Cheesecake Stuffed Cupcake Joy

Name: Cheesecake Stuffed Cupcake Joy
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12 cupcakes
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; ½ cup milk; 2 tsp baking powder; ¼ tsp salt; 8 oz cream cheese, softened; ¼ cup granulated sugar; 1 egg; 1 tsp vanilla extract; 2 tbsp lemon juice

Highlighted under: Whisked Delight Recipes

I absolutely love indulging in desserts that bring together different flavors and textures, and this Cheesecake Stuffed Cupcake Joy does just that! It's a delightful combination of fluffy cupcake and creamy cheesecake that takes your taste buds on a divine journey. Each bite is a celebration of sweetness, and it's perfect for any occasion. The best part is, you can customize the flavors to suit your preference. Trust me, once you've tried these, they will become a go-to in your dessert repertoire!

Created by

Marco

Last updated on 2026-02-07T21:41:27.821Z

During one of our baking sessions, I wanted to create something that would impress my friends and family, so I decided to combine two beloved desserts: cheesecake and cupcakes. The thought of a fluffy cupcake filled with rich cheesecake filling seemed too good to resist! I experimented with the proportions until I found the perfect balance, and the result was nothing short of heavenly.

What makes this recipe truly unique is the method of mixing the cheesecake filling with a hint of lemon for brightness. This little twist elevates the flavor profile and complements the sweetness of the cupcake beautifully. I also discovered that baking the cupcakes at a slightly lower temperature helps maintain their moisture while allowing them to rise perfectly.

Why You Will Love This Recipe
Rich cheesecake flavor inside a fluffy cupcake
Versatile for any flavor additions or toppings
Perfect for celebrations or simply indulging

The Magic of Cheesecake Filling

One of the standout features of these cupcakes is the creamy cheesecake filling. It’s essential to use room temperature cream cheese for a smooth, lump-free texture. When mixing the filling, beat the cream cheese until it's glossy and soft – this ensures that it blends seamlessly with the other ingredients. If you want to elevate the flavor, consider adding a bit of finely grated lemon zest or a splash of almond extract for an aromatic twist.

The balance of flavors achieved in the cheesecake layer perfectly complements the sweet cupcake base. This filling can also be customized; for instance, you could swirl in a spoonful of berry puree or chocolate ganache for an extra dimension. Remember, the key to a perfect cheesecake filling is not to overmix once the eggs are added, as this can introduce excess air and cause the filling to crack when baked.

Perfecting Your Cupcake Technique

For optimal cupcake texture, make sure not to overmix the cupcake batter once the dry ingredients are added. Gently fold the flour mixture into the wet ingredients until you see no dry streaks. This will help keep the cupcakes light and airy. To achieve evenly baked cupcakes, try to fill each liner with similar amounts of batter – a standard ice cream scoop is quite handy for this task.

When it comes to baking, knowing your oven is crucial. Oven temperatures can vary, so check for doneness at the lower end of the baking time. Look for a slight golden color on the tops and a spring-back when gently pressed. In case your cupcakes dome too much, a simple fix is to reduce the baking time slightly; if they flatten, ensure your oven temperature isn’t running too low.

Storage and Serving Suggestions

These Cheesecake Stuffed Cupcakes are best enjoyed fresh on the day they’re baked, but they can be stored in an airtight container for up to three days. If you want to prepare them in advance, consider making the cupcake batter and cheesecake filling separately and refrigerating them until you're ready to assemble and bake. This method keeps the flavors fresh and allows for a quick baking session when you need them.

For a stunning presentation, consider dusting the cooled cupcakes with powdered sugar or topping them with whipped cream and fresh fruit right before serving. A drizzle of chocolate or caramel sauce can also add a decadent touch. If you’re feeling adventurous, try jazzing them up with different fillings, such as Nutella or fruit preserves, to cater to varying tastes.

Ingredients

Gather these ingredients to create the delicious Cheesecake Stuffed Cupcakes!

For the Cupcakes

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
½ cup milk
2 tsp baking powder
¼ tsp salt

For the Cheesecake Filling

8 oz cream cheese, softened
¼ cup granulated sugar
1 egg
1 tsp vanilla extract
2 tbsp lemon juice

Now that you have all your ingredients ready, let's get started!

Instructions

Follow these simple steps to make your Cheesecake Stuffed Cupcakes.

Prepare the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Make the Cupcake Batter

In a bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, vanilla, and milk, mixing well. In a separate bowl, combine the flour, baking powder, and salt, then gradually incorporate this into the wet mixture until just combined.

Prepare the Cheesecake Filling

In another bowl, beat the cream cheese until smooth. Add sugar, egg, vanilla, and lemon juice; mix until creamy and well combined.

Assemble the Cupcakes

Fill each cupcake liner with a tablespoon of cupcake batter. Add a spoonful of cheesecake filling on top, then cover with more batter until the liners are about 2/3 full.

Bake

Bake in the preheated oven for 15–18 minutes, or until a toothpick comes out clean. Let them cool completely on a wire rack.

Once cooled, feel free to frost them with your favorite frosting, or enjoy them plain for a delicious treat!

Pro Tips

To create an extra layer of flavor, consider adding chocolate chips or fruit purée to the cheesecake filling.

Troubleshooting Common Issues

If your cupcakes sink in the middle, this could indicate that they were underbaked or the oven temperature was too low. Be sure to test your oven's accuracy with an oven thermometer and adjust the time accordingly based on your findings. Additionally, if you find your cheesecakes are cracking, it may be due to overmixing or baking at too high of a temperature; this can be avoided by keeping the mixing speed low and ensuring an even baking environment.

Another common issue is the cheesecake filling leaking out during baking. This can happen if the cupcake liners are overfilled. Aim to fill the liners just 2/3 full after adding the cheesecake filling to maintain structural integrity. Using a spoon to gently push the filling down into the batter can also help prevent spillage.

Flavor Variations and Customizations

Feel free to experiment with different flavors in your cheesecake filling. For a chocolate version, you can melt some semi-sweet chocolate and fold it into the cream cheese mixture. Alternatively, adding pureed strawberries or crushed pineapple can bring a fruity freshness to the filling, making these cupcakes versatile for various occasions.

Don’t forget that topping possibilities are endless! You can incorporate seasonal fruit, crushed cookies, or even flavored whipped cream. For chocolate lovers, drizzling melted chocolate on top or adding chocolate chips to the batter would create a lovely surprise in each bite. Think creatively to impress your friends and family with different flavor profiles.

Questions About Recipes

→ Can I use a different flavor of cheesecake?

Absolutely! You can use any flavored cream cheese, like strawberry or chocolate, to customize the filling.

→ How do I store leftovers?

Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze these cupcakes?

Yes! You can freeze the un-frosted cupcakes for up to 2 months. Just ensure they are wrapped well.

→ What can I substitute for eggs?

You can use unsweetened applesauce or mashed bananas as a substitute. Use 1/4 cup per egg.