Cream Cheese Cupcakes with Fresh Berries

  • Yield: servings


3 (8 ounce) packages cream cheese, softened
1 1/4cups sugar, divided
5 eggs
1 3/4teaspoons vanilla extract, divided
1cup sour cream
2tablespoons jam, divided
Fresh berries


  1. Preheat oven to 325F.  Line 24 cups of muffin tins with paper liners.  Beat cream cheese with 1 cup sugar and eggs.  Add 1 1/2 teaspoons vanilla.  Pour batter into muffin liners, two-thirds full.  Bake 40 minutes.
  2. To prepare filling, mix sour cream, 1/4 cup sugar and 1/4 teaspoon vanilla.  Remove cup cakes from the oven.  They will fall in the middle.  Fill hole with sour cream mixture.  Spoon 1/4 teaspoon jam on top.  Return to oven and bake 5 minutes.  Garnish with fresh berries.

—Wilma Mahon, Honsdale, Pennsylvania