Our Pulse family is a diverse bunch of fun and wonderful folks, spread out all over the county. Today’s cream cheese cupcakes recipe is shared by Michelle Thacker-Hanby, our sales representative from Arkansas. In addition be being absolutely beautiful and one of the nicest people you will ever meet, Michelle is also quite the basketball player: she played for the University of Arkansas, and her team still holds the school record for winningest season!
Michelle says, “These little mini cream cheese cupcakes are soooo easy! They will make you want to call those Hogs! Woooo…Pig…Sooie!”.
Cream Cheese CupcakesPrep: 10 minutes Total time: 30 minutes Servings: 18cream
- 3/4 cup graham cracker crumbs
- 2 tablespoons melted butter
- 3 (8oz) packages of cream cheese, softened
- 1 teaspoon sugar
- 1 1/2 teaspoons vanilla
- 3/4 cup sugar
- 3 eggs
- 1 (20 oz) can of pie filling (the flavor is up to you)
- Whipped Cream
Preheat the oven to 350 degrees and place liners in cupcake baking pans.
Mix graham cracker crumbs with the teaspoon of sugar and the butter. Place about 1/2 teaspoon (or a little more) in each liner and press down to form crust.
MIx or blend the cream cheese, vanilla, 3/4 cup sugar, and eggs until very smooth. Pour on top of the graham cracker crusts, filling each liner about half full.
Bake 20 – 25 minutes or until light golden brown.
When cool, top with the pie filling and a nice big dollop of whipped cream.