These taste just like miniature cheesecakes without the crust. Decorate with fresh seasonal fruit--a sliver of strawberry or kiwi, a dollop of fruit toppings or jam, or a fresh raspberry or blueberry. You can eat aout a dozen, so be careful!
3 8-oz pkgs. cream cheese, softened
1 C sugar
4 eggs
1-1/2 tsp. vanilla extract
Topping:
1 C sour cream
1/4 C sugar
1 tsp. vanilla extract
1. Preheat oven to 325*F. Line 24 regular muffin cups with paper cupcake liners.
2. In a lg. mixing bowl, beat the cream cheese until very smooth. Add the sugar and mix well.
3. Fill the cups almost half full with the batter. Bake for about 25 min, until the cupcakes are set and golden brown.
4. Make the topping: Combine the sour cream, sugar, and vanilla and stir well with a metal spoon or spatula. Spoon abot a teaspoon on top of each cupcake and return to the oven for 5 min. to glaze.
5. Remove the cupcakes from the oven. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. When completely cool, place them in plastic containers with lids and refrigerate until ready to serve. Just before serving, decorate with slivers of freshly cut season fruit, or jam or fruit topping, or 1 or 2 whole blueberries or raspberries. Serve at room temperature.
Makes 2 dozen
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