A 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?
Anywho, 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’?
- 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
- 1 stick (1/2 cup) butter, softened
- 1 Tbsp vanilla
- About 4 cups powdered sugar
- About 4 honey graham crackers, crushed into a fine crumb
- 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.
Here’s the video. I don’t need to know your thoughts, ha!