Cotton Cheesecake Cupcakes

Here’s a recipe for Cotton Cheesecake Cupcakes:

Ingredients:

  • For the Cupcakes:
    • 1 1/2 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/2 cup (1 stick) unsalted butter, softened
    • 1 1/2 cups granulated sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1/2 cup milk
  • For the Cheesecake Filling:
    • 8 ounces cream cheese, softened
    • 1/4 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 1/4 cup heavy cream
  • For the Topping:
    • 1/2 cup powdered sugar
    • 2 tablespoons milk
    • 1 teaspoon vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. Make the cupcakes: In a medium bowl, whisk together flour, baking powder, and salt.
  3. Cream butter and sugar: In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
  4. Combine wet and dry ingredients: Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients. Beat until just combined.
  5. Fill cupcake liners: Divide batter evenly among prepared cupcake liners, filling each about 2/3 full.
  6. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool: Let cupcakes cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
  8. Make the cheesecake filling: In a medium bowl, beat cream cheese and sugar until smooth. Beat in vanilla extract and heavy cream until light and fluffy.
  9. Fill cupcakes: Once cupcakes are completely cool, use a small knife or a spoon to make a small indentation in the center of each cupcake. Fill each indentation with a generous dollop of cheesecake filling.
  10. Make the topping: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
  11. Top cupcakes: Drizzle or pipe