The crust comes together perfectly on its own while they're in the oven. Instructions. Preheat oven to 350 degrees. I very rarely follow a recipe exactly how it's written but I did with this one. Top with your favorite pie filling. Amount is based on available nutrient data. Line cupcake pans with paper cupcake liners. All rights reserved. https://www.yummly.com/recipes/philadelphia-cream-cheese-cupcakes These Vanilla Cream Cheese Cupcakes are extremely soft and moist and they pair great with delicious cream cheese frosting! One tip: if you refrigerate the sour cream topping a bit before you put it on the cupcakes it thickens up and the sugar in it is much less granulated. Mix only long enough to incorporate the ingredients. https://www.tasteofhome.com/recipes/cream-cheese-chocolate-cupcakes Transfer cupcakes to a wire rack and cool completely before frosting. All you do is start in the center and pipe a flat swirl. Mix until soft. As for my adjustments, I'd suggest mixing the graham cracker crumbs with the sugar and sprinkling them into the cupcake cups. In the recipe, bite-size pieces of cold cream cheese get folded into a sour cream batter before baking—a technique inspired by Sister Pie bakery in Detroit. I also used the standard 1 egg per brick of cream cheese rule and they turned out great. Please do not use photos from this site without prior written permission. There’s no need to thaw the cranberries if you’re starting with frozen, but Arefi emphasizes not to skip the sugar sprinkle on top: “Cranberries are tart!” The buttery cake, with a triple hit of tanginess from the sour cream, cream cheese, and cranberries, offers the perfect contrast of flavors within each bite. Tag @mycountrytable on Instagram and hashtag it #mycountrytablerecipes. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. Taste a little to ensure that the right amount of chocolate-ness has been reached. Remove from the oven and cool for 5 to 10 minutes. These were ok...my preference is that they should be a little bit sweeter. However, when you buy something through our retail links, we may earn an affiliate commission. Do not over mix. Easy enough for them to help and they just LOVED them! I let my daughter top them with sprinkles strawberries chocolate sauce or caramel sauce. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Set aside. Cheesecake should be cold! I'm sorry but this is the worst cheesecake recipe I've ever used. Now let’s talk about the frosting. Add the sugar, sour cream, eggs, lemon juice, vanilla, and salt and beat on medium-high speed until … This was SO quick and easy and a HUGE hit with everyone I shared them with. You saved Cream Cheese Cupcakes to your. Bake cupcakes for approximately 25 to 30 minutes until a toothpick inserted into the centers comes out clean. I also added a crust to the bottom of my cupcakes using 1 cup crushed chocolate Teddy Grahams, 3 tablespoons sugar, and 1/4 cup melted butter (mix together, sprinkle in each cupcake liner, then gently press down.) They also make a smaller batch of cupcakes if you’re just wanting to satisfy your sweet tooth! Even if you’re something of a messy baker, you can whip up this cake without dirtying your kitchen, using any berries you have in your freezer.