THREE-CHEESE CUPCAKES
A savory cupcake packed with three kinds of cheese within, baked on top and crowned by a fluffy, creamy, cheesy frosting.
Provided by Food.com
Categories Dessert
Time 1h5m
Yield 6 cupcakes
Number Of Ingredients 15
Steps:
- For the cupcakes:.
- Preheat the oven to 350 degrees F. Line a standard 12-count muffin tin with 6 paper liners.
- In a large bowl, cream the butter and sugar until smooth. Beat in the egg and orange extract until smooth. Stir in the evaporated milk.
- Add the parmesan cheese, flour, baking powder and salt and fold together until just mixed.
- Scoop 2 level tablespoons of batter into each muffin liner.
- Cut the Velveeta cheese into 6 even cubes. Push one cube into the batter in each muffin liner.
- Divide the remaining batter between the 6 muffin cups (there should be about 1 level tablespoon of batter for each muffin cup for this part).
- Sprinkle the grated mozzarella cheese on top of each muffin.
- Bake for 20-25 minutes until well-risen and golden-brown on top.
- Remove from the oven and from the muffin pan. Place on a wire rack to cool completely before frosting.
- For the frosting:.
- Use electric beaters to whisk the softened cream cheese until slightly aerated. Beat in the honey and hot sauce until just combined.
- Transfer the frosting to a piping bag, cut off the end making an 1/2-inch wide opening.
- Pipe the frosting onto each cupcake then garnish with chives.
- Serve immediately at room temperature. Store any leftovers in a sealed container in the refrigerator for up to 3 days.
- Tools:.
- Piping bag (for frosting = optional).
- 12-cup standard muffin tin.
- Note:.
- If you'd prefer a sweeter cupcake, you can use condensed milk instead of the evaporated milk as seen in the video.
CHEESECAKE CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield 24 cupcakes
Number Of Ingredients 26
Steps:
- For the crust: Preheat the oven to 350 degrees F. Line two 12-cup standard muffin tins with paper liners.
- Combine the graham cracker crumbs, granulated sugar, cinnamon and butter in a small bowl. Drop a heaping tablespoon of graham cracker mixture into each muffin cup. Press to create a firm layer of crust on the bottom. Bake 7 minutes. Set aside to cool completely.
- For the cupcakes: Combine the flour, baking powder, baking soda and salt in a medium bowl.
- Using a hand mixer or stand mixer, cream the butter and granulated sugar together until fluffy, 2 to 3 minutes. Add the eggs, one at a time, scraping down the bowl between additions. Beat in the vanilla.
- Whisk together the sour cream and the milk. Add the flour mixture and milk mixture in three additions, alternating between wet and dry ingredients and starting and ending with flour mixture. Beat just until well combined, taking care not to overmix.
- 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. Beat in the egg just until combined. Spoon the filling into a pastry bag fitted with a medium-size plain tip (Ateco 800). 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.
- 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. Cool the cupcakes in the tins on a rack for 10 minutes, and then remove from the tins and cool completely.
- For the frosting: Using an electric or stand mixer, beat the cream cheese and butter together at medium speed until fluffy, about 2 minutes. Scrape down the sides of the bowl. Beat in the sour cream and lemon juice. On low speed, gradually add the confectioners' sugar and beat until well combined.
- Frost the cupcakes as desired. Garnish with graham cracker pieces.
CREAM CHEESE CUPCAKES
Quick and Easy recipe. A hit with those who like cheese cake. Top with your favorite pie filling.
Provided by Diane Mattes
Categories Desserts Cakes Cupcake Recipes
Yield 24
Number Of Ingredients 5
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.
Nutrition Facts : Calories 183.2 calories, Carbohydrate 18.9 g, Cholesterol 69.6 mg, Fat 10.8 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 6.5 g, Sodium 113.9 mg, Sugar 8.5 g
THREE-CHEESE CAKE
This combination of chevre, mascarpone, and cream cheese is baked to perfection. Every bite is as rich as you'd expect, though surprisingly light and airy.
