CREAM CHEESE FILLED CUPCAKE RECIPE RECIPES

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RASPBERRY-CREAM CHEESE CANDY CANE CRESCENT DANISH RECIPE ...



Raspberry-Cream Cheese Candy Cane Crescent Danish Recipe ... image

Whether you need to distract the kids from opening presents on Christmas morning or feed your overnight guests around the holidays, this candy cane-shaped Danish filled with fresh raspberries and cream cheese is the way to do it.

Provided by Pillsbury Kitchens

Total Time 45 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 8

1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
4 oz (from 8-oz package) cream cheese, softened
2 tablespoons plus 1 teaspoon granulated sugar
3/4 cup fresh raspberries
2 tablespoons raspberry preserves
1 tablespoon butter, melted
1/4 cup powdered sugar
1/2 to 1 teaspoon milk

Steps:

  • Heat oven to 375°F. Line large cookie sheet with cooking parchment paper; spray generously with cooking spray. Unroll dough; separate into 8 triangles. Cut each triangle in half lengthwise. On cookie sheet, place crescent triangles lengthwise in long row, pointing same direction, with edges overlapping slightly on cookie sheet. Press overlapping edges together to help seal, but leave triangle points free.
  • In small bowl, beat cream cheese and 2 tablespoons of the granulated sugar with spoon until well blended. Spread cream cheese mixture in 2 1/2-inch wide strip lengthwise on widest part of dough, leaving 1/2-inch edge. In small bowl, toss raspberries and preserves; place on top of cream cheese layer.
  • Fold over tips of dough to enclose filling; pinch ends of dough on edge to attach. Gently picking up top end of dough, curve one end of strip to form top of cane. Brush dough with melted butter; sprinkle remaining 1 teaspoon granulated sugar over top.
  • Bake 16 to 20 minutes or until golden brown. Cool 5 minutes on cookie sheet. Use spatula to carefully help slide Danish from parchment to serving platter, loosening edges with spatula first, if needed. In small bowl, mix powdered sugar and 1/2 teaspoon of the milk until well blended. If too thick to drizzle, add additional drops of milk. Drizzle with fork over top. Serve warm.

Nutrition Facts : Calories 290 , CarbohydrateContent 33 g, CholesterolContent 25 mg, FatContent 3 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 360 mg, SugarContent 18 g, TransFatContent 0 g

DREAMY CREAM-FILLED CUPCAKES RECIPE - BETTYCROCKER.COM



Dreamy Cream-Filled Cupcakes Recipe - BettyCrocker.com image

A pocket of frosting inside chocolate cupcakes makes an indulgent and delicious surprise.

Provided by Betty Crocker Kitchens

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Yield 24

Number Of Ingredients 4

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 1/2 containers Betty Crocker™ Whipped fluffy white frosting
1/2 cup miniature semisweet chocolate chips

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
  • Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons frosting into center of each cupcake for filling, being careful not to split cupcake. Frost tops of cupcakes with remaining frosting.
  • Sprinkle chocolate chips on top of each cupcake. Store loosely covered.

Nutrition Facts : Calories 230 , CarbohydrateContent 30 g, CholesterolContent 25 mg, FatContent 2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Cupcake, SodiumContent 180 mg, SugarContent 22 g, TransFatContent 1 1/2 g

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