Martha Stewart's recipe for cheesecake cupcakes with sour cream topping is easy to follow and results in chic cupcakes featuring a multi-dimensional flavor. Add in fruits or toppings for endless variations.
Preheat the oven to 350 degrees Fahrenheit, and line four 12-cupcake tins with heavy aluminum liners For the cheesecake, gather 3 1/2 pounds room-temperature cream cheese, 2 1/4 cups sugar, 1/2 cup flour, 1 cup room-temperature sour cream, 1 1/2 teaspoons pure vanilla extract and five large room temperature eggs. Fit an electric mixer with a paddle attachment, add the cream cheese to a large bowl and beat it until fluffy.
In another bowl, whisk together flour and sugar. Gradually add the flour and sugar mixture to the cream cheese, and beat until well combined. Add vanilla and sour cream, continuing to beat until smooth. Add one egg at a time, until each is just combined. The mixture should remain fluffy; do not over mix. Divide batter evenly among cupcake tins. Bake tins in the preheated oven for 15 minutes. Allow the cupcakes to cool slightly while making the sour cream topping.
In a bowl, stir together two 16-ounce containers of sour cream, 1 tablespoon sugar and 2 teaspoons vanilla. Top each cupcake with 1 tablespoon of topping and spread gently to the edges. Return the tins to the oven, and bake for 10 minutes. Allow cupcakes to cool, and if desired, top with small bunches of currants.