Ingredients and Weight:
- Cream cheese, softened: 8 ounces
- Sugar: 1 cup
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
- All-purpose flour: 1 cup
- Baking powder: 1 teaspoon
- Salt: 1/4 teaspoon
- Cheesecake filling: 8 ounces
- Whipped cream: Optional, for garnish
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (Intermediate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, beat the cream cheese and sugar together until smooth. Beat in the eggs and vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add to the wet ingredients and mix until just combined.
- Fill the muffin liners about 2/3 full. Drop a scoop of cheesecake filling into the center of each cupcake.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- Garnish with whipped cream, if desired.
Nutritional Information:
Per cupcake:
- Calories: 250
- Fat: 15 grams
- Carbohydrates: 30 grams
- Protein: 4 grams
Dish Characteristics:
- Fluffy and moist cupcakes with a tangy cream cheese flavor
- Rich and creamy cheesecake filling
- Perfect for a special occasion or a sweet treat
User Comments:
- "These cupcakes were absolutely delicious! The cream cheese and cheesecake filling were perfectly balanced."
- "I love the way the cheesecake filling melts in your mouth."
- "These cupcakes were easy to make and turned out so professional-looking."
Special Precautions and Tips:
- Do not overmix the batter, as this can make the cupcakes tough.
- If you don't have cheesecake filling, you can use a can of pumpkin pie filling or your favorite jam.
- To make the cupcakes ahead of time, bake them and allow them to cool completely. Store them in an airtight container in the refrigerator for up to 3 days.
