Cherry Cheesecake-Stuffed Cupcakes – a delicious recipe with chocolate cake, cream cheese, egg, sugar, cherry pie filling. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 degrees F.
2
Prepare cake batter as directed on package for the light or low-fat version, set aside.
3
Mix cream cheese, egg and sugar until well blended.
4
Remove 3/4 cup of the cherry pie filling for garnish and set aside.
5
Spoon 2 tablespoons cake batter into each of 24 paper-lined medium muffin cups.
6
Top each with 1 tablespoon each of the cream cheese mixture and the remaining cherry pie filling and cover evenly with remaining cake batter.
7
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
8
Cool in the pan for 5 minutes then remove from pan to wire racks to cool completely.
9
Top with your favorite vanilla icing and reserved cherry pie filling just before serving.
287
kcal
Calories
19
g
Fat
24
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 (18 1/4 ounce) package chocolate cake mix, 1 (8 ounce) package cream cheese, softened, 1 egg, 2 tablespoons sugar, and more.
Yes, Cherry Cheesecake-Stuffed Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
