Funfetti cheesecake cupcakes with cake batter cream cheese frosting

The title says it all. This dessert has cheesecake, cream cheese icing, cake batter and cake all in one. It’s awesome! I needed some desserts for our Easter celebrations and knew there’d probably be a lot of fruit flavored ones as spring always brings, so I’d thought I’d go in the other direction. Glad I did! These are incredible.

Enjoy!!

Ingredients:
Confetti (or Funfetti) cake batter, use your favorite homemade or boxed version)-I used homemade
8 oz package cream cheese, softened
1 egg
1/4 cup sugar
1/2 teaspoon vanilla

Directions:
Preheat oven to 350 and line 24 muffin tins with liners.
Spoon cake batter into each tin until it is about 1/2 full. In a medium bowl, beat cream cheese, egg, sugar and vanilla on medium speed until smooth. Spoon one spoonful over the top of each cupcake. Bake for about 15 minutes or until set.

Cake Batter Cream Cheese Frosting:
1 stick salted butter, softened
8 oz cream cheese, room temperature
1/2 teaspoon vanilla
1 teaspoon Baker’s Mystery Flavor (you could omit this, I omitted as my bottle I ordered didn’t arrive in time. Darn you smart post!!)
3 cups powdered sugar
1/2 cup white cake mix (MIX–NOT BATTER)

Directions:
In the bowl of a mixer, beat butter, cream cheese and extract(s) on medium speed until smooth. Add powdered sugar and cake mix and beat on low until just combined. Increase speed to medium-high and beat for 2 minutes. If frosting is too thick, mix in a bit of heavy cream or milk until desired consistency is reached.
Once cupcakes are cool, frost generously. And decorate as you wish!

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