Best 6 Jam Filled Cream Cheese Cupcakes Recipes

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Indulge in a delightful culinary journey with our collection of delectable Jam-Filled Cream Cheese Cupcakes recipes. These cupcakes are a harmonious blend of sweet and tangy flavors, featuring a moist and fluffy vanilla cupcake base filled with a luscious cream cheese filling and topped with a vibrant fruit jam. Each bite offers a symphony of textures and flavors that will tantalize your taste buds.

Our diverse selection of recipes caters to various preferences and dietary restrictions, including gluten-free, dairy-free, and vegan options. Explore the classic Vanilla Raspberry Cream Cheese Cupcakes, where the tartness of raspberry jam complements the rich cream cheese filling perfectly. For a tropical twist, try the Pineapple Cream Cheese Cupcakes, where the juicy pineapple jam adds a burst of sunshine to each bite. Chocolate lovers will delight in the Chocolate Cream Cheese Cupcakes, where decadent chocolate pairs harmoniously with the creamy filling.

If you're seeking a unique flavor combination, the Strawberry Rhubarb Cream Cheese Cupcakes offer a delightful balance of sweet and tart, while the Blueberry Cream Cheese Cupcakes burst with the goodness of fresh blueberries. For a delightful citrus twist, the Lemon Cream Cheese Cupcakes provide a refreshing and tangy treat.

We've also included recipes that accommodate special dietary needs. The Gluten-Free Vanilla Cream Cheese Cupcakes offer a delicious alternative for those with gluten sensitivities, while the Dairy-Free Vanilla Cream Cheese Cupcakes cater to those with dairy restrictions. And for a plant-based option, the Vegan Vanilla Cream Cheese Cupcakes provide a guilt-free indulgence.

With step-by-step instructions and detailed ingredient lists, these recipes ensure that both novice and experienced bakers can achieve perfect results. Whether you're preparing for a special occasion or simply craving a sweet treat, our Jam-Filled Cream Cheese Cupcakes collection has something for every palate. Embrace the joy of baking and embark on a delightful culinary adventure!

Here are our top 6 tried and tested recipes!

CREAM CHEESE CUPCAKES



Cream Cheese Cupcakes image

It's hard to believe cupcakes can taste so delicious yet be so easy. Frost them if you wish-but on busy days, I'm grateful that my family likes them plain. -Nancy Reichert, Thomasville, Georgia

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 6

3 ounces cream cheese, softened
1 package yellow cake mix (regular size)
1-1/4 cups water
1/2 cup butter, melted
3 large eggs
Chocolate frosting, optional

Steps:

  • In a large bowl, beat cream cheese until smooth. Beat in cake mix, water, butter and eggs., Spoon batter by 1/4 cupfuls into paper-lined muffin cups. Bake at 350° for 25 minutes or until golden brown. Remove to a wire rack to cool completely. Frost if desired.

Nutrition Facts : Calories 145 calories, Fat 8g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 192mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.

JELLY-FILLED CUPCAKES WITH PEANUT BUTTER FROSTING



Jelly-Filled Cupcakes With Peanut Butter Frosting image

Provided by Tyler Florence

Categories     dessert

Time 1h5m

Yield 12 cupcakes

Number Of Ingredients 17

Baking spray with flour
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine salt
1 stick (4 ounces) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs plus 1 egg yolk
2 teaspoons pure vanilla extract
3/4 cup milk
1 cup grape jelly
Peanut Butter Frosting, recipe follows
Candy bars, crushed with a rolling pin, such as Reese's Pieces, Butterfinger, Nutter Butter, Heath Bar, or small sandwich cookies, for decorating
1/2 cup smooth peanut butter
4 tablespoons unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
2 cups confectioners' sugar
1 1/2 teaspoons milk

Steps:

  • Preheat the oven to 350 F. Line one 12-cup standard muffin tin with paper cupcake liners. Gently spray the liners with baking spray and set aside.
  • Sift the flour, baking powder and salt over a large piece of paper. In a large bowl, cream the butter and granulated sugar with a hand mixer on medium speed until light and fluffy. Beat in the eggs, egg yolk and vanilla. Reduce the speed to low and scrape down the sides of the bowl. Pour in the milk and continue to mix until smooth (the batter may look curdled at first but will smooth out). Pick up the paper with the dry ingredients and gradually pour into the wet ingredients. Continue to mix just until blended.
  • Spoon the batter evenly into the prepared tin, filling the cups about three-quarters full. Bake until the tops of the cupcakes spring back to the touch and are not too golden, about 20 minutes. Cool in the tin for 15 minutes, and then allow to cool completely on a wire rack before filling, frosting or decorating.
  • Fill a squeeze bottle with the grape jelly and screw on the cap. Carefully insert the tip of the squeeze bottle as far as it will go into the tops of the cupcakes. Gently squeeze about 1 tablespoon jelly inside of each cupcake. Ice the tops of the cupcakes with Peanut Butter Frosting to cover. Decorate with your favorite candy.
  • Beat the peanut butter, butter and cream cheese with a hand or stand mixer on medium speed until light and fluffy. Slowly add the confectioners' sugar and continue to mix until the frosting is smooth. Mix in the milk and continue to mix until it reaches a good spreading consistency.

SELF-FILLED CUPCAKES I



Self-Filled Cupcakes I image

Chocolate cake mix and a mixture of cream cheese and chocolate chips deliver a new twist on plain chocolate cupcakes in this recipe!

