0 from 3 votes
Easy Cream Cheese Filled Cupcakes
These Easy Cream Cheese Filled Cupcakes are such a simple dessert to make! I love the hint of the sweet cream cheese mixture that's in every chocolatey bite!
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 24
Calories: 264 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Cupcakes
- 1 pkg (15.25 oz) chocolate cake mix
- ⅔ cup Chopped pecans or walnuts To help prevent the cream cheese from sinking and visible on top of cupcakes.
Cream Cheese Filling
- 1 brick (8 oz) cream cheese, softened divided
- 3 tablespoons icing or powdered sugar divided
- 1 large egg white
- ½ teaspoon vanilla extract
- 1 teaspoon lemon juice
- ⅔ cup chocolate chips
Frosting
- ½ brick (4 oz) cream cheese softened to room temperature
- 2 tblsp salted butter softened to room temperature
- 2 cups powdered or icing sugar use more if you want frosting to be stiffer
- ⅛ teaspoon vanilla extract
Extras
- 24 mini Reese's Peanut Butter Cups or Rolo
- Sprinkles your favorite variety
- pinch salt
Instructions
- Using a medium size mixing bowl, beat the cream cheese for a minute or so with the electric hand mixer. Add the vanilla, lemon juice and egg white and beat in till blended (1 minute). Add the icing sugar and beat in. Fold in the chocolate chips. Mixture will be fairly stiff. Place bowl in refrigerator while making the cupcake batter.
- Preheat your oven to 350 degrees. Line your muffin pan (12 hole) with baking cups or grease with butter and flour.
- Prepare your cake mix according to package directions. Fill baking cups approximately ½ full with your batter. Divide your cream cheese mixture amongst your cupcakes, on top of the batter. Press one Mini Rolo or Mini Reese's piece into the center of the cream cheese mixture if desired.
- Bake for 20 minutes or until a toothpick inserted in cake portion comes out clean or with a few crumbs.
- Allow the cupcakes to cool in the muffin pan for 5 or so minutes or until set. Carefully remove the cupcakes to the cooling rack, beginning with the outside muffins and inner muffins last (they take a bit longer to set up).
- Once cupcakes are cool, prepare frosting by blending ingredients together using your electric mixer.
- Frost cupcakes and top with a mini peanut butter cup or rolo and/or sprinkles, if desired.
Cup of Yum
Notes
- To ensure your cupcakes are done, insert a toothpick near the center and make sure it comes out clean (with maybe a crumb or two). This helps you avoid under or over-baking.
- Don't overfill the cupcake liners! Overfilling may cause the cupcakes to overflow while baking.
- Use cream cheese at room temperature. It's easier to work with and creates a smooth and creamy filling,
- Use a piping bag or resealable bag with the corner cut off to create a professional-looking cream cheese filled cupcake, This will help you distribute the frosting evenly and create a neat appearance.
- Allow your cupcakes to cool in the muffin tin for at least 5-10 minutes before transferring to a cooling rack to cool completely before frosting and watching frosting melt.
Nutrition Information
Calories
264kcal
(13%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.003g
Cholesterol
8mg
(3%)
Sodium
4mg
(0%)
Potassium
53mg
(2%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
14IU
(0%)
Vitamin C
0.02mg
(0%)
Calcium
7mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 264
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 8mg | 3% |
| Sodium | 4mg | 0% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 14IU | 0% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 7mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.