Ingredients for Cherry Cheesecake Stuffed Cupcakes
- Chocolate Cake Mix
- 8 oz cream cheese, softened
- 1 large egg
- 1/4 cup granulated sugar
- 1 (21 oz) can cherry pie filling
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How to Make Cherry Cheesecake Stuffed Cupcakes
- Preheat oven to 350°F (175°C). Line a standard 24-cup muffin tin with paper liners.
- Prepare cake batter according to package directions using the light or low-fat version. Set aside.
- In a medium bowl, beat together the softened cream cheese, egg, and sugar until smooth and creamy.
- Remove 3/4 cup of cherry pie filling and set aside for garnish.
- Spoon 2 tablespoons of cake batter into each prepared muffin cup.
- Top each with 1 tablespoon of the cream cheese mixture and 1 tablespoon of the remaining cherry pie filling. Evenly cover with the remaining cake batter, ensuring the filling is mostly concealed.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
- Once completely cool, frost with your favorite vanilla frosting and top with the reserved cherry pie filling just before serving.
Nutrition Information (Approximate per serving)
Sodium
107 g
Sugar
462g
Fat
156g
Carbs
93g
