February 28, 2011

Oh, y’all. Today is a yummy day. My husband, the cupcake hater and cheesecake lover, would go nuts over these guys! Should he eat it? Should he run from it? What to do, what to do? Kristan, of Confessions of a Cookbook Queen, is so funny, so sweet, and has such yummy recipes. Hope you love her as much as I do!

Hey guys!!

I’m Kristan, a displaced housewife living and baking in rural Arkansas. When I’m not eating my son’s Fruit Roll-Ups or judging reality television stars, you can find me at my pink and sparkly blog, Confessions of a Cookbook Queen.

When I saw that Karly was looking for guest posters, I was super excited. I’m always looking for an excuse to impose my will on meet new friends, and since Karly is so sweet and funny, I know all her readers must be too.

Because I’m new here, I wanted to come up with something impressive to share. I decided on these yellow cupcakes, filled with cheesecake and topped with raspberry buttercream.

(click here for printable recipe)

INGREDIENTS

24 yellow cupcakes, baked and cooled (your favorite recipe–I used cake mix, but if you want to go all Martha on me and use homemade, that’s great too)
8 oz cream cheese, softened
1/2 (14 oz) can sweetened condensed milk
2 teaspoons lemon juice

For buttercream:
2 sticks salted butter, softened
1 can Oregon Red Raspberries, in syrup
6 cups powdered sugar

First, prepare the cheesecake filling: In the bowl of an electric mixer, mix cream cheese, sweetened condensed milk, and lemon juice on low speed until combined. Increase speed to medium and beat until smooth. Cover filling and place in the refrigerator for several hours until thickened.

Once filling has thickened, cut a hole in the cupcakes for filling.

I like to use the flat side of a large piping tip, but you could also just cut a circle with a small knife. Be sure not to go more than halfway through the cupcake. You want it stable enough to hold the filling.

Spoon filling into the hole you cut out. Don’t use too much–you don’t want it to overflow and make a mess.

Make your frosting: In the large bowl of an electric mixer, mix both sticks of butter and 3 Tablespoons of raspberry syrup from the can of raspberries. Mix on medium until smooth. Add powdered sugar and mix on low until just combined. Add 1/2 cup of raspberries and beat on medium high until light and fluffy.

Pipe or spoon raspberry frosting on top of cupcakes, covering the filling.

Now eat a few, and feel really fancy.

Thanks so much to Karly not only publicly admitting that she knows me, but letting me post on her absolutely beautiful blog. I hope to see you guys over at Confessions of a Cookbook Queen from time to time–I’d love to get to know you!!

Cake, Dessert, Fruit

36 comments »

36 Responses to “Cheesecake Filled Cupcakes with Raspberry Buttercream”

Marie February 28, 2011 @ 6:54 am (#
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These look AMAZING. I love cupcakes but how can you NOT love cheesecake IN a cupcake?!?
BrandyK February 28, 2011 @ 7:37 am (#
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Ohhhh! What a lovely cupcake. It looks so GOOD! Want! Great photos too.
Cookbook Queen February 28, 2011 @ 8:31 am (#
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Thanks again for letting me guest post for you today!! I hope you are having a blast!!
Amanda February 28, 2011 @ 8:41 am (#
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You make it look so easy… and DELICIOUS!!! I would LOVE to get my hands on one of these right now… just awesome!
Jordan February 28, 2011 @ 8:53 am (#
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Yum! These look so delicious! The frosting looks especially tasty!
Meghan February 28, 2011 @ 8:55 am (#
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I love cheesecake and what a better place to put it than in a cupcake! Oh, and I love raspberry frosting! They look so delish!
Tricia February 28, 2011 @ 9:05 am (#
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All I can say is ‘Wow!”. Note to self: Make these really soon!!
christina February 28, 2011 @ 9:07 am (#
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Read as far as “sweetened condensed milk”… then i just went straight to “print”.

Can’t wait to make!
Laura February 28, 2011 @ 10:17 am (#
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Hi! I’m visiting from ‘Confessions of A Cookbook Queen.’
Amber | Bluebonnets & Brownies February 28, 2011 @ 10:37 am (#
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Wow, these look super delicious!!
TidyMom February 28, 2011 @ 10:39 am (#
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I have been dying to try cheesecake filled cupcakes!! Thanks Kristan!!
Jennifer February 28, 2011 @ 11:20 am (#
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Great recipe, great guest post, and as always, I love your nails! I’ll now be a new Buns In My Oven fan too! Can’t get enough of the baking blogs!
Mrs. Jen B February 28, 2011 @ 12:05 pm (#
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Decadent. Divine. Dangerous.

