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Results 61 - 70 of 93 for cream filled cupcakes
Place wafers in bottom foil cups. Soften cream cheese, whip and add other ... Bake at 350 degrees for 20 minutes. Cool and top with pie filling.
Beat together first 3 ingredients. ... each cupcake tin. Fill 1/2 way with batter. Bake ... 29 to 25 minutes. Cool. Top with fruit after cool.
Cream cream cheese, sugar, eggs, and ... at 350 degrees for 15 minutes, cool and add cherry pie filling on top. Chill. Makes about 24 cupcakes.
Cream sugar and cream cheese. Add ... Bake 20 minutes at 325 degrees. Let cool and top each tart with pie filling. Makes approximately 2 dozen.
Beat together: Beat until smooth. ... blended. 5. 1/2 fill mini or regular muffin tins. ... filling. Bake 30 minutes for regular, 10 for mini's.
Mix cream cheese, sugar, eggs, and vanilla. ... of filling to each cupcake and then top with 1 teaspoon of cherry filling. Bake 5 minutes more.
Have cream cheese at room temperature. Cream ... in muffin tin. Fill cup 3/4 full of cream ... small amount of pie filling on top. Refrigerate.
Beat cream cheese until light and fluffy. ... mixture over crumbs. Fill until full. Bake at 350 ... overnight. Top with topping before serving.
Makes 18 to 24 cupcakes. In a bowl, cream the cheese until light. Gradually ... teaspoon cherry filling on each, after they've cooled. Refrigerate.
Mix cheese, eggs and 1 cup sugar until creamy. Fill foil cupcake holders 2/3 full. ... minutes. Mix sour cream and 1/2 cup sugar. Cover ... Refrigerate and serve cold.
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