Confetti Cheesecake Cupcakes
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
50 mins
-
Servings
12
-
Calories
452 kcal
-
Course
Dessert
Confetti Cheesecake Cupcakes
Report
Makes 12 cupcakes. Cupcakes can be made 1 day in advance. Cheesecake frosting recipe from Sprinkle Bakes
Share:
Ingredients
- 110 g of butter softened
- 200 g of caster sugar
- 1 teaspoon of vanilla extract
- 2 eggs
- 185 g of plain flour sifted, all purpose
- 1 teaspoons ¼ of baking powder sifted
- 165 ml of milk
- ⅓ cup of sprinkles
- CHEESECAKE FROSTING:
- 1 ¼ cups whipping cream
- ½ cup sugar
- 125 g cream cheese slightly softened
- 1 tsp of vanilla extract
- CHOCOLATE FUDGE SAUCE:
- 125 ml cream
- cup ¼ firmly packed brown sugar
- 1 tbs honey
- 15 g butter
- 100 g 70% cocoa chocolate chopped
- Decoration:
- 1 tbs of sprinkles
Instructions
- Preheat oven to 160 celsius (325 Fahrenheit) and line a 12 hole muffin pan with cupcake liners.
- Place the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment and beat until light and creamy. Gradually add the eggs and beat well between each addition. Sift the flower and baking powder together and set aside. In a small jug combine the milk and vanilla extract. Switch the mixer to it's slowest speed and gradually add the flour and milk mixtures, alternating between each. Finally add the sprinkles and mix until just combined.
- Divide the mixture between the 12 cupcake liners and bake for 15 to 17 minutes, or until golden and they spring back in the middle. Leave in the pan for a couple of minutes to cool before removing the cupcakes and leaving to cool completely.
- Before making the frosting place the bowl of your electric mixer and whisk in the refrigerator and remove the cream cheese from the fridge and leave for 30 to 45 minutes. Remove the bowl and whisk from the fridge and place the cream and whisk attachment whilst gradually adding half the sugar. Whisk until soft peaks form. Switch off the mixer and cut the cream cheese into small cubes and add to the cream. Turn the mixer on again and gradually add the rest of the sugar until stiff peaks form and the cream cheese is combined. Place in the refrigerator while you make the chocolate fudge sauce.
- To make the fudge sauce combine the cream, brown sugar, honey and butter in a saucepan over a medium heat. Bring to a boil and reduce to low and simmer for 5 minutes. Remove from the heat and add the chocolate and whisk until smooth.
- Fit a piping bag with a star shaped tip and fill with the cheesecake frosting. Pipe onto the cooled cupcakes before drizzling with the chocolate fudge sauce and topping with sprinkles. Refrigerate until ready to serve.
Notes
- Cupcakes can be stored in the refrigerator for 3 to 4 days.
Nutrition Information
Show Details
Calories
452kcal
(23%)
Carbohydrates
50g
(17%)
Protein
6g
(12%)
Fat
27g
(42%)
Saturated Fat
16g
(80%)
Cholesterol
110mg
(37%)
Sodium
140mg
(6%)
Potassium
246mg
(7%)
Fiber
3g
(12%)
Sugar
32g
(64%)
Vitamin A
980IU
(20%)
Vitamin C
0.2mg
(0%)
Calcium
82mg
(8%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Calories | 452kcal | 23% |
| Carbohydrates | 50g | 17% |
| Protein | 6g | 12% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 110mg | 37% |
| Sodium | 140mg | 6% |
| Potassium | 246mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 32g | 64% |
| Vitamin A | 980IU | 20% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 82mg | 8% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
