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Cream Cheese Cupcakes Recipe


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     Cream Cheese Cupcakes

Category   Desserts - Breads
Sub Category   None
Servings   24

3 packages (8oz each) cream cheese, softened
5 eggs
1 1/4 cups sugar, divided
2 1/2 teaspoons vanilla, divided
1 container (16 oz) sour cream
1 cup chopped fresh pitted cherries, fresh blueberries and canned crushed pineapple, drained

1) Preheat oven to 325F. Line 24 standard (2 1/2-inch) muffin cups with paper baking cups.
2) Beat cream cheese, eggs, 1 cup sugar & 1 1/2 teaspoons vanilla in large bowl with electric mixer at medium speed for 2 minutes or until well blended. Spoon evenly into prepared muffin cups.
3) Bake 20 minutes or until light golden brown. Cool in pan 5 minutes. (Centers of cupcakes will sink slightly.) Do not remove cupcakes from pan.
4) Combine sour cream, remaining 1/4 cup sugar and 1 teaspoon vanilla in medium bowl; stir until blended. Fill depression in cupcakes with sour cream mixture. Bake 5 minutes. Cool in pans 10 minutes. Remove to wire rack; cool completely. 5) Top cupcakes with fruit topping.

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