Cheese cupcakes
12 servings
Ingredients
| Quantity | 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 | ||
Directions
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.