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Instructions |
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In a kitchen aid mixer with the paddle attachment, cream
the cream cheese until smooth, scraping down the sides of
the bowl and the paddle.
Add sugar and continue to cream until there are no more
lumps that remain.
Add the eggs one at a time making sure that it is all mixed
in well and also scrape the sides of the bowls after each
addition.
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Fill the cupcake papers 2/3 of the way full.
Bake at 300 degrees F for approximately 40 minutes.
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After the cupcakes have come out of the oven, let stand for 5
minutes.
Mix together the sour cream, sugar, and vanilla.
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Top the cheesecake cupcakes with sour cream mixture and
return to the oven for 5 minutes.
After the cupcakes are completely cooled, you can top with
cherry or blueberry pie filling.
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Originally Submitted
12/29/2012
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