Cheesecake Cupcakes

Cheesecake Cupcakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    dozen


Ingredients

  • 3

    8 ounce packages cream cheese, softened

  • 1

    cup sugar

  • 4

    eggs

  • tsp. vanilla extract

  • TOPPING

  • 1

    cup sour cream

  • ¼

    cup sugar

  • tsp. vanilla extract

  • Fruit slivers or fruit topping or jam

Directions

1. Preheat oven to 325. Line 24 regular muffin cups with paper cupcake liner. 2. In a large mixing bowl, beat the cream cheese until very smooth. Add the sugar and mix well. Add the eggs and vanilla and mix well. 3. Fill the cups about half full with the batter. Bake for 25 minutes, until the cupcakes are set and golden brown. 4. Make the topping: Combine the sour cream, sugar vanilla, and stir well with a metal spoon or spatula. Spoon about 2 tsp. on top of each cupcake and return to the oven for 5 minutes to glaze. 5. Remove cupcakes from the oven. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. When completely cool, place them in plastic containers with lids and refrigerate until ready to serve. Just before serving, decorate with slivers of fruit or jam. Serve at room temperature.


Nutrition

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