Cheesecake-Filled Cupcakes


  • 3-1/2 Cups All-Purpose Flour                             
  • 2 Tbl. Cornstarch                                        
  • 2 tsp. Baking Powder                                 
  • 2 tsp. Kosher Salt                                       
  • 1 tsp. Baking Soda                                     
  • 2 Sticks Unsalted Butter
  • 2 Cups Granulated Sugar                                          
  • 3 Tbl. Vegetable Oil                                    
  • 1 Tbl. Vanilla Extract
  • 3 Large Whole Eggs                                      
  • 2 Large Egg Yolks                                         
  • 2 Cups Buttermilk     
  • The Cheesecake Factory Original Cheesecake Slices         
  • Whipped Cream
  • Prepared Fresh Strawberry halves, Blueberries & Raspberries        


  1. Pre-heat oven 350'F.                     
  2. Prep cupcake pan with paper liners.                                    
  3. Whisk together Flour, Cornstarch, Baking Powder, Salt & Baking Soda until combined.
  4. Mix Butter, Sugar, Oil & Vanilla using a small hand mixer. Beat until light and fluffy.
  5. Add Eggs and Egg Yolks one at a time, mixing and scraping bowl with each addition.                                         
  6. Add dry ingredients in three additions (1/3 at a time) alternating with half the Buttermilk, beginning and ending with dry ingredients.      
  7. Deposit prepared batter into paper cupcake liners. (approx. 1/3 cup per cupcake)
  8. Using a 1 oz. scoop, deposit a scoop of Original cheesecake in the center of the batter in each cupcake.                            
  9. Bake in pre-heated oven for 20-25 Minutes or until a toothpick or skewer inserted into the middle of the cupcake comes out clean.
  10. Allow cupcakes to cool to room temperature.
  11. Top cupcakes with whipped cream and fresh berries.
  12. Enjoy!                                                

Makes approx. 32 cupcakes