Ingredients

The following ingredients have 4 Servings
  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 3 tablespoons butter, melted
  • 2 packages (8 oz each) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/4 cup strawberry fruit spread
  • 1 cup Betty Crocker™ Rich & Creamy rainbow chip frosting
  • Small strawberries, if desired

Instruction

  • Heat oven to 325°F. Place paper baking cup in each of 18 regular-size muffin cups; lightly spray paper cups with cooking spray. In small bowl, mix Crust ingredients. Spoon evenly into muffin cups; press down slightly.
  • In large bowl, beat cream cheese, 1/2 cup sugar and the vanilla with electric mixer on medium speed until blended. Beat in eggs, one at a time, just until blended. Spoon filling evenly into muffin cups, filling each about three-fourths full.
  • Bake 24 to 26 minutes or until filling is set. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  • In small bowl, mix fruit spread and frosting; spread over cupcakes. Refrigerate about 2 hours. Garnish each with small strawberry half.