Cheese Cupcakes
Yield
12 servingsPrep
30 minCook
?Ready
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
graham cracker crumbs
|
*
|
| ⅓ | cup |
butter
or margarine, melted |
|
| ½ | cup |
sugar
granulated |
|
| 2 | large |
eggs
unbeaten |
|
| 12 | ounces |
cream cheese
soft |
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | cup |
sour cream
|
|
| 1 | x |
strawberries
fresh or frozen, or other fruit chunks |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
graham cracker crumbs
|
*
|
| 79 | ml |
butter
or margarine, melted |
|
| 118 | ml |
sugar
granulated |
|
| 2 | large |
eggs
unbeaten |
|
| 346.8 | ml/g |
cream cheese
soft |
|
| 2.5 | ml |
vanilla extract
|
|
| 237 | ml |
sour cream
|
|
| 1 | x |
strawberries
fresh or frozen, or other fruit chunks |
*
|
Directions
Line twelve 2½ inch muffin tin cups with paper liners.
In bowl, blend crumbs and melted butter.
Press some of this crumb mixture to bottom and sides of each lined muffin tin cup; refrigerate for 1 hour.
Meanwhile, with electric mixture at medium speed, beat sugar, eggs, cheese, and vanilla until smooth and creamy.
Spoon this mixture into cups; fill each cup almost to top of crumb crust.
Refrigerate until served.
Just before serving: remove from pans, spread sour cream on each cupcake, then top with fruit.
