The Domestic Rebel

Everyday Ingredients, Extraordinary Desserts

The Best Cheesecake Cupcakes

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Cheesecake Cupcakes arranged in metal dishesA lot has changed since the last time I blogged about Cheesecake Cupcakes.

For one, I’m no longer dating Jessie, but we are still good friends and talk occasionally.

And for two, I’d like to think my photography has gotten better since 2011 🙂

And for three, I used to film cooking videos with Jessie way back when, and so I’ll include the (embarrassing) video for your viewing (cringing) pleasure at the end of this post… and I’d love it if you could excuse the fact that I weighed a good 60 pounds lighter than I do now. (Hey, a lot can change in four years).

But let’s not talk about weight right before I introduce you to these cupcakes.

In fact, if it were humanly possible to time travel back to 2011, I wouldn’t do it…even if it meant fitting back into my size 8 jeans. Mostly because I like where I am right now, despite the fact that there are some hangups. But aren’t there always hangups, even in the best situations?

Perhaps not, but I’d rather there be some minor hangups in my otherwise happy life than it being perfect. Why? Because when things are too perfect, I start to get worried something very bad will happen soon. And inevitably, it does…and usually involves money, of which I do not have.

C’est la vie?

A bitten cheesecake cupcake on a metal dishAnywho, this post is going nowhere fast so I better wrap it up before we’re all crying. (Or is that just me?) These Cheesecake Cupcakes are basically the best thing ever, so I strongly suggest you make them ASAP. You can also, if possible, avoid my video because it is mortally embarrassing that I sound like a teenage-boy-about-to-become-a-man. This is everyday life, folks.

Remember when I mentioned ‘hangups’?

Cheesecake Cupcakes sitting on graham crackers

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4.80 from 5 votes

The Best Cheesecake Cupcakes

These Cheesecake Cupcakes are perfect for serious cheesecake lovers! Flavored like creamy vanilla cheesecake and with cheesecake in the batter, they're the ultimate cheesecake treat.
Prep Time1 hour
Cook Time18 minutes
Total Time1 hour 18 minutes
Course: Cakes/Cupcakes, Dessert
Cuisine: American, Dessert
Servings: 24
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 1 box yellow cake mix + ingredients on back of box
  • 1 small box sugar free/fat free cheesecake instant pudding
  • 1 (8oz) pkg cream cheese softened
  • 1 egg
  • 2 cups powdered sugar
  • CREAM CHEESE FROSTING:
  • 1 (8 oz) pkg cream cheese softened
  • ½ cup (1 stick) butter softened
  • 1 Tbsp vanilla
  • About 4 cups powdered sugar
  • About 4 honey graham crackers crushed into a fine crumb

Instructions

  • Preheat oven to 350 degrees F. Line 2 muffin tins with 24 paper liners. Set aside.
  • In a medium bowl, beat together the cream cheese, egg and powdered sugar until blended and thick, about 1 minute. This is your cheesecake filling. Set it aside.
  • In a large bowl, prepare cake mix according to package instructions. Stir in cheesecake pudding mix until blended. Portion batter evenly into muffin tins, about 2/3 full. Add one heaping Tablespoon of cheesecake filling and spoon it on top of the batter. Bake cupcakes for about 15-18 minutes or until a toothpick inserted around the edge of the cupcake comes out clean or with moist crumbs. Allow to cool completely.
  • In the bowl of a stand mixer, cream together the butter, cream cheese and vanilla with the paddle attachment until creamy and light, about 2 minutes. Gradually add in the powdered sugar, about a cup at a time, until frosting is light and fluffy.
  • Pipe the frosting onto the cooled cupcakes, taking care to cover the cheesecake middles of the cakes. Garnish with graham cracker crumbs. Serve! Store leftovers in the fridge, covered.

Cheesecake Cupcake with bite missing arranged with forks on dark backgroundThese taste just like cheesecake but in a moist, sweet cupcake form! You’ll love them if you’re a cheesecake fan like I am! 🙂

Here’s the video. I don’t need to know your thoughts, ha!

Cheesecake Cupcakes collageHave a sweet day!!

xo, Hayley

 

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Comments

  1. Om nom nom. Hayley, these look fabulous. I have to make cupcakes for my niecey-poo’s 1st birthday and these would be a great addition to the mix. You’re so calm in your video when you’re baking. I need to find that zen when I’m whipping up some cupcakes. Usually I’m running around the kitchen like a contestant on Chopped while tripping over Australian Shepherds and Cocker Spaniels. 😛

    Reply

    • Oh, there is plenty of dog tripping and begging in my house too! 🙂 Don’t be fooled by the eerie calmness in my videos, haha!

