A.J credits his favorite cupcake recipe to his Aunt Kathy Egan from Wayne, Pennsylvania. His mom makes 50 cupcakes [double the recipe] at a time, freezes them and sends them up to school regularly.

A.J. and Aunt Kathy’s Cheesecake Cupcakes

• 3 8-oz packages of cream cheese
• 1 cup sugar
• 5 eggs
• 1 tsp vanilla

Topping

• 1 1/2 cups sour cream
• 3/8 cup sugar
• 1 1/2 tsp vanilla
• Cherry or blueberry pie filling

Directions

• Let all the ingredients stand to room temperature; the eggs & cream cheese mix much better that way.
• Beat the cream cheese.
• Add eggs one at a time…beat each by hand before you add to the mixing bowl & then blend in w/ mixer
• Add sugar
• Add vanilla.
• Pour batter into cupcake paper holders (those lined w/ tin foil are best.) Fill each cupcake paper about 2/3 full.
• Bake at 300 for 25 minutes.
• Blend the topping ingredients completely.
• Remove cupcakes from the oven & turn the oven off.
• Add topping + cherries.
• Put back in the warm oven for 10 minutes.
• Remove & cool.

Refrigerate or freeze when cool.