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Cherry Cheese Cupcakes
These pretty cream cheese cups that look like cupcakes are always my home-baked contribution to our church's Christmas party. The holidays inspired the cheery garnish of cherries, and I often add mint leaves for even more seasonal color. —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
Directions
- 1. In a large bowl, beat cream cheese, 1 cup sugar and 1 teaspoon vanilla until smooth. Add eggs, 1 at a time, beating well after each addition.
- 2. Spoon into about 24 foil-lined muffin cups. Bake at 300° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool 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.
Nutrition Facts
1 cheesecake cup: 202 calories, 13g fat (8g saturated fat), 82mg cholesterol, 105mg sodium, 18g carbohydrate (17g sugars, 0 fiber), 4g protein.
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