Jam Filled Cream Cheese Cupcakes Food

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.

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.

JAM & CREAM CHEESE MUFFINS

Steps:

• 1. Preheat oven @ 375°
• 2. In a mixing bowl , beat the cream cheese , powdered sugar and extract until smooth ; set aside.
• 3. In a large bowl , combine the flour , baking powder and salt
• 4. In another small mixing bowl , beat the egg , milk , brown sugar , butter and extract .
• 5. Stir in the dry ingredients just until moistened.
• 6. Spoon 1/2 of the batter into greased muffin cups.
• 7. Top each with 1 TBS. cream cheese mixture and 1 Teas. of the jam.
• 8. Top with the remaining batter.
• 9. Bake for 18-20 minutes or until a tooth pick comes out clean and the tops are golden brown.
• 10. Cool for 5 minutes in the pans and then remove onto a wire rack.

JAM FILLED CREAM CHEESE CUPCAKES

Steps:

• Preheat oven to 325°F Line 24 cups of muffin tins with paper liners.
• Beat cream cheese with 1 cup sugar and eggs. Add 1 1/2 teaspoons vanilla. Pour batter into muffin liners, 2/3's full. Bake 40 minutes.
• Prepare filling by mixing sour cream, 1/4 cup sugar and 1/4 teaspoon vanilla.
• Remove cup cakes from oven. They will fall in the middle. Fill hole with sour cream mixture. Spoon 1/4 teaspoon jam on top. Return to oven and bake 5 minutes.

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.