Cream Cheese Cupcakes
3 - 8 oz. packages of cream cheese
1 cup of Splenda (or sweetener of choice)
1 1/2 tsp Vanilla
8 oz Sour Cream
2 TBSP Splenda
1/4 tsp Vanilla
Bring cream cheese to room temperature. Place cream cheese in a bowl and add one egg at a time beating with a hand mixer. Slowly add the Splenda and vanilla. (The batter will be thin.) Pour into paper cupcake liners about an 1/8 inch from the top. (Makes approx. 18 cupcakes.) Bake in a 300 degree oven for 30 - 35 minutes (until large cracks appear on the top). Remove from oven and cool for 5 minutes.
For the filling add the Splenda and Vanilla to the Sour Cream. Add a tsp. on top of each cupcake and return to the oven for 5 minutes.
Cool and then keep refrigerated. They can also be frozen.