Cheesecake Cupcakes
by Diana BarrickThese cupcakes for Cheesecake lovers! These cupcakes are Graham Cracker cupcakes that are filled with Cherry or Cheesecake filing, topped with Cheesecake Icing and Cherry filling. You can skip the filling and just top it with Cheesecake Icing, both versions are absolutely delicious! This maybe my new favorite cupcake! Enjoy! Live, Love, Eat Sweets!
Category
Desserts
Servings
16
Prep Time
20 minutes
Cook Time
18 minutes
Author:
Diana Barrick
You absolutely must try these cupcakes! I have so many favorite cupcakes, but this might be my new favorite though.
Ingredients
- 1 ⅓ cup all-purpose flour
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¾ cup finely crushed graham cracker crumbs
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2 teaspoons cinnamon
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1 teaspoon baking powder
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½ teaspoons baking soda
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½ teaspoon salt
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½ cup melted butter
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½ cup granulated sugar
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⅓ cup brown sugar
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1 cup buttermilk
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2 eggs yolks
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2 egg whites
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1 teaspoon vanilla
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1 large package Cheesecake Instant Pudding
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1 cup Heavy Whipping Cream
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¼ cup Milk
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Cherry Pie Filling
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Graham Cracker Crumbs
Cheesecake Icing:
Optional
Directions
Cupcakes
Preheat oven to 350 degree F and line cupcake tins with paper liners.
In a mixing bowl, combine flour, graham cracker crumbs, cinnamon, baking powder, baking soda, and salt.
In another bowl, melt butter. Whisk in the sugar and brown sugar. Then mix in the buttermilk, egg yolks, and vanilla.
Add the liquid ingredients to the dry and mix until just combined. Set aside.
With an electric mixer, beat egg whites until soft peaks form.
Fold into the batter until combined.
Fill cupcake liners 3/4 full, an ice cream scoop works great.
Bake for 15-18 or until toothpick comes out clean.
Let cool in muffin tin for about 5 minutes then remove and let cool completely on a cooling rack.
Cheesecake Icing
Combine heavy cream, milk, and cheesecake instant pudding into a medium mixing bowl.
Beat on high until it thickens.
Assembly
Cut centers out of cupcakes and fill with cherries or cheesecake icing.
Pipe cheesecake icing onto cupcakes.
Sprinkle with graham cracker crumbs.
Enjoy!