Cheesecake Cupcakes with Sour Cream Topping

255 Ratings
  • 5 48
  • 4 78
  • 3 84
  • 2 37
  • 1 8

The sour cream topping adds an extra dimension of flavor to these cheesecake cupcakes decorated with little bunches of white, pink, and red currants.

Martha Bakes, Episode MBLB1002

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
Makes 48
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Ingredients

For the Cheesecake
For the Sour Cream Topping
For Decoration

Directions

  • Preheat oven to 350 degrees. Line four 12-cup cupcake tins with heavyweight aluminum liners, and spray with nonstick cooking spray.

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  • 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.

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Reviews (14)

255 Ratings
  • 5 48
  • 4 78
  • 3 84
  • 2 37
  • 1 8
Martha Stewart Member
06/09/2019
this was a hit - have made it twice for family celebrations and always gets rave reviews...love the "creamy" cheese cakes with the tang from the sour cream....
Martha Stewart Member
04/12/2014
Love these little treats! Instead of currants, I used three varieties of toppings/flavors: Oreo cookies; blueberries with lemon zest; graham crackers. Perfect bites without feeling guilty. Great for parties.
Martha Stewart Member
11/02/2013
By the way, I also pressed a graham cracker crust about 1/3" thick into the bottom of each cupcake liner. Who wants cheesecake without crust? Odd! I would suggest a smaller portion into each cup. Possibly 1/4 cup. Plus, I'm going to top with blueberry and strawberry pie filling/desert topping. I hope they're delicious once all is said and done. Fingers crossed! I'm still nervous they won't be cooked through! After all, this is my boyfriend's birthday cake! Please be good!!!!!
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Martha Stewart Member
11/02/2013
The recipe says portion the batter equally into 48 liners using 4 oz. per cupcake. This number is WAY off! 4 oz. = 1/2 cup. I used a 12 cup muffin pan and a 8 cup pan for the first batch (20 total), trying to go by 1/2 cup per cupcake. I baked for the recommended 15 mins, followed by a heaping tablespoon of the sour cream mixture. This was also way too much! I had barely enough batter left for my next round of 20 cupcakes. I hope they're cooked! I barely got 40 cupcakes using these measurements.
Martha Stewart Member
08/05/2013
Miss Stewart. Your New York cheese cake is so off the charts. It is delicious. My husband absolutely enjoyed them. I garnished mine with 1/2 Slice is strawberry. Than you so very much. Will defiently make th is the future. Thank You again Miss Marth
Martha Stewart Member
08/05/2013
Miss Stewart. Your New York cheese cake is so off the charts. It is delicious. My husband absolutely enjoyed them. I garnished mine with 1/2 Slice is strawberry. Than you so very much. Will defiently make th is the future. Thank You again Miss Marth
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Martha Stewart Member
03/18/2013
I really would like to see the video of the mini cheesecakes.. It won't show .. Can you please check it..
Martha Stewart Member
01/09/2012
Martha is simultaneously baking her Mini Cheesecakes with Cherry Topping which are placed in a Bain Marie. Hope this helps.
Martha Stewart Member
08/31/2011
In the video, you see Martha put something in the oven with the cupcakes (looks like a pan with water, but then she says specifically that you don't need a water bath). Anyone know what it is and why?
Martha Stewart Member
08/28/2011
This little cupcakes are heaven. They are so thick and rich you feel like you had a big piece of cheesecake. The sour cream topping really takes them over the top. I cut the receipe by a 1/3 and only made 12 cupcakes for a small party. They were delicious! Thanks Martha.
Martha Stewart Member
03/09/2011
Thanks Melissa!
Martha Stewart Member
03/02/2011
The video is fixed now. Thanks!
Martha Stewart Member
02/22/2011
the video is incomplete...did not show the sour cream topping
Martha Stewart Member
02/21/2011
Tech issue: the sour cream topping is missing from the video, could this be uploaded again please? Thanks!
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