Page 78 - Cupcakes

BUTTER PECAN CHEESECAKE CUPCAKES

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May be it’s the Southern girl in me, but I have always been drawn to the flavor
of butter pecan ice cream. And I think peaches and apricots go perfectly with
butter pecan. So, naturally, when I came up with this cheesecake cupcake I
wanted a dollop of apricot (or peach) preserves on top. These are pretty
cupcakes, glistening with preserves and showered with confectioners’ sugar.
Take them to a tea party, give them to a dear friend, or bring them to a bake sale.

MAKES 22 TO 24 CUPCAKES (2½ INCHES EACH)

PREPARATION TIME: 35 MINUTES

BAKING TIME: 18 TO 20 MINUTES

ASSEMBLY TIME: 10 MINUTES

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

FILLING:

1 package (8 ounces) cream cheese, at room temperature
¼ cup granulated sugar

1 large egg
1 teaspoon pure vanilla extract

CUPCAKES:

1 package (18 ounces) butter pecan cake mix with pudding (see “the Cupcake
Doctor says”)
1¼ cups water

⅓ cup vegetable oil