Friday, February 18, 2011

Cherry Cheesecake Cupcakes

Mmmm...great flavor and a nice surprise for a cupcake. I didn't have a hard time finding people to help eat them. Plan ahead. These taste better chilled and flavors are better combined the next day.

Recipe from: Creations by Kara

Batter:
1 cup sour cream (I used light)
1/3 cup soft butter or margarine
2 eggs
1 tsp almond extract
1 1/2 cups flour
2/3 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt


Filling:
8oz cream cheese, softened (I used light)
1/3 cup sugar
1 egg yolk
1/4 cup finely chopped maraschino cherries

Beat sour cream, butter, eggs, and almond extract. Add dry ingredients. Beat on medium speed for 1 minute. For filling, beat cream cheese and sugar till smooth, then beat in egg yolk. Fold in cherries. Line 19 muffin cups with paper liners. In each cup, layer 1 Tbsp batter, 1 Tbsp filling, 1 Tbsp batter. Bake at 350 for about 20 minutes. Cool and frost with cream cheese frosting.

Cream Cheese Frosting:
2 oz cream cheese, softened
1/4 cup butter, softened
dash of salt
1/4 tsp vanilla
1/8 tsp almond extract
1 1/2 cups powdered sugar
Beat cream cheese and butter till smooth. Add remaining ingredients and beat till spreading consistency, adding powdered sugar as needed.

1 comment:

  1. Thanks for the taste test! These are delicious to say the least. I don't dare make these cause I would eat the whole batch.

    ReplyDelete