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Cherry Cheese Cupcakes
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.
22-24 Servings
Prep: 20 min. Bake: 35 min. + cooling
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.
Nutrition Facts:
1 cupcake equals 202 calories,
© Taste of Home 2013
2 of 2
Cherry Cheese Cupcakes
(continued)
Nutrition Facts:
13 g fat (8 g saturated fat), 82 mg cholesterol, 105 mg sodium, 18 g carbohydrate, trace fiber, 4 g protein.
© Taste of Home 2013