Cherry Cheese Cupcakes

 

By Leanne Beagley, Taste of Home

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.


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 Nellie’s Free Range 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.

See more at: Taste of Home