Cheesecake Cupcakes

By carvalhohm

Ingredients

• 1 box yellow cake mix + ingredients on back of box
• 1 small box sugar free/fat free cheesecake instant pudding
• 1 (8oz) pkg cream cheese, softened
• 1 egg
• 2 cups powdered sugar
• 3 About 3 sheets honey graham crackers, crushed into fine crumb
• Cream Cheese Frosting (recipe & ingredients follow)

Details

Adapted from thedomesticrebel.com

Preparation

Step 1

1. Preheat oven to 350 degrees F. Line 2 muffin tins with 24 paper liners. Set aside.
2. In a medium bowl, beat together the cream cheese, egg and powdered sugar until blended and thick, about 1 minute. This is your cheesecake filling. Set it aside.
3. In a large bowl, prepare cake mix according to package instructions. Stir in cheesecake pudding mix until blended. Portion batter evenly into muffin tins, about 2/3 full. Add one small teaspoon of cheesecake filling and spoon it on top of the batter. Bake cupcakes for about 15-18 minutes or until a toothpick inserted around the edge of the cupcake comes out clean or with moist crumbs. Allow to cool completely.

Cream Cheese Frosting

1 (8oz) pkg cream cheese, softened
1/4 cup butter, softened
1 tsp vanilla extract
About 4 cups powdered sugar

1. In the bowl of a stand mixer, beat together cream cheese, butter and vanilla until blended and creamy, about 2 mins. Gradually add powdered sugar, about 1 cup at a time, until a stiff but spreadable frosting is achieved.
2. Pipe frosting onto cooled cupcakes and top with crushed graham cracker sprinkles.