pureed strawberries to deliver a delicate yet tantalizing fruit flavor. In 2015, we partnered with singer Ne-Yo to sell this new flavor to benefit his charity, the Compound Foundation.
7 whole graham crackers (14 squares)
2 ½ tablespoons unsalted butter, melted
1 ½ cups all-purpose flour, sifted
1 teaspoon baking powder
¼ teaspoon fine sea salt
¾ cup whole hulled fresh or frozen strawberries (thawed if frozen)
¼ cup whole milk, at room temperature
1 teaspoon pure vanilla extract
½ cup (1 stick) unsalted butter, slightly softened
1 cup sugar
1 large egg, at room temperature
2 large egg whites, at room temperature
Cream Cheese Frosting (here)
Preheat the oven to 350°F. Line a 12-cup cupcake pan with paper liners.
In a food processor, process the graham crackers into fine crumbs. Transfer to a bowl and stir in the melted butter until coated. Scoop 1 tablespoon of the crumb mixture into each cupcake liner and press down firmly with the back of the spoon to create an even layer. Bake until the crust slightly pulls away from the sides of the cupcake liners but is still a bit crumbly and soft when gently pressed, 7 minutes. Transfer the pan to a wire rack and cool completely. Keep the oven on.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a food processor (or mini chopper), puree the strawberries until smooth. Transfer to a small bowl and whisk in the milk and vanilla.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium-low, add the egg and egg whites one at a time, and beat until creamy, 1 to 2 minutes. Slowly add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating until just blended after each addition.
Divide the batter evenly among the crust-lined liners and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 21 to 23 minutes. Transfer the pan to a wire rack and cool completely before frosting with cream cheese frosting.