Cherry Cheesecake Cupcakes

There’s something irresistible about Cherry Cheesecake Cupcakes. Maybe it’s the sweet and tart flavor of cherries mingling with the creamy richness of cheesecake. I remember the first time I made these little delights; it was a sunny afternoon, and I decided to surprise my friends with a sweet treat. The moment I opened the oven, a wave of buttery goodness filled the kitchen, drawing everyone in like a magnet. The anticipation built as I piped the luscious cream cheese frosting onto each cupcake, topped them with vibrant cherry filling, and watched their eyes light up with joy. Every bite is a delightful harmony of flavors, making these cupcakes the perfect dessert for any occasion.

Essential Ingredients for Cherry Cheesecake Cupcakes

When it comes to baking Cherry Cheesecake Cupcakes, the ingredients play a crucial role in achieving that delightful flavor and texture. Each element works harmoniously, creating a perfect balance between creamy, sweet, and tangy. Let’s take a closer look at these key players that will make your cupcakes shine.

• 1 cup unsalted butter (room temperature) – This is the base of the cupcake, providing moisture and richness.
• 1 ½ cups sugar – Adds sweetness and helps create a tender crumb.
• 2 ¾ cups cake flour – This light flour gives the cupcakes their delicate structure.
• 1 tablespoon baking powder – Essential for helping the cupcakes rise.
• 4 large eggs (at room temperature) – Provides moisture and helps to bind the ingredients together.
• 1 cup whole milk – Adds richness and moisture, resulting in a soft cupcake.
• 2 ½ teaspoons pure vanilla extract – Enhances the flavor profile of the cupcakes.
• ⅓ cup finely ground graham cracker crumbs – Adds a lovely texture and flavor reminiscent of a cheesecake crust.
• 8 ounces cream cheese (softened to room temperature) – The star of the frosting, creating a rich, creamy topping.
• 4 tablespoons unsalted butter (softened to room temperature) – Combined with cream cheese for a smooth frosting.
• 1 pound confectioners’ sugar (about 3 ¾ cups, sifted) – Sweetens the frosting and gives it a smooth texture.
• 2 teaspoons pure vanilla extract – Adds flavor to the frosting.
• ½ cup coarsely chopped graham cracker crumbs – For sprinkling on top, adding both texture and flavor.
• 1 can cherry pie filling (or homemade cherry pie filling) – Topping that adds sweetness and a burst of flavor.

Step by Step Guide for Cherry Cheesecake Cupcakes

Get ready to dive into the delightful process of making Cherry Cheesecake Cupcakes. With each step, you’ll see how simple it is to create these delicious treats. Let’s get started!

1. Preheat your oven to 350°F. Line two 12-cup standard muffin tins with paper liners. This step is crucial as it prepares your baking environment for the delicious cupcakes to come.
2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, combine 1 cup unsalted butter and 1 ½ cups sugar. Cream on medium speed for about 5 minutes until the mixture is light and fluffy. The color should turn pale and the texture smooth.
3. In a medium bowl, sift together 2 ¾ cups cake flour and 1 tablespoon baking powder. This step is important as it helps prevent clumps in your batter and ensures even distribution of the leavening agent.
4. Add the eggs one at a time to the butter mixture, making sure to mix well between each addition. Scrape down the sides of the bowl with a rubber spatula and mix for an additional 30 seconds. This helps incorporate all the ingredients properly.
5. Next, add in half of the flour mixture, followed by all of the 1 cup whole milk and 2 ½ teaspoons pure vanilla extract. Finally, add the rest of the flour mixture. Scrape the sides again and mix for another 30 seconds until the batter is smooth.
6. Now, fold in ⅓ cup finely ground graham cracker crumbs with a rubber spatula. This adds a delightful texture to your cupcakes.
7. Using a large cookie scoop or a ¼-cup measure, divide the batter evenly between the prepared muffin pans. The batter should fill each liner about two-thirds full.
8. Bake in your preheated oven for 18 to 22 minutes. They are done when a toothpick inserted in the center comes out clean. Watch for a light golden color on top!
9. Once baked, place the pans on cooling racks and let the cupcakes cool completely. This step is essential before frosting!
10. In a stand mixer, cream together 8 ounces cream cheese and 4 tablespoons unsalted butter until well combined and fluffy, about 5 minutes. The mixture should be smooth and creamy.
11. With the mixer on low, gradually add in 1 pound confectioners’ sugar until thoroughly incorporated. Then, add in 2 teaspoons pure vanilla extract and mix to combine. Turn the mixer to medium speed and let it run for about 5 more minutes until the frosting is light and fluffy.
12. Now comes the fun part! Pipe or spread the frosting onto the cooled cupcakes. I love to use a star tip for a beautiful swirl!
13. Finally, sprinkle the frosted cupcakes with ½ cup coarsely chopped graham cracker crumbs and top them with 1 can cherry pie filling. This adds a beautiful finish and a burst of juicy flavor.

Helpful Notes about Cherry Cheesecake Cupcakes

Before you dive into baking these delightful cupcakes, here are some helpful notes to ensure your success!

• Storage: Keep your Cherry Cheesecake Cupcakes covered in the refrigerator. They stay fresh for about three days but are best enjoyed within the first two days.
• Freezing: You can freeze the un-frosted cupcakes for up to a month. Just wrap them in plastic wrap and place them in an airtight container. Frost them after thawing for the best texture.
• Frosting Consistency: If your frosting is too thick, add a splash of milk to reach your desired consistency. If it’s too thin, add more confectioners’ sugar.
• Cherry Topping: For a twist, you can use fresh cherries or homemade cherry pie filling instead of canned. Both options add a fresh and vibrant flavor.
• Variation: Experiment with different toppings! Try using other fruit fillings or even chocolate ganache for a new flavor experience.

