Cream Cheese Cupcakes with Sour Cream Topping recipe

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Ingredients

3 (8 ounce) packages cream cheese, at room temperature
5 eggs, at room temperature
1 cup white sugar
1 ½ teaspoons vanilla extract
½ pint sour cream
2 tablespoons white sugar
¼ teaspoon vanilla extract

Nutrition Info

227.1 calories
carbohydrate: 14.2 g
cholesterol: 98.4 mg
fat: 17.1 g
fiber: : -
protein: 5 g
saturatedFat: 10.3 g
servingSize: -
sodium: 136.8 mg
sugar: 12.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.

  2. Beat cream cheese in a bowl using an electric mixer until smooth, add eggs, 1 at a time, ensuring each is fully incorporated before adding the next. Beat 1 cup sugar and 1 1/2 teaspoons vanilla extract into cream cheese mixture until mixture is smooth, fill muffin cups to within 1/8 inch of the top.

  3. Bake in the preheated oven until set in the middle, about 35 minutes.

  4. Mix sour cream, 2 tablespoons sugar, and 1/4 teaspoon vanilla extract together in a bowl. Drop a teaspoonful of sour cream mixture over cupcakes.

  5. Bake cupcakes in the oven for 5 minutes more. Cool cupcakes to room temperature and refrigerate until chilled.

Recipe Yield

18 servings

Recipe Note

This is a rich, thick cheesecake in cupcake-size. Be sure to chill completely as the flavor only gets better. Top with choice of fruit fillings.

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