Cute and Mini Cream Cheese Cupcakes Recipe
Today, I'm excited to share with you my original recipe for cream cheese cupcakes. These delightful little desserts are perfect for parties, gatherings, or just a sweet treat at home. Easy to make and even easier to enjoy, these cupcakes are sure to become a favorite in your recipe collection.
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 16 ounces cream cheese
- ½ cups sour cream
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Fresh fruit (e.g., strawberries, blueberries, raspberries)
- Caramel sauce
- Chocolate ganache
- Fruit compote or jam
- Preheat the Oven
Preheat your oven to 325°F (160°C) and line a regular-size muffin pan with 12 paper cupcake liners.
- Mix the Crust Ingredients
In a small bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
- Form the Crust
Divide the mixture evenly among the 12 cupcake liners, pressing it firmly into the bottoms. A flat-bottomed tool like a small spice jar works well for this.
- Bake the Crust
Bake the crusts in the preheated oven for 5-6 minutes or until golden brown. Remove from the oven and let them cool completely while you prepare the filling.
- Beat the Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- Add the Other Ingredients
Add the sour cream, granulated sugar, eggs, and vanilla extract to the bowl. Beat on low speed until the mixture is well combined and smooth. Be sure to scrape down the sides of the bowl as needed to ensure everything is mixed evenly.
- Fill the Cups
Spoon the cream cheese mixture into the cooled crusts, filling each cup almost to the top (about 2 tablespoons of filling per cup).
- Bake the Cupcakes
Bake in the preheated oven for 20 minutes, or until the centers are set but still slightly jiggly. Avoid overbaking to prevent cracks.
- Cool and Chill
Remove the cupcakes from the oven and allow them to cool in the muffin pan. Once they reach room temperature, transfer them to the refrigerator and chill for at least 2 hours before serving.
- Add Toppings
Before serving, top each mini cupcake with your choice of fresh fruit, caramel sauce, chocolate ganache, or fruit compote.
- Serve
Serve these delightful mini cream cheese cupcakes chilled. Enjoy!
- Make sure the cream cheese is fully softened before mixing to avoid lumps and achieve a smooth filling.
- For a finer texture, crush the graham crackers in a food processor or place them in a sealed bag and crush with a rolling pin.
- Rotate the muffin pan halfway through baking to ensure even cooking if your oven has hot spots.
Have Fun Baking!