Betty demonstrates how to make Blueberry-Topped Cream Cheese Cupcakes. These would make a terrific pick-up sweet treat on Super Bowl Sunday!
|Cream cheese||24 Ounce , softened (I used Neufchatel cheese)|
|Vanilla extract||1/2 Teaspoon|
|Sugar||3/4 Cup (12 tbs)|
|For first topping|
|Sour cream||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|For second topping:|
|Blueberry pie filling||1 Can (10 oz)|
Place cream cheese in a very large bowl and beat on medium speed of an electric mixer until smooth.
Add ½ teaspoon vanilla and ¾ cup sugar and beat until light.
Add one egg at a time, beating well after each addition. Beat the whole mixture until fluffy.
Spoon batter into muffin tins, filling each ½-full. This batter will make 24 cupcakes.
Bake cupcakes at 300 degrees (F) until toothpick inserted in the center comes out clean. Remove from oven.
Let cupcakes cool in pans on cooling racks while you make the topping.
In a medium-sized bowl, mix together sour cream, 1 teaspoon vanilla, and 4 tablespoons sugar.
After the cupcakes have cooled 2 or 3 minutes, put 1 teaspoon of topping in the center of each cupcake and spread gently. For the final topping, place 1 teaspoon blueberry pie filling on top of each cupcake.
Place finished cupcakes on nice serving plates, cover with plastic wrap, and chill until serving time.
Note: You will have to place these in a single layer. They cannot be stacked, because of the two toppings. Also, the cupcakes are very light.
Serving size Complete recipe
Calories 4296Calories from Fat 2670
% Daily Value*
Total Fat 303 g466.2%
Saturated Fat 165 g825%
Trans Fat 0 g
Sodium 2768 mg115.33%
Total Carbohydrates 332 g110.7%
Dietary Fiber 3 g12%
Sugars 302 g
Protein 77 g154%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet