Best 2 Sour Cream Cheesecake Cupcakes Recipes
Indulge in the symphony of flavors and textures presented by our sour cream cheesecake cupcakes, a delightful treat that combines the richness of cheesecake with the convenience of individual servings. These cupcakes boast a velvety cheesecake filling nestled within a tender and crumbly graham cracker crust, complemented by a luscious sour cream topping that adds a tangy and creamy balance. Experience the perfect harmony of sweet and tangy in every bite, making these cupcakes an instant favorite for any occasion.
Alongside the classic sour cream cheesecake cupcake recipe, we offer variations that cater to different preferences and dietary needs. For those seeking a gluten-free option, our almond flour sour cream cheesecake cupcakes provide a delightful alternative, while our no-bake sour cream cheesecake cupcakes offer a quick and easy treat without the hassle of baking. Additionally, our mini sour cream cheesecake cupcakes are perfect for bite-sized indulgences, and our sour cream cheesecake cupcakes with fresh berries add a burst of vibrant color and flavor.
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.
SOUR CREAM CHEESECAKE CUPCAKES
I was cooking with a friend one day when we had a hankering for cheesecake. The only problem was that my favorite cheesecake recipe took all night to set. To fix the time problem, we came up with the genius idea of baking them in cupcake form so they would cool faster. It turned out fabulously and the cupcakes make perfect individual servings to serve at parties or after dinner.
Provided by sofie-a-toast
Categories Cheesecake
Time 40m
Yield 24 cupcakes
Number Of Ingredients 11
Steps:
- Crust:.
- In a medium sized bowl pulverize the graham crackers.
- Stir the melted butter and 1/4 cup sugar into the crackers.
- Put a tablespoon of the mixture into each cupcake holder.
- Press firmly and evenly on the bottom.
- First Layer:.
- Combine cream cheese, eggs, 1/2 cup sugar, and vanilla in a medium sized bowl and mix until smooth and creamy.
- Pour mixture into each cupcake holder, filling them about 2/3 of the way.
- Bake at 350 degrees Fahrenheit for 20 minutes.
- Second Layer:.
- Combine the sour cream and 1/3 cup sugar in a medium sized bowl and mix until smooth and creamy.
- Pour the mixture over the baked part, filling each cupcake holder completely.
- Bake at 350 degrees Fahrenheit for 8 minutes.
- Cool in the refrigerator until cupcakes become firm enough to stand alone when paper holder is peeled away.
- Berry Topping:.
- In a medium saucepan combine the frozen berries and corn starch.
- Bring to a boil mixing constantly.
- Simmer until the mixture becomes clear, stirring regularly.
- Cool to room teperature.
- Cover each cupcake with berries.
- ENJOY!
Tips:
- Use high-quality ingredients for the best flavor. This means using real sour cream, full-fat cream cheese, and fresh lemons.
- Make sure the cream cheese is softened to room temperature before mixing it with the other ingredients. This will help to prevent lumps.
- Don't overmix the batter. Overmixing can make the cupcakes tough.
- Fill the cupcake liners only about 2/3 full. The cupcakes will rise as they bake.
- Bake the cupcakes until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before frosting them. This will help to prevent the frosting from melting.
Conclusion:
These sour cream cheesecake cupcakes are a delicious and easy-to-make treat. They are perfect for any occasion, from birthday parties to potlucks. With their creamy, tangy filling and sweet, fluffy frosting, these cupcakes are sure to be a hit with everyone who tries them.
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