Cream Cheese Cupcakes are one of the most requested family recipes at Christmas. They are so delicious and have been in my family since my mother made them. My children love them and ask for them each Christmas. They make a great gift not only for how good they taste, but for the uniqueness of getting a cupcake and realizing it’s a mini cheesecake.
I’ve always used a wooden spoon to mix the cream cheese after it’s softened. My hands hurt for days after. You have to use the real cream cheese in blocks not the whipped or any other tub kind. It just won’t work.
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Cream Cheese Cupcakes
Crust:
1/4 cup margarine
2 TBS sugar
1/4 cups graham cracker crumbs
Filling:
4 8 oz. bars cream cheese
1 1/3 cups sugar
4 eggs
1 1/2 TSP vanilla
Topping:
1 pint sour cream
1 TSP vanilla
3 TBS sugar
Soften cream cheese. Mix sugar into cream cheese. Beat in eggs one at a time. Stir in vanilla. Mix all ingredients for crust. Fill cupcake tins with crust 1/4 way. Then fill with filling. Bake at 350° for 25 – 30 minutes. While baking, mix together all ingredients for topping. Check with a toothpick if firm. When done, spread topping and set oven to 500°. Put in cupcakes and for about 5 minutes.
When cooled you may add strawberry preserves or other toppings.
Having a Hamilton Beach Mixer® would really make this recipe easier to prepare. I’d be able to whip these cupcakes out by the dozens. And my hands will thank me!
When my daughters ask me for these cupcakes I think I’ll ask them for a pre-Christmas gift – a Hamilton Beach® Stand Mixer which not only has 2 way rotating heads and hands free mixing but it’s quiet, and has a splatter shield. No mess, no fuss.
Eclectrics® Mixer offers free shipping during November. So kids if you’re reading this, take the hint!
Oh – this sound really yummy! I’m going to have to try this recipe with or without one of those nice mixers!
Wow! Those sound yummy! Printing now! I’m putting cherries on top of mine!
Sue