Recipe by Poppy127
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
3 (8 ounce) packages
cream cheese, at room temperature
eggs, at room temperature
1 1/2 teaspoons
I was a little surprised at the texture of my finished product for these cupcakes--I thought they'd be creamier than they turned out to be. When they were done baking, they were standing up way above the liners and I wondered how I was going to put the sour cream topping on them, but they calmed down and made a perfect little dent for me to fill them (were mine not done enough?). I was able to put two teaspoons of the sour cream onto each of the cupcakes using the ingredients called for. I think I would cut the eggs to 4 and add more vanilla to the mix. I liked that these came out gluten free for some of the people I was serving. Thanks, Poppy127!
* Percent Daily Values are based on a 2,000 calorie diet.
Cream Cheese Cupcakes with Sour Cream Topping
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 154
Get healthier takes on your favorite between-meal snacks.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Cream cheese and whipped cream make this frosting addictive.
Blueberries, cinnamon-sugar, and pecans—wake up to a bite of the Big Yummy!
See how to make little versions of this classic cake.