Cheesecake Cupcakes with Cream Cheese Frosting
Tender vanilla cupcakes infused with cheesecake pudding flavor, topped with silky cream cheese frosting and crushed teddy graham cracker coating. A nostalgic dessert combining cake and cheesecake in portable form. Perfect for children's parties, lunchbox treats, or casual gatherings. This version uses instant pudding for quick flavor integration and decorative piping for an appealing presentation.
Ingredients
- ½ cup butter, room temperaturecoconut oil1:1dairy-freedairy-free
mayonnaise can substitute if emergency shortening needed
Full guide → - ⅝ cup sugar, granulated
- 3 large eggs, room temperature
- ¼ cup milk, whole
- 1 ½ cups all purpose flour, unsifted
- 1 ½ teaspoons baking powder, double-acting
- ¼ teaspoon salt, fine
- 4 ounces instant pudding mix, cheesecake flavor
- ¼ cup butter, room temperaturecoconut oil1:1dairy-freedairy-free
mayonnaise can substitute if emergency shortening needed
Full guide → - 8 ounces cream cheese, softened
- ½ teaspoon vanilla extract, pure
- 2 cups powdered sugar, sifted
- teddy graham crackers, for decoration
Instructions
- 1
Preheat oven to 350 degrees.
- 2
Cream butter and sugar together until light.
- 3
Add dry pudding mix and combine well.
- 4
Add eggs one at a time, mixing thoroughly after each addition.
- 5
In a separate bowl, whisk together flour, baking powder, and salt.
- 6
Alternate adding dry mixture and milk to the wet ingredients, beginning and ending with dry ingredients.
- 7
Divide batter among cupcake liners in muffin tins.
- 8
Bake until a toothpick inserted in the center comes out clean.
- 9
Cool completely before frosting.
- 10
For frosting, cream butter and cream cheese together.
- 11
Add vanilla extract.
- 12
Gradually add powdered sugar until desired consistency is reached.
- 13
Transfer frosting to a piping bag and pipe onto cooled cupcakes in circular motions.
- 14
Crush teddy graham crackers on a small plate.
- 15
Sprinkle crushed grahams over frosting and top each cupcake with one whole cracker.
Tips
Bring all ingredients to room temperature before creaming to ensure smooth incorporation and even rise.
Pipe frosting in tight concentric circles for professional presentation and better cracker adhesion.
Crush teddy grahams just before decorating to maintain crispness and texture.
Good to Know
Store cooled cupcakes in an airtight container at room temperature for 2 days, or refrigerate up to 5 days. Unfrosted cupcakes freeze well for up to 3 months.
Bake cupcakes up to 2 days ahead and store unfrosted. Make frosting up to 1 day ahead and refrigerate; bring to spreadable consistency at room temperature before using.
Serve at room temperature or slightly chilled. Best consumed within 1 day of frosting for optimal texture.
Common Mistakes
Do not overmix the batter to avoid dense, tough cupcakes; stop mixing once dry ingredients are just incorporated.
Do not skip cooling cupcakes completely before frosting to prevent frosting from melting and sliding off.
Do not add powdered sugar too quickly to frosting; add gradually to prevent lumps and ensure smooth consistency.
Substitutions
Dairy-Free Swaps
mayonnaise can substitute if emergency shortening needed
Full guide →Vegan Options
General Alternatives
FAQ
Can I use a different flavor of instant pudding?
Yes. Chocolate, vanilla, banana, or butterscotch pudding work well. The pudding amount and procedure remain the same; bake time may vary slightly depending on density.
What if my frosting is too thick or too thin?
Add powdered sugar in small increments for thick frosting, or add milk or cream by the teaspoon for thin frosting. Mix well between additions until desired consistency is reached.
How long can I keep frosted cupcakes?
Refrigerate frosted cupcakes in an airtight container for up to 5 days. Bring to room temperature for 20 minutes before serving for best flavor and texture.