Jam Filled Cream Cheese Cupcakes

This recipe comes from Wilma Mahon.

• Ready In: 50 mins
• Yields: 24 cup cakes

Ingredients

• 3 (8 ounce) packages cream cheese
• 1 1⁄4 cups sugar, divided
• 5  eggs
• 1 3⁄4 teaspoons vanilla extract, divided
• 1  cup sour cream
• 2  tablespoons  jam, divided

Directions

1. Preheat oven to 325°F Line 24 cups of muffin tins with paper liners.
2. Beat cream cheese with 1 cup sugar and eggs. Add 1 1/2 teaspoons vanilla. Pour batter into muffin liners, 2/3's full. Bake 40 minutes.
3. Prepare filling by mixing sour cream, 1/4 cup sugar and 1/4 teaspoon vanilla.
4. Remove cup cakes from oven. They will fall in the middle. Fill hole with sour cream mixture. Spoon 1/4 teaspoon jam on top. Return to oven and bake 5 minutes.