Cupcakes with cream cheese

Quick and easy recipe
If cake is tasty, pretty and long, then cupcakes are tasty, pretty and very fast.
Half an hour and you have a first-rate portioned dessert on the table that you can thematically decorate and treat friends and family to.

The ingredients for the cupcake are most likely already in your refrigerator and the cream is ready in minutes.

Keep this recipe as a basic recipe for cupcakes and cream cheese on cream and in the future, experiment with flavors and create new and different desserts based on it.

Ingredients for 6 pieces:


100 g sugar

60 g butter

1 egg

60 ml milk

110g flour or
90 g flour+20 g cocoa powder

2.5 g of baking powder

1 pinch of salt


200 g cream cheese (creme cheese)

50 ml of cream of 33%

40 g powdered sugar
Prepare the cupcakes:

Rule one: all ingredients must be at room temperature.

Rule two: immediately turn on the oven to 170 °C degrees, mode up / down.

Beat the butter and sugar with a mixer for 2 minutes. We add the egg and beat for 2 minutes more. We get a fluffy light mass.

Such a mass will not work if, for example, the egg is cold. The butter will simply solidify and go lumpy.

Next, add milk at room temperature, flour and baking powder.
You can take 110 grams of any flour, or 90 grams of flour and 20 grams of cocoa powder.
If you choose not to add cocoa, you can add vanilla to the batter to make the cupcakes fragrant.

Using a spoon or pastry bag, transfer the batter to a paper mold, filling 2/3 of the height of the mold.

Bake the cupcakes for 20 minutes at 170 °C degrees, check the readiness with a toothpick. They should come out dry and clean. If the cupcakes are not baked yet, leave for another 5 minutes.

Remove from the oven and allow to cool completely.

Prepare the cream:

Lightly mix the creme cheese with the powdered sugar. Whip the cream at medium mixer speed for 2-4 minutes, until it becomes thick.
If the cream is too heavy, it will split and look like flakes.
Add the creme cheese and powder to the cream and whisk everything together for another minute.

If you wish, you can add a filling inside the cupcake itself. To do this, use a knife or spoon to cut out the core of the cupcake and fill it with ready-made jam, jam, paste or caramel.

On top, we spread the cream with a pastry bag and nozzle.
I use a 1M nozzle (open star).
Bon appetit!