Cream Cheese has been a rare ingredient for me as I don’t get it even in supermarkets at my place. So when I saw a recipe for making it at home, I immediately tried it. And it has been my go to recipe for a few years. But recently I found that there is a simpler recipe which produces the most smoothest cream cheese ever at home and I have already made two batches of it. So what do I do with all those cream cheese? I made cheese cakes, cup cakes and three different type of frostings ( video coming soon) and now I don’t have any of the cream cheese left. I think I will make it after two months. It has been an overload of cream cheese last month.
When Valli announced the theme as Christmas special for this month’s BM, first I though of making traditional recipes. But when I took a look at my recipe index, I found that I have made so many Christmas special recipes in the past. And when I was browsing for more inspirations, I found that any recipe which can be served at parties or any recipe which can be taken to friend’s home all came under Christmas recipes. So why not make some special bakes apart from traditional dishes? So this week, for the three days, you will see delicious bakes which you can make for this Christmas and make your family and friends happy.
As I mentioned earlier, I had a huge batch of cream cheese to be used and so these cupcakes were chosen for the first day of this week. These are so easy to make. You just have to beat everything together. And once the batter was done, my daughter took the work of filling the liners. She loves the scooping with an ice cream scoop so much. When the cupcakes were ready, she couldn’t wait until they were frosted. She tasted one when it was still warm and she just loved it. I took a small bite from that. The tang of the cream cheese nicely shows in the cupcakes. I also made a frosting with whipping cream and cream cheese to top the cupcakes and it went wonderfully well with the cupcakes.
Makes 9 Cupcakes
Ingredients:
Maida / Flour – 1 cup + 2 tbs
Baking Powder – 1 tsp
Salt – a pinch
Homemade Cream Cheese – 60 gm
Butter – 60 gm
Sugar – 125 gm
Vanilla – 1 tsp
Curd – 1/4 cup
Oil – 1/4 cup
Milk – 1/4 cup
Procedure:
Preheat oven to 175°C.
In a bowl cream together butter and cream cheese.
Add sugar and beat until dissolved.
Add oil, milk, curd and vanilla essence.
Beat until incorporated.
In another bowl whisk together flour, baking powder and salt.
Add it to the butter mixture and beat until it forms a smooth batter.
Line the cupcake moulds with paper liners.
Divide the batter between 9 liners.
Bake for 25 – 35 minutes or until a tooth pick inserted comes out clean.
Remove from oven, transfer the cup cakes to a wire rack to cool completely.
Decorate with any butter cream of your choice and enjoy!
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#71

Eggless Cream Cheese Cupcakes Recipe
Ingredients
Ingredients
- cup Maida / Flour - 1+ 2 tbs
- Baking Powder - 1 tsp
- Salt - a pinch
- Homemade Cream Cheese - 60 gm
- Butter - 60 gm
- Sugar - 125 gm
- Vanilla - 1 tsp
- Curd - 1/4 cup
- Oil - 1/4 cup
- Milk - 1/4 cup
Instructions
Procedure
- Preheat oven to 175°C.
- In a bowl cream together butter and cream cheese.
- Add sugar and beat until dissolved.
- Add oil, milk, curd and vanilla essence.
- Beat until incorporated.
- In another bowl whisk together flour, baking powder and salt.
- Add it to the butter mixture and beat until it forms a smooth batter.
- Line the cupcake moulds with paper liners.
- Divide the batter between 9 liners.
- Bake for 25 - 35 minutes or until a tooth pick inserted comes out clean.
- Remove from oven, transfer the cup cakes to a wire rack to cool completely.
- Decorate with any butter cream of your choice and enjoy!
Hi gayatri
Could you please show how you lined those tins.?
Thank you.
I just placed the paper liners inside the tin. Nothing technical about it..
Hi,
Why is the timing for cupcakes 25-35minutes?
Usually cupcakes get done by 18-20min(generally)
&cakes take around 30min. Just was curious, is it
That the cheese takes longer time to cook?
Thanks,
Every oven is different. So the time varies. And the cream cheese also is a factor in this recipe. It takes a little bit more to cook.
The roses on the cupcakes look so beautiful that I would find it difficult to take a bite. Gayathri you rock 🙂
Hi, I have 6 cavity cupcake pan. How do I use this recipe for that?
First bake the six and bake the remaining in the next batch.
Hey! The taste was great and they were really moist. But, I got 12 from the batter and the cupcake liners were fully soaked with fat when I removed from the oven. Also when we had them at room temp there was some bitter after taste but after cooling in fridge it was fine.
The number of cupcakes depends on the size of your liners. I am not sure why they tasted bitter. And as oil is used in the recipe and liners are paper, they do absorb some oil during baking..
Awesome and stunning Gayathri..these pics have been tempting me since morning..
Too cute they are, such an elegant cream cheese cupcakes, loving it.
They look like pretty white roses. Guess Shruthi had a blast with these cream cheese cupcakes.
It is always a treat to watch your bakes..beautifully baked these cup cakes sound so delicious.
i hope you show show you pipe those beautiful little flowers:)i use a 1m and 2d tip but i never get the roses to be perfect. they break apart while piping > can you show us some piping techniques and how to pipe using non dairy whipping cream/ cream cheese etch? i would love to see it .thanks for all your time and patience. really appreciate it>
Thank you Muhsina. I will try to make some videos on that..
very nice. never tried cheese cake cupcakes. will try this out.
Never made cheese cake cupcakes, but that’s an amazing idea Gayathri. Love those cupcakes.
Those cupcakes looks so sinful. You really are a pro in baking.
Hi Gayathri
The cream cheese cakes cupcakes look stunning, Is it ok if I use store bought cream cheese
Yes, you can use store bought cheese..
Cute looking cupcakes. The roses look stunning.
Such a moist and delicious cupcakes with cream cheese.
Can I replace butter?? N if yes how??
You can use 1/4 cup of oil instead.