Ingredients
- Three 8- ounce packages cream cheese
- 1¼ cups sugar
- 5 eggs
- 1¾ teaspoons vanilla extract
- 1 cup sour cream
- 2 tablespoons jam
- Fresh berries
How to Make It
- Preheat the oven to 325°F. Line 24 muffin tin cups with paper liners.
- Beat the cream cheese with 1 cup sugar and the eggs in a large bowl. Add 1½ teaspoons vanilla. Pour the batter into the muffin liners, filling two- thirds full. Bake for 40 minutes.
- Combine the sour cream, the remaining 1⁄4 cup sugar, and the remaining 1⁄4 teaspoon vanilla in a bowl; mix well.
- Remove the cupcakes from the oven. They will fall in the middle. Fill the center with the sour cream mixture. Spoon 1⁄4 teaspoon jam on top. Return to the oven and bake for 5 minutes. Garnish with fresh berries.
