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| Cream Cheese Cupcakes with Sour Cream Topping |
"This is a rich, thick cheesecake in cupcake-size. Be sure to chill completely as the flavor only gets better. Top with choice of fruit fillings."
Ingredients :
- Cupcakes:
- 3 (8 ounce) packages cream cheese, at room temperature
- 5 eggs, at room temperature
- 1 cup white sugar
- 1 1/2 teaspoons vanilla extract
- Topping:
- 1/2 pint sour cream
- 2 tablespoons white sugar
- 1/4 teaspoon vanilla extract
Instructions :
| Prep : 15M | Cook : 18M | Ready in : 1H55M |
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- Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
- Beat cream cheese in a bowl using an electric mixer until smooth; add eggs, 1 at a time, ensuring each is fully incorporated before adding the next. Beat 1 cup sugar and 1 1/2 teaspoons vanilla extract into cream cheese mixture until mixture is smooth; fill muffin cups to within 1/8 inch of the top.
- Bake in the preheated oven until set in the middle, about 35 minutes.
- Mix sour cream, 2 tablespoons sugar, and 1/4 teaspoon vanilla extract together in a bowl. Drop a teaspoonful of sour cream mixture over cupcakes.
- Bake cupcakes in the oven for 5 minutes more. Cool cupcakes to room temperature and refrigerate until chilled.
Notes :
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