Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Cream Cheesecake Cupcakes
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- #23612
serves/makes:
ready in:
under 30 minutes
under 30 minutes
6 reviews
ingredients
1 package (3 ounce size) cream cheese, softened
1 package yellow cake mix
1 1/4 cup water
1/2 cup butter, melted
3 eggs
chocolate frosting or flavor of your choosing
directions
In a mixing bowl, beat cream cheese until smooth. Add cake mix, water, butter and eggs; mix well. Spoon batter by 1/4 cupfuls into paper-lined muffin cups. Bake at 350 degrees F for 25 minutes or until golden brown. Remove to wire rack to cool completely. Frost.
added by
rgrzy
nutrition data
150 calories, 8 grams fat, 17 grams carbohydrates, 2 grams protein per serving.
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reviews & comments
November 24, 2015
LOVED THIS RECIPE!!! Super cupcakes!
July 2, 2013
The cream cheese in these makes them more like a from scratch recipe and not a cake mix. I made mini cupcakes and everyone loved them. Thank you for this recipe!
March 7, 2011
I wanted to make a play on cheese cake which is temperamental and takes forever, I'm adding a strawberry filling and topping it with whipped cream=) Perfect recipe to do so, cheep and easy!
January 15, 2011
Added the vanilla as suggested ... result was very non-box-like cupcakes!
February 24, 2008
this is fabulous! I added 1 tsp vanilla but otherwise left it as is.
October 2, 2005
This is good but I wanted a cake not cupcakes. I used the same recipe except I only used 3/4 c water. Cooking time in 2 9-inch cake pans was 23 minutes. It turned out great!