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JENNINE AND JUDI BAKE:CREAM CHEESE CUPCAKES TOPPED WITH WHIPPED CREAM AND BERRIES




adapted from an INSTAGRAM POST: COOKWELLFAST


Prep: 30 minutes

Cook: 18-20 minutes

Makes: 12-16 cupcakes


INGREDIENTS:

Two 8 oz softened packages of GOOD

cream cheese

3/4 cup granulated sugar

Two large eggs. Room temperature

1 tsp of GOOD vanilla

12 NILLA wafers

Extra creamy whipped cream

Fruit to garnish, optional


INSTRUCTIONS:

Preheat oven to 350 degrees

Add softened cream cheese, granulated sugar,

eggs, (one at a time) and vanilla to mixing bowl.

Mix well until blended.

Jennine and I added some of the fruit to the mixture

for extra taste.

Of course this leads to a purplelish-pinkish hue to the

batter as we used blueberries, blackberries and raspberries.

Add the NILLA wafers to the bottom of the cupcake

baking cups.

Then add the batter with a large spoon or ice cream scoop

to the NILLA wafers.

Don't over fill.

We used a 12 cup cake holder pan. You may have more

batter for more than 12 cupcakes.

Place in pre heated oven for 18-20 minutes.

It may come out a little soft to a toothpick prick but that's

most likely because of the cream cheese and the added fruit.

Let cool for five-ten minutes.

Then place in refrigerator for an hour or overnight.

Once chilled and firm, decorate with whipped cream and garnish

with any left over fruit.


Makes a tasteful bite. The color of the cupcakes makes for

a MEMORIAL DAY or a 4TH OF JULY dessert.




















































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