Oven-Baked Cottage Cheese Cupcakes: Recipe + 15 Step-by-Step Photos

Cupcakes are often considered an American dish, but that's not entirely true. This dessert was likely invented in England and later brought to America during immigration. Today, there are many different cupcake variations, but today we'll look at a recipe specifically for a cheesecake dessert.

Nutritional value per serving

232 kcal

Proteins: 13 g
Fats: 10 g
Carbohydrates: 1 g

*Nutritional value is calculated per 100g of ingredients

Total time: 1 hour 15 minutes
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: 12

Cottage cheese cupcakes They are distinguished by their delicate flavor and elegant appearance. A huge advantage is that you can confidently experiment with the filling and cream, as almost anything goes with cottage cheese.

Recipe with step-by-step photos

Curd cupcakes

Ingredients

Servings

For cupcakes

Cottage cheese

300 G
Egg C1

3 pcs
Powdered sugar

150 G
Butter

150 G
Baking powder

1 tsp
Flour

180 G
Salt

1 pinch

For the cream

Curd mass

375 G
Butter

240 G
Condensed milk

150 G

For jam

Strawberry

300 G
Powdered sugar

180 G
Pectin

5 G
Lemon juice

1.5 tsp

Preparation

Step 1

To make the jam, place the strawberries in a saucepan and add a little water. You can use either frozen or fresh berries. Cook the strawberries over medium heat until soft.

Step 2

When the berries are completely soft, transfer them to a blender bowl and puree them.

Step 3

Pour the finished puree back into the saucepan and place over low heat. Mix the powdered sugar and pectin thoroughly. This is to prevent lumps from forming.

Step 4

Pour the powdered sugar and pectin into the strawberry puree and mix well. Boil the jam for 5 minutes, stirring occasionally with a wooden spatula. Finally, add the lemon juice, stir, and turn off the heat. Pour the jam into a glass jar and let it cool at room temperature.

Step 5

To prepare the dough, strain the cottage cheese through a fine sieve. You can use any fat content, but the fattier the cottage cheese, the tastier the baked goods.

Step 6

Then separate the yolk from the white. Add a pinch of salt to the white and beat with a mixer at high speed until stiff peaks form.

Step 7

Next, beat the butter and powdered sugar on high speed for about 4 minutes until fluffy and light in color. Add the egg yolk and continue beating.

The oil should be at room temperature.

Step 8

Next, add the grated cottage cheese to the mixture and beat again. After that, sift the flour and baking powder into the dough, knead everything until you get a thick dough.

Step 9

Gradually add the beaten egg whites to the dough and knead. As you add the egg whites, the dough will become softer.

Step 10

Fill the cupcake tins a little more than halfway with batter. Bake the cupcakes in a preheated oven at 140-150 degrees Celsius for about 20 minutes.

Step 11

Beat the room temperature butter with a blender at high speed for about 5-7 minutes.

Then add the condensed milk and whisk again. You can adjust the amount to suit your taste.

Step 12

Add the curd mixture to the butter and gently fold it into the cream with a spatula. Instead of the curd mixture, you can use regular cottage cheese and puree it in a blender.

Step 13

Divide the finished cream into two parts: leave one white, and add a little jam and food coloring to the other. Refrigerate the cream and jam to set.

Step 14

Let the finished cupcakes cool, then poke holes in them for the filling. Next, fill the holes with our jam.

Step 15

Fill a pastry bag with two types of frosting. Next, make the "caps" for our cupcakes.

We can also decorate finished cupcakes with decorations of your choice: berries, nuts, sprinkles, etc.

Adviсe

The following tips may help you when making cheesecake cupcakes:

All ingredients should be at room temperature. This will ensure they interact well and avoid unexpected reactions.
Remove the butter from the refrigerator ahead of time. This will make the cream easier to prepare and ensure the perfect consistency.
Be careful not to overmix the butter. If the butter is too runny, the cream will run and won't whip properly.
After preparing the cream, immediately refrigerate it to achieve the perfect consistency.
Decorate cupcakes only when they have cooled completely, otherwise there is a risk of the frosting or icing running.

Design and submission

There's no limit to your imagination here. Curd cupcakes are perfect for a light-colored buffet. So, you can decorate them to match a wedding, a child's birthday, or any other special occasion. You can also experiment with presentation and arrange the cupcakes in the shape of the birthday child's age, for example.

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