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Cherry Cheese Cupcakes

Our church Christmas party always includes these pretty cupcakes as my home-baked contribution. The holidays were the sweet inspiration for their cheery garnish of cherries. —Leanne Beagley, Rochester, New York
  • Total Time
    Prep: 20 min. Bake: 35 min. + cooling
  • Makes
    about 2 dozen

Ingredients

  • 3 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups sugar, divided
  • 1-1/2 teaspoons vanilla extract, divided
  • 5 large eggs
  • 1 cup sour cream
  • 1-1/2 cups cherry pie filling
  • Mint leaves, optional

Directions

  • In a large bowl, beat cream cheese, 1 cup sugar and 1 teaspoon vanilla until smooth. Add eggs, one at a time, beating well after each addition.
  • Spoon into foil-lined muffin cups. Bake at 300° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes.
  • In a small bowl, combine sour cream and the remaining sugar and vanilla until smooth. Spoon onto cupcakes. Return to the oven for 6-8 minutes or until set. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • Top with pie filling; garnish with mint if desired. Store in the refrigerator.
Nutrition Facts
1 each: 202 calories, 13g fat (8g saturated fat), 82mg cholesterol, 105mg sodium, 18g carbohydrate (17g sugars, 0 fiber), 4g protein.

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