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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."
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1 h 55 m servings 227 cals
Original recipe yields 18 servings

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  1. Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
  2. 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.
  3. Bake in the preheated oven until set in the middle, about 35 minutes.
  4. 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.
  5. Bake cupcakes in the oven for 5 minutes more. Cool cupcakes to room temperature and refrigerate until chilled.

Nutrition Facts

Per Serving: 227 calories; 17.1 g fat; 14.2 g carbohydrates; 5 g protein; 98 mg cholesterol; 137 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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I was a little surprised at the texture of my finished product for these cupcakes--I thought they'd be creamier than they turned out to be. When they were done baking, they were standing up way...

Mom has made these since I was a girl and they would DISAPPEAR at parties. One fun element missing here is the cookie in the bottom as a "crust" -- Mom always put one vanilla wafer, or you can u...

I wanted a creamy, thick texture so I followed the previous suggestion of using 4 eggs instead of 5 eggs. The cheesecake cupcakes came out fabulously. I also placed a vanilla wafer at the bottom...