Three Cheese Cupcakes Recipes

ULTRA MOIST CHEESE CUPCAKES

Steps:

• In a large bowl, combine flour, baking powder and salt.
• In a medium bowl, beat butter, sugar, eggs and extract.
• Pour in flour mixture in thirds adding 1/2 can of sweetened condensed milk in between (beginning and ending with flour mixture.).
• Add in grated Velveeta and blend well.
• Put in muffin cups 3/4 cup full only.
• Top with grated cheddar cheese.
• Bake in 350 oven for 20-25 minutes.
• Stays moist for 1 week in room temperature (covered in tight lid container).

THREE-CHEESE CUPCAKES

Steps:

• For the cupcakes:.
• Preheat the oven to 350 degrees F. Line a standard 12-count muffin tin with 6 paper liners.
• In a large bowl, cream the butter and sugar until smooth. Beat in the egg and orange extract until smooth. Stir in the evaporated milk.
• Add the parmesan cheese, flour, baking powder and salt and fold together until just mixed.
• Scoop 2 level tablespoons of batter into each muffin liner.
• Cut the Velveeta cheese into 6 even cubes. Push one cube into the batter in each muffin liner.
• Divide the remaining batter between the 6 muffin cups (there should be about 1 level tablespoon of batter for each muffin cup for this part).
• Sprinkle the grated mozzarella cheese on top of each muffin.
• Bake for 20-25 minutes until well-risen and golden-brown on top.
• Remove from the oven and from the muffin pan. Place on a wire rack to cool completely before frosting.
• For the frosting:.
• Use electric beaters to whisk the softened cream cheese until slightly aerated. Beat in the honey and hot sauce until just combined.
• Transfer the frosting to a piping bag, cut off the end making an 1/2-inch wide opening.
• Pipe the frosting onto each cupcake then garnish with chives.
• Serve immediately at room temperature. Store any leftovers in a sealed container in the refrigerator for up to 3 days.
• Tools:.
• Piping bag (for frosting = optional).
• 12-cup standard muffin tin.
• Note:.
• If you'd prefer a sweeter cupcake, you can use condensed milk instead of the evaporated milk as seen in the video.

CREAM CHEESE CUPCAKES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 2 (12 cup) muffin tins with paper liners.
• In a large bowl, combine cream cheese and sugar. Mix until soft. Add eggs and combine. Add vanilla.
• Distribute evenly into 2 (12 cup) lined muffin tins and bake at 325 degrees F (165 degrees C) for 35 minutes.
• When done, the centers will fall in a bit while cooling. When cool, fill depressions with 2 to 3 tablespoons of your favorite fruit pie filling. Store in the refrigerator.

CHEESECAKE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line cupcake pans with paper cupcake liners.
• In a medium bowl, cream together the cream cheese and 1 cup of sugar. Stir in the eggs one at a time, then mix in the vanilla. Spoon into cupcake pans to fill about 2/3 to 3/4 full.
• Bake for 30 minutes in the preheated oven, until golden brown. Remove from the oven and cool for 5 to 10 minutes.
• To make the sour cream topping, whisk together the sour cream, 1 cup sugar, and vanilla until smooth. Spoon into the well on the top of each cupcake.
• Return to the oven and bake for an additional 5 to 7 minutes, until set. Set cupcake pans on racks to cool, do not remove cupcakes from the pan until they are completely cool. For a finishing touch, you can add a dollop of your favorite pie filling on top.

TRES LECHES CUPCAKES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 12 muffin cups with paper liners.
• Beat eggs and 1/3 cup white sugar together in a bowl using an electric mixer until pale and fluffy; mix in milk and 1 dash vanilla extract. Whisk cake flour, baking powder, and salt together in a separate bowl; stir into egg mixture.
• Beat egg whites and cream of tartar together in a separate bowl using an electric mixer until soft peaks form. Gradually add remaining sugar to egg whites mixture and beat until mixture is glossy and firm. Fold egg whites mixture into flour mixture until batter is just mixed. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 12 to 15 minutes. Cool slightly.
• Mix evaporated milk, 1/2 cup cream, sweetened condensed milk, and 1 dash vanilla extract together in a bowl. Prick holes into the cupcakes and spoon 4 to 5 spoonfuls milk mixture over each cupcake.
• Beat cream cheese, 2 tablespoons white sugar, and 1/2 teaspoon vanilla extract together in a bowl until smooth. Add 1/4 cup cold cream and beat until stiff peaks form. Spread frosting onto each cupcake.