Cream Cheese Cupcakes

By learen

These have been handed down for 30 years and requested at every potluck. Do not use fresh fruit.

Ingredients

• 3 8 ounce cream cheese, softened
• 5 each eggs
• 1 cup sugar
• 1/2 teaspoon vanilla
• 1 cup sour cream
• 1/4 teaspoon vanilla
• 1/4 cup sugar
• raspberry preserves

Details

Servings 24

Preparation

Step 1

Beat together the first 4 ingredients and pour into cupcake papers 3/4 full. Bake at 350 for 25 min. Cool 5 min until the center sinks.

Beat the sour cream, vanilla, and sugar togethers. Fill the centers of cupcakes with sour cream sauce after they have cooled for 5 min and the center has sunk. Put a dollop (the more the merrier) of preserves on top. Put back in the oven for 5 min at 350.