fruit-filled cream cheese cupcakes.

★★★★★ 2
a recipe by
sherry monfils
worcester, MA

You can actually use just about any of your favorite fruit for these cupcakes.

★★★★★ 2
serves 24
prep time 15 Min
cook time 35 Min

Ingredients For fruit-filled cream cheese cupcakes.

  • 3
    8 oz pkgs reduced-fat cream cheese, softened
  • 1 c
  • 1-1/2 tsp
  • 5 lg
  • 3-1/2 c
    bluebery pie filling

How To Make fruit-filled cream cheese cupcakes.

  • 1
    Heat 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.
  • 2
    Bake for 35 mins. The centers will fall a little while cooling. When completely cool, fill indentation w/ about 3 tbsp each cup w/ filling.