Recipe courtesy of Food Network Kitchen
Save Recipe Print
Cheesecake Cupcakes
Yield:
24 cupcakes
Level:
Intermediate
Yield:
24 cupcakes
Level:
Intermediate

Ingredients

Directions

For the crust: Preheat the oven to 350 degrees F. Line two 12-cup standard muffin tins with paper liners.

Combine the graham cracker crumbs, granulated sugar, cinnamon and butter in a small bowl. Drop a heaping tablespoon of graham cracker mixture into each muffin cup. Press to create a firm layer of crust on the bottom. Bake 7 minutes. Set aside to cool completely.

For the cupcakes: Combine the flour, baking powder, baking soda and salt in a medium bowl.

Using a hand mixer or stand mixer, cream the butter and granulated sugar together until fluffy, 2 to 3 minutes. Add the eggs, one at a time, scraping down the bowl between additions. Beat in the vanilla.

Whisk together the sour cream and the milk. Add the flour mixture and milk mixture in three additions, alternating between wet and dry ingredients and starting and ending with flour mixture. Beat just until well combined, taking care not to overmix.

For the filling: Beat the cream cheese and granulated sugar in a bowl with an electric mixer at medium speed until light and fluffy, about 3 minutes. Beat in the egg just until combined. Spoon the filling into a pastry bag fitted with a medium-size plain tip (Ateco 800). Insert the tip into the top of each cupcake batter and squeeze the filling until the batter rises to fill each cup about three-quarters of the way up the side of the tin.

Bake until lightly golden and a toothpick inserted about 3/4 inch from the edge of the cupcakes comes out clean, 18 to 20 minutes. Cool the cupcakes in the tins on a rack for 10 minutes, and then remove from the tins and cool completely.

For the frosting: Using an electric or stand mixer, beat the cream cheese and butter together at medium speed until fluffy, about 2 minutes. Scrape down the sides of the bowl. Beat in the sour cream and lemon juice. On low speed, gradually add the confectioners' sugar and beat until well combined.

Frost the cupcakes as desired. Garnish with graham cracker pieces.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Lemon Blueberry Cheesecake

Recipe courtesy of Valerie Bertinelli

Quick Vanilla Buttercream Frosting

Recipe courtesy of Gale Gand

Tres Leches Cupcakes

Recipe courtesy of Carmen Rodriguez

Venita's Chocolate Chip Cookies

Recipe courtesy of Trisha Yearwood

Lemon Cheesecake Cupcake

Recipe courtesy of Nicole Ward

New York Cheesecake Cupcakes

Recipe courtesy of Kyra Bussanich

Peaches 'N Cream Cheesecake Cupcakes

Recipe courtesy of Julie Coleman

Toodee Fruity-Blueberry Cheesecake Cupcakes

Recipe courtesy of Kevin VanDeraa

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.