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Cherry Cheesecake Cupcakes

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Ingredients

Adjust Servings:
28 cupcake liners
1 (8 ounce) package cream cheese, at room temperature
1/3 cup sugar
1 large egg
1/2 teaspoon vanilla
1 (18 1/4 ounce) package yellow cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
1 cup whole milk
2/3 cup vegetable oil
3 large eggs
1 teaspoon almond extract
28 vanilla wafers

Nutritional information

249
Calories
110 g
Calories From Fat
12.3 g
Total Fat
3.3 g
Saturated Fat
36.7 mg
Cholesterol
233.3 mg
Sodium
32.1 g
Carbs
0.5 g
Dietary Fiber
15.4 g
Sugars
2.8 g
Protein
2324g
Serving Size

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Cherry Cheesecake Cupcakes

Features:
    Cuisine:

    This is part cupcake, part cheesecake and all delicious. It is from the Cupcake Doctor.

    • 70 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Cherry Cheesecake Cupcakes, This is part cupcake, part cheesecake and all delicious It is from the Cupcake Doctor , These were quite tasty, but the proportions in the recipe seemed off I was left with 16 overflowing cupcakes instead of 28 normal-sized ones I think I’d use my 3-tbsp sized ice cream scoop next time for the batter I’d also make twice as much cheesecake filling because the heaping tbsp didn’t go far enough, and the filling is too good to skimp on!


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    Steps

    1
    Done

    Preheat Oven to 350.

    2
    Done

    Line 28 Cupcake Cups With Paper Liners.

    3
    Done

    Prepare the Filling: Place Cream Cheese in Small Mixing Bowl and Blend With an Electric Mixer. Add the Sugar, Egg and Vanilla and Continue to Beat For 1 Minute.

    4
    Done

    Prepare the Cupcake Batter: Place the Cake Mix, Pudding Mix, Milk, Oil, Eggs and Almond Extract in a Large Mixing Bowl. Blend With an Electric Mix on Low For 30 Seconds. Scrape Down Sides, Increase Speed to Medium and Beat For 2 More Minutes.

    5
    Done

    Place One Vanilla Wafer in the Bottom of Each Cupcake Liner. Spoon 1/4 Cup Batter on Top of Each Wafer. Gently Dollop 1 Heaping Tablespoon of Filling on Top of Each Cupcake. the Cup Will Be Nearly Full. Do not Shake the Pans.

    6
    Done

    Bake Until the Cupcakes Are Golden and Spring Back When Touched, About 18 to 20 Minutes. Cool in Pans For 5 Minutes.

    7
    Done

    Remove from Pans and Cool on Wire Rack For 15 Minutes Before Topping.

    8
    Done

    Mist a Teaspoon With Vegetable Oil Spray and Use This to Press Down on the Cupcake to Create an Indentation. Place a Heaping Teaspoon of Cherry Pie Filling in the Well of Each Cupcake. Dust With Powdered Sugar.

    9
    Done

    Store in the Refrigerator.

    Avatar Of Dahlia Simmons

    Dahlia Simmons

    Global gastronaut exploring the diverse cuisines and flavors of the world.

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