Best Sour Cream Cheesecake Cupcakes Recipes

CHEESECAKE CUPCAKES WITH SOUR CREAM TOPPING

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.

FAN FAVORITE TRIPLE BERRY CHEESECAKE CUPCAKES WITH SOUR CREAM GLAZE, MIXED BERRY COMPOTE, FRESH WHIPPED CREAM, GRAHAM CRACKER CRUST

Steps:

• Preheat the oven to 350 degrees F. Line a regular-sized muffin tin with 12 aluminum cupcake liners.
• For the graham cracker crust: Put the melted butter and graham crackers in a food processer. Blend until the graham crackers are crushed. Press 1 tablespoon of graham cracker mixture into the bottom of each cupcake liner, making sure to pack it down. For the cheesecake cupcakes: In the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down the sides as needed. In a large bowl, whisk together the sugar and flour. With the mixer on low speed, gradually add the sugar mixture to the cream cheese and mix until smooth. Add the sour cream and vanilla paste and mix until smooth. Add the egg, beating until just combined; do not over mix. Fill the cupcake liners three-quarters full. Bake for 15 minutes. Cool slightly until the cupcakes become concave.
• For the sour cream glaze: In a medium bowl, stir together the sour cream, sugar and vanilla paste. Place a heaping tablespoon of glaze in the center of each cupcake. Return to the oven for 10 minutes. Cool to room temperature on a wire rack, and then chill in the refrigerator until cold, at least 2 hours.
• To assemble: Pipe Fresh Whipped Cream around the rim of the cupcake leaving an empty space in the middle. Fill the empty space in the middle with Mixed Berry Compote.
• Using the bowl of an electric stand mixer fitted with whisk attachment, whip the heavy cream and sugar until soft peaks form. Put into a pastry bag fitted with a star tip.
• In medium saucepan over medium-high heat, bring the berries and sugar to a boil, stirring constantly until thick. Remove from the heat and chill until cold.

SOUR CREAM CHEESECAKE CUPCAKES

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!