Monday, December 15, 2014


3 bricks (8-oz each) cream cheese, softened
1 1/2 cups sugar, divided
1 1/2 tsp vanilla, divided
5 large eggs
1 cup sour cream
1 1/2 cups cherry pie filling

In a large bowl, beat cream cheese, 1 cup sugar and 1 teaspoon vanilla until smooth. Add eggs, one at a time, beating well after each addition.
Spoon mixture evenly into foil-lined muffin cups. Bake at 300° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes.
In a small bowl, combine sour cream and the remaining sugar and vanilla until smooth. Spoon onto cupcakes. Return to the oven for 6-8 minutes or until set. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Top with pie filling; garnish with mint if desired. Store in the refrigerator. 

Yield: about 2 dozen.

Note: This is from an old Country Woman Annual Recipes.

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