#1 White Bottom Cupcakes

These cupcakes have a cheesecakey + white cake flavor. Really good!

• Ready In: 40 mins
• Yields: 16 cupcakes

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1  egg
• 1⁄3 cup white sugar
• 1⁄8 teaspoon salt
• 1  cup white chocolate chips (preferably Ghirardelli)
• 1 1⁄2 cups all-purpose flour
• 1  cup white sugar
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  cup water
• 1⁄3 cup  vegetable oil
• 1  teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups.
2. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in white chocolate chips and set aside.
3. In a large bowl, mix together the flour, 1 cup sugar, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a tablespoon of the cream cheese mixture.
4. Bake in preheated oven for 25 to 30 minutes.