Provided by Martha Stewart
Categories Cake Recipes
Number Of Ingredients 17
Steps:
- Heat oven to 375 degrees. Spread hazelnuts on a baking pan. Bake until golden brown and fragrant, 10 to 15 minutes. Transfer nuts to a clean kitchen towel. Rub nuts vigorously, removing loose skins. Set aside to cool.
- Reduce temperature to 350 degrees. Butter an 8-inch springform pan. In a small saucepan set over low heat, melt the butter; set aside.
- Using a food processor, pulse graham crackers into fine crumbs, yielding about 1 cup crumbs. Place in a medium bowl; add 1/4 cup sugar, and set aside. Place 1/2 cup toasted hazelnuts in the food processor; pulse until fine but not powdery. Add to graham-cracker-crumb mixture. Using a fork, add melted butter; stir to combine. Put crumb mixture in the bottom of pan, and press evenly around the bottom and halfway up the sides, about 1 1/2 inches.
- Bake crust until golden brown, 8 to 10 minutes. Transfer to a wire rack to cool.
- Reduce oven temperature to 325 degrees. Place cream cheese and goat cheese in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce speed to low. Add 1/2 cup sugar, orange zest, flour, salt, and Frangelico, if using; mix until combined. Add egg yolks one at a time, mixing after each addition. Add mascarpone cheese and orange juice; mix just until batter is combined and smooth. Transfer batter to a large mixing bowl, and set aside.
- Place egg whites in the clean bowl of the electric mixer fitted with the whip attachment. Beat on medium speed until frothy. Increase speed to medium high, and gradually add remaining 2 tablespoons sugar, 1 teaspoon at a time. Continue beating whites until stiff but not dry.
- Using a hand whisk, mix one third of the whipped egg whites into the batter. Using a rubber spatula, gently fold in remaining whites. Pour batter into the prepared pan.
- Bake cheesecake until the top is golden brown and center has barely set, about 60 minutes; the top should be cracked and will sink upon cooling, forming a "bowl." Transfer cheesecake to a wire rack to cool completely. Chill several hours or overnight, then unmold cheesecake.
- Combine orange sections, honey, and dried lavender in a medium bowl. Coarsely chop remaining 1/4 cup hazelnuts, and add. Spoon topping into bowl on top of cheesecake. Garnish with lavender blossoms.
CHEESECAKE CUPCAKES
Cute little cheesecakes topped with strawberry-flavored rainbow chip frosting. Oh so yummy!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 18
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Place paper baking cup in each of 18 regular-size muffin cups; lightly spray paper cups with cooking spray. In small bowl, mix Crust ingredients. Spoon evenly into muffin cups; press down slightly.
- In large bowl, beat cream cheese, 1/2 cup sugar and the vanilla with electric mixer on medium speed until blended. Beat in eggs, one at a time, just until blended. Spoon filling evenly into muffin cups, filling each about three-fourths full.
- Bake 24 to 26 minutes or until filling is set. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
- In small bowl, mix fruit spread and frosting; spread over cupcakes. Refrigerate about 2 hours. Garnish each with small strawberry half.
Nutrition Facts : Calories 230, Carbohydrate 24 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cupcake, Sodium 160 mg, Sugar 9 g, TransFat 1 g
3-STEP PHILADELPHIA MINI CHEESECAKES
Check out these great PHILADELPHIA mini cheesecakes! The buzz about our 3-Step PHILADELPHIA Mini Cheesecakes is that they're simple, quick and delicious. What more could you ask from a dessert?
Provided by My Food and Family
Categories Fruit Recipes
Time 4h10m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; mix just until blended.
- Place 1 cookie in each of 12 paper-lined muffin cups; top with cream cheese mixture.
- Bake 20 min. or until centers are almost set. Cool. Refrigerate 3 hours. Peel kiwi; cut into 6 slices, then cut each slice in half. Place 1 kiwi piece on each cheesecake. Top with berries.
