Cream Cheese Cupcakes with Sour Cream Topping Recipe - Allrecipes.com
Cream Cheese Cupcakes with Sour Cream Topping Recipe
  • READY IN ABOUT 2 hrs

Cream Cheese Cupcakes with Sour Cream Topping

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 18 servings Change Servings
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  • 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.
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Reviews More Reviews

May 13, 2014

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!

 

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Nutrition

  • Calories
  • 227 kcal
  • 11%
  • Carbohydrates
  • 14.2 g
  • 5%
  • Cholesterol
  • 105 mg
  • 35%
  • Fat
  • 17.1 g
  • 26%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 137 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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