Cheesecake Filled Cupcakes with Rasp Buttercream

There are fabulous pictures in the blog I found these:
http://bunsinmyoven.com/2011/02/28/cheesecake-filled-cupcakes-with-raspberry-buttercream/


These look awesome! There were cheesecake filled cupcakes at the Multicultural Fair too. You never saw so many amazing flavors and ideas. I sure want to try these out. What a great way to dress up a cupcake!


Cheesecake Filled Cupcakes with Raspberry Buttercream

INGREDIENTS

24 yellow cupcakes, baked and cooled (your favorite recipe–I used cake mix, but if you want to go all Martha on me and use homemade, that’s great too)
8 oz cream cheese, softened
1/2 (14 oz) can sweetened condensed milk
2 teaspoons lemon juice

For buttercream:
2 sticks salted butter, softened
1 can Oregon Red Raspberries, in syrup
6 cups powdered sugar

First, prepare the cheesecake filling: In the bowl of an electric mixer, mix cream cheese, sweetened condensed milk, and lemon juice on low speed until combined. Increase speed to medium and beat until smooth. Cover filling and place in the refrigerator for several hours until thickened.


Once filling has thickened, cut a hole in the cupcakes for filling.



I like to use the flat side of a large piping tip, but you could also just cut a circle with a small knife. Be sure not to go more than halfway through the cupcake. You want it stable enough to hold the filling.


Spoon filling into the hole you cut out. Don’t use too much–you don’t want it to overflow and make a mess.

Make your frosting: In the large bowl of an electric mixer, mix both sticks of butter and 3 Tablespoons of raspberry syrup from the can of raspberries. Mix on medium until smooth. Add powdered sugar and mix on low until just combined. Add 1/2 cup of raspberries and beat on medium high until light and fluffy.

Pipe or spoon raspberry frosting on top of cupcakes, covering the filling.