AP Studios / Recipe: Sour Cream Cheesecake Cupcakes


Do you ever have a sweet tooth you just can’t satisfy? Well we can satisfy it! Treat yourself with a cream cheese filling that takes a twist with tangy sour cream from our Darigold Fresh Minis: Sour Cream Cheesecake Cupcakes. After saying that ten times fast, you can decide whether you earned another cupcake or not.


Sour Cream Cheesecake Cupcakes
3 packages Cream Cheese (8 oz. each), softened to room temperature
1 cup Sugar
1/4 cup Flour
1/2 cup Sour Cream
1 teaspoon Vanilla Extract
3 Eggs
Sour Cream Topping*
Fresh Raspberries, Blackberries, or Currants

Preheat oven to 350ºF. Line two 12-cup muffin tins with a double layer of paper liners and spray each with non-stick cooking spray.

In the bowl of an electric mixer fitted with paddle, beat the cream cheese on medium speed until fluffy (about 3 minutes). In a small bowl, combine the sugar and flour. With the mixer running on low speed, gradually add the dry ingredients and mix until smooth. Add the sour cream and vanilla; mix until smooth. Add the eggs, one at a time, just until incorporated.

Divide batter among liners and bake 15 minutes. Cool slightly; cupcakes will fall in the middle.

Meanwhile, prepare Sour Cream Topping. Place a heaping tablespoon on each cupcake. Spread to the edges and bake another 10 minutes. Cool to room temperature, then chill until cold (at least 2 hours). Top with fresh berries before serving.

Make 24 cupcakes

*Sour Cream Topping: Combine 1 1/2 cups sour cream, 1/2 cup sugar and 1/2 teaspoon vanilla in a medium-size bowl; set aside.

About the photographer: EJ Armstrong is the chief art and cookie addict at the Black Building. She has thirty years of experience in the visual world, making her the lead nagger, design junky and advice columnist. You can find her on Instagram @avisualist or see more of her photography here.

Posted By: EJ
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