How to Serve Cherry Cheesecake Cupcakes

Serving Cherry Cheesecake Cupcakes can be just as fun as making them! Here’s how I like to present these delightful treats:

• Perfect for Parties: These cupcakes are ideal for birthdays or any celebration. Their vibrant colors and delicious flavors will impress your guests.
• Pair with Coffee: Serve these cupcakes with a cup of coffee or tea for a delightful afternoon treat. The combination is simply divine!
• Individual Treats: Each cupcake is a perfect individual serving, making them great for lunchboxes or after-school snacks.
• Seasonal Treats: They are wonderful any time of year, but especially delightful in spring and summer when cherries are in season.
• Presentation: Consider displaying them on a beautiful tiered stand for a stunning centerpiece at your gathering.
• Storing Leftovers: If you have leftovers, keep them in an airtight container in the fridge. They remain delicious for a few days, perfect for late-night cravings!

FAQ

Conclusion

The Cherry Cheesecake Cupcakes are a delightful combination of flavors that make them a standout dessert. Their creamy texture with a pop of cherry on top is sure to please anyone who takes a bite. If you haven’t tried making these cupcakes yet, I encourage you to do so! They are easy to bake and perfect for any gathering. Enjoy every sweet moment!

Cherry Cheesecake Cupcakes

The ultimate sweet treat for any occasion! These Cherry Cheesecake Cupcakes are perfectly moist and topped with creamy frosting and cherry pie filling. They're ideal for parties or a cozy night in. Bake a batch and enjoy the burst of flavor tonight!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 22 minutes mins

Total Time 47 minutes mins

Course Desserts

Cuisine American

Servings 24 cupcakes

Calories 350 kcal

Equipment

• Standard cupcake/muffin tin

Ingredients

  

• 1 cup unsalted butter room temperature
• 1.5 cups sugar
• 2.75 cups cake flour
• 1 tablespoon baking powder
• 4 large eggs at room temperature
• 1 cup whole milk
• 2.5 teaspoons pure vanilla extract
• 0.33 cup finely ground graham cracker crumbs
• 8 ounces cream cheese softened to room temperature
• 4 tablespoons unsalted butter softened to room temperature
• 1 pound confectioners’ sugar about 3 ¾ cups, sifted
• 2 teaspoons pure vanilla extract
• 0.5 cup coarsely chopped graham cracker crumbs
• 1 can cherry pie filling or homemade cherry pie filling

Instructions

 

• Preheat your oven to 350°F. Line two 12-cup standard muffin tins with paper liners. This step is crucial as it prepares your baking environment for the delicious cupcakes to come.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, combine 1 cup unsalted butter and 1 ½ cups sugar. Cream on medium speed for about 5 minutes until the mixture is light and fluffy. The color should turn pale and the texture smooth.
• In a medium bowl, sift together 2 ¾ cups cake flour and 1 tablespoon baking powder. This step is important as it helps prevent clumps in your batter and ensures even distribution of the leavening agent.
• Add the eggs one at a time to the butter mixture, making sure to mix well between each addition. Scrape down the sides of the bowl with a rubber spatula and mix for an additional 30 seconds. This helps incorporate all the ingredients properly.
• Next, add in half of the flour mixture, followed by all of the 1 cup whole milk and 2 ½ teaspoons pure vanilla extract. Finally, add the rest of the flour mixture. Scrape the sides again and mix for another 30 seconds until the batter is smooth.
• Now, fold in ⅓ cup finely ground graham cracker crumbs with a rubber spatula. This adds a delightful texture to your cupcakes.
• Using a large cookie scoop or a ¼-cup measure, divide the batter evenly between the prepared muffin pans. The batter should fill each liner about two-thirds full.
• Bake in your preheated oven for 18 to 22 minutes. They are done when a toothpick inserted in the center comes out clean. Watch for a light golden color on top!
• Once baked, place the pans on cooling racks and let the cupcakes cool completely. This step is essential before frosting!
• In a stand mixer, cream together 8 ounces cream cheese and 4 tablespoons unsalted butter until well combined and fluffy, about 5 minutes. The mixture should be smooth and creamy.
• With the mixer on low, gradually add in 1 pound confectioners’ sugar until thoroughly incorporated. Then, add in 2 teaspoons pure vanilla extract and mix to combine. Turn the mixer to medium speed and let it run for about 5 more minutes until the frosting is light and fluffy.
• Now comes the fun part! Pipe or spread the frosting onto the cooled cupcakes. I love to use a star tip for a beautiful swirl!
• Finally, sprinkle the frosted cupcakes with ½ cup coarsely chopped graham cracker crumbs and top them with 1 can cherry pie filling. This adds a beautiful finish and a burst of juicy flavor.

Notes

• Tip 1: Keep your Cherry Cheesecake Cupcakes covered in the refrigerator. They stay fresh for about three days but are best enjoyed within the first two days.
• Tip 2: You can freeze the un-frosted cupcakes for up to a month. Just wrap them in plastic wrap and place them in an airtight container. Frost them after thawing for the best texture.
• Tip 3: If your frosting is too thick, add a splash of milk to reach your desired consistency. If it’s too thin, add more confectioners’ sugar.
• Tip 4: For a twist, you can use fresh cherries or homemade cherry pie filling instead of canned. Both options add a fresh and vibrant flavor.
• Tip 5: Experiment with different toppings! Try using other fruit fillings or even chocolate ganache for a new flavor experience.

Keyword Cheesecake Cupcakes, Cherry Cupcakes, Cherry Desserts, Easy Cupcake Recipe