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.
CREAM CHEESE CUPCAKES WITH SOUR CREAM TOPPING
This is a rich, thick cheesecake in cupcake-size. Be sure to chill completely as the flavor only gets better. Top with choice of fruit fillings.
Provided by Poppy127
Categories Desserts Cakes Cupcake Recipes
Time 1h55m
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
- Beat cream cheese in a bowl using an electric mixer until smooth; add eggs, 1 at a time, ensuring each is fully incorporated before adding the next. Beat 1 cup sugar and 1 1/2 teaspoons vanilla extract into cream cheese mixture until mixture is smooth; fill muffin cups to within 1/8 inch of the top.
- Bake in the preheated oven until set in the middle, about 35 minutes.
- Mix sour cream, 2 tablespoons sugar, and 1/4 teaspoon vanilla extract together in a bowl. Drop a teaspoonful of sour cream mixture over cupcakes.
- Bake cupcakes in the oven for 5 minutes more. Cool cupcakes to room temperature and refrigerate until chilled.
Nutrition Facts : Calories 227.1 calories, Carbohydrate 14.2 g, Cholesterol 98.4 mg, Fat 17.1 g, Protein 5 g, SaturatedFat 10.3 g, Sodium 136.8 mg, Sugar 12.7 g
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!
VANILLA SOUR CREAM CUPCAKES
Steps:
- Preheat the oven to 350 degrees F.
- Combine the flour, baking powder and salt in a large bowl. Set aside.
- Combine the butter and sugar in a stand mixer fitted with the paddle attachment and beat until light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
- One at a time, beat in the eggs, then slowly add the vanilla, milk and sour cream. Scrape down the sides of the mixer bowl as needed. With the mixer on medium speed, gradually add the flour mixture.
- Line a muffin tin with paper muffin cups. Fill the muffin cups about two-thirds of the way with batter.
- Bake for about 20 minutes, rotating the muffin tin halfway through and checking to make sure everything is going along great.
- The cupcakes are done when a toothpick inserted into the middle of a cake comes out clean. Remove from the oven and let cool completely on a wire rack, then frost with Cream Cheese Frosting and decorate with candy or sprinkles.
- Beat together the cream cheese, butter, powdered sugar, vanilla and lemon juice in a stand mixer or with a hand mixer until light and fluffy.
SOUR CREAM CUPCAKES
Provided by Anne Burrell
Time 1h35m
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Combine the flour, baking powder and salt in a large bowl. Reserve.
- In the bowl of a stand mixer combine the butter and sugar. Using the paddle attachment beat the butter and sugar together until they are light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
- Beat in the eggs, 1 at a time. Slowly add the vanilla, milk and sour cream. Scrape down the sides of the bowl, as needed. With the mixer on medium speed, gradually mix in the flour.
- Line a muffin tin with paper muffin cups. Fill the muffin cups about 2/3 of the way, dividing the batter evenly among the lined cups.
- Put in the preheated oven and bake for about 20 minutes. Check about halfway through the baking process to make sure everything is going along great and also rotate the muffin tin.
- The cupcakes are done when a toothpick comes out clean when inserted into the middle of a cake. Remove from the oven and let cool completely on a wire rack, then frost and decorate.
- Put the chocolate chips in a heat-proof bowl. Put 1-inch of water in a saucepan and put the bowl of chips on top of the pan. Bring the water to a boil over medium heat. Gently stir the chips around until they are 3/4 of the way melted. Remove the bowl from the saucepan and stir occasionally until all the chips have melted.
- In the bowl of a stand mixer with the paddle attachment, beat the butter until light and fluffy. Scrape down the sides and add the powdered sugar, vanilla and salt. Beat on low speed until the mixture is combined. Then turn the mixer speed to medium-high and beat for 30 seconds. Turn down the mixer and add the chocolate gradually. Turn up the mixer again and beat until the chocolate is completely incorporated and the frosting is light and fluffy.
