CHERRY CHEESE CUPCAKES
- 3 packages 8 ounce cream cheese, softened
- 1-1/2 cup sugar, divided
- 1-1/2 teaspoons vanilla extract, divided
- 5 large eggs
- 1 cup 8 ounce sour cream
- 1-1/2 cups cheery pie filling
In a large bowl, beat cream cheese, 1 cup sugar and 1 teaspoon vanilla until smooth. Add eggs, one at a time, beating well after each addition.
Spoon into foil lined muffin cups. Bake at 300 for 25-30 minutes or until a toothpick inserted in the comes out clean. Cool for 5 minutes.
In a small bowl, combine sour cream and the remaining sugar and vanilla until smooth. Spoon onto cupcakes. Retuen to oven for 6-8 minutes or until set. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Top with pie filling; garnish with mint, Store in refrigerator.