fruit-filled cream cheese cupcakes.
a recipe by
You can actually use just about any of your favorite fruit for these cupcakes.
Ingredients For fruit-filled cream cheese cupcakes.
38 oz pkgs reduced-fat cream cheese, softened
3-1/2 cbluebery pie filling
How To Make fruit-filled cream cheese cupcakes.
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.
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