New York Style Cheesecake Cupcakes

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This year I have vowed to overcome my baking issues. Oh don’t get me wrong, I can bake a mean chocolate chip cookie, but anything more complicated than that and I have trouble. And bread? Oy don’t even get me started on my issues with bread! But like I said, I am determined to conquer this. I am even planning on making homemade Parker rolls for Thanksgiving *crossing fingers* so pray for me, I know I am going to need it!!
I found these cupcakes on Pintrest. There were several blogs that had made them, so I picked the one that had the prettiest picture, hey you eat with your eyes first right? I know when I see a picture that makes me drool that it has to be a recipe I can at least work with. I just need to get better with my photography.
The family has been pretty happy with my baking plans though. I have only, knock on wood, messed up one batch of cookies so that is impressive for me. Plus the goodies I have made are disappearing very quickly. Now I am getting phone calls asking what I am making next. Yay me!!
Now, about these little dreams, all I can say is YUM! I love cheesecake, it is hands down one of my favorite desserts, my Cinnamon Roll Cheesecake being my all time fave, and these did not disappoint my cheesecake sweet tooth one bit! Seth and Heather both said they were fantastic and Kevin, well where do you think the rest of the cupcakes went? Another thing is that the recipe is super easy. I mean if I can do it without muttering a few colorful phrases under my breath then you know you can do it!!
New York Style Cheesecake Cupcakes
originally found on My Favorite Things

1 cup of all-purpose flour
3/4 cup sugar
1 1/2 teaspoon baking powder
a pinch of salt
3 tablespoons unsalted butter, at room temperature
1/2 cup 
whole milk
1/2 teaspoon vanilla extract
1 large egg, at room temperature
1 graham cracker pie crust, finely crushed
cream cheese frosting  (recipe below)



Preheat the oven to 325 degrees. Line cupcake pan with cupcake liners.

Put the flour, sugar, baking powder, salt, and butter in a freestanding electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined.

Add the milk and vanilla and beat on medium speed until all the ingredients are well mixed, make sure to scrape the sides of the bowl.

Add the egg to the batter and beat well for a few minutes.Spoon the batter until two-thirds full and bake in the preheated oven for 25-30 minutes, or until light golden and the cake tops bounce back when touched. A tooth pick inserted in the center should come out clean.


Let the cupcakes cool slightly in the pan before placing on a cooling rack. Allow to cool completely.

When the cupcakes are cold, frost them and finish with a sprinkling of crumbled graham cracker pie crust.

Cream Cheese Frosting


2 1/3 cup confectioners’ sugar, sifted

3 tablespoons unsalted butter, at room temperature
4 oz. cream cheese, cold



Beat the confectioners’ sugar and butter together in a freestanding electric mixer with a paddle attachment on medium-slow speed until the mixture comes together and is well mixed.

Add the cream cheese in one go and beat until it is completely incorporated.

Turn the mixer up to medium-high speed and continue beating until the frosting is light and fluffy. This should take at least five minutes. However, be careful not to over beat as the frosting can quickly become runny.


ENJOY!!

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About Bobbi Burleson

Mom to 2 kiddos and one little Westhighland Terrier. A So Cal girl at heart, I now live with my boyfriend/sous chef in the beautiful Pacific Northwest. I am a writer, recipe developer, photographer, and lover of wildlife, the out of doors, and scrapbooking. My philosophy is to hold those you love close and enjoy each and every moment you can. Oh, and eat mac and cheese, you can never have too much mac and cheese!

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