Cream Cheese Cupcakes with Sour Cream Topping

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.

Original recipe makes 18 servings

Ingredients

Cupcakes:
3 (8 ounce) packages cream cheese, at room temperature
5 eggs, at room temperature
1 cup white sugar
1 1/2 teaspoons vanilla extract
Topping:
1/2 pint sour cream
2 tablespoons white sugar
1/4 teaspoon vanilla extract

  • PREP

    15 mins

  • COOK

    40 mins

  • READY IN

    1 hr 55 mins

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.

Nutrition

Calories: 227 kcal
Carbohydrates: 14.2 g
Cholesterol: 105 mg
Fat: 17.1 g
Fiber: 0 g
Protein: 5 g
Sodium: 137 mg

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