Description
Deliciously Sweet Cherry Cheesecake Cupcakes You’ll Love
Ingredients
Scale
- 1 cup Graham cracker crumbs
- 1/2 cup Unsalted butter, melted
- 1/4 cup Granulated sugar
- 1 1/2 cups Cake flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon Fine sea salt
- 1/2 cup Unsalted butter, room temperature
- 1 cup Whole milk, room temperature
- 1/4 cup Vegetable oil
- 1/2 cup Sour cream, room temperature
- 2 large Eggs, room temperature
- 1 teaspoon Vanilla extract
- 2 cups Frozen sweet red cherries
- 1/4 cup Granulated sugar
- 1 tablespoon Fresh lemon juice
- 2 tablespoons Cornstarch
- 1/4 cup Water
- 1/2 cup Unsalted butter, room temperature
- 8 oz Full-fat cream cheese, cold
- 2 cups Powdered sugar
- 1/4 cup Heavy cream
- 1 teaspoon Vanilla paste or extract
- 12 units Extra fresh cherries
Instructions
- Prepare the pan: Line a 12-cup cupcake pan with liners and preheat the oven to 350°F (180°C). Combine the graham cracker crumbs, sugar, and melted butter. Spoon 1 tablespoon of the graham cracker mixture into the bottoms of each cupcake liner and set aside the remaining mix for later.
- Mix dry ingredients: In a large bowl or stand mixer, whisk together the cake flour, sugar, baking powder, and salt. Mix in the room-temperature butter on low speed until well combined—about 2 minutes.
- Combine wet ingredients: In a separate bowl, whisk the milk, oil, sour cream, eggs, and vanilla until smooth. Pour half of this mixture into the flour bowl, mixing on low speed until it’s just moistened. Scrape down the bowl, then mix in half of the remaining blend, scrape, and finish with the last portion.
- Fill and bake: Scoop the batter into the cupcake liners until they’re about 2/3 full. Bake for 16-22 minutes or until the tops spring back when lightly touched. Let the pan cool on a wire rack afterward.
- Create the cherry filling: In a saucepan, combine the cherries, sugar, and lemon juice over medium heat. Mash frequently for 15-20 minutes until bubbly and juicy. Stir in the cornstarch slurry, simmer for 2 more minutes, then transfer everything to a bowl to cool.
- Make the frosting: In a stand mixing bowl, cream the unsalted butter for 1-2 minutes until fluffy. Mix in the cold cream cheese on low speed until just combined. Gradually sift in the powdered sugar, beating on medium-low until light and airy—about 2-3 minutes. Finally, add in the heavy cream and vanilla, mixing gently.
- Assemble the cupcakes: With the cupcakes still in the pan, core out roughly half of the centers. Use a piping bag or spoon to fill the center with cherry filling, then pipe the cream cheese frosting around the edges. Roll the frosting sides in reserved graham cracker crumbs, fill with more cherry filling, and garnish with fresh cherries on top.
Notes
- Prep Time: 30 minutes
- Cook Time: 16-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 23 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg