Three Cheese Cupcakes Recipes

THREE-CHEESE CUPCAKES

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.

ULTRA MOIST CHEESE CUPCAKES

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).

CHEESECAKE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line cupcake pans with paper cupcake liners.
• In a medium bowl, cream together the cream cheese and 1 cup of sugar. Stir in the eggs one at a time, then mix in the vanilla. Spoon into cupcake pans to fill about 2/3 to 3/4 full.
• Bake for 30 minutes in the preheated oven, until golden brown. Remove from the oven and cool for 5 to 10 minutes.
• To make the sour cream topping, whisk together the sour cream, 1 cup sugar, and vanilla until smooth. Spoon into the well on the top of each cupcake.
• Return to the oven and bake for an additional 5 to 7 minutes, until set. Set cupcake pans on racks to cool, do not remove cupcakes from the pan until they are completely cool. For a finishing touch, you can add a dollop of your favorite pie filling on top.

3-STEP PHILADELPHIA MINI CHEESECAKES

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.

CREAM CHEESE CUPCAKES

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.

CHEESECAKE CUPCAKES

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.