Cheesecake Cupcakes
Serves: 5
Roxane Raynor
1 January 1970
Based on User reviews:
55
Spice
48
Sweetness
50
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1.5 cups
Graham Cracker Crumb1 cup
Granulated Sugar1 tsp
Ground Cinnamon2 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Baking Soda1 pinch
Fine Sea Salt3 large
Egg1 tsp
Vanilla Extract1 cup
Sour Cream1 cup
Milk1 large
Egg1 tsp
Lemon Juice1.5 cups
Sugar (confectioners')Directions:
1
For the crust: Preheat the oven to 350 degrees F
2
Line two 12-cup standard muffin tins with paper liners
3
Combine the graham cracker crumbs, granulated sugar, cinnamon and butter in a small bowl
4
Drop a heaping tablespoon of graham cracker mixture into each muffin cup
5
Press to create a firm layer of crust on the bottom
6
Bake 7 minutes
7
Set aside to cool completely
8
For the cupcakes: Combine the flour, baking powder, baking soda and salt in a medium bowl
9
Using a hand mixer or stand mixer, cream the butter and granulated sugar together until fluffy, 2 to 3 minutes
10
Add the eggs, one at a time, scraping down the bowl between additions
11
Beat in the vanilla
12
Whisk together the sour cream and the milk
13
Add the flour mixture and milk mixture in three additions, alternating between wet and dry ingredients and starting and ending with flour mixture
14
Beat just until well combined, taking care not to overmix
15
For the filling: Beat the cream cheese and granulated sugar in a bowl with an electric mixer at medium speed until light and fluffy, about 3 minutes
16
Beat in the egg just until combined
17
Spoon the filling into a pastry bag fitted with a medium-size plain tip (Ateco 800)
18
Insert the tip into the top of each cupcake batter and squeeze the filling until the batter rises to fill each cup about three-quarters of the way up the side of the tin
19
Bake until lightly golden and a toothpick inserted about 3/4 inch from the edge of the cupcakes comes out clean, 18 to 20 minutes
20
Cool the cupcakes in the tins on a rack for 10 minutes, and then remove from the tins and cool completely
21
For the frosting: Using an electric or stand mixer, beat the cream cheese and butter together at medium speed until fluffy, about 2 minutes
22
Scrape down the sides of the bowl
23
Beat in the sour cream and lemon juice
24
On low speed, gradually add the confectioners' sugar and beat until well combined
25
Frost the cupcakes as desired
26
Garnish with graham cracker pieces