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Cream Cheese Cupcakes

I have no idea where this recipe originated.

Makes about 15 cupcakes.


2 - 8 ounce packages of cream cheese (room temperature)
1/2 cup sugar
2 eggs (room temperature)
2 teaspoons vanilla
Vanilla wafers

You will also need:

Paper baking cups
Muffin pan
Cherry pie filling for topping (optional)


Preheat oven to 350 F. Place paper baking cups in a muffin pan and then place one vanilla wafer cookie in the bottom of each paper baking cup.

In the bowl of a stand mixer, place the room temperature cream cheese. Using the paddle attachment, beat the cream cheese to soften it up until it is very creamy. Scrape down sides of bowl. Beat in sugar, and again, scrape down sides. Add in eggs one at a time, beating each one in well and scraping down sides in between each addition. Finally beat in vanilla until the batter is completely smooth.

Fill each baking cup with cream cheese batter up to 2/3 full. Bake for about 15 minutes. Allow to cool completely in the muffin pan. Top with cherry (or other) pie filling if desired. Refrigerate.

(These may be frozen. Before adding the pie filling on top, of course.)

1 comment:

Sweet and Savory said...

You have some interesting recipes. I would like to make these. I bet they would be great with blueberries.