Cheesecake Cupcakes – One of the greatest flavor combinations you could ask for in a cupcake. Also, there is an optional version for topping, using apples that may attract your palate.
These attractive cupcakes will enrich any occasion. To get the best of it, spread the topping on the cupcakes when completely cold. When baking this dish, try to make a slight change as I did with optional topping made with apples and Marigold Petals – Dried. Here comes the photo:
Cheesecake Cupcakes (Two Topping Versions)
- Crust ingredients:
- 10 Tbsp biscuit crumbs
- 1 tsp bitter cocoa powder
- 4 Tbsp 1/2 stick unsalted butter
- Filling ingredients:
- 2 cups cream cheese
- 2 Tbsp sugar
- 2 eggs
- 2 Tbsp flour
- 1 tsp baking powder
- 2 Tbsp vanilla extract
- Topping ingredients:
- 4 Tbsp sour cream
- 2 tsp icing sugar
- 2 drops of vanilla extract
- Optional topping:
- 2 apples peeled and grated
- 3 Tbsp sugar
- Pinch of cinnamon
- Few drops of lemon juice
On a table, mix the crust ingredients, form a dough and cut it to have 12 pcs.
Put paper muffins cups into muffins baking dish.
Pres the crust into the bottom of muffin cups using your fingertips.
Preheat the oven to 180 C / 356 F.
In a bowl, mix filling ingredients and put 2 Tbsp to every muffin cup.
Bake for 20 minutes and take the cupcakes out to cool.
Mix the topping ingredients and spread 2 tsp to cover every cupcake.
If you make the optional topping,mix all the ingredients and be sure to gently cover the cupcakes before baking, putting 2 tsp of the apple mixture on every cupcake.
When cooled, garnish with dried Marigold petals and/or melted chocolate.