3 - 8 ounce packages of cream cheese
Beat eggs into cream cheese.
Add: 1 cup sugar and 1 1/2 teaspoons vanilla or almond extract
Beat until smooth and well blended and put in paper muffin cups. Fill cups right to the top. Bake at 350 degrees for 30 minutes.
Remove from oven and mix 8 ounces sour cream with 1/2 teaspoon vanilla or almond extract. Dab a spoonful of the sour cream mixture in each cupcake until all used up. Bake for another 5 minutes. Cool and store in the refrigerator.
Makes about 20 cupcakes
