Kim’s Cream Cheese Cupcakes
Kim’s Cream Cheese Cupcakes
I had to make cheesecake for 40+ people and mentioned on my Menu Monday that I was looking for a recipe that I could use to make the cheesecake because I only have 2 cheesecake pans. One of my awesome readers, Kim, commented and asked if I had considered making cream cheese cupcakes. She then emailed me the recipe. I made 6 dozen of them last night, and they were a HUGE hit. The cheesecake just melted in our mouths. Kim gave me permission to post the recipe. I’m just sad I didn’t take any pictures – but I was working pretty hard and it didn’t occur to me. Our menu rotates every 6 weeks, though, so I’ll be making them again soon!
24 ounces cream cheese (3 8-ounce packages)
1½ tsp pure vanilla extract, divided
1 cup sour cream (or plain yogurt)
½ cup sugar, divided
cucpake pan liners
Preheat oven to 300° degrees F.
Line cupcake pan with cupcake liners
Beat together cream cheese, ¼ cup of sugar, 1¼ tsp vanilla, and eggs. (NOTE: The original recipe sent to me by Kim did not have sugar in the cream cheese base. I don’t know if that was intentionally left out or an error in transcribing the recipe, so to play it “safe”, I put in a little bit of sugar. I tasted it before and after, and liked the taste of it better with the small amount of sugar.)
Bake at 300° degrees F for 45 minutes. (NOTE: I used a commercial convection oven and cooked them for about 15 minutes – so I don’t have any experience with cooking them in a regular oven. I trust Kim’s timing, though.) They will not brown, but they should puff up.
Remove from the oven, but leave the oven on. Let them cool for 5 minutes.
While they cool, mix 1 cup sour cream, ¼ cup sugar, and ¼ tsp vanilla.
While the cupcakes cool, they should form a hole in the top. Mine did not, but I cooked them quickly in a convection oven and I also added sugar to base recipe. Either of those things could affect what happened. The recipe I have says fill the hole with the sour cream topping – I just put a dallop on top and spread it around.
Return to the oven and bake 5 minutes more.
|Low in sodium
No Trans Fats
I put out cherry pie filling and strawberry pie filling and let people top the cupcakes with their choice. They were absolutely delicious. I worried a bit that the convection oven would dry them out, but they were wonderful.
Thank you, Kim!
I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
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sounds yummy! even w/o pics!
They sound absolutely delicious and I so wish I could make them, but with Em’s egg allergy, the amount of eggs would likely put her over the top. Perhaps if we get some good news at the allergist on Monday I might be able to try…..?
I’ll be interested in seeing the reviews if others do make them!
I am so sorry I forgot the sugar…I feel dumb…It is one cup…But I am glad that the recipe worked for you and that they were a hit!!!