cheese cupcakes
- Categories
- Desserts
- Yield
- 12 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Graham-cracker crumbs |
| ⅓ cup | Melted butter or margarine |
| ½ cup | Granulated sugar |
| 2 | Eggs (unbeaten) |
| 1½ | 8-ounce packages soft cream |
| Cheese | |
| ½ teaspoon | Vanilla |
| 1 cup | Sour cream |
| Fresh or frozen strawberries | |
| Or other fruit chunks |
Morning or afternoon before: line twelve 2½" muffin tin cups with paper liners. In bowl, blend crumbs and melted butter. Press some of this crumb mixture to bottom and sides of each lined muffin tin cup; refrigerate for 1 hour. Meanwhile, with electric mixture at medium speed, beat sugar, eggs, cheese, and vanilla until smooth and creamy. Spoon this mixture into cups; fill each cup almost to top of crumb crust. Refrigerate till served.
Just before serving: remove from pans, spread sour cream on each cupcake, then top with fruit.
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