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–+ servings
rich creamy dessert cupcakes

Cream Cheese Cupcakes

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 standard 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 electric mixer or stand mixer
  • 2 rubber spatulas
  • 1 Whisk
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Cooling rack
  • 1 Ice cream scoop or large spoon

Ingredients
  

  • 1 1/2 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk room temperature
  • 8 ounce cream cheese softened
  • 1/4 cup granulated sugar for cream cheese filling
  • 1 teaspoon vanilla extract for cream cheese filling
  • 1 large egg yolk for cream cheese filling

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
  • In a medium bowl whisk together the flour, baking powder, and salt.
  • In a large bowl beat the softened butter and 3/4 cup sugar with an electric mixer until light and fluffy.
  • Beat in the 2 whole eggs one at a time, then mix in 1 teaspoon vanilla until combined.
  • Add the dry ingredients to the butter mixture in two additions, alternating with the milk, mixing just until smooth.
  • In another medium bowl beat the cream cheese, 1/4 cup sugar, 1 teaspoon vanilla, and egg yolk until smooth and creamy.
  • Fill each cupcake liner about one-third full with the cupcake batter.
  • Spoon about 1 tablespoon of the cream cheese mixture into the center of each cupcake.
  • Cover the cream cheese filling with a little more batter until the liners are about two-thirds full.
  • Bake the cupcakes for 16–18 minutes or until the tops are set and a toothpick inserted into the cake portion comes out clean.
  • Let the cupcakes cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely for at least 25 minutes.

Notes

For best results make sure both the butter and cream cheese are fully softened so they whip smoothly and create a tender crumb and creamy center, avoid overmixing once the flour is added to prevent dense cupcakes, and keep the cream cheese filling slightly away from the paper edges to minimize sticking; these cupcakes taste best fully cooled as the filling firms up, and they can be stored covered in the refrigerator for up to 4 days, then brought to room temperature before serving.
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