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Cherry Cheese Cupcakes Recipe

Cherry Cheese Cupcakes Recipe photo by Taste of Home

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Our church Christmas party always includes these pretty cupcakes as my home-baked contribution. The holidays were the sweet inspiration for their cheery garnish of cherries and mint leaves.

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Cherry Cheese Cupcakes Recipe

Prep: 20 min. Bake: 35 min. + cooling

Yield: 22-24 Servings

20 35 55

Ingredients

3 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar, divided
1-1/2 teaspoons vanilla extract, divided
5 eggs
1 cup (8 ounces) sour cream
1-1/2 cups cherry pie filling
Mint leaves

Directions

In a large bowl, beat cream cheese, 1 cup sugar and 1 teaspoon vanilla until smooth. Add eggs, one at a time, beating well after each addition.
Spoon into foil-lined muffin cups. Bake at 300° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes.
In a small bowl, combine sour cream and the remaining sugar and vanilla until smooth. Spoon onto cupcakes. Return to the oven for 6-8 minutes or until set. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Top with pie filling; garnish with mint. Store in the refrigerator. Yield: about 2 dozen.

Nutritional Facts 1 cupcake equals 202 calories, 13 g fat (8 g saturated fat), 82 mg cholesterol, 105 mg sodium, 18 g carbohydrate, trace fiber, 4 g protein.

Originally published as Cherry Cheese Cupcakes in Country Woman Christmas Annual 1997, p42

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Reviews for Cherry Cheese Cupcakes

Cherry Cheese Cupcakes

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Reviewed on Dec. 20, 2010 by laurielalex

Your not doing anything wrong, they are supposed to sink in the middle.

Reviewed on Feb. 27, 2010 by jmmeidinger

My foil muffin package says don't use in a muffin pan is anyone else? I am a good cook but not a great baker. My cakes started to sink in the middle a little-I took them out as soon as the tooth pick came out clean. Can anyone tell me what I am doing wrong?

Reviewed on Dec. 30, 2008 by dmasseo

Can these be frozen with or without the cherry topping?

Reviewed on Dec. 09, 2008 by terimc6222002

cakelover,I had thought of the nilla wafer bottom also,but that would kind of take away from the "cupcake " aspect and make it more of a "cake" sort of thing.It really works great just the way it is.

Reviewed on Dec. 08, 2008 by cakelover

How do you think putting a nilla wafer in the bottom for a "crust" would work out?

Reviewed on Dec. 04, 2008 by greenwellm

How full should the muffin cups be?

Reviewed on Dec. 03, 2008 by petunia408

Reviewed on Dec. 02, 2008 by pjsattic110

can you use light cream cheese, this could be a big hit, and no flour means less carbs.. yummo

Reviewed on Dec. 01, 2008 by TeenschT

These are always a hit and I enjoy them without the cherry topping even more!

Reviewed on Dec. 01, 2008 by busikids

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