Cheese cupcakes

Yield: 12 servings

Measure Ingredient
2 cups Graham-cracker crumbs
⅓ cup Melted butter or margarine
½ cup Granulated sugar
2 Eggs (unbeaten)
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.

Similar recipes