Cream Cheese Filled Cupcakes Food

CREAM CHEESE STUFFED CHOCOLATE CUPCAKES

Steps:

• Make the Fudgy Frosting: Melt the butter in a large saucepan. Stir in the sugar, cocoa, and salt. (It may look grainy or sandy.) In a bowl combine the cream, sour cream and coffee. Whisk into the cocoa mixture and continue heating on low while stirring to dissolve the sugar grains. The mixture should get hot to the touch but never simmer or boil. Remove from the heat and stir in the vanilla. Let cool until it thickens and becomes spreadable, about 3 hours. If too thin, stir in some confectioners' sugar.
• Make the Filling: In a standing mixer fitted with a paddle attachment, cream the cream cheese. Add the sugar, egg, and vanilla and blend. Add the chips and mix a few seconds on low to just fold in.
• Make the Cupcakes: Preheat the oven to 350 degrees F. In a large bowl, whisk together the dry ingredients. In a large measuring cup combine the water, oil, vinegar, instant coffee, and vanilla. Whisk it into the dry ingredients until just combined and don't worry if there are a few lumps.
• Line 2 muffin tins with cupcake papers and fill each 2/3 full of batter. Drop a heaping teaspoon of the filling into the center of each. Bake for 30 to 35 minutes. Cool the cupcakes completely. Frost the cupcakes with the frosting.

CREAM CHEESE CUPCAKES

Steps:

• 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.

RED VELVET CUPCAKES WITH CREAM CHEESE FILLING AND FROSTING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, water, oil, eggs, cocoa and food color on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full). Bake and cool completely as directed on box for cupcakes.
• In large bowl, beat cream cheese, butter and vanilla with electric mixer on high speed until fluffy. Gradually add powdered sugar, beating until smooth. Beat in 1 tablespoon of the milk. Add additional milk, 1 teaspoon at a time, until frosting is piping consistency.
• Fit round tip (opening about 1/8 to 1/4 inch in diameter) in decorating bag. Spoon about 1 1/4 cups frosting into bag. Insert tip in center of 1 cupcake, about halfway down. Gently squeeze decorating bag, pulling upwards until cupcake swells slightly and filling comes to the top. Repeat with remaining cupcakes.
• Fit round tip (opening about 1/2 inch in diameter) into decorating bag. Spoon remaining frosting into bag; generously pipe frosting in circular motion on top of each cupcake, leaving 1/4-inch border around edge. Top with colored sugar. Store loosely covered in refrigerator.

CHOCOLATE CREAM CHEESE CUPCAKES

Steps:

• In a small bowl, combine first four ingredients.
• Add chocolate chips and set aside.
• Mix remaining ingredients well.
• Fill muffin tins, lined with paper cups 1/3 to 1/2 full with this mixture.
• Drop a large spoonful of cheese mixture on top.
• Bake at 350 for 20 to 25 minutes.

SELF-FILLED CUPCAKES I

Steps:

• Preheat the oven to 350 degrees F (175 degrees C), or to the temperature recommended on the cake mix package.
• Prepare chocolate cake mix according to package directions, but do not bake. In separate bowl cream together cream cheese and sugar until smooth. Beat in the egg until well blended, then stir in chocolate chips.
• Line cupcake tins with cupcake papers. Fill 2/3 full with chocolate cake batter. Add 1 teaspoon cream cheese mixture to the center, and top with more cake batter.
• Bake according to package directions for cupcakes. Cool and frost with chocolate or cream cheese frosting.

STRAWBERRY CHEESECAKE STUFFED CUPCAKES

Steps:

• Preheat oven to 350° and line two muffin tins with cupcake liners. Prepare vanilla cake batter according to package instructions and divide between cupcake liners. Bake according to package instructions. Let cool completely.
• Make filling: In a large bowl, using a hand mixer, beat together cream cheese, powdered sugar, and vanilla. Fold in 1 cup of cool whip and strawberries.
• Using a teaspoon or melon baller, scoop out the middle of each cupcake to create a small well. Fill each cupcake with cheesecake filling.
• Pipe remaining cool whip on top and garnish with a strawberry slice and graham cracker crumbs.

