3- 8 oz cream cheese, softened; 1- 8 oz carton sour cream

1 cup sugar                     1/4 cup sugar

5 eggs                          1/2 tsp vanilla

1-1/2 tsp vanilla               Strawberry preserves

Beat cream cheese in large bowl until soft and creamy. Gradually add 1 cup sugar, beating until light and fluffy.

Add eggs, one at a time, beating well after each addition. Stir in 1-1/2 tsp vanilla. Spoon batter into paper lined miniature muffin pans (2"), filling 2/3 full. Bake at 300 for 30 min.

filling Combine the sour cream, 1/4 cup sugar and 1/2 tsp vanilla, stirring well. Spoon 1/4 tsp of sour cream mixture on each cupcake; top with small amount of strawberry preserves in the center of sour cream mixture. Return cupcakes to oven; Continue baking 5 minutes. Makes 72

(My recipe says to use the foil cups, but I have used paper.