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Ingredients

Topping:

Directions

  • Heat oven to 325°F. Line 12 muffin pan cups with foil cupcake liners. Place 1 scant tablespoon crumbs in each.

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  • Beat cream cheese and sugar until smooth. Add eggs and beat until blended. Beat in sour cream, liqueur, zest and vanilla. On low speed, beat in flour and salt.

  • Spoon about 1/4 cup batter into each cup. Bake at 325°F for 35 minutes.

Topping:

  • Stir together sour cream and 2 tablespoons of the jam. Spread about 2 teaspoons of the sour cream mixture on the top of each cupcake and bake for an additional 5 minutes.

  • Remove from oven and cool in pan on wire rack for 30 minutes. Remove cupcakes to rack to cool completely.

  • Melt remaining 2 tablespoons jam. Cool slightly. Slice strawberries and fan over tops of cupcakes. Brush with melted jam.

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