Best Cheesecake Cupcake with Low-sugar Cream cheese Frosting

These vanilla cheesecake cupcakes draw inspiration from the creamy goodness of a classic cheesecake, transformed into a light and fluffy cupcake. They are made with a buttery biscuit base, a light and airy cream cheese sponge topped with a low-sugar cream cheese frosting. These cupcakes have a balanced blend of creaminess and moisture, combined with a cheesy, tangy and refreshing flavour, making them an irresistible treat.

AUTHOR : KHUSHALI PATEL

PREPARATION TIME: 1 hour 15 minutes
BAKING TIME: 30 minutes
TOTAL TIME: 1 hours 45 minutes

*For the best results, read the entire post & follow the instructions.

What do these vanilla cheesecake cupcakes taste like?

1. These cupcakes taste just like a creamy, tangy and refreshing cheesecake but in cupcake form paired with a less sweet cream cheese frosting.
2. With a vanilla flavoured cream cheese-based sponge, the cupcakes are light and airy along with a buttery and rich biscuit base and a smooth cream cheese frosting.

Why is this the best vanilla cheesecake cupcakes recipe?

Ease

These cupcakes are just right when you wish to enjoy the cheesy and tangy flavours of cheesecake but don’t actually wish to do the extra bit of work of making a cheesecake. All you have to do is cream common baking ingredients together and then bake it. And voila! You have a lovely dessert to enjoy with your afternoon cup of tea or coffee.

Time

This recipe just requires you to have just 1 hour 15 minutes of active time to prepare it from start to finish.

Flavour

These vanilla-flavoured cupcakes are creamy, cheesy, tangy and buttery just like a traditional cheesecake with minimal sweetness.

Texture

The cheesecake cupcakes have a lovely mix of textures. The biscuit base gives them a crispy texture while the cupcake sponge is moist, light and fluffy. The cream cheese frosting is also soft and creamy.

Less sweet

Like all my recipes, these cupcakes are not very sweet which helps the natural flavours of the ingredients to shine through.

Want to take the first step towards developing an intentional habit that jump-starts your baking experience?

Download the *free* guide on how to line your baking pans like a pro by subscribing to my email list.

P.S. you will also get access to my Facebook group where I will share exclusive content only with you.

Key ingredients in this vanilla cheesecake cupcake recipe

Full-fat block-style cream cheese

This recipe uses cream cheese not only in the frosting but also in the cupcake sponge. Cream cheese helps moisten the cake and also provides a cheesy and tangy flavour.

Use good-quality full-fat block-style cream cheese (fat content of 30%-35%) for this recipe rather than cream cheese spread. Read more in the section below.

Graham crackers or marie biscuits

Use graham crackers or marie biscuits to prepare the biscuit base.

Unsalted Butter

I always use good-quality European style unsalted butter in my recipes as it has a higher fat content and lot more flavour. I highly recommend you to do the same.

This gives the cupcakes flavour and moistens the cupcakes a lot more. But you can use any good-quality unsalted butter of your choice.

Castor Sugar

This recipe uses only castor sugar as brown sugar although moistens cakes a lot more, it can interfere with the flavour. Use castor sugar or superfine sugar for the recipe.

All-purpose Flour, baking powder, baking soda and salt

This recipe uses all-purpose flour to provide structure to the cupcakes. The baking powder and baking soda help make the cupcakes light and fluffy while the salt helps to cut the sweetness by enhancing the flavours of the dessert.

Lemon Zest

The cheesecake cupcakes are lightly flavoured with lemon zest to give them a tangy and citrusy.

Pure Vanilla Extract

Use good quality pure vanilla extract for this recipe. Avoid using vanilla essence as its artificial vanilla flavouring. You can also use vanilla beans to flavour the cupcakes.

Which is the correct cream cheese to use while baking?

Purchasing cream cheese can be one of the most confusing tasks ever because of the variety available in the supermarket.

While purchasing cream cheese, always look for block or brick cream cheese as it is firm compared to other cream cheese varieties such as cream cheese spreads.

Just in case that is not available where you live, look at the label of the cream cheese. If it says cheese spread or cream cheese spread, then avoid purchasing it.

Another way that helps is checking the texture.

When you touch the cream cheese when it’s a little cool, and it just cracks or doesn’t leave any greasiness on your finger then that is the best cream cheese to use. If it is creamy and wet when cool, then avoid using it.

How to prepare a light & fluffy cream cheese-based sponge?

If you have prepared my cream cheese frosting or you have read the post, you will know that I add the cream cheese right in the end instead of adding it with the butter, to avoid it from releasing water.

While I did follow the same method during my first recipe trial, the cream cheese remained lumpy in turn making the cupcakes dense.

I then added the cream cheese with the butter. This ensured that there were no lumps in the cupcake batter and the extra moisture that was released made the cupcake crumb soft and moist.

How to make the best cream cheese frosting for baking?

These cupcakes pair wonderfully with my cream cheese frosting recipe as it is made with less sugar which boosts the cheesy and tangy flavours.

