Funfetti Cheesecake-Cakes – a delicious recipe with weight Cream Cheese, Sugar, Egg, Vanilla, Sour Cream, Mix. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 275u00b0F. Line muffin tins with cupcake liners.
2
Using a stand mixer, beat cream cheese and sugar on medium-high speed for about 5 minutes. Add egg, beating for about 1 minute. Scrape down the bowl after each addition.
3
Add vanilla, sour cream, and cake mix. Beat until fully incorporated.
4
Pour into prepared cupcake liners. Bake for 22 minutes, rotating halfway through.
5
Remove from the oven and let cool to room temperature. Chill in the fridge in the muffin tins for at least 4 hours or overnight.
6
Recipe makes about 8. I was going for self-control.
7
Top with whipped cream and more sprinkles if desired.
8
Adapted from Martha Stewart's Cupcakes by Martha Stewart.
308
kcal
Calories
25
g
Fat
16
g
Carbs
7
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.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 8 ounces, weight Cream Cheese, At Room Temperature, 1/4 cups Granulated Sugar, 1 Egg, 1/4 teaspoons Vanilla Extract, and more.
Yes, Funfetti Cheesecake-Cakes 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.
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