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."
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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!
Mom has made these since I was a girl and they would DISAPPEAR at parties. One fun element missing here is the cookie in the bottom as a "crust" -- Mom always put one vanilla wafer, or you can use an Oreo. These sink on top as they cool and don't look very pretty so we always topped them with a bit of jam or pie filling or a bit of fruit.
* 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
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