Cupcakes with Cream Cheese Frosting
A refined and incredibly tasty treat with juicy filling! Cupcakes with cream cheese frosting are easy to make and serve as a great base for many variations. You can fill them with jam, confiture, caramel, or condensed milk. They're topped with a fluffy cream cap.
Updated : 09 June, 2025
Easy
About 45 min.
Ingredients
Batter
90 grams
Wheat flour
10 grams
Cocoa
1
Eggs
70 grams
Sugar
70 grams
Butter
50 grams
Milk
5 grams
Baking powder
Cream
200 grams
Curd cheese
90 grams
Heavy cream
45 grams
Powdered sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
First, bake the cupcakes, then make the frosting. Chill the cupcakes overnight – it helps stabilize the texture and makes them easier to handle. All ingredients should be at room temperature for best mixing and rising. Take out the butter, egg, and milk about 2 hours before baking. Milk can be substituted with light cream.
Step 2
Preheat the oven to 350°F (180°C). Beat softened butter and sugar for about 2 minutes until fluffy. Then add the egg.
Step 3
Mix butter and egg until completely smooth. If all ingredients are the same temperature, the butter won't curdle during mixing.
Step 4
In another bowl, sift together flour and cocoa powder. This removes clumps, adds air, and makes the bake fluffier. Add baking powder and mix well.
Step 5
Add half of the dry mixture to the butter mixture. Stir until smooth.
Step 6
Pour in the warm milk or cream and mix again.
Step 7
Add the remaining dry ingredients and mix until smooth and thick, yet pourable.
Step 8
Use a cupcake mold. If using a tin, line with paper cups. Pour batter into the cups, filling 2/3 full. Makes exactly 6 cupcakes (mold size: 1.5 x 3 inches / 4 x 8 cm).
Step 9
Bake at 340°F (170°C) for about 20 minutes. Time may vary depending on oven and size. Test with a wooden skewer – it should come out dry. Cool completely and refrigerate for 8 hours.
Step 10
If using filling, cut out a small center from each cupcake using a knife or cupcake plunger. Fill the holes with jam, caramel, condensed milk, etc.
Step 11
Prepare the cream. Use cold ingredients – cold cream whips better. Use cream with at least 33% fat. Powdered sugar is a must – granulated won't dissolve in cold cream.
Step 12
In a bowl, combine cream cheese, heavy cream, and powdered sugar.
Step 13
Whip on medium speed until thick and fluffy. Finish mixing with a spatula.
Step 14
Transfer the cream to a piping bag with a nozzle and pipe beautiful swirls on each cupcake.
Step 15
Decorate with berries, cookies, or chocolate. Serve your filled chocolate cupcakes with cream cheese frosting. Enjoy!