Ingredients
18
18 servings
- •3 (8 ounce) packages cream cheese
- •1 cup white sugar
- •5 eggs
- •1 teaspoon vanilla extract
- •8 ounces sour cream
- •1 cup white sugar
- •1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line cupcake pans with paper cupcake liners.
- In a medium bowl, cream together the cream cheese and 1 cup of sugar. Stir in the eggs one at a time, then mix in the vanilla. Spoon into cupcake pans to fill about 2/3 to 3/4 full.
- Bake for 30 minutes in the preheated oven, until golden brown. Remove from the oven and cool for 5 to 10 minutes.
- To make the sour cream topping, whisk together the sour cream, 1 cup sugar, and vanilla until smooth. Spoon into the well on the top of each cupcake.
- Return to the oven and bake for an additional 5 to 7 minutes, until set. Set cupcake pans on racks to cool, do not remove cupcakes from the pan until they are completely cool. For a finishing touch, you can add a dollop of your favorite pie filling on top.
Nutritional Facts
Per 18 servings
- Calories: 265
- Carbohydrate: 24g
- Fat: 17g
- Protein: 5g
- Sugar: 23g
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