Ingredients:
1 C. sugar; three 8 oz. pkgs. soft cream cheese; 5 eggs; 1 tsp. vanilla ^^ TOPPING: 2 C. sour cream; 1/2 C. sugar; 1/2 tsp. vanilla; Fruit preserves
Preparation:
Cream sugar and cheese, add eggs and vanilla; beat smooth. Line muffin tins with papers and fill 3/4 full with batter; bake at 300 degrees for 40 minutes. Cook 5 minutes. Blend sour cream, sugar and vanilla. Fill baked cakes with 1/2 teaspoon preserves and spoon a little topping over each cupcake. Bake 10 minutes longer; cool and chill. Makes 24 to 32.
