Cream Cheese Cupcakes 3 (8 ounce) packages cream cheese, room temperature 5 eggs, room temperature 1 1/2 cups sugar, divided 1 3/4 teaspoons vanilla, divided 1 cup sour cream 1 (21 ounce) can cherry or strawberry pie filling Preheat oven to 300. In bowl, beat cream cheese with mixer until creamy. Add eggs, one at a time, beating well after each addition. Gradually add 1 cup sugar and 1 1/2 teaspoons vanilla. Fill muffin cups to 1/4 inch from top. Bake for 40 minutes, or until tops crack. Cool for 5 minutes. In another bowl, combine 1/2 cup sugar, 1/4 teaspoon vanilla and sour cream. Spread on top of cupcakes. Bake for 5 minutes. Top with pie filling. Chill.