DS Cheesecake Cupcakes

May 11, 2009

Cheesecake Cupcakes

 

Cheesecake Cupcakes

Cupcake:

3 - 8 oz. packages of cream cheese

1 cup of Splenda

5 eggs

1 1/2 tsp Vanilla

Filling:

8 oz Sour Cream

2 TBSP Splenda

1/4 tsp Vanilla

Bring cream cheese to room temperature. Place cream cheese in a bowl, and add one egg at a time, beating with a hand mixer. Slowly add the Splenda and vanilla. (The batter will be thin.)

Pour into paper cupcake liners. (Makes approx. 12 very full cupcakes.) Bake in a 300 degree oven for 30 - 35 minutes (until large cracks appear on the top). Remove from oven and cool for 5 minutes.

Combine filling ingredients and add a tsp on top of each cupcake and return to the oven for 5 minutes.

Cool and then keep refrigerated.

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