Cupcake Directions

1. Preheat the oven to 350 degrees. Line a cupcake pan with paper liners. Makes about 12 cupcakes.

2. In a food processor (or a good old Ziploc and rolling pin), process the graham crackers into fine crumbs. Transfer to a small bowl and stir in the melted butter until thoroughly covered.

3. Scoop one Tablespoon of the mixture into the bottom of each cupcake liner and press firmly using the back of a spoon to make an even layer.

4. Bake about 7 minutes. Put pan aside to cool while you make the cupcake batter.

5. In a medium size bowl, whisk together th flour, baking powder and salt. Set aside.

6. In a food processor or blender, puree the strawberries until smooth. Transfer to another bowl. Add the milk and vanilla and whisk.

7. In a stand mixer, beat the butter and sugar on medium-high until light and fluffy, about 2 minutes. Reduce speed, then add the egg and two egg whites one at a time. Mix in between each addition.

8. Add half the flour mixture, then the strawberry mixture, then the rest of the flour and mix in between until just combined. Do not over mix.

9. Scoop batter evenly among the liners and bake about 21-23 minutes. A toothpick should come out clean. Transfer the pan to a wire rack to cool completely before frosting.

Cream Cheese Frosting Directions

1. In a stand mixer, beat the cream cheese, butter and salt on medium speed until light and fluffy. About 2 minutes.

2. Reduce the speed, then add the powdered sugar, one cup at a time, and mix after each addition. Increase speed and add vanilla. Mix again for about 1 minute. Scrape down the bowl as needed.

3. Frost the cooled cupcakes and sprinkle with crumbled graham crackers.