Mix cream cheese and sugar till blended, add eggs one at a time till fully incorporated. Add vanilla at the end.
Double line 20 cupcake holders. I use the cupcakes cups that you can bake on a baking sheet. Scoop batter 3/4 full.
Bake for 30-35 minutes till light brown or cracked across the top.
When you remove and let the cup cakes cool they will drop in the middle. Use any fruit topping.
Makes 20 cup cakes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (18g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 10 (23%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 46.5mg||14 %|
|Sodium 15.4mg||1 %|
|Potassium 15.2mg||0 %|
|Total Carbohydrate 7.3g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 7.3g|
|Protein 1.4g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 44
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