3 (8 oz.) cream cheese, softened
1 c. sugar
1 1/4 tsp. vanilla
5 eggs

Beat all ingredients until creamy. Fill cupcake liners 3/4 full. Bake at 300 degrees for 40 minutes. Let stand 5 to 10 minutes, then frost.

FROSTING:

8 oz. sour cream
1/4 c. sugar
1/4 tsp. vanilla

Beat until creamy, fill top of cupcakes and bake another 5 minutes only. Cool to room temperature and refrigerate. Very good plain, but may add a spoon of fruit, if desired.