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  • Prep
    25 minutes
  • Cook
    30 minutes
  • Ready in
    55 minutes

Cream Cheese Cupcakes


Serves 12 cupcakes
250 mL (1 cup) ladyfingers, crushed into crumbs
45 mL (3 tbsp) Dairyland butter, melted
4 logs (100 g each) cream cheese, at room temperature
125 mL (1/2 cup) sugar
2 eggs
1 egg white
10 mL (2 tsp) vanilla extract
75 mL (1/3 cup) chocolate chips
125 mL (1/2 cup) Dairyland sour cream
30 mL (2 tbsp) sugar
to taste cocoa powder
Sufficient quantity berries and small pieces of fruit


1 Preheat the oven to 175°C (325°F).
2 In a bowl, stir together the crumbs and the butter.
3 Place cupcake liners in 12 muffin tins. Place an equal amount of buttered crumbs in each one and press down with the back of a spoon to make an even crust.
4 In a bowl, beat the cream cheese, sugar, eggs, egg white and vanilla extract until smooth, about 2 minutes. Stir in the chocolate chips.
5 Divide the mixture evenly to make 12 cupcakes.
6 Bake in the middle of the oven for 30 minutes or until set.
7 In a bowl, combine the sour cream and sugar.
8 When the cupcakes are done, remove them from the oven and spread the sour cream mixture over the tops.
9 Return them to the oven for 5 minutes, then cool at room temperature and refrigerate for at least 2 hours.
10 Carefully remove the cupcakes from the pan and peel off the paper. Sprinkle with cocoa powder and top with fruit.

Dairyland products in the recipe