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Cherry Cheesecake Cupcakes Recipe

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This recipe for Cherry Cheesecake Cupcakes is from The Eaton, Jorae & Plunkett Reunion, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Duncan Hines Classic White Cake mix
3 Egg Whites
1 C. Water
1/3 C. Mayo
3.4 oz. Box Jello instant Cheesecake pudding
1 C. Unsalted Butter (2 sticks)
8 oz Cream cheese
1/2 tsp. Vanilla
4-5 C. Powdered Sugar
1-3 tbsp. Milk
1 can Cherry Pie filling (Chilled)
Graham Cracker Crumbs to top
Directions:
Directions:
1. Preheat oven to 350º. Mix together cake mix, egg whites, water and mayo. Add in approximately half box of jello cheesecake pudding.(I didn't measure this exactly) save other half for frosting. 2. Spoon 3 TBS. of cake batter into cupcake liners, bake for 16-18 mins, until toothpick comes out clean. Let cool completely. 3. In a medium bowl, stir together 4 c. of sugar and the second half of pudding, set aside. 4. In another bowl with an electric mixer cream together butter and cream cheese until fully combined. Add in vanilla. 5. Slowly add in the sugar/pudding mixture one cup at a time mixing in between. Add in 1 TBS. milk Cream cheese can be tricky to work with, if frosting is to soft add more powdered sugar, if too stiff add more milk.You want a nice creamy icing. 6. Once cupcakes have cooled pipe frosting on the cupcakes. Place cupcakes in fridge to firm up for about 15 mins or until frosting becomes (temporarily) stiff. 7. Take a clean tsp and press a dent in the center of each cupcake. Sprinkle each cupcake with graham cracker crumbs. 8. Fill each dent with cherry pie filling. You will LOVE this trick, the dent contains much of the filling so you can have a yummy bite without the dripping mess.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
1 hr

 

 

 

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