Best 2 Sour Cream Cheesecake Cupcakes Recipes
Step into the realm of delectable desserts with our guide to creating the most divine sour cream cheesecake cupcakes! Whether you're a seasoned baker or venturing into the world of baking for the first time, this article will lead you through the steps to craft these delightful treats. With a creamy and tangy cheesecake filling nestled inside a tender cupcake base, these sour cream cheesecake cupcakes are sure to tantalize your taste buds and leave you craving more. Prepare to embark on a culinary journey that will transform your kitchen into a symphony of sweet and tangy flavors.
Here are our top 2 tried and tested recipes!
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.
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!
Tips:
- Make sure all your ingredients are at room temperature before you start baking, as this will help ensure that the batter mixes evenly.
- Don't overmix the batter, as this can make the cupcakes tough.
- Fill the cupcake liners only about 2/3 full, as the cupcakes will rise during baking.
- Bake the cupcakes until a toothpick inserted into the center comes out clean. Make sure not to overbake, or the cupcakes may become dry.
- Allow the cupcakes to cool completely before frosting them, as this will help the frosting set properly.
- If you're using a store-bought sour cream, make sure to drain off any excess liquid before using it.
- For a richer flavor, use full-fat sour cream.
- If you want a creamier frosting, use a cream cheese frosting instead of a sour cream frosting.
- You can decorate the cupcakes with a variety of toppings, such as fresh fruit, sprinkles, or chocolate chips.
Conclusion:
Sour cream cheesecake cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. With a creamy, tangy filling and a fluffy, vanilla cupcake base, these cupcakes are sure to be a hit. Whether you're a baking beginner or a seasoned pro, you'll love this recipe. So gather your ingredients and preheat your oven - it's time to bake some sour cream cheesecake cupcakes!
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