      Reply

  2. 5 stars
    The video is SO helpful, thank you!! 🙂 About how much batter goes into each cupcake liner? I always underestimate and my cupcakes don’t rise as much.

    I love your scarf by the way! 🙂

    Reply

    • Thanks so much Marina! I like filling my cupcakes about 2/3 – 3/4 of the way full. That way they rise over the tops of the liners a little 🙂

      Reply

  4. These sound divine, Hayley! I love the look of the crumbled graham crackers sprinkled on the frosting. As an added bonus, the recipe starts with a box cake mix!

    Reply

    • Shawn – I’m sure your frosting skills are just fine! I’m surprised mine turned out that nice, ha!

      Reply

  6. Speaking of photography and your fabulous skills …. Are you still using a Nikon, did I read that? Anyways what settings do you use? Do you change every time or kind of keep the same setting for most photos? I’m finding that my photos don’t have the “magazine” look or whatever you call it, but look more like I took it with an old cheap one that uses real film. And I spent a lot of money on my Nikon to have crappy photos you know?

    Reply

    • Hey Kayla! I still shoot with a Nikon D3100 with the kit (18-55mm) lens and the 55-200mm lens. I do adjust my settings depending on the light and the subject I’m shooting. I shoot in Manual or Aperture Focus where I can adjust my F-stop and ISO. I just use the little dial on the right to adjust those settings and take test shots to make sure everything looks good 🙂 Hope that helps!

      Reply

  10. 5 stars
    Cheesecake cupcakes?! Yes please!!! This has to be the best combo ever – I honestly can’t think of anything better. They look so stunning and delicious!! Thank you for sharing!

    Reply

    • Harriet, thanks so much for your kind words! Totally made my morning 🙂 Thank you!

      Reply

  11. These cupcakes look freaking amazing, Hayley! And I completely get what you mean about “waiting for the other shoe to drop” when things are too good…..the bumps in the road keep things feeling normal!

    Reply

  12. 5 stars
    WOW! I remember watching your video 4 years ago!! WTF!!! Your website looks amazing, your photography has most definitely improved!! So proud of you!! Woo HOO!!! My oven has been broke for 7 weeks now and I went through a work is my only life phase before that but I have cream cheese on the counter coming to room temp and a cheesecake is in my plan for tonight!! Getting back into the groove of things, hopefully!! Miss you and hope you are well my beautiful friend 🙂

    Reply

    • OMG. My embarrassing as hell video. Please don’t watch it! Haha! I miss you Elizabeth! Hope you’ve been well. 🙂 xoxo!

      Reply

  13. can I add filling to these, like add the frosting as filling also? would it be too sweet or would I have to change anything to add filling?

    Reply

  16. I was wondering if you had to use a yellow cake mix? Could you use white? Also, can you make a cake with this recipe instead of cupcakes? Thanks.

    Reply

  17. Made theses cupcakes tonight and reading your recipe it calls for 1 tablespoon of cream cheese mixture on top before baking, I did not watch your video until I saw the cupcakes spreading all over the pan. In the video you said one teaspoon. So happy accident I cut around the edges and rolled them in the graham cracker crumbs and they looked good. I was close to starting over until I tried the cupcake and it was pretty tasty! After I frost it tomorrow and add the crumbs on top along with the raspberry sauce I think they will look adorable. These were one of three cupcakes I was making for a wedding reception/open house. I will post a pic after they are all assembled.

    Reply

  18. 4 stars
    I made these for a baby shower this weekend and they were a hit. I would give the cream cheese frosting 5 stars. It’s hard to find a cream cheese frosting that can be piped nicely and also tastes great. I will say, though, that if you want to pipe them tall like in the picture, you probably want to make a double batch.
    In the first batch I dropped the cream cheese filling on top of the batter as described, and that was fine. But for my second batch I put it in a piping bag and squeezed it into the batter more, and I thought that worked better. It got the filling IN the cupcake more and prevented a little it of spreading.
    The only thing I think I’ll change next time is maybe just to doctor the cake mix a little (flour, sugar, sour cream, egg, etc.) so it doesn’t taste quite so boxed cake mix-y.
    Overall, great recipe! Thanks!

    Reply

    • Hi Karrie, so glad you enjoyed! Great idea about piping the cheesecake filling into the cupcake!

      Reply

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