Page 74 - Cupcakes

CHERRY CHEESECAKE CUPCAKES

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What is it about cheesecake—cake—every smidgen of it—that is so appealing?
This cupcake ventures into the creamy texture and subtle flavor of cheesecake. A
soft cheese filling is poured on top of the cupcake before it is baked, and then it
is topped with cherry pie filling. The cherry red result is delicious.

MAKES 28 CUPCAKES (2½ INCHES EACH)

PREPARATION TIME: 40 MINUTES

BAKING TIME: 18 TO 20 MINUTES

ASSEMBLY TIME: 10 MINUTES

28 paper liners for cupcake pans (2½-inch size)

FILLING:

1 package (8 ounces) cream cheese, at room temperature
⅓ cup granulated sugar
1 large egg

½ teaspoon pure vanilla extract

CUPCAKES:

1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix

1 cup whole milk (see “the Cupcake Doctor says”)
⅔ cup vegetable oil
3 large eggs