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Cherry Cheese Cupcakes Recipe

Cherry Cheese Cupcakes Recipe

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. —Leanne Beagley, Rochester, New York
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling YIELD: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, optional

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 if desired. 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.

Reviews for Cherry Cheese Cupcakes

Sort By :
MY REVIEW
Reviewed Dec. 16, 2014

"I thought the recipe was good just the way it was"

MY REVIEW
Reviewed Dec. 15, 2014

"I've made similar before,with the Nilla Waffer bottoms, but always in mini size. This recipe doesn't say what size, It just says foil lined muffin cups. Anybody have a clue?"

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?"

MY REVIEW
Reviewed Dec. 4, 2008

"How full should the muffin cups be?"

MY REVIEW
Reviewed Dec. 2, 2008

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

MY REVIEW
Reviewed Dec. 1, 2008

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

MY REVIEW
Reviewed Dec. 1, 2008

"I have been making these for years as well with the Vanilla Wafer in the bottom of the cupcake liner. For a variation, use cherry pie filling and put on top while still hot from the oven and omit the sour cream layer. Yummy."

MY REVIEW
Reviewed Dec. 1, 2008

"They all sound good, I think I'll try them with a chocolate wafer crust. Sort of like Chocolate covered Cherries in reverse."

MY REVIEW
Reviewed Dec. 1, 2008

"My Mom has been making these for year we use vanilla wafers as the crust they work out great."

MY REVIEW
Reviewed Dec. 1, 2008

"This would be great in the mini graham cracker crust thats what i'm going to do for a holiday dessert this year"

MY REVIEW
Reviewed Dec. 1, 2008

"Sounds delicious. And so does blueberry."

MY REVIEW
Reviewed Dec. 1, 2008

"I have made this type of cupcake before. They are good.

My recipe called for vanilla wafers. You put one in the bottom of each cup before pouring the mixture on top. This forms a crust like a cheese cake. They are good also.
Try other flavors of canned pie fillings. Blueberry is great."

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