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.
- Yield: Makes 48
Source: Martha Bakes, Episode MBLB1002
For the Cheesecake
- 3 1/2 pounds (seven 8-ounce packages) cream cheese, room temperature
- 2 1/4 cups sugar
- 1/2 cup all-purpose flour
- 1 cup sour cream, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 5 large eggs, room temperature
For the Sour Cream Topping
- 2 16-ounce containers sour cream
- 1 tablespoons sugar
- 2 teaspoons vanilla
- Currants (optional)
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.