Cream Cheese Frosted Gems
Cream Cheese Frosted Gems are a delectable dessert that will leave your taste buds craving for more. These bite-sized treats are perfect for any occasion and are sure to impress your guests. Made with a combination of cream cheese, sugar, flour, and eggs, these gems are soft, moist, and bursting with flavor.
To make these Cream Cheese Frosted Gems, you will need the following ingredients:
For the Gems:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup cream cheese, softened
- 1 large egg
- 1 tsp vanilla extract
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
To start, preheat your oven to 350°F and line a mini muffin tin with paper liners. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat the butter and cream cheese until smooth and creamy. Add in the egg and vanilla extract and mix until well combined. Gradually add in the dry ingredients and mix until just combined.
Using a cookie scoop or spoon, fill each muffin cup with the batter until about 3/4 full. Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean. Allow the gems to cool completely before frosting.
To make the cream cheese frosting, beat the cream cheese and butter until smooth and creamy. Gradually add in the powdered sugar and vanilla extract and mix until well combined. Using a piping bag or spoon, frost each gem with the cream cheese frosting.
These Cream Cheese Frosted Gems are a perfect combination of sweet and tangy flavors. The soft and moist texture of the gems, combined with the creamy and smooth frosting, makes for a mouth-watering dessert that is sure to impress. Serve these gems at your next party or gathering and watch as they disappear in no time!
Type: Dessert, Appetizer
Main Ingredients: Cream Cheese, Flour, Sugar
