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
Ingredients Â
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
InstructionsÂ
- 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.
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