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. —Leanne Beagley, Rochester, New York
Ingredients
- 3 packages (8 ounces each) cream cheese, softened
- 1-1/2 cups sugar, divided
- 1-1/2 teaspoons vanilla extract, divided
- 5 large eggs
- 1 cup sour cream
- 1-1/2 cups cherry pie filling
- Mint leaves, optional
Reviews
This is always a hit whenever I make them for any holiday or occasion!! I sometimes use a chocolate wafer for a crust. Delicious recipe !
I omitted the sour cream, put a vanilla wafer on bottom during cooking and topped with strawberry pie filling. They were a hit.
Fantastic recipe ! I used just regular paper muffin cups placed in a muffin tin and they turned out just fine. They also freeze very well...just add the topping after thawing in the refrigerator.
I've made this before and I like to put a Vanilla Wafer at the bottom of the cupcake liner before adding the Cheesecake Batter. What a delicious and easy to make treat...
I thought the recipe was good just the way it was
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?
Your not doing anything wrong, they are supposed to sink in the middle.
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?
Can these be frozen with or without the cherry topping?
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.