Delight in these Cherry Bliss Cheesecake Cupcakes, a twist on the classic dessert with a creamy cheesecake filling and a cherry topping.
Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
Preheating ensures even baking from the start.
In a mixing bowl, beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract, and mix until well combined.
Ensure the cream cheese is softened for a smoother mixture.
In another bowl, combine the cake mix, pudding mix, milk, oil, eggs, and almond extract. Mix on low speed for 30 seconds, then on medium speed for 2 minutes.
Scrape down the sides of the bowl to ensure all ingredients are incorporated.
Place a vanilla wafer at the bottom of each cupcake liner. Fill each liner halfway with the cupcake batter.
Using a scoop can help evenly distribute the batter.
Add a dollop of the cheesecake filling on top of the batter in each liner.
Use a spoon to gently place the filling without mixing it into the batter.
Bake in the preheated oven for 18-20 minutes, or until the cupcakes are golden and spring back when touched.
Avoid opening the oven door frequently to maintain a consistent temperature.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Cooling on a wire rack prevents the cupcakes from becoming soggy.
Using a teaspoon, create a small indentation in the center of each cupcake and fill it with cherry pie filling.
Spray the teaspoon with cooking spray to prevent sticking.
Dust the cupcakes with powdered sugar before serving.
Use a fine sieve for an even dusting.
Serve the cupcakes and enjoy!
Pair with a hot beverage for a delightful treat.
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