Cream Cheese Cupcakes: Recipe + 11 Step-by-Step Photos

Cottage cheese is distinguished by its excellent culinary properties and affordability. It is practically as good as Italian mascarpone or ricotta, but much more affordable. It is sold in almost all grocery stores.

Cupcakes with cream cheese frosting - step 11

Nutritional value per serving

161 kcal

Proteins: 5 g
Fats: 3 g
Carbohydrates: 64 g

*Nutritional value is calculated per 100g of ingredients

Total time: 45 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 16

It's often used by professional pastry chefs to create delicate frostings with a rich, creamy flavor and aroma. The resulting frosting is thick and rich—the perfect filling and decoration for rich cakes, cupcakes, and muffins.

Recipe with step-by-step photos

Cupcakes with cottage cheese cream

Ingredients

Servings

For the test

Egg C1

2 pcs
Flour

400 G
Sugar

300 G
Sour cream

200 G
Butter

100 G
Baking powder

2 tsp
Vanilla

to taste

For the cream

Cottage cheese

250 G
Butter

150 G
Powdered sugar

100 G
Vanilla

to taste

Preparation

Step 1

Beat room temperature chicken eggs into a bowl until lightly foamy.

Step 2

Add sugar and stir thoroughly until the crystals are completely dissolved. Finely crystallized sugar is best.

Step 3

Add sour cream with a fat content of at least 30%.

Step 4

Melt the butter in the microwave or over a double boiler. Pour it into the egg-sugar mixture.

Step 5

Combine the baking powder and wheat flour. Stir. Sift the mixture gradually through a sieve into the wet ingredients, ensuring there are no lumps. The dough should be thick, smooth, and velvety.

Step 6

Spoon or piping bag the batter into the cupcake liners, filling them 2/3 full. Bake the cupcakes for 25 minutes at 170 degrees Celsius.

Step 7

Place the soft butter in a clean container and lightly beat until creamy.

Step 8

Add the cream cheese and beat again until smooth. The cheese should be slightly chilled to prevent the mixture from becoming too runny.

Step 9

Add powdered sugar and a pinch of vanilla for flavor. For a more intense effect, use vanilla extract. Beat the cream for 2–3 minutes.

Step 10

Let the cupcakes cool and then place them in the pan. above curd cream using a pastry bag and nozzle.

Step 11

If desired, decorate the cupcake tops with additional decorations, as shown in the picture. Serve. Enjoy!

Cottage cheese and cream cheese: the main differences

Quite a few recipes include cottage cheese or cream cheese. They are often used as a base for dessert creams. While they can be interchanged, the flavors will differ significantly. The problem is that few people distinguish between these types of cheese, and manufacturers often refer to their products as both cottage cheese and cream cheese.

Essentially, they are a fermented milk product produced by heating or adding a starter culture. Thus, cream cheese and cottage cheese are both cheeses with a delicate, creamy texture. However, their production methods differ.

Cream cheese is primarily made from cream, while cottage cheese is made from curd cheese. Hence the name.
Cream cheese is a soft, ready-to-eat product with a delicate, creamy flavor. It has a smooth consistency and a texture more reminiscent of cream. A prime example of cream cheese is Italian Mascarpone.
Cottage cheese is an unripened product that requires subsequent heat treatment. It contains up to 6% milk protein. It has a distinctly fermented flavor. The consistency is soft, delicate, flexible, and dense. Popular cottage cheeses include Philadelphia and Almette.
In culinary terms, cream cheese is more often used for savory dishes, while cottage cheese is used for sweet ones. However, in pastry, both types of cheese are widely used. For a dense cream, cottage cheese is best, while cream cheese is ideal for creating a light, airy filling.

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