These fun mini cheesecakes taste like cake batter and are packed full of sprinkles!
Not that I mind. Being alone is actually one of my favorite things. Prior to having children, I was never one to do things alone. But my post-child self relishes it.
One time I made tacos for my family and then I immediately left to go grocery shopping. My husband was all, “don’t you want to eat first?” and I was like “nah, I’m not hungry.”
And then I drove to Schlotzky’s and had a salami sandwich on sourdough with salt and vinegar chips while I read my Kindle. When I finally made my way over to the grocery store, I was texting my husband all, “Wow, this place is packed! Typical Walmart — never enough cashiers! It’s taking me FOREVER!!”
I think that those kind of lies are actually allowed. Like when you tell someone a dress looks good on them when it actually doesn’t. Did my family NEED to know that I didn’t want to eat with them? No.
Some things really are better left unsaid.
One thing I have learned about doing activities alone is that it’s best to always look slightly angry. Not like, actively pissed or anything. Just mildly annoyed, in a busy type of way. In novels, this is referred to as “harried.”
When a woman who is alone looks “harried,” people are less likely to bother her. Do I want to participate in a brief survey? Do I want to add on a cinnamon roll for a dollar more? Do I mind if you share my table?
Does it LOOK like I want any of those things? No. Because I am HARRIED.
Actually, I do want the cinnamon roll. Ooopsies.
So back to the cheesecakes. I honestly couldn’t be more thrilled with how they turned out. Perfectly creamy with a Funfetti cake batter flavor that really shines through. I added cake batter buttercream as a garnish, but this step is totally up to you.
These are party perfect and make me happy just looking at them. Enjoy!
- 12 chocolate sandwich cookies
- 2 (8 oz) packages of cream cheese, softened to room temperature
- 2/3 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon imitation butter extract
- 1/2 cup Funfetti cake mix (dry)
- 1/3 cup rainbow sprinkles
- 1 stick salted butter, softened
- 3 TBS heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 cup Funfetti cake mix (dry)
- 1 1/4 cups powdered sugar
- Preheat oven to 350. Line 12 muffin tins with liners. Place a cookie in the bottom of each liner and set aside.
- In the bowl of your mixer, beat cream cheese on medium speed until smooth and creamy. Scrape sides of bowl and add granulated sugar. Beat on medium speed for 2 minutes.
- With the mixer on medium-low, add eggs one at a time, scraping the sides of bowl as needed. Add sour cream and extracts, beating on medium-low until combined. Fold in cake mix and sprinkles with a rubber spatula, scraping from the bottom of the bowl to ensure that everything is combined.
- Spoon batter into prepared muffin tins until full. Bake for 20 minutes -- centers should be oh so SLIGHTLY jiggly. Let cool in pans until room temperature, then remove to a plate and refrigerate.
- Prepare frosting: In the bowl of your mixer, beat butter, cream, and vanilla on medium low until smooth. Add powdered sugar and cake mix, beating on low until just combined. Increase mixer speed to high and beat for one minute. Frost cooled cupcakes, garnish with sprinkles, and serve.
Have a great day!!