Provided by Star Pooley

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Yield 12

Number Of Ingredients 5

1 (8 ounce) package cream cheese, softened
½ cup white sugar
1 egg
1 cup semisweet chocolate chips
1 (18.25 ounce) package chocolate cake mix

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C), or to the temperature recommended on the cake mix package.
  • Prepare chocolate cake mix according to package directions, but do not bake. In separate bowl cream together cream cheese and sugar until smooth. Beat in the egg until well blended, then stir in chocolate chips.
  • Line cupcake tins with cupcake papers. Fill 2/3 full with chocolate cake batter. Add 1 teaspoon cream cheese mixture to the center, and top with more cake batter.
  • Bake according to package directions for cupcakes. Cool and frost with chocolate or cream cheese frosting.

Nutrition Facts : Calories 354.8 calories, Carbohydrate 49.1 g, Cholesterol 36 mg, Fat 17.8 g, Fiber 1.9 g, Protein 5.1 g, SaturatedFat 8.1 g, Sodium 418.1 mg, Sugar 32.5 g

JAM-TOPPED MINI CHEESECAKES



Jam-Topped Mini Cheesecakes image

We turned cheesecake into irresistible bite-sized snacks. Feel free to swap in any favorite flavor of jam. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 9 servings

Number Of Ingredients 7

2/3 cup graham cracker crumbs
2 tablespoons butter, melted
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
1 large egg, room temperature
3 tablespoons assorted jams, warmed

Steps:

  • In a small bowl, combine graham cracker crumbs and butter. Press gently onto the bottom of 9 paper-lined muffin cups. In another small bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon over crusts. , Bake at 350° for 15-16 minutes or until centers are set. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 1 hour. , Remove paper liners; top each cheesecake with 1 teaspoon jam.

Nutrition Facts : Calories 198 calories, Fat 13g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 141mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 0 fiber), Protein 3g protein.

JAM FILLED CREAM CHEESE CUPCAKES



Jam Filled Cream Cheese Cupcakes image

Make and share this Jam Filled Cream Cheese Cupcakes recipe from Food.com.

Provided by Ceezie

Categories     Dessert

Time 50m

Yield 24 cup cakes

Number Of Ingredients 6

3 (8 ounce) packages cream cheese
1 1/4 cups sugar, divided
5 eggs
1 3/4 teaspoons vanilla extract, divided
1 cup sour cream
2 tablespoons jam, divided

Steps:

  • Preheat oven to 325°F Line 24 cups of muffin tins with paper liners.
  • Beat cream cheese with 1 cup sugar and eggs. Add 1 1/2 teaspoons vanilla. Pour batter into muffin liners, 2/3's full. Bake 40 minutes.
  • Prepare filling by mixing sour cream, 1/4 cup sugar and 1/4 teaspoon vanilla.
  • Remove cup cakes from oven. They will fall in the middle. Fill hole with sour cream mixture. Spoon 1/4 teaspoon jam on top. Return to oven and bake 5 minutes.

DOUBLE RASPBERRY CREAM FILLED CUPCAKES



Double Raspberry Cream Filled Cupcakes image

Buttery almond and vanilla flavored cake with raspberry filling and frosting. Double delicious!

Provided by Food Network

Categories     dessert

Time 55m

Yield 27 Cupcakes

Number Of Ingredients 20

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1-1/4 cup sugar
2 eggs
1/4 cup milk
1 teaspoon Spice Islands® Pure Almond Extract
2 cups all-purpose flour
1 teaspoon Argo® Baking Powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Raspberry Filling:
1 egg
3 tablespoons fresh OR frozen (thawed) raspberries
1/3 cup sugar
Raspberry Frosting:
3 cups powdered sugar
1/4 cup butter, softened
2 tablespoons raspberry jam OR fresh or frozen raspberries
1 teaspoon Spice Islands® Pure Vanilla Extract
1 to 3 tablespoons milk

Steps:

  • Preheat oven to 325°F. Mix cream cheese, butter and sugar using an electric mixer. Add eggs, milk and almond extract; mix thoroughly. Stir in remaining ingredients. Batter will be stiff. Grease and flour muffin pans or line cups with paper liners. Fill cups 1/2 full. Batter will be fairly stiff. Make an indentation in the center of each cupcake using the tip of a spoon. Combine all filling ingredients in medium bowl and beat with mixer. Add a dollop (about 1-1/2 to 2 teaspoons) to the center of each cupcake. Bake for 25 to 30 minutes, or until done. Let cool 10 minutes in pan. Remove warm cakes from pan and finish cooling on wire rack. Frost cupcakes when cool. Refrigerate cupcakes until ready to serve. Frosting: Combine all ingredients except milk in medium bowl. Beat with electric mixer, gradually adding milk, until frosting is creamy.

Tips:

  • For a richer flavor, use full-fat cream cheese.
  • If you don't have a piping bag, you can use a spoon to fill the cupcakes.
  • To make the cupcakes even more decadent, top them with a dollop of whipped cream or a scoop of ice cream.
  • These cupcakes are best enjoyed fresh, but they can be stored in an airtight container in the refrigerator for up to 3 days.

Conclusion:

These jam-filled cream cheese cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. The combination of sweet jam and tangy cream cheese is irresistible, and the moist, fluffy cupcakes are the perfect finishing touch. Whether you're a seasoned baker or a beginner, you're sure to love this recipe. So next time you're in the mood for something sweet, give these jam-filled cream cheese cupcakes a try - you won't be disappointed!

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