CREAM CHEESE CUPCAKES
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
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
DOUBLE RASPBERRY CREAM FILLED CUPCAKES
Buttery almond and vanilla flavored cake with raspberry filling and frosting. Double delicious!
Provided by Food Network
Categories dessert
Time 55m
Yield 27 Cupcakes
Number Of Ingredients 20
Steps:
- Preheat oven to 325°F. Mix cream cheese, butter and sugar using an electric mixer. Add eggs, milk and almond extract; mix thoroughly. Stir in remaining ingredients. Batter will be stiff. Grease and flour muffin pans or line cups with paper liners. Fill cups 1/2 full. Batter will be fairly stiff. Make an indentation in the center of each cupcake using the tip of a spoon. Combine all filling ingredients in medium bowl and beat with mixer. Add a dollop (about 1-1/2 to 2 teaspoons) to the center of each cupcake. Bake for 25 to 30 minutes, or until done. Let cool 10 minutes in pan. Remove warm cakes from pan and finish cooling on wire rack. Frost cupcakes when cool. Refrigerate cupcakes until ready to serve. Frosting: Combine all ingredients except milk in medium bowl. Beat with electric mixer, gradually adding milk, until frosting is creamy.
CREAM CHEESE FILLED CUPCAKES
Make and share this Cream Cheese Filled Cupcakes recipe from Food.com.
Provided by Mary Close
Categories Dessert
Time 45m
Yield 12 cupcakes
Number Of Ingredients 9
Steps:
- Preheat oven and prepare cake mix according to box directions. Grease and flour cupcake pan and and fill cups 2/3 full. Cream softened cream cheese together with sugar. Beat in egg and salt. Stir in chocolate chips. Drop one rounded teaspoon of cheese mixture into each cup. The cake will bake up around the cheese. Bake as directed for cupcakes on the cake mix box. Cool and frost with desired frosting or powdered sugar.
CREAM CHEESE CUPCAKES
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
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.
JAM FILLED CREAM CHEESE CUPCAKES
Make and share this Jam Filled Cream Cheese Cupcakes recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 50m
Yield 24 cup cakes
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F Line 24 cups of muffin tins with paper liners.
- Beat cream cheese with 1 cup sugar and eggs. Add 1 1/2 teaspoons vanilla. Pour batter into muffin liners, 2/3's full. Bake 40 minutes.
- Prepare filling by mixing sour cream, 1/4 cup sugar and 1/4 teaspoon vanilla.
- Remove cup cakes from oven. They will fall in the middle. Fill hole with sour cream mixture. Spoon 1/4 teaspoon jam on top. Return to oven and bake 5 minutes.
LIME JAM-FILLED CUPCAKES WITH WHIPPED CREAM FROSTING
Who can deny this delicious cupcake with the creamy lime filling and some sweet vanilla whipped cream?
Provided by Ellie
Categories Cupcakes
Time 1h30m
Yield 24
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
- Combine crushed graham crackers, melted butter, and sugar for crust in a bowl until combined. Put about 1 tablespoon crumb mixture into each prepared cup and flatten with the bottom of a shot glass.
- Bake in the preheated oven for 5 minutes. Remove tins to a wire rack to cool. Keep oven on.
- Combine cake flour, baking powder, and salt for cupcake batter in a bowl. Combine buttermilk and vanilla in a second bowl.
- Beat butter in a third, large bowl until creamy and pale yellow in color. Mix in lime zest and 1/4 cup sugar at a time. Add eggs, one at a time, beating well after each addition. Add buttermilk mixture, mixing and scraping the sides of the bowl as necessary. Slowly add dry ingredients until combined. Pour batter over the cooled crusts so each cup is 2/3 full.
- Bake in the oven until a toothpick inserted in the centers comes out clean, 18 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
- While the cupcakes are baking, prepare filling: Crack eggs into a saucepan and add sugar. Whisk to combine, then pour in lime juice. Turn heat to low and whisk constantly to avoid scrambling the eggs. Add 1/3 of the butter and when it starts to melt, add another 1/3 of the butter; repeat once more. Heat until the filling starts to thicken, 2 to 3 minutes.
- Remove filling from the heat and pour through a sieve into an airtight container. Seal and place in the refrigerator until cupcakes have cooled.
- When the cupcakes have cooled, use a knife to hollow out the centers. Fill with chilled lime filling.
- Whip cream, powdered sugar, and vanilla for frosting in a bowl until stiff peaks form. Put frosting into a piping bag with your favorite tip and pipe onto the filled cupcakes.
Nutrition Facts : Calories 347.6 calories, Carbohydrate 40 g, Cholesterol 104.9 mg, Fat 19.3 g, Fiber 0.5 g, Protein 4.6 g, SaturatedFat 11.4 g, Sodium 160.3 mg, Sugar 22.7 g
JAM-TOPPED MINI CHEESECAKES
We turned cheesecake into irresistible bite-sized snacks. Feel free to swap in any favorite flavor of jam. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 servings
Number Of Ingredients 7
Steps:
- In a small bowl, combine graham cracker crumbs and butter. Press gently onto the bottom of 9 paper-lined muffin cups. In another small bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon over crusts. , Bake at 350° for 15-16 minutes or until centers are set. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 1 hour. , Remove paper liners; top each cheesecake with 1 teaspoon jam.
Nutrition Facts : Calories 198 calories, Fat 13g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 141mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 0 fiber), Protein 3g protein.
JAM-FILLED CREAM-CHEESE COOKIES
The cream-cheese dough and the variety of jellies make these cookies very appealing and delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 48
Number Of Ingredients 7
Steps:
- In a large bowl, using an electric mixer, beat cream cheese, butter, and sugar until light and fluffy. With mixer on low, add flour and salt; beat until combined (do not overmix).
- Divide dough into 3 portions; flatten each into a disk. Roll each disk to an 1/8-inch thickness between sheets of parchment. Stack dough (still in parchment) on a baking sheet; refrigerate 20 minutes. (To store, wrap in plastic and freeze on sheet, up to 2 weeks. Thaw until pliable before using.)
- Preheat oven to 375 degrees, with racks in upper and lower thirds. Mix egg yolk with 1/2 teaspoon water. Working with 1 dough sheet at a time, peel off parchment (save for baking). With a 2 1/2-inch round or 2-inch star-shaped cookie cutter, cut out cookies. Spoon 1/2 teaspoon jam into center of each and brush exposed dough with egg wash. Shape cookies; arrange, 2 inches apart, on 2 parchment-lined baking sheets and refrigerate 20 minutes (reroll scraps).
- Bake until cookies are light golden brown, about 15 minutes, rotating sheets halfway through. Let cool completely on wire racks. (To store, cover and keep at room temperature, up to 4 days.)
Nutrition Facts : Calories 84 g, Fat 4 g, Protein 1 g, SaturatedFat 2 g
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