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Cherry Cheese Cupcakes Recipe
Cherry Cheese Cupcakes Recipe photo by Taste of Home

Cherry Cheese Cupcakes Recipe

Read Reviews (16)
4.75 16
Publisher Photo
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.
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES:22-24 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES: 22-24 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Top with pie filling; garnish with mint. Store in the refrigerator. Yield: about 2 dozen.
Originally published as Cherry Cheese Cupcakes in Country Woman Christmas Annual 1997, p42

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.

Reviews for Cherry Cheese Cupcakes(16)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 20, 2010

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

MY REVIEW
Reviewed Feb. 27, 2010

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?

MY REVIEW
Reviewed Dec. 30, 2008

Can these be frozen with or without the cherry topping?

MY REVIEW
Reviewed Dec. 9, 2008

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.

MY REVIEW
Reviewed Dec. 8, 2008

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

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