CREAM CHEESE CHOCOLATE CUPCAKES

Steps:

• In a large bowl, beat cream cheese until fluffy. Beat in the sugar, egg and salt until smooth. Fold in chocolate and peanut butter chips; set aside. , For cupcakes, in a large bowl, beat the sugar, water, oil, vinegar and vanilla until well blended. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture and mix well., Fill paper-lined muffin cups half full with batter. Top each with about 2 tablespoons of the cream cheese mixture. Bake at 350° for 25-30 minutes or until a toothpick inserted into cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

CREAM CHEESE-FILLED BANANA BREAD MUFFINS RECIPE BY TASTY

Steps:

• Preheat oven to 350F (180C).
• To prepare the bread, combine egg, sugars, butter, sour cream and vanilla in a large mixing bowl. Whisk together. Add the bananas and mash together.
• Add flour, baking powder, baking soda and mix lightly to combine. Set aside.
• To prepare the cream cheese filling, mix egg, cream cheese, sugar, and flour in a small bowl.
• To assemble the muffins, spoon a layer of bread batter into a greased muffin tin. Then spoon a layer of cream cheese filling, then top off with another layer of bread batter.
• Bake for 20-25 minutes. Baking times may vary. Muffins are done when a tooth pick inserted in the center comes out clean.
• Allow muffins to cool for 15 mins.
• Enjoy!

CREAM CHEESE CUPCAKES

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in cake mix, water, butter and eggs., Spoon batter by 1/4 cupfuls into paper-lined muffin cups. Bake at 350° for 25 minutes or until golden brown. Remove to a wire rack to cool completely. Frost if desired.

CREAM CHEESE FILLED CUPCAKES

Steps:

• Preheat oven and prepare cake mix according to box directions. Grease and flour cupcake pan and and fill cups 2/3 full. Cream softened cream cheese together with sugar. Beat in egg and salt. Stir in chocolate chips. Drop one rounded teaspoon of cheese mixture into each cup. The cake will bake up around the cheese. Bake as directed for cupcakes on the cake mix box. Cool and frost with desired frosting or powdered sugar.

DOUBLE RASPBERRY CREAM FILLED CUPCAKES

Steps:

• Preheat oven to 325°F. Mix cream cheese, butter and sugar using an electric mixer. Add eggs, milk and almond extract; mix thoroughly. Stir in remaining ingredients. Batter will be stiff. Grease and flour muffin pans or line cups with paper liners. Fill cups 1/2 full. Batter will be fairly stiff. Make an indentation in the center of each cupcake using the tip of a spoon. Combine all filling ingredients in medium bowl and beat with mixer. Add a dollop (about 1-1/2 to 2 teaspoons) to the center of each cupcake. Bake for 25 to 30 minutes, or until done. Let cool 10 minutes in pan. Remove warm cakes from pan and finish cooling on wire rack. Frost cupcakes when cool. Refrigerate cupcakes until ready to serve. Frosting: Combine all ingredients except milk in medium bowl. Beat with electric mixer, gradually adding milk, until frosting is creamy.

EASY CREAM CHEESE STUFFED CUPCAKES

Steps:

• First, you need to prepare your cream cheese filling. In a medium sized bowl, using a handheld mixer, beat or whip cream cheese, sugar and egg together until smooth. Set aside.
• Preheat your oven to 350 degrees. Line your muffin pan (12 hole) with baking cups.
• Prepare your cake mix according to package directions. Fill baking cups approximately 1/2 full with your batter. Dump one spoonful of your cream cheese filling on to the center of each baking cup, on top of the batter. Press one Rolo or Caramilk piece into the center of the cream cheese mixture. Last, place one more spoonful of batter on top of the cream cheese mixture and caramel chocolate piece until covered.
• Bake for 20 minutes or until a toothpick inserted in cake portion comes out clean. Remove muffins from the pan and place each on a wire rack. Allow to completely cool before icing them.

