Cream Cheese Cupcakes27 Reviews
“Quick and Easy recipe. A hit with those who like cheese cake. Top with your favorite pie filling.” - by Diane Mattes
Original recipe yields 24 cupcakes
- 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.
Amount Per Serving (24 total)
- 183 cal
- 10.8 g
- 18.9 g
Based on a 2,000 calorie diet
Reviews (27)Rate This Recipe
"Very much like the recipe I used to make when I was younger. I always use the nilla wafer cookie at the bottom of the muffin tin and top with cherry pie filling. Yum!..." See more"
"Awesome! The family loved that they were serving sized and they went very quickly! As for my adjustments, I'd suggest mixing the graham cracker crumbs with the sugar and sprinkling them into the cupca..." See moreke cups. Then just put a pat of butter on top (before you add the cream cheese). The crust comes together perfectly on its own while they're in the oven. We loved it, and I will definitely make this again!"
"had to do some tweaking after the first batch added 2 cups of sugar as i too thought it wasn't sweet enough, the time was too long, only baked them for 15min, i think you need to either use a food pro..." See morecessor or hand blender for desired creamy texture as mine had big lumps that i couldnt get out. mine yielded close to 36 instead of 24. i made a raspberry compte and drizzeled with white chocolate and milk. it was pretty good. i called them raspberry truffle cheesecakes. "
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