Cream Cheese Cup Cakes

  • Yield: 24 servings

"These are great at holiday get-togethers or picnics."


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


  1. Preheat oven to 325F. Line 24 cups of muffin tins with paper liners.
  2. Beat cream cheese with 1 cup sugar and eggs. Add 1 1/2 teaspoons vanilla. Pour batter into muffin liners, 2/3s full. Bake 40 minutes.
  3. Prepare filling by mixing sour cream, 1/4 cup sugar and 1/4 teaspoon vanilla.
  4. Remove cup cakes from 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.

Recipe by Wilma Mahon, Honesdale, Pa.