Apple Cheesecake Cupcakes

Makes 12 servings

Prep Time: 15 m n. Baking Time:15 to 18 min.

Ingredients12 vanilla wafers
1 pound cream cheese, room temperature
3/4 cup sugar
2 large egg
1 teaspoon vanilla
1 package (20 oz) Sliced Glazed Apples

DirectionsPreheat oven to 375F. Line muffin pan with cupcake liners.

1) Place 1 vanilla wafer in each cup.

2) In large bowl, combine cream cheese, sugar, eggs and vanilla. Beat at medium speed until smooth.

3) Fill muffin pan cups 3/4 full with cream cheese mixture.

Bake for 15 to 18 minutes or until just set in center. Refrigerate cupcakes until cold.

4) Heat glazed apples according to package directions.

5) Remove cupcakes from liners and serve topped with warm apples.

Minty Fudge Cups

Makes 24 servings
Prep Time: 30 min.
Baking Time: 18 to 20 min.

Ingredients:
Topping
1 package (4.67 ounces) foil-wrapped rectangular chocolate mints
Minty Fudge Filling
2/3 cup granulated sugar
1/3 cup unsweetened baking cocoa
2 Tablespoons butter or margarine, softened
1 egg
Reserved 1/2 cup coarsely chopped mints
Fudge Cups
1/4 cup butter or margarine, softened
1 package (3 ounces) cream cheese, softened
3/4 cup all-purpose flour
1/4 cup powdered sugar
2 Tablespoons unsweetened baking cocoa
1/2 teaspoon vanilla
1 tub (16 ounces) Rich & Creamy chocolate frosting

Preheat oven to 350ºF. Line 24 small muffin cups, 1 3/4x1 inch, with paper baking cups, if desired. Coarsely chop enough mints (about 15) to measure 1/2 cup and reserve for Minty Fudge Filling. Coarsely chop remaining mints for topping and set aside.
1) In a small bowl, beat all Minty Fudge Filling ingredients granulated sugar, unsweetened baking cocoa, butter or margarine, and egg. Spoon until well mixed and stir in mints.
2) In a large bowl, beat 1/4 cup butter and the cream cheese with electric mixer on medium speed, or mix with spoon.
3) Stir in flour, powdered sugar, 2 Tablespoons cocoa and the vanilla.
4) Shape dough into 1-inch balls. Press each ball in bottom and up side of each muffin cup.
5) Spoon about 2 teaspoons filling into each cup.
6) Place in oven and bake for 18 to 20 minutes or until almost no indentation remains when filling is touched lightly.
7) Cool slightly and carefully remove from muffin cups to wire rack.
8) Cool completely, about 30 minutes.
9) Frost with frosting and sprinkle with remaining chopped mints.

Hawaiian Cream Cupcakes

Makes 32 to 36 servings
Prep Time: 15 min.
Baking Time: 20 to 25 min.

Ingredients:
Cake
2 packages JIFFY Golden Yellow Cake Mix
2 cups sour cream
2 eggs
1 cup flaked coconut
Filling
1 package (8 oz.) cream cheese, softened
1/4 cup sugar
2 eggs
1 can (8 oz.) crushed pineapple, drained
Frosting
2 packages JIFFY White Frosting Mix
1 package (8 oz.) cream cheese, softened
flaked coconut (optional)

Cupcake Recipe Direction:
Preheat oven 350-degrees F. and Line muffin tins with paper liners.
1) In a mixing bowl, mix cake mix, sour cream, eggs, and coconut on medium speed for 2 minutes.
2) To make filling, in separate bowl, blend 1 package of cream cheese with sugar. Mix well.
3) Add eggs and beat until well blended; fold in pineapple.
4) Fill 1/4 full with cake batter, add 1 Tablespoon of filling and 1 Tablespoon of cake batter.
6) Place muffin tins in oven and bake for 20 to 25 minutes and cool.
7) Combine frosting ingredients until blended; beat on high for 2 minutes.
8) Frost cupcakes and sprinkle with coconut (optional).