| Ingredients | ||
| (8 ounce) packages cream cheese | ||
| cup | white sugar | |
| eggs | ||
| teaspoon vanilla extract | ||
| ounces sour cream | ||
| cup | white sugar | |
| teaspoon vanilla extract | ||
Directions | ||
| 1.Preheat oven to 350 degrees F (175 degrees C). Line cupcake pans with paper cupcake liners. | ||
| 2.In a medium bowl, cream together the cream cheese and 1 cup of sugar. Stir in the eggs one at a time, then mix in the vanilla. Spoon into cupcake pans to fill about 2/3 to 3/4 full. | ||
| 3.Bake for 30 minutes in the preheated oven, until golden brown. Remove from the oven and cool for 5 to 10 minutes. | ||
| 4.To make the sour cream topping, whisk together the sour cream, 1 cup sugar, and vanilla until smooth. Spoon into the well on the top of each cupcake. | ||
| 5.Return to the oven and bake for an additional 5 to 7 minutes, until set. Set cupcake pans on racks to cool, do not remove cupcakes from the pan until they are completely cool. For a finishing touch, you can add a dollop of your favorite pie filling on top. |