PUMPKIN CUPCAKES WITH CREAM CHEESE FILLING

Steps:

• Preheat the oven to 350.
• In a small bowl beat the cream cheese and powdered sugar. Set aside.
• In a large bowl mix the eggs, oil, pumpkin, and sugar. Set aside.
• Then in another bowl mix the flour, pumpkin pie spice, salt, and baking soda. No need to sift.
• Slowly add the dry ingredients to the wet and mix until just combined.
• Line or spray a muffin tin.
• Add about a tablespoon of batter to the bottom of the muffin tin.
• Scoop about a teaspoon of filling into the center of each muffin cup (or an amount a little larger than a quarter)
• Cover with batter, about ¾ of the way up the muffin tin.

CANDY CANE CUPCAKES (CREAM CHEESE FILLED)

Steps:

• Line cupcake pans with liners.
• Make cake as directed on box with the addition of peppermint extract. Fill cupcake liners with cake batter as directed on box. Set aside. Don't bake yet!
• Beat cream cheese until smooth. Add sugar, egg, and 1 tsp peppermint extract. Stir in chocolate chips and 1/4 c. candy canes.
• Drop cream cheese mixture over cupcakes. Each cupcake will get approximately 1 Tablespoon.
• Bake cupcakes as directed. Cool.
• FROSTING:
• Mix butter, powdered sugar, salt, peppermint extract,and 2 T milk together. Add more milk as needed to adjust consistency of frosting.
• Ice cupcakes.
• Put remaining crushed candy canes on a plate. Roll edges of cupcakes in candy canes.
• NOTE:
• After a few hours candy canes will start to "melt" on the icing. They still taste amazing but aren't as pretty as when they are first decorated. You can always make the cupcakes ahead of time then frost and roll in candy canes a little bit before serving.

CHOCOLATE CREAM CHEESE-FILLED CUPCAKES

Steps:

• Line 24 muffin tin cups with cupcake liners.
• Make cake mix according to package directions. Set aside.
• In a mixing bowl, beat cream cheese, egg, salt, sugar and vanilla. Beat until smooth.
• Fill cupcake liners 1/3 full with cake batter, spread about 2 tablespoons cream cheese filling and then sprinkle some chocolate chips on top. Cover with about 2 more tablespoons cake batter.
• Bake at 350 for 18-20 minutes or until toothpick inserted comes out clean.
• To make frosting: Place butter and cocoa powder in a small mixing bowl and mix it until well combined. Add powdered sugar, milk and vanilla. Beat until the frosting is smooth. If it's too thick, add a bit more half-and-half.

CREAM CHEESE STUFFED CUPCAKES

Steps:

• 1. Preheat oven to 350 degrees. Make cake mix according to the box directions.
• 2. In a separate bowl, mix cream cheese,sugar,egg until creamy and well blended. Add the food coloring and mix until uniform in color. Fold in the chocolate chips. Put to the side.
• 3. Line muffin tins with liners. Spoon in cake batter about 1/3 full. Top with a teaspoon of the cream cheese filling. Spoon more cake batter to almost the top of the liners.
• 4. Bake about 20 minutes until cakes are set. Let cool. Decorate with frosting and decorations of your choice. ( I went easy this time and used store bought) :0

CREAM FILLED CUPCAKES

Steps:

• 1. Make your cupcakes according to cake mix directions. To get them super moist..bake them until they are just done, and not a minute more. Take them out of the pan right after you get them from the oven. Careful..they will be hot!
• 2. While cupcakes are cooling... Mix together the block of cream cheese and the marshmallow cream. Wash hands after licking fingers!
• 3. When cupcakes are completely cool.. I use my cake decorating bag with a large tip to fill them. Just load up the bag with your cream cheese/marshmallow mixture, poke a hole in the top of the cupcake...and fill them until you see the cupcake start to bulge. Get as much in as you can...without causing the cupcake to split at the top. Dont worry about the hole at the top...your going to cover that part up with frosting.
• 4. If I was super cool, I would make my own frosting...but I work full time and have two busy kids..so I buy it. But I do use my cake decorating bag and star tip to decorate the cupcakes.
• 5. You can eat these right away..but if your not going to...put them in the fridge.