Of course I wanted to include a perfect party muffin in this line up, and you know how much I love funfetti and sprinkles! Muffins that taste like cake are a perfect option for a birthday breakfast or any time you want to celebrate first thing in the morning. Plus, these funfetti muffins have a cheesecake twist, packed full of cake batter flavored cream cheese for a creamy center inside a cake flavored, perfectly golden muffin. And as you know, I'm a firm believer in sprinkles denoting party fun, so these muffins are sure to put a smile on our face first thing in the morning. Delicious, sweet, creamy and unique, these funfetti cheesecake muffins are definitely a new option to birthday breakfast (right behind funfetti pancakes!)
These muffins have some steps to them, but I had no problem pulling it together. Infusing the cream cheese with cake batter flavor and sprinkles really takes these muffins to the next level from a regular cream cheese filled muffin (like these or these). This recipe by Peabody posted at Culinary Concoctions by Peabody is a keeper for sure, but I did add some cake batter flavor to the actual muffin which put them over the top. And I really like this method of infusing the cream cheese with flavor before baking. Although I do think that 8 ounces was a lot of cream cheese for these muffins, so I might scale back by about 25%. Or make bigger muffins. And my log of funfetti infused cream cheese didn't quite take the right shape, so after cutting into 12 chunks (one for each muffin), I ended up rolling each chunk into a bit of a ball then stuffing it inside the batter filled muffin cup. These are like no other cream cheese muffin I've had before and the result is amazing and delicious, and not just because they taste like cake. The cream cheese takes on a cheesecake-like consistency, wrapped in a perfect muffin crumb. I'm already thinking of other ways I can use this technique with other flavors to make many more wonderful cheesecake muffins.
Funfetti Cheesecake Muffins
Ingredients for the filling
8 ounces cream cheese, softened
1/2 cup powdered sugar
1/2 cup yellow cake mix
2 Tablespoons rainbow sprinkles
In the bowl of a stand mixer or a large bowl with a hand held mixer, beat cream cheese until fluffy. Reduce speed, then add powdered sugar and cake mix and mix to combine. Fold in sprinkles.
Turn out onto a work surface and shape into a log. Note: I covered the cream cheese mixture with plastic wrap and used the plastic wrap to help shape it into a log. However, I would encourage you to make a log with a small diameter--closer to 1 to 1 1/2 inches--so the slices will better fit in the muffin cups.
Wrap and freeze for 4 hours.
Ingredients for the muffins
1 1/4 cups flour
1/4 cup yellow cake mix
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1/4 cup rainbow sprinkles
In a medium bowl, whisk together flour, cake mix, baking powder, and salt. Set aside. In another small bowl or a liquid measuring cup, combine milk and vanilla. Set aside.
In the bowl of a stand mixer or a large bowl with an hand held mixer, beat butter and sugar until fluffy, about 5 minutes. Reduce speed and add eggs, one at a time, and beat until combined.
On low speed, gradually add the flour mixture, alternating with the milk mixture and stir until combined, taking care not to overmix. Stir in sprinkles.
Divide batter among a greased or lined muffin pan. Note I used an ice cream scoop to be consistent.
Remove cream cheese log from freezer and slice into 12 even pieces. Press a cream cheese slice into the center of each batter filled muffin cup. Note: If your cream cheese slice is too wide, roll it into a ball before nestling it on top of the batter.
Bake at 350 degrees F for 20-25 minutes or until a tester comes out clean.
Cool in pan for 5 minutes before removing to wire rack to cool completely.
Makes 12 muffins.
Happy Baking,
The Cookie Princess
Printer Friendly Recipe
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