Berry Cheesecake Cupcakes

(a gluten-free recipe)
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• 3 packages (8 ounces each) soy cream cheese, softened
• 1½ cups sugar
• 1 teaspoon vanilla
• 4 eggs
• 1½ cups raspberries, strawberries, blueberries or blackberries
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Topping:

• 1 package (8 ounces) soy cream cheese, softened
• ¼ cup sugar
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1. Preheat oven to 350 F.
2. In large bowl, combine soy cream cheese, sugar and vanilla.
3. Add eggs to soy cream cheese mixture one at a time; blend well after each egg.
4. Line cupcake pan with cupcake liners and spray with vegetable spray.
5. Fill cupcake liners ¾ full with batter.
6. Top each cake with fruit.
7. Bake for 22–25 minutes. Remove from oven and let stand for 5 minutes.
8. Turn oven to 450 F.
9. In a small bowl, blend topping ingredients: soy cream cheese and ¼ cup sugar.
10. Place one teaspoon of topping into the center of each cupcake.
11. Bake 5 additional minutes.
12. Remove from oven and cool. Refrigerate for 1 hour before serving. Store in refrigerator.
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Makes 48

Modified from The Nemours Foundation