Cherry Cheese Cupcakes

Name: Cherry Cheese Cupcakes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: about 2 dozen.
Ingredients: 3 packages (8 ounces each) cream cheese, softened; 1-1/2 cups sugar, divided; 1-1/2 teaspoons vanilla extract, divided; 5 large Eggland's Best eggs; 1 cup sour cream; 1-1/2 cups cherry pie filling; Mint leaves, optional

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 Eggland's Best eggs
1 cup sour cream
1-1/2 cups cherry pie filling
Mint leaves, optional

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 if desired. Store in the refrigerator.

Nutrition Facts

1 each: 202 calories, 13g fat (8g saturated fat), 82mg cholesterol, 105mg sodium, 18g carbohydrate (17g sugars, 0 fiber), 4g protein.

Originally published as Cherry Cheese Cupcakes in Country Woman Christmas 1997

Reviews

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Lisa

Jun 7, 2018

I omitted the sour cream, put a vanilla wafer on bottom during cooking and topped with strawberry pie filling. They were a hit.
Garry

Mar 28, 2018

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.
blstranger

Mar 12, 2016

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...
Bigboob2

Dec 16, 2014

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

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?
laurielalex

Dec 20, 2010

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

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?
dmasseo

Dec 30, 2008

Can these be frozen with or without the cherry topping?
terimc6222002

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.
cakelover

Dec 8, 2008

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