Cream Cheese Cupcakes Like A Cheese Cake But Soooo Easy Recipes

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CHEESECAKE CUPCAKES



Cheesecake Cupcakes image

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

3 (8 ounce) packages cream cheese
1 cup white sugar
5 eggs
1 teaspoon vanilla extract
8 ounces sour cream
1 cup white sugar
1 teaspoon vanilla extract

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

CREAM CHEESE CUPCAKES



Cream Cheese Cupcakes image

It's hard to believe cupcakes can taste so delicious yet be so easy. Frost them if you wish-but on busy days, I'm grateful that my family likes them plain. -Nancy Reichert, Thomasville, Georgia

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 6

3 ounces cream cheese, softened
1 package yellow cake mix (regular size)
1-1/4 cups water
1/2 cup butter, melted
3 large eggs
Chocolate frosting, optional

Steps:

  • In a large bowl, beat cream cheese until smooth. Beat in cake mix, water, butter and eggs., Spoon batter by 1/4 cupfuls into paper-lined muffin cups. Bake at 350° for 25 minutes or until golden brown. Remove to a wire rack to cool completely. Frost if desired.

Nutrition Facts : Calories 145 calories, Fat 8g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 192mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.

CREAM CHEESE CUPCAKES



Cream Cheese Cupcakes image

Quick and Easy recipe. A hit with those who like cheese cake. Top with your favorite pie filling.

Provided by Diane Mattes

Categories     Desserts     Cakes     Cupcake Recipes

Yield 24

Number Of Ingredients 5

3 (8 ounce) packages cream cheese
1 cup white sugar
1 ½ teaspoons vanilla extract
5 eggs
3 ½ cups apple pie filling

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line 2 (12 cup) muffin tins with paper liners.
  • In a large bowl, combine cream cheese and sugar. Mix until soft. Add eggs and combine. Add vanilla.
  • Distribute evenly into 2 (12 cup) lined muffin tins and bake at 325 degrees F (165 degrees C) for 35 minutes.
  • When done, the centers will fall in a bit while cooling. When cool, fill depressions with 2 to 3 tablespoons of your favorite fruit pie filling. Store in the refrigerator.

Nutrition Facts : Calories 183.2 calories, Carbohydrate 18.9 g, Cholesterol 69.6 mg, Fat 10.8 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 6.5 g, Sodium 113.9 mg, Sugar 8.5 g

CHEESECAKE CUPCAKES



Cheesecake Cupcakes image

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

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

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

COOKIES N CREAM CHEESECAKE CUPCAKES



Cookies N Cream Cheesecake Cupcakes image

Personal sized Cookies N Cream Cheesecake!! I usually halve the recipe and it works fine. Also, I don't always have room in my fridge for the whole muffin pan so if I have to, I remove them from the pan to refrigerate them.

Provided by c bau

Categories     Cheesecake

Time 52m

Yield 30 cupcakes, 30 serving(s)

Number Of Ingredients 7

42 Oreo cookies (30 whole, 12 coarsely chopped)
2 lbs cream cheese
1 cup sugar
1 teaspoon vanilla
4 large eggs (room temperature, lightly beaten)
1 cup sour cream
1 pinch salt

Steps:

  • Preheat oven to 275 degrees. Line muffin tins with paper liners, placing 1 whole oreo at the bottom of each liner.
  • With an electric mixer on medium-high, beat cream cheese until smooth, scraping the sides of the bowl occasionally. Gradually add sugar and beat until combined. Beat in vanilla.
  • Add in eggs one at a time, beating to combine. Beat in sour cream and salt.
  • Stir in chopped oreos by hand.
  • Fill cups almost to the top. Bake, rotating the pans halfway through, until the filling is set, about 22 minutes.
  • Transfer tins to a wire rack to cool completely.
  • Refrigerate in tins for at least 4 hours (or overnight). Remove from tins just before serving.

EASY CHEESECAKE CUPCAKES...PAULA DEEN



Easy Cheesecake Cupcakes...paula Deen image

Super easy and home-made! Sometimes I add about 1/4 Cup of sourcream to the recipe as I like the added creaminess but it's great the way it is.

Provided by SweetFuzion

Categories     Dessert

Time 40m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 8

2 (8 ounce) packages Philadelphia Cream Cheese, softened
1 cup granulated sugar
1 teaspoon butter flavor extract
2 eggs
12 vanilla wafers
1 cup seedless raspberry jam
1 pint fresh raspberry
2 tablespoons powdered sugar, for dusting

Steps:

  • HEAT oven to 350°F.
  • PLACE a paper cupcake liner in each of 12 muffin cups.
  • BEAT cream cheese with a hand-held electric mixer until fluffy. Add granulated sugar and butter extract, beating well. Add eggs, one at a time, beating well after each addition.
  • PLACE a vanilla wafer, flat-side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes.
  • ALLOW tarts to cool completely. When cool, top each cheesecake cupcake with 1/2 tablespoons of raspberry jam and fresh raspberries. Dust with powdered sugar.