That’s all I have to say. Glad to be visiting from Kristan’s site!
Aimee @ Simple Bites February 28, 2011 @ 1:37 pm (#
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Nice to see you here, Kristan! You are SO funny ..”and feel fancy.”
Snort.
Tracy February 28, 2011 @ 2:48 pm (#
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These look incredible! Love Kristan and her blog!!
Robyn | Add a Pinch February 28, 2011 @ 4:14 pm (#
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Love these. I know they are so delicious.
Sylvie @ Gourmande in the Kitchen February 28, 2011 @ 5:44 pm (#
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I feel all fancy just looking at these beauties! I love that shot of the cupcakes where you can see all the delicious filling inside – yum!
JDaniel4's Mom February 28, 2011 @ 5:53 pm (#
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I so want to taste one of these.
Cara February 28, 2011 @ 10:21 pm (#
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Wow those look awesome! I love filled cupcakes and cheesecake filled = even better!
grace March 1, 2011 @ 4:27 am (#
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i love a good cross-section revealing tasty and fun innards, and that’s precisely what i see here. nice work!
Lauren at Keep It Sweet March 1, 2011 @ 5:15 am (#
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These look incredibly delicious! I would love to bite into a cupcake and find cheesecake:-)
Erin Maree March 1, 2011 @ 6:08 am (#
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I heart confessions of a cookbook queen! Though I have never attempted any of her recipes (maybe thats cause I live in australia and often can’t find any of the ingreadients?!) but I can’t wait to make these
bridget {bake at 350} March 1, 2011 @ 6:09 am (#
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Those look incredible, Kristan!
Paula March 1, 2011 @ 7:49 am (#
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Beautiful cupcake! I love the look of that frosting. Thanks for hosting Kristan here today. Great way to ring in a new month!
Mommyof2Girlz/Steph March 1, 2011 @ 10:28 am (#
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OMG this looks amazing! Thanks for sharing, I am definitely making them this week!
Lorri March 1, 2011 @ 10:46 am (#
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I love Kristan’s blog , so naturally I had to follow her here. Thank you for your humor— and your recipe’s!
Evan @swEEts March 1, 2011 @ 10:47 am (#
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That raspberry buttercream is calling my name! These sound delicious!!
THERESA EPPS March 1, 2011 @ 12:39 pm (#
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I JUST STUMBLED UPON YOUR BLOG AND SUBSCRIBED. CAN’T WAIT TO GET YOUR EMAILS. I WILLL BE TRYING THIS RECIPE LOOKS AND SOUNDS SO YUMMY. I AM A SWEET ADDICT.
melissa daams March 1, 2011 @ 1:57 pm (#
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those are pretty. I’ve tried to do a “raspberry buttercream” as well – using only raspberry syrup – but i like the seedy look you have in yours – very berry pretty… and cream cheese in the center – mmmm – i’d like to try it but maybe with a chocolate cupcake!
Wenderly March 1, 2011 @ 3:09 pm (#
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YUMMMMMMMMMMY! Did you say cheesecake filled cupcakes? Oh my heavens.
Kristen March 3, 2011 @ 11:15 am (#
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I adore filled cupcakes. This looks delicious!
Melissa March 13, 2011 @ 10:14 pm (#
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Hi, I want to make these and am just wondering about the sticks of butter. Do you know the actual size? I found another post online that says a stick of butter = 1/2 cup? Can you let me know asap?! Thanks, these look delicious!
Naomi October 13, 2011 @ 10:12 am (#
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this looks awesome! I’m wondering, would it be just as good with blueberry instead? And a different cake than yellow? What about coconut cupcakes with blueberry frosting? Would you just use a can of the same type of fruit like the raspberry?
Dawn February 26, 2012 @ 2:13 pm (#
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Made these with key lime juice in place of lemon. Awsome!!!!! Thanks for the recipe! They helped me win 2 concert tickets to Awolnation! Yay!!!! )
Karen G October 19, 2012 @ 12:13 am (#
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I made these for my son’s bake sale at school, but I used lemon cupcakes and real raspberries (and a bit of their juice) that I had frozen last year. It tasted like a cheesecake with a lemon undertone and with the raspberry frosting it had a tart but sweet sensation. These flew off the sales rack!