Best Cheesecake Filled Cupcakes Recipes

CHEESECAKE-FILLED PUMPKIN CUPCAKES

Steps:

• 1. Place a rack in the lower third of the oven and preheat to 350 degrees.
• Line a 12 cup muffin pan with baking liners. Using a electric mixer, beat the cream cheese and confections' sugar for 3 minutes. Beat in 1 egg white and 1/2 teaspoon vanilla.
• 2. In a bowl whisk the flour, pumpkin pie spice, baking powder and 1/2 teaspoon salt. In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil and 1 teaspoon vanilla. Whisk in the flour mixture.
• 3. Layer each muffin cup with some of the pumpkin bater, then the cream cheese batter mixture, the more pumpkin batter. Bake until springy to the touch 25 minutes minutes. Let cool.
• 4 Using the electric mixer, beat the brown sugar, remaing 4 egg white and remaing 1/4 teaspoon of salt. Fill a medium sauce pan with enough simmering water to reach the depth of 1 inch; place the mixing bowl on top. Whisk the mixture until it registers 160 degrees on an instant read thermometer.
• 5. Transfer the bowl back to the mixer and beat on high speed until fluffy; lower the speed and beat to room temperature about 5 minutes. Add the butter, 1 tablespoon at a time, then beat in the remaining 1/2 teaspoon vanilla.
• 6. Transfer the frosting to a pastry bag, pipe large rosettes on the topp of the cupcakes.

EASY CHEESECAKE-FILLED CUPCAKES (VEGAN)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• Combine flour, sugar, cocoa, baking soda, and salt for cupcakes together in a bowl. Add water, oil, vinegar, and vanilla and beat until combined; be careful not to overmix.
• Beat vegan cream cheese and sugar for filling together in a separate bowl until smooth. Add vegan yogurt, cornstarch, vanilla, and salt and beat until combined. Fold in chocolate chips.
• Fill each prepared muffin cup 2/3 full with chocolate batter. Spoon a heaping tablespoon of the cream cheese mixture on top of the chocolate batter. Sprinkle the remaining sugar on top.
• Bake in the preheated oven until both the cake and filling appear set, about 20 minutes. Remove from the oven and let cool completely, about 30 minutes; these taste best when completely cooled.

CHEESECAKE-FILLED PUMPKIN CUPCAKES

Steps:

• Place a rack in the lower third of the oven and preheat to 350 degrees. Line a 12 cup muffin pan with baking liners. In mixer beat the cream cheese and confectioner's sugar for 3 minutes. Beat in 1 egg white and the 1/2 tsp vanilla. Set aside. In a separate bowl whisk the flour, pumpkin pie spice, baking powder and the 1/2 tsp salt. In another bowl, mix the pumpkin, 2 eggs, sugar, and the 2 tsp vanilla. Whisk in the flour mixture. Do not overmix. Layer each muffin cup with some of the pumpkin batter, then some of the cheesecake batter, then finish with the pumpkin mixture. Bake until springy to the touch, 25 minutes. Cool completely.

CHOCOLATE CHEESECAKE FILLED CUPCAKES

Steps:

• 1. For the cupcakes: Preheat the oven to 350°F. Line two standard muffin tins with 16 paper liners.
• 2. Place 1/2 cup of the chocolate chips in a small microwave-safe bowl and microwave on high for 45 seconds. Stir until smooth. If not completely melted, return to the microwave for 10 second bursts until smooth. Let cool.
• 3. In a medium bowl combine the flour, baking soda, and salt. In a large bowl vigorously whisk the sugar, oil, egg, and vanilla until well combined. Beat in the melted chocolate chips. Gradually add the flour mixture alternatively with the water. The batter will be thin.
• 4. For the filling: In the bowl of an electric mixer beat the cream cheese, sugar, egg, and salt until creamy. Stir in 1 cup of the chocolate chips.
• 5. Fill each muffin cup half full. Spoon a tablespoon of the cream cheese filling over the batter. Spoon the remaining batter over the cream cheese filling. Bake for 20 to 25 minutes, or until a cake tester inserted in the center comes out clean. While still hot, sprinkle the remaining 1/2 cup chocolate chips onto the cupcakes.
• 6. Let cool for 5 minutes, or until the chocolate chips are shiny, then spread to frost. Remove to wire racks to cool completely.

CHEESECAKE FILLED CUPCAKES

Steps:

• Mix first nine ingredients by hand or with electric mixer until well blended. Pour into cupcake cups, only 1/3 to 1/2 full. For Cheesecake Filling: Cream together the cream cheese and sugar. Then add egg or whites, salt. Fold in chocolate chips. Scoop into cupcake cups on top of cake batter, approximately 1 Tbsp of filling for ea cupcake. Bake at 375 degrees for 20-25 minutes until tops are just starting turning golden brown.

CHEESECAKE FILLED CUPCAKES

Steps:

• 1. Preheat oven to 350. Line muffin pans with baking cups.
• 2. Make cake according to directions on box. Spoon batter into muffin cups, filling about 2/3 full.
• 3. In a mixing bowl cream cheese and sugar until fluffy. Beat in the egg and stir in the chocolate chips. Drop one teaspoon onto each cupcake. Bake as cake mix package directs. Sprinkle top with powdered sugar or your favorite icing.