The cream cheese frosting focuses on technique and science to give it structure rather than using a large quantity of sugar. It is also silky smooth and fluffy which makes it the best cream cheese frosting there is.

You can find my cream cheese frosting recipe here.

05 Tips to make the best vanilla cheesecake cupcakes

Infuse the zest into the sugar rather than rubbing it in

I have observed that many bakers, especially if you are a beginner, rub the lemon zest into the sugar. But I highly recommend not rubbing the zest into the castor sugar as most of the flavour is lost because your hand is covered with it.

Not only that, if you zest the lemon to include the white pith the lemon zest becomes bitter and if not by rubbing the zest too much some of the bitter flavours of the lemon zest also get released while doing so.

Instead, work with lemons gently to get the best possible flavour from them.

Before you prepare the pan and weigh the ingredients, weigh the castor sugar and zest the lemon onto the castor sugar. Then cover the zest with the sugar using a spoon or just swirl the bowl till the zest is covered and mixed into the sugar.

After that, cover the bowl with a lid and let the natural lemon flavour infuse into the sugar while you are weighing the cake ingredients and preparing the pan.

This ensures that none of the flavour is lost and helps you be mindful. It is also quite enjoyable to experience the lovely fragrance of the infused sugar once you remove the lid.

Avoid adding too much butter while preparing the biscuit base

While making the biscuit base, it’s important to add the butter a tablespoon at a time, because if you add too much of the butter the biscuit base will become too moist and separate from the cupcake batter while baking.

The amount of butter you need will vary depending on the biscuits you are using. The biscuit base has to resemble moist sand. Follow the recipe instructions closely and avoid using more than the quantity of the butter mentioned in the recipe card.

Avoid over-creaming the cupcake batter

When you over-cream the butter, it begins releasing moisture. This in turn weighs down the batter as the air is lost making the cupcakes dense.

So, I highly recommend creaming the ingredients till just combined for light and fluffy cupcakes.

Soften the butter rather than bringing it to room temperature

As beginner bakers, you may have heard that you should always bring your butter to room temperature for baking.

But that term is highly misleading because the temperature of your kitchen where you live and where I live can be completely different, so bringing it to room temperature is not the right way to go.

When the butter is anywhere between 18°C to 21°C, it is the right time to prepare the dough. But that does not mean you have to check the butter using a thermometer every time you bake.

Place a stick or block of butter in its packaging on your kitchen counter away from the sun.
Now every 10-15 minutes, check the butter.
When it reaches 18°C, poke the butter with your finger.

You will find that the butter will resist your finger, and you will have to put a bit of pressure to make a dent. The butter will also be a little cool to the touch. This is when your butter has softened and is ready to be used for baking.

Observe and check how the butter looks and feels at this point.
Next, check the texture of the butter once it reaches 21°C (follow steps 1 through 3).

While doing this experiment, note down the time the butter took to reach the right temperature. So now every time you have to bake, you know how much time your butter needs to soften.

Always chop your butter and cream cheese into even cubes before baking

Read this blog post – 08 Common baking mistakes and how to avoid them | From a professional pastry chef

Frequently Asked Questions

Why is my cheesecake cupcake batter lumpy?

There are two reasons for this:

The cream cheese wasn’t softened enough
Or the cream cheese wasn’t creamed well with the butter

I highly recommend reading the tips section in the post for the best results.

How to prevent the cupcakes from forming cracks while baking?

The cupcakes have cracks after baking if they are overmixed. To avoid this, cream the ingredients still just combined. Avoid over-mixing the batter.

Step-by-step instructions

Texture test of the cream cheese frosting (for step-by-step images visit the blog post)

Have you tried this recipe?

I Love To See Your Creations Of My Recipes! Don’t Forget To Tag Me @thelaughingbutter Or Use #thelaughingbutter To Be Featured

Follow me on Instagram

Vanilla Cheesecake Cupcakes

Khushali Patel

Print Recipe Pin Recipe

Prep Time 1 15

Baking time 30

Total Time 1 45

Course Dessert

Cuisine American

Servings 12 cupcakes

Equipment

01 Weighing Scale
01 Stand Mixer with paddle attachment or Hand Mixer
12 Standard cupcake liners
01 Chopping board and knife
01 Blender or Food Processor optional
01 Ziplock Bag and rolling pin optional
01 Zester
01 Sifter
01 Piping tip (of your choice) optional
Bowls
Fork & spoons
Spatula

Ingredients

Buttery biscuit base

145 grams Marie biscuit or graham crackers
80 grams Unsalted Butter melted
15 grams Castor Sugar

Vanilla Cheesecake Cupcake

138 grams All-Purpose Flour
05 grams Baking Powder
03 grams Baking Soda
03 grams Salt
132 grams Castor Sugar
138 grams Whole Eggs
109 grams Unsalted Butter* softened
67 grams Cream cheese* softened
03 grams Lemon Zest
03-05 ml Pure Vanilla Extract

