I *love* cheesecake. So delicious…so I was excited to try this new filling idea after running across it in the Kraft Food & Family magazine. Basically, you make up your cupcake batter and then make up the cheesecake batter. Fill your cupcake liners halfway with batter. Then put the filling in a piping bag and squirt 1-2 tsp of filling on top of the batter. Then put the other half of the batter on top. Easy! Bake as normal.
I’m thinking this would also work nicely swirled into a regular cake…I will be trying this 🙂 But in the meantime, here’s the recipe:
Adapted from a recipe from Kraft Food & Family
8 oz cream cheese, softened
2 T sugar
Mix all ingredients together (I used a mixer to get them good and mixed). That’s it! Then fill your cupcakes.
How easy is that?