CHEESECAKE WITH SOUR CREAM TOPPING
Try a creamy, graham cracker crumb-crusted Cheesecake with Sour Cream Topping. This Cheesecake with Sour Cream Topping is citrus-kissed with lemon juice.
Provided by My Food and Family
Categories Recipes
Time 5h35m
Yield Makes 16 servings.
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
- Beat cream cheese, 3/4 cup sugar, lemon zest, juice and 1/2 tsp. vanilla with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
- Bake 55 min. to 1 hour or until center is almost set. Mix sour cream, remaining sugar and vanilla until well blended; carefully spread over cheesecake. Bake 10 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Nutrition Facts : Calories 300, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 105 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
CHOCOLATE CREAM CHEESE CUPCAKES
These cupcakes are one of the most requested recipe. I have made them for years. Can't remember where I got the recipe.
Provided by Nan in Ontario
Categories Dessert
Time 35m
Yield 20 cupcakes, 20 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, combine first four ingredients.
- Add chocolate chips and set aside.
- Mix remaining ingredients well.
- Fill muffin tins, lined with paper cups 1/3 to 1/2 full with this mixture.
- Drop a large spoonful of cheese mixture on top.
- Bake at 350 for 20 to 25 minutes.
SOUR CREAM TOPPING
Our home economist use this sweet and tangy Sour Cream Topping to complement the Raspberry Sauce also found in Recipe finder.
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 1/2 cup.
Number Of Ingredients 2
Steps:
- In a small bowl, combine sour cream and confectioners' sugar until smooth. Transfer to a pastry or plastic bag; cut a small hole in the corner of bag. Pipe desired design.
Nutrition Facts : Calories 25 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 5mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
CREAM CHEESE FROSTING
You know that no cake, cupcake, bar or cookie is complete without the perfect layer of cream cheese icing or frosting. Luckily, our spreadable and creamy homemade recipe is ready in just 5 minutes with 4 simple ingredients. Sweet with just the right amount of tang, this from-scratch Cream Cheese Frosting Recipe is the perfect finish for carrot cake, red velvet cupcakes, pumpkin-spice bars and more. Soon you'll be adding this cream cheese frosting recipe to everything on the dessert tray and more.
Provided by By Stephanie Wise
Categories Dessert
Time 5m
Yield 32
Number Of Ingredients 4
Steps:
- In large bowl, beat softened butter and cream cheese with electric mixer on medium speed 2 to 3 minutes, scraping bowl occasionally, until smooth and creamy.
- Stir in vanilla, then stir in powdered sugar. Add more powdered sugar as needed until frosting is a thick spreadable consistency.
- Spread or pipe frosting on cooled cake or cupcakes.
Nutrition Facts : Calories 170, Carbohydrate 21 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 0 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 20 g, TransFat 0 g
CREAM CHEESE CUPCAKES WITH SOUR CREAM TOPPING
This is a rich, thick cheesecake in cupcake-size. Be sure to chill completely as the flavor only gets better. Top with choice of fruit fillings.
Provided by Poppy127
Categories Cupcakes
Time 1h55m
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
- Beat cream cheese in a bowl using an electric mixer until smooth; add eggs, 1 at a time, ensuring each is fully incorporated before adding the next. Beat 1 cup sugar and 1 1/2 teaspoons vanilla extract into cream cheese mixture until mixture is smooth; fill muffin cups to within 1/8 inch of the top.
- Bake in the preheated oven until set in the middle, about 35 minutes.
- Mix sour cream, 2 tablespoons sugar, and 1/4 teaspoon vanilla extract together in a bowl. Drop a teaspoonful of sour cream mixture over cupcakes.
- Bake cupcakes in the oven for 5 minutes more. Cool cupcakes to room temperature and refrigerate until chilled.
Nutrition Facts : Calories 227.1 calories, Carbohydrate 14.2 g, Cholesterol 98.4 mg, Fat 17.1 g, Protein 5 g, SaturatedFat 10.3 g, Sodium 136.8 mg, Sugar 12.7 g
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