Awww...cheesecake. I feel that nothing can make a busy week of homework, presentations and papers better than cheesecake. I also continue to build my love for cupcakes. There are so many varieties that I have barely touched the surface but boy, am I excited to explore!
These were very tasty and I loved the cherry topping! They start off with such a simple elements but combined it's incredible! Plus...aren't they cute as sin! They just scream summer to me.
Cherry Cheesecake Cupcakes
Source: Confessions of a Cookbook Queen
1 package (8oz) cream cheese, at room temperature
1/3 c sugar
1 large egg
1/2 tsp vanilla extract
1 package plain yellow cake mix
1 package (3.4 oz) vanilla instant pudding mix
1 c whole milk
2/3 c vegetable oil
3 large eggs
1 teaspoon almond extract
24 vanilla wafers
1 can (21 oz) cherry pie filling
Preheat oven to 350 degrees
Line 24 cupcake cups with paper liners
Prepare the filling: Place cream cheese in a small mixing bowl and blend with an electric mixer on a low speed until the cream cheese has softened. Add the sugar, egg, and vanilla and continue to beat on low until the ingredients comes together. Set the filling aside.
Prepare the cupcake batter: Place the cake mix, pudding mix, milk, oil, eggs, and almond extract in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides.
Place 1 vanilla wafer in the bottom of each cupcake liner. Spoon cupcake batter on top of each vanilla wafer until about 2/3 full. Gently dollop a heaping teaspoon of filling on top of each cupcake. The cup will be very full. Do not shake the pans. Place in oven.
Bake cupcakes until they are golden and spring back when touched, 18-20 minutes. Remove pans from oven and cool on a wire rack. Lift cupcakes from pans and place on wire rack to cool.
Dollop a generous amount of cherry filling on top of each cupcake when ready to be served.