CHEESECAKE CUPCAKES
Cute little cheesecakes topped with strawberry-flavored rainbow chip frosting. Oh so yummy!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 18
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 230, Carbohydrate 24 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cupcake, Sodium 160 mg, Sugar 9 g, TransFat 1 g
CHEESECAKE CUPCAKES
When I make these, people just RAVE about them! Mini cheesecakes with sour cream topping.
Categories Desserts Cakes Cupcake Recipes Cheesecake
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line cupcake pans with paper cupcake liners.
- In a medium bowl, cream together the cream cheese and 1 cup of sugar. Stir in the eggs one at a time, then mix in the vanilla. Spoon into cupcake pans to fill about 2/3 to 3/4 full.
- Bake for 30 minutes in the preheated oven, until golden brown. Remove from the oven and cool for 5 to 10 minutes.
- To make the sour cream topping, whisk together the sour cream, 1 cup sugar, and vanilla until smooth. Spoon into the well on the top of each cupcake.
- Return to the oven and bake for an additional 5 to 7 minutes, until set. Set cupcake pans on racks to cool, do not remove cupcakes from the pan until they are completely cool. For a finishing touch, you can add a dollop of your favorite pie filling on top.
Nutrition Facts : Calories 264.6 calories, Carbohydrate 23.9 g, Cholesterol 98.3 mg, Fat 17 g, Protein 5 g, SaturatedFat 10.3 g, Sodium 136.7 mg, Sugar 22.5 g
CHEESECAKE CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield 24 cupcakes
Number Of Ingredients 26
Steps:
- For the crust: Preheat the oven to 350 degrees F. Line two 12-cup standard muffin tins with paper liners.
- Combine the graham cracker crumbs, granulated sugar, cinnamon and butter in a small bowl. Drop a heaping tablespoon of graham cracker mixture into each muffin cup. Press to create a firm layer of crust on the bottom. Bake 7 minutes. Set aside to cool completely.
- For the cupcakes: Combine the flour, baking powder, baking soda and salt in a medium bowl.
- Using a hand mixer or stand mixer, cream the butter and granulated sugar together until fluffy, 2 to 3 minutes. Add the eggs, one at a time, scraping down the bowl between additions. Beat in the vanilla.
- Whisk together the sour cream and the milk. Add the flour mixture and milk mixture in three additions, alternating between wet and dry ingredients and starting and ending with flour mixture. Beat just until well combined, taking care not to overmix.
- For the filling: Beat the cream cheese and granulated sugar in a bowl with an electric mixer at medium speed until light and fluffy, about 3 minutes. Beat in the egg just until combined. Spoon the filling into a pastry bag fitted with a medium-size plain tip (Ateco 800). Insert the tip into the top of each cupcake batter and squeeze the filling until the batter rises to fill each cup about three-quarters of the way up the side of the tin.
- Bake until lightly golden and a toothpick inserted about 3/4 inch from the edge of the cupcakes comes out clean, 18 to 20 minutes. Cool the cupcakes in the tins on a rack for 10 minutes, and then remove from the tins and cool completely.
- For the frosting: Using an electric or stand mixer, beat the cream cheese and butter together at medium speed until fluffy, about 2 minutes. Scrape down the sides of the bowl. Beat in the sour cream and lemon juice. On low speed, gradually add the confectioners' sugar and beat until well combined.
- Frost the cupcakes as desired. Garnish with graham cracker pieces.
EASY CHEESECAKE CUPCAKES
These are a favourite at our house. They freeze well, but there is hardly a time, when I get the chance to freeze them, before they are eaten!
Provided by valandsnoopy
Categories Cheesecake
Time 30m
Yield 3 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Beat sugar, cheese, eggs, and lemon juice until smooth.
- Line cupcake pans with papers. Place one vanilla wafer in the bottom of each.
- Spoon cheese mixture over wafers, to fill cups 3/4 full.
- Bake 20 minutes and cool. Cupcakes will sink in the middle while cooling.
- Spoon pie filling on each cupcake and refrigerate at least one hour.
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