Cheesecake cup cakes

Photo by Kat Johnston

I had a huge craving for cupcakes the other day but was out of milk. So instead of scrapping the idea I made my own recipe.

And the frosting YUM!! Have you ever noticed that if you pipe on frosting on a cupcake it looks so much more yummy!

On to the recipe!

Cheesecake Batter:
1 Cup of Sugar
1/2 Cup of room temp butter
2 Eggs
2 tsp. Vanilla
1 1/2 Cups Flour
1 3/4 tsp baking powder
1 package of room temp cream cheese
1/2 cup water

Heat oven to 350 degrees

In a medium bowl cream sugar and butter. Once smooth beat in eggs one at a time. Stir in the vanilla. Stir in the cream cheese.

In a separate bowl combine flour and baking powder. Add to the cream mixture a little at a time and mix well. At this point it will get really thick. Add your water to loosen up the batter. Go slowly you don't want it to become soup!

Bake for 20-25 minutes. makes about 18 cupcakes.

Note: This is a heavy batter, it will not be a light and fluffy type cake.

Frosting:

1/4 cup of room temp butter
5 Tbsp of coffee creamer (I went with a holiday flavor of sugar cookies. You can be creative or use your favorite coffee creamer)
2 cups of confectioners (powder) sugar

cream the butter and coffee creamer together, slowly add in the confectioners sugar. This is a thick creamy frosting. You can add a little water to thin it out.


I love this new to me frosting recipe!!! I am so excited to try it with all types of new coffee creamer flavors, can you say yum!!!!

(I'm a little over the moon with a sugar high if you couldn't tell from all of the exclamation points throughout this post *smile*)