These yummy little cupcakes are always a favorite dessert. When my cousin Karen entertains, her dining room table is covered with tempting dessert options and I never pass on one of her cherry cheese cupcakes.
They taste as good as they look. Blueberry topping is delicious too, although I can't resist those bright red cherries! Karen let me copy her recipe so I could share it here.
No slicing because each cupcake is served in its own little wrapper.
Light and fluffy, they are like perfect little packages of deliciousness. When I am being good I eat just one. It's hard to be good.
Cherry Cheese Cupcakes
Preheat oven to 300 F
3 8-oz packages cream cheese, softened
5 large eggs
1 cup sugar
1 1/2 tsp vanilla
1 cup sour cream
1/4 cup sugar
1/4 tsp vanilla
1 1/2 cups cherry pie filling
Cream together the cheese and sugar. Add eggs, one at a time and beat until creamy. Add the vanilla.
Pour into paper cups (2/3 full). Using an ice-cream scoop filled about 3/4 full works well. Bake 35-40 mins. Cakes should not brown. Take out of the oven and cool 5 minutes.
Combine the topping ingredients. Spoon topping on and return to oven for five minutes. Take out and cool. Put can cherries (pie filling) on top. Cover and refrigerate leftovers.
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