Real Seal Challenge – Cherry Cheesecake Cupcakes

You know – I’ve always wondered what family, friends, and readers think about our eating habits. Because if you read my posts and keep up with me on any social media, it just may seem like we live off of pretty little cupcakes and treats dipped in sprinkles 24/7. While it’s true my kitchen often does resemble a sprinkle factory, we really do eat healthy well balanced meals. Can I let you in on a little secret though, I hate cooking – seriously. So while I’d love to tell you that I spend just as much time and creativity at cooking meals as I do baking dessert….that would be a big fat lie.

So even if I don’t enjoy cooking “real food” as much, and we do splurge on treats (in moderation), much like anybody else, nutrition and wholesome products are always a concern. I am kind of a brand snob when it comes to purchasing food, no matter if it’s for meals or desserts, because these days all chicken nuggets are not created equal! So I was really happy when Real Seal contacted me with their fall recipe challenge, challenging me to create a fun fall recipe with some of their Real Seal products. What a perfect opportunity for me to share some of the quality products we use and love in our home for baking and cooking.

You guys have all seen the little red Real Seal on dairy products right? Well, just incase you didn’t know that little symbol is an assurance that this product was made with wholesome US produced cows milk under strict guidelines. Nothing imported, no substitute ingredients, imitations etc. I can honestly say, we buy quiet a bit of these products. Especially since we are always moving to new areas, I can easily pick up items that I know I can count on…even if we’re across the country and the brands are very different!

Because hey if we’re going to splurge on some cupcakes…we just might as well get some real Vitamin D in there!

I bet you didn’t even realize just how many items contain that little Real Seal. Check out all the items that our family enjoys that all carry the Real Seal on them! As I’ve been out an about lately, I’ve noticed the Real Seal on many other brands I’ve never realized before! Both Wal-Mart and Target dairy products often come with the Real Seal, so healthy options don’t always have to come at a higher cost! Sometimes these little guys are hiding in the back or blend in with the package too – I was surprised to see it even on our ice cream!

For this challenge, I chose to create these Cherry Cheesecake cupcakes using the Real Seal products shown above.. These cupcakes have always been on my favorites list, and they seem to make an appearance each year around this time – while I’m dreaming of Thanksgiving and cherry cheesecake! Yet, some how I’ve never managed to share them, until now. So if you’re like me and need a couple of treats worthy of bringing to Thanksgiving without having to actually cook, these are you’re ticket. Pair them up with these High Hat Pumpkin Cupcakes and they’ll be so busy claiming their dessert they won’t even notice!

Here’s what you will need:

Cheesecake Cupcakes
Duncan Hines Classic White Cake Mix
3 Egg Whites
1 Cup Water
1/3 Cup Mayo
3.4oz Box Jello Instant Cheesecake Pudding

Cheesecake Frosting
1 Cup (2 sticks) Unsalted Butter
1 8oz Cream Cheese
1/2 Tsp Vanilla
4-5 Cups Powdered Sugar
1-3 TBS Milk
1 Can Cherry Pie Filling
Graham Cracker Crumbs To Top

Makes approx. 24 cupcakes.

Step 1: Preheat oven to 350. Mix together cake mix, egg whites, water, and mayo. Add in approximately half a box of Jello Cheesecake pudding. I don’t measure this exactly, I just pinch half of the bag and pour that half in, then save the other half for the icing.

Step 2: Spoon 3 TBS of cake batter into cupcake liners, bake at 350 degrees for 16-18 minutes, until toothpick comes out clean. Let cool completely.

Step 3: In a medium mixing bowl, stir together 4 cups of powdered sugar and the second half instant pudding mix together, set aside.

Step 4: In the bowl of an electric mixer cream together unsalted butter and cream cheese until fully combined. Add in vanilla and mix.

Step 5: Slowly add in the powdered sugar/pudding combination about one cup at a time mixing in between. Add in 1 TSP of milk.

Cream cheese can be tricky to work with depending on brand and climate. If your icing seems way too soft add in a little bit more powdered sugar till it becomes a thicker consistency. If your icing seems really stiff add in another a little bit more milk until it becomes soft enough. You want a nice creamy icing right in the middle…stiff enough to pipe but soft enough to melt in your mouth. :)

Step 6: Once your cupcakes have cooled pipe your icing on the cupcakes. If you would like more info on how I pipe mine check out Frosting Cupcakes 101. Once your cupcakes are piped place them in the fridge to firm up for about 15 minutes or until the icing becomes (temporarily) stiff. If you need to speed up the process you can place them in the freezer…just don’t skip this step! You’ll be thankful in the next step…

Step 7: Once your cupcakes have firmed up take clean tsp and press a dent in the center of each one. Then sprinkle with graham cracker crumbs.

Step 8: Fill each little “dent” with cherry pie filling. You will LOVE this little trick, the dent contains much of the filling so you can have a yummy cupcake without a crazy dripping mess.

I mean come on…who could resist these cupcakes?

If you would like more info on Real Seal dairy products you can check out their website here, and even keep up on their Facebook! Real Seal Provided compensation for the supplies used in this post, however, the ideas and opinions are all my own. A big thanks to Real Seal for including me in their fall recipe challenge!