3 (8 ounce) packages cream
1 cup white sugar
1 teaspoon vanilla extract
8 ounces sour cream
Preheat oven to 350 degrees F (175 degrees C). Line cupcakes pans with paper cupcake liners.
Bake for 30 minutes in the preheated oven, until golden brown. Remove from the oven and cool for 5 to 10 minutes.
To make the sour cream topping, whisk together the sour cream, 1 cup sugar, and vanilla until smooth. Spoon into the well on the top of each cupcake.
Return to the oven and bake for an addittional 5 to 7 minutes, until set. Set cupcake pans on racks to cool, do not remove cupcakes from the pan until they are completely cool. For finishing touch, you can add a dollop of your favorite pie filling on top.