Ingredients for Cheesecake Cupcakes 1
- 8 ounces (225g) softened cream cheese
- 2 large eggs
- 1 cup (200g) granulated sugar + 1/4 cup (50g) granulated sugar for topping
- 1 teaspoon vanilla extract + 1/2 teaspoon vanilla extract for topping
- 1/2 cup (115g) sour cream
- Optional: Your favorite pie filling (e.g., cherry, blueberry)
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How to Make Cheesecake Cupcakes 1
- Preheat oven to 300°F (150°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, beat 8 ounces (225g) softened cream cheese until smooth.
- Add 2 large eggs one at a time, beating well after each addition.
- Beat in 1 cup (200g) granulated sugar and 1 teaspoon vanilla extract until fully combined and smooth.
- Divide batter evenly among the prepared cupcake liners.
- Bake for 40 minutes, or until the edges are set and the center is just slightly jiggly.
- Let cupcakes cool completely in the muffin tin.
- While cupcakes cool, prepare the sour cream topping: In a small bowl, combine 1/2 cup (115g) sour cream, 1/4 cup (50g) granulated sugar, and 1/2 teaspoon vanilla extract. Mix until smooth.
- Once cupcakes are completely cool, dollop the sour cream topping generously over each cupcake.
- For an extra touch, add a dollop of your favorite pie filling (e.g., cherry, blueberry) on top of the sour cream topping before serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
46g
Fat
34g
Carbs
3g
