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New York Cheesecake Cupcakes

New York Cheesecake Cupcakes
New York Cheesecake Cupcakes might be just the American recipe you are searching for. One serving contains 450 calories, 4g of protein, and 21g of fat. This recipe serves 24. A mixture of baking mix, vanilla bean paste, powdered sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

1
Special equipment: Piping bag fitted with an 847 star tip
2
Preheat the oven to 375 degrees F. Line two standard 12-cavity muffin pans with cupcake liners. Evenly distribute the gluten-free cookie crumbs into the liners, about a tablespoon in each cup.
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Gluten Free CookiesGluten Free Cookies
CupcakesCupcakes
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Muffin LinersMuffin Liners
OvenOven
3
Crack the eggs into a small container and set aside.
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EggEgg
4
In the bowl of a stand mixer with a paddle attachment, beat the butter on medium speed until it is light in color and fluffy.
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ButterButter
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Stand MixerStand Mixer
BowlBowl
5
Add the sugar to the butter and continue beating until the sugar is uniformly incorporated into the butter. Stop the mixer and scrape down the sides of the bowl, and then restart the mixer on low speed.
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ButterButter
SugarSugar
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BlenderBlender
BowlBowl
6
Add 1 egg at a time, waiting until it is fully incorporated in the butter mixture before adding the next egg.
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ButterButter
EggEgg
7
Once all the eggs have been added, stop the mixer and scrape down the sides of the bowl to ensure that all the butter is incorporated with the eggs.
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ButterButter
EggEgg
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BlenderBlender
BowlBowl
8
Add the vanilla bean paste and blend uniformly.
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Vanilla PasteVanilla Paste
9
Add the gluten-free baking mix in three additions, alternating with the milk, in two additions, fully incorporating each addition into the batter before moving to the next step. If needed, stop the mixer after each addition and scrape down the sides of the bowl and then resume mixing on low.
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Gluten Free Baking MixGluten Free Baking Mix
MilkMilk
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BlenderBlender
BowlBowl
10
Once all the dry ingredients and the milk have been combined with the butter mixture, evenly fill the cupcake pan cavities two-thirds of the way full.
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CupcakesCupcakes
ButterButter
MilkMilk
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Muffin TrayMuffin Tray
11
Bake the cupcakes until the top of each cupcake is slightly springy to the touch and a toothpick inserted in the center comes out clean, 14 to 16 minutes.
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CupcakesCupcakes
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ToothpicksToothpicks
OvenOven
12
Remove from the oven and immediately turn the cupcakes out of the pan onto a cooling rack.
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CupcakesCupcakes
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Wire RackWire Rack
OvenOven
Frying PanFrying Pan
13
Let the cupcakes cool completely.
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CupcakesCupcakes
14
Using an apple corer or knife, core out the center of each cooled cupcake. Then fill with 1 tablespoon raspberry preserves and top with the Vanilla Bean Cream Cheese Frosting.
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Cream Cheese FrostingCream Cheese Frosting
Raspberry PreservesRaspberry Preserves
Vanilla BeanVanilla Bean
CupcakesCupcakes
AppleApple
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Apple CorerApple Corer
KnifeKnife
15
Drizzle a small amount of the Raspberry Coulis over the top.
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RaspberriesRaspberries
16
In the bowl of a stand mixer, combine the cream cheese and butter and beat until soft and fluffy.
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Cream CheeseCream Cheese
ButterButter
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Stand MixerStand Mixer
BowlBowl
17
Add the powdered sugar and vanilla bean paste.
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Vanilla PasteVanilla Paste
Powdered SugarPowdered Sugar
18
Whisk on low speed to combine so there is no loose powdered sugar on the bottom of the bowl and then turn the mixer onto medium-high. Whip until very light and fluffy.
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Powdered SugarPowdered Sugar
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BlenderBlender
WhiskWhisk
BowlBowl
19
Fit an 18-inch plastic piping bag with an 847 star tip and twist the bag right by the tip to prevent the buttercream from leaking out. While you grasp the piping bag right above the star tip with your hand, fold the top of the piping bag over your hand and spoon the cream cheese frosting into the piping bag. Set aside.
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Cream Cheese FrostingCream Cheese Frosting
20
Put the raspberries in a heavy saucepot and heat until warm.
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RaspberriesRaspberries
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PotPot
21
Mix together the sugar and 3 tablespoons water and add to the raspberries. Bring just to a boil, until all the sugar dissolves.
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RaspberriesRaspberries
SugarSugar
WaterWater
22
Let cool and pour the raspberry mix into a blender or food processor and puree. Strain through a fine mesh sieve to remove all or part of the seeds.
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RaspberriesRaspberries
SeedsSeeds
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Food ProcessorFood Processor
BlenderBlender
SieveSieve
DifficultyExpert
Ready In50 m.
Servings24
Health Score1
CuisinesAmerican
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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