Nutrition Facts : Calories 230, Fat 16 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
CREAM CHEESE FROSTING FOR CLASSIC CUPCAKES
Versatile, tangy, and quick to prepare, cream cheese frosting has a soft consistency that's ideal for swirling or swooping. It's the classic choice for topping many cupcakes, including carrot, red velvet, zucchini-spice, and applesauce-spice.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 4 cups
Number Of Ingredients 4
Steps:
- Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth.
THREE-CHEESE APPETIZER CHEESECAKE
Crushed sesame crackers create the crust for this savory cheesecake that features a rich blend of ricotta, feta and cream cheese. The creamy mixture is mildly seasoned with basil and garlic and so delicious when spread on crackers for a crowd-pleasing appetizer. -Virginia Galloway, Houston, Texas
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine cracker crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet and set aside. , In a large bowl, beat the cream cheese, ricotta cheese and feta cheese until smooth. Add eggs; beat on low speed just until combined. Stir in the sour cream, basil and garlic powder. Fold in peppers. Pour into crust. , Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve with crackers.
Nutrition Facts : Calories 174 calories, Fat 13g fat (7g saturated fat), Cholesterol 61mg cholesterol, Sodium 241mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.
THREE-CHEESE CHEESECAKE
The ultimate American dessert
Provided by Emma Lewis
Categories Afternoon tea, Buffet, Dessert, Dinner, Lunch, Treat
Time 1h
Number Of Ingredients 13
Steps:
- Heat oven to 180C/fan 160C/gas 4. Butter 8 x 150ml ramekins. Melt the butter in a pan, then mix in the digestives, walnuts and sugar. Divide the mixture equally between the ramekins, so the base of each is covered with a layer about 1cm thick. Press down lightly on each, then cook in the oven for 10 mins until crisp and golden. Leave to cool, then turn oven down to 150C/fan 130C/gas 2.
- Whisk together all remaining ingredients until you have a smooth mixture. Place the ramekins on a baking tray and pour some mixture into each one, filling to about 1cm below the rim. Carefully slide them into the oven and cook for 25-30 mins until just set. The mixture should give the faintest jiggle in the centre when gently tapped. Don't worry if the mixture falls a little and cracks. Remove from the oven and leave to cool completely before covering with cling film and putting in the fridge. You can make to this point up to 2 days in advance.
- Make the sauce by gently heating together the sugar and 50ml/2fl oz water until syrupy, about 5 mins. Then stir in half the raspberries and cook for 2 mins until they begin to burst. Strain the mixture through a sieve to remove the pips, then toss through the remaining raspberries and leave to cool.
- When ready to serve, remove the cheesecakes from the fridge. Run a knife dipped in hot water around the edges. Invert, one at a time, onto a board, then turn over again onto a serving plate so the biscuit base is on the bottom. Finish by drizzling with raspberry sauce and top with strawberries.
Nutrition Facts : Calories 600 calories, Fat 47 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1.17 milligram of sodium
CARROT CUPCAKES WITH CREAM CHEESE FROSTING
Steps:
- For the cupcakes: Preheat the oven to 350 F. Prepare three 12-cup standard muffin tins with cupcake liners.
- Add the oil and eggs to a large bowl and beat with a hand mixer until lighter in color. With the mixer running, add the granulated sugar, cinnamon, salt, baking soda and vanilla, until well combined. Add the flour to the bowl and mix just until incorporated. Fold in the coconut, walnuts, pineapple and carrots with a rubber spatula. Scoop about 1/4 cup batter into each cupcake liner and bake two of the tins, switching and rotating the position of the tins halfway through, until deep golden, 15 to 18 minutes. Cool completely in the muffin tins on a rack. Bake and cool the remaining tin in the same manner.
