Fruit-filled cream cheese cupcakes.
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- 8 oz pkgs reduced-fat cream cheese, softened
- 1 c
- 1-1/2 tsp
- 5 large
- 3-1/2 c
- bluebery pie filling
1Heat oven to 325. Line two 12-cup muffin tins w/ liners. In lg bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla. Fill liners 3/4 full.
2Bake for 35 mins. The centers will fall a little while cooling. When completely cool, fill indentation w/ about 3 tbsp each cup w/ filling.