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.
- 1 cup flour
- 2/3 cup brown sugar
- 1/4 teaspoon salt
- 4 Tablespoons melted butter
- pinch salt
- 1/2 teaspoon cinnamon
- 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
- Fruit of your choice
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.
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.
Saturday 22nd of November 2014
Hi-- These look delicious! Do you think they would freeze well? Thanks.
Thursday 27th of November 2014
I don't see why they wouldn't, but I have never frozen them.
Tuesday 24th of June 2014
Hi Bree. This recipe looks really good. How long can these keep? Can they be made the day before needed and refrigerated or do you think the crumb topping will become soggy? Thanks!
Tuesday 24th of June 2014
Nope, I made them the day before and they were great. You should be fine.
Wednesday 9th of January 2013
Assuming 8 oz cream cheese packages in the Cheeecake Cupcakes with Crumb topping???
Monday 14th of January 2013
Friday 9th of November 2012
I kno you have to leave the cheesecake cupcake in the refridge fir a few hours to set but is it okay with the streusel on them?
Sunday 18th of November 2012
Saturday 15th of January 2011
can i make this recipie instead of cupcakes as a cake type?
Monday 17th of January 2011
I am not sure, I have never tried it. I think that I would take a real cheesecake recipe and add the crumb topping to that.