Ingredients for Cherry Cheesecake Cupcakes
- Cupcake Liners
- 8 ounces (225g) softened cream cheese
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Yellow Cake Mix
- Vanilla Instant Pudding Mix
- Whole Milk
- Vegetable Oil
- 2 large eggs
- 1 teaspoon almond extract
- Vanilla Wafers
- About 1/2 cup (115g) cherry pie filling
- Powdered sugar, for dusting
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How to Make Cherry Cheesecake Cupcakes
- Preheat oven to 350°F (175°C).
- Line a 28-count muffin tin with paper liners.
- Prepare the cheesecake filling: In a small bowl, beat 8 ounces (225g) of softened cream cheese with an electric mixer until smooth.
- Add 1/2 cup (100g) granulated sugar, 1 large egg, and 1 teaspoon vanilla extract. Beat for 1 minute until well combined.
- Prepare the cupcake batter: In a large bowl, combine 1 box (15.25 ounces) of your favorite vanilla cake mix, 1 package (3.4 ounces) instant vanilla pudding mix, 3/4 cup (180ml) milk, 1/3 cup (75ml) vegetable oil, 2 large eggs, and 1 teaspoon almond extract.
- Beat on low speed for 30 seconds, then scrape down the sides of the bowl.
- Increase speed to medium and beat for 2 minutes.
- Place one vanilla wafer in the bottom of each cupcake liner.
- Spoon 1/4 cup of cupcake batter on top of each wafer.
- Gently dollop 1 heaping tablespoon of cheesecake filling on top of the batter.
- The cupcake liner should be nearly full. Do not shake the pans.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the cupcakes spring back when lightly touched.
- Cool in the muffin tin for 5 minutes.
- Remove from the muffin tin and cool completely on a wire rack for at least 15 minutes before frosting.
- Lightly mist a teaspoon with vegetable oil spray. Use the oiled teaspoon to create an indentation in the center of each cupcake.
- Fill each indentation with a heaping teaspoon of cherry pie filling.
- Dust with powdered sugar.
- Refrigerate for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
61g
Fat
16g
Carbs
10g
