Easy Cream Cheese Stuffed Cupcakes


Cream cheese stuffed cupcakes are a new way to enjoy a classic flavor combination. Tender, moist chocolate cupcakes are stuffed with a sweet and tangy cream cheese filling and topped with rich cream cheese frosting.

Closeup shot of half a cream cheese stuffed cupcake on plate.

Chocolate and cream cheese frosting is one of my favorite flavor combinations. So I decided to combine them into one delicious cupcake. Everyone gets excited when they see the cream cheese frosting on top of these cupcakes, but they're really wowed when they bite into that cream cheese center!

Why You'll Love This Recipe

  • It only uses a few simple baking ingredients - one of which is boxed cake!
  • It's an easy recipe that comes together quickly.
  • Chocolate and cream cheese is a classic combo that almost everyone loves.

Top Tip

It's important that you fully soften your cream cheese. This gives your filling and frosting the best texture and avoids any little bits of raw cream cheese in either of them.

Closeup shot of cream cheese stuffed chocolate cupcake topped with cream cheese frosting and a mini Reese's cup


You'll only need a few basic baking ingredients to make this recipe. Everything you need is easily found at your local grocery store. Be sure to check the recipe card at the end of the post for exact quantities.

  • Chocolate cake mixed (prepared according to box directions)
  • Cream cheese, softened and divided
  • Sugar, divided
  • Egg
  • Vanilla
  • Sprinkles of your choice
  • Chopped pecans
  • Mini peanut butter cups
Overhead shot of individual cream cheese stuffed cupcakes ingredients in bowls on table


Making these cupcakes is just about as easy as it gets. The cupcakes are made with a chocolate cake mix, and the filling and frosting are both incredibly simple. The entire thing only takes a few minutes and a few simple ingredients. The highlights are here, but you'll find the exact instructions in the recipe card at the end of the post.

1: Prepare the cake mix according to the package directions.

Overhead shot of cake batter in mixing bowl next to smaller bowls with other cupcake ingredients

2: Combine the cream cheese filling ingredients and mix.

Overhead shot of cream cheese, egg, sugar, and vanilla in mixing bowl.

3: Fill cupcake liners halfway with chocolate cake mix. Then, add the filling ingredients and finish filling the liners with chocolate cake mix.

Overhead shot of cupcake liners half filled with chocolate cake batter.
Overhead shot of chocolate cake batter in cupcake liners with spoonful of cream cheese filling on top
Cupake liners half filled with chcolate cake batter topped with cream cheese mixture, sprinkles, and nuts.
Overhead shot of unbaked cream cheese stuffed cupcakes in muffin tin

4: Bake until a toothpick inserted into the cake portion of the cupcakes comes out clean.

Overhead shot of baked cream cheese stuffed cupcakes in muffin tin

6: Make the cream cheese frosting.

Overhead shot of crea cheese frosting ingredients in mixing bowl

7: Frost and decorate the cupcakes.

Closeup shot of cream cheese stuffed cupcakes topped with cream cheese frosting and mini peanut butter cup in muffin tin

Substitutions and Variations

  • You can use your favorite chocolate cake mix for these cupcakes.
  • Switch things up with a different cake mix.
  • Chopped walnuts work well in place of pecans.


  • Measuring cups and spoons
  • Mixing bowl
  • Hand mixer or whisk
  • Muffin tin
  • Cupcake liners
Closeup shot of hand holding half a cream cheese stuffed cupcake


Room Temperature: Never store these at room temperature.

Refrigerator: Store in an air-tight container for up to 5 days.

Freezer: Chill the cupcakes and wrap them individually in plastic wrap. Then, store for up to a month in an air-tight, freezer-safe container.

What to Serve with Cupcakes

Serve these cupcakes with a glass of milk or a cup of coffee or tea. They're also perfect with fresh berries or alongside your other favorite sweet treats as part of a larger dessert table.


  • Be sure your cream cheese is fully frosted for the best frosting and filling texture and avoid little bits of raw cream cheese in either of them.
  • Be careful that you only fill your liners halfway full of batter before adding the filling. Otherwise, there won't be enough space to add the top of the cupcakes.
  • You won't find this on the cake mix box, but only mix your batter until just combined for the most tender cake.
Closeup shot of cream cheese stuffed cupcake cut in half on plate.


What's the difference between cake and cupcake batter?

There's really no difference at all. Cupcakes are simply small cakes.

How many cupcakes can you get out of a cake mix?

A box of cake mix generally makes about 5 cups of batter, which is about 24 standard cupcakes. You can make about 48 mini cupcakes or 12 jumbo cupcakes.

Why is my cream cheese frosting lumpy?

If you don't fully soften the cream cheese, it will make a lumpy batter.

More Sweet Recipes

Yield: 24 cupcakes

Easy Cream Cheese Stuffed Cupcakes

Easy Cream Cheese Stuffed Cupcakes

Cream cheese stuffed cupcakes combine tender chocolate cake with a cream cheese filling and cream cheese frosting.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • Chocolate cake mixed (prepared according to box directions)
  • 8 oz cream cheese, softened and divided
  • ½ cup sugar, divided
  • 1 egg
  • 1 tsp vanilla
  • Sprinkles of your choice
  • 1 cup chopped pecans
  • 48 mini peanut butter cups


  1. Preheat your oven to 350ºF.
  2. Prepare your muffin tins by lining them with baking cups.
  3. Prepare cake mix according to package directions. 
  4. Prepare cream cheese filling by beating 4 ounces cream cheese, ¼ cup sugar, egg and vanilla in a medium mixing bowl.
  5. Fill baking cups ½ full with cake batter. 
  6. Add one spoonful of cream cheese filling to the center of each baking cup on top of the batter. 
  7. Add sprinkles and pecans on top of cream cheese filling.
  8. Press one mini peanut butter cup into the center of the cream cheese mixture. 
  9. Place one more spoonful of batter on top of the cream cheese mixture and mini peanut butter cup until covered.
  10. Bake for 20 minutes or until a toothpick inserted in cake portion comes out clean. 
  11. Remove muffins from the pan and place each on a wire rack. Allow to completely cool before icing them.
  12. Prepare icing by beating remaining 4 ounces cream cheese and ¼ cup sugar until sugar is dissolved.
  13. Ice cupcakes and top with a mini peanut butter cup and sprinkles.

Nutrition Information



Serving Size


Amount Per Serving Calories 121Total Fat 9gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 18mgSodium 58mgCarbohydrates 9gFiber 1gSugar 8gProtein 2g

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