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Kim’s Cream Cheese Cupcakes

Posted by Hallee on Feb 4, 2010 in Desserts, Hallee's Galley, Recipes |

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!

INGREDIENTS:

24 ounces cream cheese (3 8-ounce packages)
5 eggs
1½ tsp pure vanilla extract, divided
1 cup sour cream (or plain yogurt)
½ cup sugar, divided

SUPPLIES:

mixer
measuring cups/spoons
large bowl
small bowl
cupcake pan
cucpake pan liners

PREPARATION:

Preheat oven to 300° degrees F.

Line cupcake pan with cupcake liners

DIRECTIONS:

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.

YIELD:

24 cupcakes

NUTRITION: ~*~
Low in sodium
No Trans Fats
NUTRITION FACTS:
~*~
NOTES:

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?

Hallee


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