Mini Cherry Cheesecake Cupcakes

 

Ingredients:

For the Cupcakes:

• 3 packages (8 ounces each) cream cheese, softened
• 1 1/2 cups sugar, divided
• 1 1/2 teaspoons vanilla extract, divided
• 5 large eggs

For the Topping:

• 1 cup sour cream
• 1 1/2 cups cherry pie filling
• Mint leaves (optional)

Instructions:

Prepare the Cupcakes:

• In a large bowl, beat the softened cream cheese, 1 cup of sugar, and 1 teaspoon of vanilla until the mixture is smooth and well combined.
• Add the eggs, one at a time, beating well after each addition.

Fill the Muffin Cups:

• Spoon the cream cheese mixture into approximately 24 foil-lined muffin cups.

Baking:

• Bake in a preheated oven at 300°F for 25-30 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
• Allow them to cool for 5 minutes.

Prepare the Topping:

• In a small bowl, combine sour cream with the remaining sugar and vanilla. Mix until the mixture is smooth.

Add the Topping:

• Spoon the sour cream mixture onto the cupcakes.
• Return the cupcakes to the oven for an additional 6-8 minutes or until the topping is set.

Cool and Garnish:

• Let the cupcakes cool for 10 minutes before removing them from the muffin cups.
• Transfer them to wire racks to cool completely.

Final Touch:

• Top each cupcake with a generous portion of cherry pie filling.
• You can also garnish them with mint leaves for an optional touch of freshness.

Storage:

• Store the cherry cream cheese cupcakes in the refrigerator until you’re ready to enjoy them.