CREAM CHEESE CUPCAKES WITH SOUR CREAM TOPPING



Cream Cheese Cupcakes with Sour Cream Topping image

This is a rich, thick cheesecake in cupcake-size. Be sure to chill completely as the flavor only gets better. Top with choice of fruit fillings.

Provided by Poppy127

Categories     Desserts     Cakes     Cupcake Recipes

Time 1h55m

Yield 18

Number Of Ingredients 7

3 (8 ounce) packages cream cheese, at room temperature
5 eggs, at room temperature
1 cup white sugar
1 ½ teaspoons vanilla extract
½ pint sour cream
2 tablespoons white sugar
¼ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
  • Beat cream cheese in a bowl using an electric mixer until smooth; add eggs, 1 at a time, ensuring each is fully incorporated before adding the next. Beat 1 cup sugar and 1 1/2 teaspoons vanilla extract into cream cheese mixture until mixture is smooth; fill muffin cups to within 1/8 inch of the top.
  • Bake in the preheated oven until set in the middle, about 35 minutes.
  • Mix sour cream, 2 tablespoons sugar, and 1/4 teaspoon vanilla extract together in a bowl. Drop a teaspoonful of sour cream mixture over cupcakes.
  • Bake cupcakes in the oven for 5 minutes more. Cool cupcakes to room temperature and refrigerate until chilled.

Nutrition Facts : Calories 227.1 calories, Carbohydrate 14.2 g, Cholesterol 98.4 mg, Fat 17.1 g, Protein 5 g, SaturatedFat 10.3 g, Sodium 136.8 mg, Sugar 12.7 g

VERY VANILLA CUPCAKES WITH EASY CREAM CHEESE FROSTING



Very Vanilla Cupcakes With Easy Cream Cheese Frosting image

Another simple and delicious recipe from Anna Olsen, pastry chef, cookbook writer, TV host, and owner of Olson Foods + Bakery. These make really beautiful, sweet, vanilla-y cupcakes.

Provided by blucoat

Categories     Dessert

Time 38m

Yield 24 cupcakes

Number Of Ingredients 14

1/2 cup cake-and-pastry flour
6 tablespoons all-purpose flour
1 teaspoon baking powder
1 dash fine salt
3 tablespoons 2% low-fat milk
2 tablespoons vegetable oil
1 teaspoon vanilla bean paste
4 extra large eggs, whites and yolks separated
12 tablespoons sugar
4 ounces cream cheese, at room temperature
1/2 cup unsalted butter, room temperature
3 cups icing sugar, sifted
1 teaspoon vanilla bean paste
1 -2 tablespoon milk

Steps:

  • Very Vanilla Cupcakes:. Preheat oven to 350 °F and line mini muffin tins with paper liners.
  • Sift flours, baking powder and salt and set aside. Whisk milk, oil and vanilla bean paste together and set aside.
  • Whip egg whites with 6 tbsp of sugar until they hold a soft peak when beaters are lifted. In a separate bowl, whip egg yolks with remaining 6 tbsp of sugar until doubled in volume and a pale, butter colour. Fold whipped whites into yolk mixture. Fold flour into whipped eggs in two additions. Stir a spoonful of batter into milk mixture then add all back to batter, folding quickly to incorporate.
  • Pipe or spoon batter into prepared muffin cups, 3/4-full. Bake for 13 to 15 minutes, until cupcake springs back when touched. Let cool.
  • Easy Icing:. Beat cream cheese and butter until fluffy and smooth. On low speed, add icing sugar, 1 cup at a time, until blended. Beat in vanilla bean paste and add milk, 1 tbsp at a time until desired consistency is achieved. Ice cupcakes as desired.

Nutrition Facts : Calories 175.9, Fat 7.7, SaturatedFat 4, Cholesterol 56.5, Sodium 49.4, Carbohydrate 25.3, Fiber 0.1, Sugar 21.2, Protein 2.1

EASY CHEESECAKE CUPCAKES



Easy Cheesecake Cupcakes image

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

36 medium paper baking cups
1 cup sugar
4 eggs
36 vanilla wafers
3 (250 g) packages cream cheese
2 teaspoons lemon juice
cherry pie filling

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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