Cream Cheese Cupcakes with Sour Cream Topping

4.8
(5)

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.

2
2
Prep Time:
15 mins
Cook Time:
40 mins
Additional Time:
1 hrs
Total Time:
1 hrs 55 mins
Servings:
18
Yield:
18 servings

Ingredients

Cupcakes:

  • 3 (8 ounce) packages cream cheese, at room temperature

  • 5 eggs, at room temperature

  • 1 cup white sugar

  • 1 ½ teaspoons vanilla extract

Topping:

  • ½ pint sour cream

  • 2 tablespoons white sugar

  • ¼ teaspoon vanilla extract

Directions

  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
17g Fat
14g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 227
% Daily Value *
Total Fat 17g 22%
Saturated Fat 10g 52%
Cholesterol 98mg 33%
Sodium 137mg 6%
Total Carbohydrate 14g 5%
Total Sugars 13g
Protein 5g
Vitamin C 0mg 1%
Calcium 52mg 4%
Iron 1mg 4%
Potassium 82mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love