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Store frosted cupcakes in tightly covered container in refrigerator for up to 3 days.
Spoon cream cheese mixture into large resealable plastic bag; seal bag. Cut small piece off one bottom corner of bag; use to squeeze about 1/2 Tbsp. cream cheese mixture over batter in each muffin cup.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
These are yummy, easy to make and look impressive. Everyone at church really like them.
definitely!! Would alter amounts by using less to fill cupcake papers. I used vanilla whipped frosting and was delicious!! Gave to neighbors for holiday treat along with other homemade goodies. One asked for recipe! :)
These were ok. The measurements for filling the cupcakes were way off. If you follow the directions, your cupcakes will be filled to the brim, overflow and look horrible. Even when I did the second half of the batch using only a tablespoon of batter initially, they turned out just ok. Good idea, just not the right recipe. Won’t make these again.