Low-Sugar Cream Cheese Frosting - Link to recipe

Instructions

Preparation -

For the buttery biscuit base
Chop and weigh the unsalted butter in a bowl.
On a double boiler or in the microwave, melt the butter completely
Weigh and blitz the biscuits till smooth (no lumps) in a food processor or transfer the biscuits to a ziplock bag and crush the biscuits using a rolling pin.
Weigh the castor sugar in a bowl that you will be using to prepare the biscuit base.
For the vanilla cheesecake cupcakes
Bring out the butter and let it soften. Chop the butter into even-sized cubes before using. See notes
Weigh the castor sugar in a bowl.
Zest the lemon in the same bowl along with the castor sugar and cover the lemon zest with the castor sugar. Cover with a lid and set aside to infuse.
For cream cheese frosting - Link to recipe

Method

For the buttery biscuit base
line a 12-cup muffin pan with cupcake liners and set aside.
Mix the biscuit and castor sugar using a fork.
One tablespoon at a time, add the melted butter and stir till the crust resembles a wet sand. Make sure it is not moist.
using a spoon, firmly press 15g or a tablespoon of the crust mixture into each liner till flat and even. set aside. Make sure to firmly press the biscuit base otherwise it will crumble after baking
For the cupcake
Preheat the oven to 180°C.
With a handheld or stand mixer fitted with a paddle attachment, cream the butter and cream cheese on low-medium speed till smooth & creamy (about 2 minutes).
Scrape down the sides and up the bottom of the bowl with a spatula.
Add the castor sugar and lemon zest till fluffy on medium speed. Scrape the bowl again and cream for 10 seconds to mix well.
With the mixer running, add the egg mixer in three batches, mixing well till the mixture forms peaks before each addition without turning off the mixer.
Turn off the mixer and scrape the bowl well and cream for 10 seconds.
Add the sifted dry ingredients into the cupcake batter and mix well till just combined on low speed.
Gently fold the cupcake batter using a spatula just in case any of the ingredients haven’t mixed well.
Prepare the frosting - Link to recipe
For even cupcakes
Put the bowl with the cupcake batter onto a weighing scale or vice versa.
Bring the weighing scale to zero.
Scoop 50g of batter into each cup scraping the spoons well before scooping more cupcake batter for the next cupcake.
Bake the cupcakes at 180°C for about 25 minutes or till the centre of the cupcake springs back when touched.
Allow them to cool in the pan for 10-15 minutes.
After that transfer them to a cooling rack or tray to cool completely before frosting.

Decorating the cupcakes

Once the cupcakes are completely cooled, fill a piping bag the frosting with or without a piping tip.
Pipe generous amount of frosting on each cupcake.
Top with the left-over biscuit base crumbs.
Enjoy!

Notes

Unsalted butter - As mentioned in the tips section, experiment and observe how long the butter comes to the right temperature and texture. Depending on the time it takes, weigh out the recipe or bring out the butter mid-way through prep.
Cream cheese - Use good quality full-fat block-style cream cheese for this recipe (fat content - 30-35%). Read the blog post for more details.
Storage Instructions
1. Vanilla cheesecake cupcakes with frosting can be stored in the refrigerator especially if the weather is warm for a week. Thaw at room temperature before consuming.
2. Prepared cupcakes can be kept at room temperature away from direct heat for about 2 hours. I recommend refrigerating after 2 hours to preserve the freshness.
Make-ahead instructions - The cupcakes and buttercream can be prepared a day in advance and then decorated the next day. Store them under refrigeration overnight and thaw the cupcakes and puree before using.
Freezing Instructions
1. Unfrosted cupcakes can be frozen for 2 months. Thaw overnight in the refrigerator and then at room temperature till soft.
2. Frosting can be stored and frozen in an air-tight container or clean zip-lock bag for 2 months.
3. I do not recommend freezing roasted strawberry puree as it's best used when made fresh.
Ingredient Substitution & Weighing Guide - Read it here

Small batch recipe - 04 cupcakes (For the cream cheese frosting - scale the recipe quantities by 1/2))

Vanilla Cheesecake Cupcakes Ingredients	Vanilla Cheesecake Cupcakes Ingredients Quantities
Buttery Biscuit Base + Topping
Biscuits (marie biscuit or graham crackers)	73
Unsalted Butter, melted	40
Castor Sugar	08

Vanilla Cheesecake Sponge
All-Purpose Flour	46
Baking Powder	2
Baking Soda	1
Castor Sugar	44
Salt	1
Whole Eggs	46
Unsalted Butter, Softened*	36
Full-fat block-style cream cheese, Softened*	22
Lemon Zest	1
Pure Vanilla Extract	1

Keyword baking recipes

Begin your baking journey that is full of support and
happy vibes

Join my email list and get ✨instant✨ access to the laughing butter community where I will share exclusive content with you that I do not share anywhere else.

Begin your baking journey that is full of support and happy vibes ☀︎