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Cherry Cheese Cupcakes

 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. —Leanne Beagley, Rochester, New York
22-24 ServingsPrep: 20 min. Bake: 35 min. + cooling


  • 3 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups sugar, divided
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract, divided
  • 5 eggs
  • 1 cup (8 ounces) sour cream
  • 1-1/2 cups cherry pie filling
  • Mint leaves, optional


  • 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 if desired. Store in the
  • refrigerator. Yield: about 2 dozen.

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Cherry Cheese Cupcakes (continued)

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.