New York Cheesecake Cupcakes
This recipe uses basic vegan ingredients to create a fun an interesting twist on a cupcake. Complete with a jelly filling, vegan cream cheese frosting, and graham cracker crumbs this recipe is sure to impress!
I think I’ve mentioned before that Taylor and I have a slight obsession with baking shows! So, when Taylor first made these cupcakes I literally felt like I was on one of those episodes! If any of you are also addicted to baking shows like us, then you will know there is often a cupcake round in many of them! Each time I eat these New York Cheesecake Cupcakes, I feel like a guest judge coming to give them 10/10 because they are that delicious!
What is so incredible about these cupcakes is that they seem so fancy! If you brought these to an event I am certain people would think you got the cupcakes from a professional bakery. However, the best part is that they are way easier to make than the finished product seems!
I remember when I went to make these, I was very nervous and intimidated. That was until I actually looked through the steps and realized that it was way more manageable than I thought! My goal is to one day be like the bakers on the competition shows who are so speedy and efficient when filling their cupcakes!
If you're looking for other recipes which are super easy to make, but still will impress people, then check these ones out!
New York Cheesecake Cupcakes
Yield: 12 cupcakes
Prep time: 20 minutes
Bake time: 18-20 minutes
Author: Kitchen Potatoes
· 2 cups all-purpose flour
· 2 tsp baking powder
· ½ tsp baking soda
· ¼ tsp salt
· 1 cup vegan milk (I use unsweetened soy milk) + 1 tbsp vinegar
· 1 cup granulated sugar
· 1 tsp vanilla
· ¾ cup vegetable oil (or any other neutral tasting oil)
· ¾ cup strawberry jam or jelly
· 1 batch of Vegan Cream Cheese Frosting
· ½ cup graham cracker crumbs*
· 6 fresh strawberries, cut in half
Preheat oven to 350°F. Line cupcake tin with cupcake liners.
Measure the vegan milk, add vinegar, and stir to make sour milk.
In a medium bowl, combine all the dry ingredients and stir these ingredients together.
In a large bowl, combine all the wet ingredients and whisk together.
Add the dry ingredients to the wet ingredients and whisk until combined.
Pour the batter into the prepared tin and bake for approximately 18-20 minutes or until a tester pick is removed clean from the center.
Immediately after removing from the oven, place the cupcakes, while still in their cupcake tin, on a cooling rack.
Once cupcakes have cooled (approximately 10 minutes), remove cupcakes from their tin and place cupcakes on cooling rack to cool completely.
With either a cupcake corer or a small knife, core the center of the cupcakes, setting the extra cake to the side. Fill each cupcake with jam/jelly and seal with a piece of the extra cake.
Make 1 batch of Vegan Cream Cheese Frosting (click the link for the directions) and pipe frosting onto cupcakes.
Spread graham cracker crumbs onto a plate and lightly press the sides of the frosting into the graham crackers (see photos above).
Top cupcakes with strawberries and serve.
Notes: *If you cannot find vegan graham cracker crumbs, then buy vegan graham crackers and pulse in a food processor to produce a small crumb.