Cheesecake Cupcakes With Blueberries Recipes

Steps:

• For the graham cracker crust: Preheat the oven to 350 degrees for 15 minutes. Line a cupcake pan with 12 liners.
• Toss the graham cracker crumbs, melted butter and sugar together and place a heaping teaspoon in the bottom of each of the 12 cupcake liners in the pan. Tap down with the bottom of a whisk to make a hard flat surface in the bottom of the cupcake liner. Bake for 5 minutes.
• For the cheesecake batter: In a medium mixing bowl, cream together the cream cheese, sugar and salt. When all the lumps are gone, add the egg and mix to fully incorporate. Fold in the blueberries using a rubber spatula and set aside.
• For the pound cake batter: Sift together the flour, salt and baking soda, and set aside. Cream together the butter and sugar in a stand mixer until light and fluffy. Add the eggs one at a time, scraping down the bowl between additions. Alternately add the sour cream and dry ingredients in three batches ending with the dry. Add the vanilla extract and mix to fully incorporate.
• To assemble: Fill the baking cups with the graham cracker crust about halfway with the pound cake batter. With a teaspoon make a well in the middle of the batter. Spoon about a teaspoon of the cheesecake batter into the well. Bake until the top of the cupcake begins to turn brown and the cake portion feels firm to the finger, 20 to 25 minutes. Remove and cool completely.
• For the decorations: Roll out both fondants to 1/8-inch thick. Cut large ovals from the white fondant and small circles (pupils) from the black fondant. Affix the pupils to the eyes with the egg white. Make 24 fondant eyes, 2 per cupcake.
• With a round pastry tip, using a circular motion, frost the cupcakes with the Lightened Cream Cheese Frosting. Affix the eyes in the center of the cupcake.
• Cream together the cream cheese and butter, stopping to scrape down the bowl and ensure there are no lumps. Add the confectioners' sugar and blue food coloring and mix to fully incorporate. Set aside. Whip the heavy whipping cream and vanilla extract until whipped cream is formed. Fold the whipped cream into the cream cheese mixture. Put mixture into a pastry bag affixed with a round tip.

Steps:

• 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.

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.

Steps:

• Heat oven to 325 degrees.Line 12 muffin cups with foil liners.
• Place a cookie in bottom of each liner; trim cookies to fit if necessary.Beat together cream cheese and sugar on med.
• speed in large bowl until smooth.
• Add eggs, beating just until blended.
• Beat in sour cream, vanilla and lemon rind.
• On low speed, beat in flour.
• Stir in blueberries.
• Spoon batter into cups, dividing equally.Bake for 35-40 min., until cakes are set. Cool cakes in pan on rack for 20 min.
• Remove cakes to rack to cool.
• Refrigerate. - - - - - - - - - - - - - - - - - -