cupcakes with cream cheese filling recipe

Written BySheba G Updated On
cupcakes with cream cheese filling recipe
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The Best cupcakes with cream cheese filling recipe

I am so excited to share with you my favorite recipe for cupcakes with cream cheese filling. I’ve been making these for years, and they’re always a hit with my family and friends. The first time I tried cream cheese frosting was when I was a kid, and it was love at first taste.

My mom used to make it for special occasions, and I would help her in the kitchen, watching in awe as she whipped up the frosting. As I grew older, I began experimenting with different flavors and combinations, and the cream cheese filling became one of my go-to’s. It’s a perfect recipe for any occasion, whether it’s a birthday party, a holiday gathering, or just a Tuesday.

The best part is that it’s incredibly easy to make and requires minimal ingredients. I’ve even started making them for everyday snacks, because let’s be real – who doesn’t love a good cupcake? The combination of the moist vanilla cake, the tangy cream cheese frosting, and the sweetness of the sugar is absolute perfection.

My kids adore helping me in the kitchen, measuring out the ingredients and mixing everything together. They love watching the cupcakes come out of the oven and seeing how proud they are of our creations. It’s such a fun activity to do together as a family.

We’ve even started making mini cupcakes for parties and events – they’re so adorable and easy to serve. And let me tell you, they’re just as delicious as the regular-sized ones! The key to making these cupcakes is to use high-quality ingredients – don’t skimp on the vanilla extract or use cheap butter substitutes.

Trust me, it makes all the difference in the world.

Cream Cheese Filled Cupcakes

Cream Cheese Filled Cupcakes

4.8 from 1018 votes

Moist vanilla cupcakes filled with a rich cream cheese filling. Perfect for birthdays or as a special treat.

Prep Time45 mins
Cook Time20 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 12Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cupcakes

2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 tsp pure vanilla extract
1 cup buttermilk

For the Cream Cheese Filling

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 tsp pure vanilla extract

For the Vanilla Buttercream Frosting

1/2 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup milk
2 tsp pure vanilla extract
pinch of salt

👨‍🍳Directions

1Preheat oven to 350°F (175°C).
2Line a 12-cup muffin tin with cupcake liners.
3In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Set aside.
4In a large bowl, using an electric mixer, cream together butter and sugar until light and fluffy, about 2-3 minutes.
5Beat in eggs, one at a time, mixing well after each addition.
6Stir in vanilla extract.
7Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
8Mix just until combined.
9Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
10Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
11Allow the cupcakes to cool completely in the pan set on a wire rack.
12The cupcakes should be cool to the touch before filling and frosting.
13While the cupcakes are cooling, prepare the cream cheese filling.
14In a medium bowl, using an electric mixer, beat together cream cheese and butter until smooth and creamy.
15Gradually add powdered sugar, mixing well after each addition.
16Stir in vanilla extract.
17Beat on high speed until light and fluffy, about 2-3 minutes.
18Transfer the filling to a piping bag fitted with a round tip.
19Once the cupcakes are completely cool, use a small knife or a cupcake corer to cut out a cone-shaped piece from the center of each cupcake, about 1 inch deep.
20Fill the hole with the cream cheese filling, using the piping bag.
21Replace the cone-shaped piece on top of the filling, pressing gently to secure it.
22Chill the filled cupcakes in the refrigerator for at least 30 minutes before frosting.
23If desired, garnish with sprinkles or other decorations.
24To make the vanilla buttercream frosting, in a large bowl, using an electric mixer, beat together butter, powdered sugar, milk, vanilla extract, and salt until light and fluffy, about 3-4 minutes.
25If the frosting is too thick, add more milk, one tablespoon at a time, until desired consistency is reached.
26If the frosting is too thin, add more powdered sugar, one tablespoon at a time, until desired consistency is reached.
27Spread or pipe the frosting onto the cupcakes, swirling it decoratively on top.
28Chill the cupcakes in the refrigerator for at least 30 minutes before serving.
29This will allow the frosting to set and the cupcakes to be more firm.
30Serve and enjoy.

🔧Equipment

Mixing bowl
Electric mixer
Muffin tin
Cupcake liners
Piping bag
Piping tip

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. To make the cupcakes even more decadent, you can add a layer of chocolate ganache between the cream cheese filling and the frosting.

Watch Video Of How Cream Cheese Filled Cupcakes Works

I’m so glad I can share this recipe with you all – it’s truly a classic for a reason! These cupcakes are perfect for any occasion: birthdays, holidays, potlucks – you name it!

And don’t even get me started on how delicious they are straight from the oven… But what really sets this recipe apart is its adaptability – whether you’re looking for something sweet or savory (trust me on that one!)

, these cupcakes will never disappoint.

❓ Frequently Asked Questions About Cream Cheese Filled Cupcakes

What is cream cheese filling?

Cream cheese filling is a type of frosting made with softened cream cheese, butter or margarine, vanilla extract, and powdered sugar. It’s often used on cupcakes or cakes to add an extra layer of flavor and moisture.

Can I use low-fat cream cheese?

Yes, you can use low-fat cream cheese if that’s what you have on hand. However, keep in mind that it may affect the flavor slightly – low-fat cream cheese can be a bit more bland than full-fat.

How do I store leftover cupcakes?

Leftover cupcakes should be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also freeze them for up to 2 months – simply thaw at room temperature when you’re ready to serve.

Can I make this recipe vegan?

Unfortunately not – traditional cream cheese contains animal products like milk and gelatin. However, you can try substituting with vegan-friendly alternatives like soy-based cream cheese or cashew-based frosting.

How do I ensure my cupcakes are evenly baked?

To ensure your cupcakes are evenly baked, make sure your oven is at the right temperature (350°F), use cupcake liners for even baking, and rotate your baking sheet halfway through baking time.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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