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  • 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



Step 1

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.


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