CHEESECAKE CUPCAKES WITH SOUR CREAM TOPPING
The sour cream topping adds an extra dimension of flavor to these cheesecake cupcakes decorated with little bunches of white, pink, and red currants.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 48
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line four 12-cup cupcake tins with heavyweight aluminum liners, and spray with nonstick cooking spray.
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.
- In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not overmix.
- Divide batter evenly among cupcake liners, 4 ounces per cupcake. Bake for 15 minutes.
- Cool slightly until cupcakes become concave. In a medium bowl, stir together sour cream, sugar, and vanilla to make the sour cream topping.
- Place a heaping tablespoon of topping in the center of each cupcake, and spread gently to edges of liner. Return to oven for 10 minutes.
- Cool to room temperature on a wire rack and chill in the refrigerator until cold, at least two hours. Add small bunches of currants for decoration if desired.
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Anna Sullano
[email protected]These cupcakes were a complete disaster! The cheesecake filling was runny and the sour cream topping was too thick. I would not recommend this recipe.
Arjun prihaar
[email protected]I've tried this recipe several times and I can never get the cupcakes to rise properly. I'm not sure what I'm doing wrong.
Tony Ndibe
[email protected]These cupcakes were a bit too sweet for my taste, but my kids loved them.
adana bakala
[email protected]I made these cupcakes for my daughter's birthday and she loved them! They were easy to make and they looked beautiful.
Comfort Zizi
[email protected]These cupcakes were a bit too dense for my taste, but the flavor was good.
Jones Grahma
[email protected]I'm not a big fan of cheesecake, but I really enjoyed these cupcakes. They were not too heavy and the sour cream topping was a nice touch.
Jahangir Kal
[email protected]These cupcakes are so easy to make and they taste amazing! I love the combination of the cheesecake and the sour cream topping.
Mthethowabantu Nojiyeza
[email protected]I've made these cupcakes several times and they always turn out great. They're a family favorite!
RehanAli SafdarAbbas
[email protected]I made these cupcakes for a party and they were a huge success! Everyone loved them.
Awais khan 1996
[email protected]The sour cream topping was a bit too runny for my liking, but the cheesecake itself was very good.
Md Shahin
[email protected]These cupcakes were a bit too sweet for my taste, but they were still good. I think I would cut back on the sugar next time.
JEHAD MOLLA
[email protected]Easy to make and delicious! I used a store-bought graham cracker crust and it worked just fine.
Harley Dun
[email protected]Followed the recipe exactly and the cupcakes turned out perfect! They were so moist and creamy, and the sour cream topping was the perfect finishing touch.
Peni Sau
[email protected]These cheesecake cupcakes were a hit! The sour cream topping added a nice tanginess that balanced out the sweetness of the cheesecake. I also liked that the cupcakes were not too dense, they had a nice light and fluffy texture.