Cherry Cheese Cupcakes
* 3 packages (8 ounces each) cream cheese, softened
* 1-1/2 cups sugar, divided
* 1-1/2 teaspoons vanilla extract, divided
* 5 eggs
* 1 cup (8 ounces) sour cream
* 1-1/2 cups cherry pie filling
* Mint leaves
In a mixing bowl, combine cream cheese, 1 cup sugar and 1 teaspoon
vanilla; beat until smooth. Add eggs, one at a time, beating well
after each addition. Spoon into foil-lined muffin cups. Bake at 300°
for 25-30 minutes or until set. Cool 5 minutes. In a small bowl,
combine sour cream and the remaining sugar and vanilla until smooth.
Spoon onto cupcakes. Return to the oven for 6-8 minutes or until set.
Cool completely. Top with pie filling. Garnish with mint leaves.
Chill. Yield: 22-24 servings.
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