#568 - Cream Cheese Cupcakes

(by Shirley McNevich)

3 - 8oz. Philly cream cheese (softened)
1 1/4 cup white sugar
5 eggs
1 3/4 tsp. vanilla
1 cup Breakstone's sour cream
2 TBSP any flavor jam (strawberry, raspberry, etc.)

Preheat oven to 325 degrees. Line muffin tins with cupcake liners (about 24). In a mixer add cream cheese, 1 cup of the white sugar and the eggs--beat. Add 1 1/2 tsp. of the vanilla--beat. Pour batter into cupcake liners to about 2/3 full. Bake at 325 degrees for 40 minutes. While baking, prepare the topping: in a bowl using a spoon mix the sour cream, 1/4 cup of the white sugar, and 1/4 tsp. of the vanilla--stir well. Remove cupcakes from the oven--the centers of the cupcakes will have fallen. Fill each center with the sour cream topping and put 1/4 tsp. of jam of the top center of each cupcake. Return to oven and bake for 5 more minutes at the same temperature.