Cheesecake Cupcakes with Crumb Topping

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These cinnamon cheesecake cupcakes are not your ordinary cupcakes. The sweet treats have a streusel-like top, which gives them a crumbly texture that you can’t get enough of.

Why I love cheesecake cupcakes //

Sometimes I just feel like baking. It is something that I love to do when I am stressed out or just need a few minutes of calm. I think that there is something soothing about the measuring and the whooshing sound the mixer makes. At our house we joke that running is my husband’s church. Baking is mine. I love that this little cupcake has no crust but instead has a streusel crumb top. Streusel anything and I am a goner.

Remember these? From the time that I decided to make these until the time that they were in the oven was about 15 minutes. They did sink in the middle and I hesitated posting them because of that, but I took them to a brunch yesterday and they were most definitely a winner. Besides, that little hole in the top is the perfect place for some fresh raspberries, blueberries, or anything that you can think of that goes well with cheesecake. I just happened to have some gorgeous raspberries around so I used them. I was so excited to make these (I had everything I needed) that I made them and forgot to take step-by-step pictures. Sorry.

Ingredients //

Topping:

• 1 cup flour
• 2/3 cup brown sugar
• 1/4 teaspoon salt
• 4 Tablespoons melted butter
• pinch salt
• 1/2 teaspoon cinnamon

Cheesecake:

• 2 packages cream cheese (room temperature)
• 1/2 cup sugar
• 2 eggs (room temperature)
• zest of one lemon
• 2 Tablespoons lemon juice
• 1/2 teaspoon vanilla

Garnish:

• Fruit of your choice

Instructions //

Step1:

Line a muffin tin with paper liners and spray the liners with cooking spray. Preheat the oven to 325 degrees.

Step 2:

Make the topping. Melt the butter and add dry ingredients to the butter and mix well. Set aside.

Step 3:

Beat the cream cheese and sugar together until light and fluffy. Add the eggs one at a time until well incorporated. Add the zest, lemon juice and vanilla. Beat well.

Step 4 :

Using an ice cream scoop fill the muffin tins 3/4 of the way. Generously sprinkle the top of the cupcakes with the streusel. Bake for about 25 minutes.

Easy as that. Share these with a friend when they invite you to a lovely all day brunch.

Cheesecake Cupcakes with Crumb Topping

bakedbree

Cheesecake Cupcakes with Crumb Topping – a mini cheesecake with a crunchy cinnamon crumb top. Top with fresh berries or serve on their own.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course cupcakes

Cuisine baking

Servings 12 cupcakes

Calories 216 kcal

Ingredients

  

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Topping:

• 1 cup flour
• 2/3 cup brown sugar
• 1/4 teaspoon salt
• 4 Tablespoons melted butter
• pinch salt
• 1/2 teaspoon cinnamon

Cheesecake:

• 2 packages cream cheese room temperature
• 1/2 cup sugar
• 2 eggs room temperature
• zest of one lemon
• 2 Tablespoons lemon juice
• 1/2 teaspoon vanilla

Garnish:

• Fruit of your choice

Instructions

 

• Line a muffin tin with paper liners and spray the liners with cooking spray. Preheat the oven to 325 degrees.
• Make the topping. Melt the butter and add dry ingredients to the butter and mix well. Set aside.
• Beat the cream cheese and sugar together until light and fluffy. Add the eggs one at a time until well incorporated. Add the zest, lemon juice and vanilla. Beat well.
• Using an ice cream scoop fill the muffin tins 3/4 of the way. Generously sprinkle the top of the cupcakes with the struesel. Bake for about 25 minutes.

Nutrition

Serving: 1gCalories: 216kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 3gCholesterol: 55mgSodium: 146mgFiber: 1gSugar: 20g

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