- For the frosting: Meanwhile, cream the butter, cream cheese and powdered sugar together in a large bowl with a hand mixer until light and fluffy. Add the vanilla and salt, then add the milk 1 tablespoon at a time until the desired consistency is reached. Top each cupcake with about 2 tablespoons frosting and swirl with the back of the spoon. Top with freshly grated nutmeg.
ULTRA MOIST CHEESE CUPCAKES
These cupcakes are my kids favorite snack to bring in their lunch boxes. They are so good that even the teachers would write me a letter requesting the recipe. Enjoy!
Provided by shygirl
Categories Dessert
Time 45m
Yield 18 cupcakes, 18 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine flour, baking powder and salt.
- In a medium bowl, beat butter, sugar, eggs and extract.
- Pour in flour mixture in thirds adding 1/2 can of sweetened condensed milk in between (beginning and ending with flour mixture.).
- Add in grated Velveeta and blend well.
- Put in muffin cups 3/4 cup full only.
- Top with grated cheddar cheese.
- Bake in 350 oven for 20-25 minutes.
- Stays moist for 1 week in room temperature (covered in tight lid container).
MAC & CHEESE CUPCAKES
Provided by Rebecca Miller French
Categories Milk/Cream Dairy Pasta Side Bake Vegetarian Kid-Friendly Wedding Dinner Lunch Cheddar Cookie Sugar Conscious Kidney Friendly Small Plates
Yield Makes 24 cupcakes
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350°F.
- 2. Cook the macaroni until tender. Drain, toss with a little bit of the oil, and set aside.
- 3. In a medium nonstick saucepan, whisk together the milk and cornstarch until well blended. Stirring often, bring to a boil over medium heat.
- 4. Stir in the mustard, pepper, and salt. Reduce heat to low and simmer until thickened.
- 5. Stir in the cheddar until it melts, then fold in the macaroni.
- 6. Butter two cupcake pans and coat with the bread crumbs. (Be sure to shake off the excess.)
- 7. Fold the chives into the macaroni mixture. Spoon the mixture into the pans and top with bread crumbs to taste.
- 8. Bake until golden on top, 15 to 25 minutes.
3-INGREDIENT CHEESECAKE
This is a Japanese cheesecake which is so light that it seems a little like a souffle. You only need cream cheese, eggs, and white chocolate to make this easy gluten-free dessert! This cheesecake tastes best after it has been chilled for a a few hours in the fridge. It keeps in the fridge for a few days. Serve as is or with a drizzle of pureed berries.
Provided by anna77
Categories World Cuisine Recipes Asian Japanese
Time 5h
Yield 8
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9-inch springform pan with parchment paper.
- Place white chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove and allow to cool slightly. Mix in cream cheese and egg yolks.
- Beat egg whites in a large glass, metal, or ceramic bowl with an electric mixer until stiff peaks form. Fold in the cooled white chocolate mixture. Pour into the prepared springform pan.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and bake for an additional 15 minutes. Turn the oven off, leaving cheesecake inside for for a further 15 minutes.
- Remove cheesecake from the oven and allow to cool completely at room temperature, about 1 hour. Chill before serving, about 3 hours.
Nutrition Facts : Calories 150.6 calories, Carbohydrate 8.9 g, Cholesterol 80.3 mg, Fat 11.2 g, Protein 4 g, SaturatedFat 6.4 g, Sodium 78.8 mg, Sugar 8.5 g
PHILADELPHIA 3-STEP CHEESECAKE
Enjoy a PHILADELPHIA 3-Step Cheesecake recipe, the creamy classic you can make anytime you're asked to bring dessert. This 3-step cheesecake recipe features only a few steps and all the delicious cheesecake flavor you love.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 4h20m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 325°F.
- Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
- Pour into crust.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.
Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 110 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
CREAM CHEESE CUPCAKES
It's hard to believe cupcakes can taste so delicious yet be so easy. Frost them if you wish-but on busy days, I'm grateful that my family likes them plain. -Nancy Reichert, Thomasville, Georgia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 145 calories, Fat 8g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 192mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
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