Ensure all ingredients, especially cream cheese and eggs, are at room temperature for a smoother batter and better incorporation. Do not over-bake the cupcakes. A slight jiggle in the center is preferable to a dry cupcake. Chilling the cupcakes is essential! The flavor improves significantly after refrigeration. For an extra touch, consider adding a graham cracker crust to the bottom of each cupcake liner before filling. Top with fresh berries, fruit compote, or a dusting of powdered sugar before serving.
Cream Cheese Cupcakes with Sour Cream Topping
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PREP TIME15 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs 55 mins
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SERVING18 People
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VIEWS16
Indulge in the decadence of these petite, cheesecake-inspired cupcakes. Their rich and creamy texture is perfectly balanced by a tangy sour cream topping. The flavors meld and deepen as they chill, making them an ideal make-ahead dessert. Personalize them with your favorite fruit compote for an exquisite touch.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate14 g
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Cholesterol98 mg
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Protein5 g
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Saturated Fat10 g
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Sodium137 mg
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Sugar13 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners. (5 minutes)
02
StepIn a large bowl, beat cream cheese with an electric mixer until completely smooth. Gradually add eggs, one at a time, ensuring each is fully incorporated before adding the next. Incorporate 1 cup of sugar and 1 1/2 teaspoons of vanilla extract into the cream cheese mixture until smooth and lump-free. Fill each muffin cup to about 1/8 inch from the top. (15 minutes)
03
StepBake in the preheated oven until the cupcakes are set in the middle. A slight jiggle is acceptable. (35 minutes)
04
StepWhile the cupcakes are baking, prepare the sour cream topping: In a separate bowl, mix sour cream, 2 tablespoons of sugar, and 1/4 teaspoon of vanilla extract until well combined. (5 minutes)
05
StepOnce the cupcakes are done, remove them from the oven and immediately drop a teaspoonful of sour cream mixture onto the top of each cupcake. (5 minutes)
06
StepReturn the cupcakes to the oven and bake for an additional 5 minutes to set the sour cream topping. (5 minutes)
07
StepRemove the cupcakes from the oven and allow them to cool completely to room temperature. Then, refrigerate for at least 2 hours to allow them to chill thoroughly. This step is crucial for developing the best flavor and texture. (120 minutes)
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Vickie Bradtke
May 29, 2025I followed the recipe exactly, and they came out perfectly! The chilling time is a must. They taste so much better the next day.
Elmore Anderson
May 28, 2025Easy to make and so delicious! I’ve made these several times now, and they’re always a crowd-pleaser. I sometimes add a little lemon zest to the batter for extra flavor.
Guillermo Schaden
May 9, 2025These were a hit at my party! Everyone loved the creamy texture and the tangy sour cream topping. I added a blueberry compote, and it was perfect!