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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 22 |
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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 and mint leaves. Ingredients:
3 packages (8 ounces each) cream cheese, softened |
1-1/2 cups sugar, divided |
1-1/2 teaspoons vanilla extract, divided |
5 eggs |
1 cup (8 ounces) sour cream |
1-1/2 cups cherry pie filling |
mint leaves |
Directions:
1. 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.
2. 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.
3. 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.
4. Top with pie filling; garnish with mint. Store in the refrigerator. Yield: about 2 dozen.
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