STREAMING NOW: Taste in Translation

Cherry Cheesecake-Stuffed Cupcakes

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“OK, this is made at home but I can't call it from scratch. It's mostly made up of helpers which can be a blessing on a busy day. That doesn't mean that these are going to fail the taste test by any means, in fact, I think you'll find these cupcakes are a real hit. The frosting isn't included but just use your favorite vanilla frosting.”
READY IN:
50mins
YIELD:
2 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees F.
  2. Prepare cake batter as directed on package for the light or low-fat version, set aside.
  3. Mix cream cheese, egg and sugar until well blended.
  4. Remove 3/4 cup of the cherry pie filling for garnish and set aside.
  5. Spoon 2 tablespoons cake batter into each of 24 paper-lined medium muffin cups.
  6. Top each with 1 tablespoon each of the cream cheese mixture and the remaining cherry pie filling and cover evenly with remaining cake batter.
  7. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
  8. Cool in the pan for 5 minutes then remove from pan to wire racks to cool completely.
  9. Top with your favorite vanilla icing and reserved cherry pie filling just before serving.

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