Cream Cheese Cupcakes with Sour Cream Topping

Name: Cream Cheese Cupcakes with Sour Cream Topping
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 55 min
Yield: 18 servings
Ingredients: 3 (8 ounce) packages cream cheese, at room temperature; 5 eggs, at room temperature; 1 cup white sugar; 1 ½ teaspoons vanilla extract; ½ pint sour cream; 2 tablespoons white sugar; ¼ teaspoon vanilla extract

Rating: 4.8 stars

5 Ratings
5 Reviews
2 Photos

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.

By Poppy127

Gallery

Recipe Summary test

prep:

15 mins

cook:

40 mins

additional:

1 hr

total:

1 hr 55 mins

Servings:

Yield:

18 servings

Nutrition Info

Ingredients

Original recipe yields 18 servings

The ingredient list now reflects the servings specified

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

Step 1
Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.

Advertisement
Step 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.
Step 3
Bake in the preheated oven until set in the middle, about 35 minutes.
Step 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.
Step 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; protein 5g; carbohydrates 14.2g; fat 17.1g; cholesterol 98.4mg; sodium 136.8mg. Full Nutrition

Reviews (5)

Most helpful positive review

Marianne

Allstar

05/13/2014

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 above the liners and I wondered how I was going to put the sour cream topping on them, but they calmed down and made a perfect little dent for me to fill them (were mine not done enough?). I was able to put two teaspoons of the sour cream onto each of the cupcakes using the ingredients called for. I think I would cut the eggs to 4 and add more vanilla to the mix. I liked that these came out gluten free for some of the people I was serving. Thanks, Poppy127! Read More

Helpful

(5)

5 Ratings

5 star values: 4
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Marianne

Allstar

05/13/2014

Helpful

(5)

COLLEEN9

10/24/2014

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 use an Oreo. These sink on top as they cool and don't look very pretty so we always topped them with a bit of jam or pie filling or a bit of fruit. Read More

Helpful

(2)

april

04/04/2015

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 of the cupcake wrapper to work as a crust. Read More

Helpful

(1)

Sue

12/08/2019

Love them. Only change- I would not fill them to an 1/8 of an inch from the top. This is too full. They look prettier if the are lower. They rise like mini souffles. I topped them with glazed raspberries. They were a hit at my party. Read More

Elsiejay

08/13/2018

My hubby who loves pastries but not if they are very sweet called these "spectacularly good." Several times. I doubled the recipe for a big event but the only change I made was to substitute almond flavoring for the vanilla as I do love almond and cherry together. I live in Guatemala and most everyone loves cheesecake but what is normally available here isn't all that great in my opinion. Should be fun to see how these little babies are received tomorrow. Update: Wow!! I brought home a few crumbs and requests for more in the future. Don't hesitate to make these if you want an elegant and special dessert. You will not regret them. Read More

Back to Cream Cheese Cupcakes with Sour Cream Topping

All Reviews for Cream Cheese Cupcakes with Sour Cream Topping

- of Reviews

Cream Cheese Cupcakes with Sour Cream Topping

Servings Per Recipe: 18
Calories: 227.1

% Daily Value *

protein: 10 %

carbohydrates: 5 %

sugars:

fat: 26 %

saturated fat: 52 %

cholesterol: 33 %

vitamin a iu: 13 %

niacin equivalents: 7 %

vitamin c:

folate: 3 %

calcium: 5 %

iron: 4 %

magnesium: 2 %

potassium: 2 %

sodium: 6 %

calories from fat:

*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.