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Let me share my favorite Cherry Cheesecake Cupcakes recipe with you! These little beauties combine everything we love about cheesecake and cupcakes into one amazing treat. The combination of buttery graham cracker crust fluffy vanilla cake and that incredible cherry filling topped with cream cheese frosting is absolutely irresistible.
What Makes These Special
What I love about these cupcakes is how they bring together so many delicious elements. That buttery graham cracker base plus the light vanilla cake and tangy cream cheese frosting create pure magic. Plus they're surprisingly easy to make and look absolutely stunning!
Your Baking Basket
- Graham Cracker Crumbs: Forms the base crust; press firmly for a sturdy foundation.
- Frozen Sweet Cherries: Perfect for a balanced, fruity filling; swap for sour cherries if you prefer tartness.
- Cake Flour: Ensures a light and tender cupcake texture; avoid substituting with all-purpose flour.
- Sour Cream: Adds moisture and richness; full-fat Greek yogurt works as a substitute.
- Full-Fat Cream Cheese: Use brick-style cream cheese for the best frosting consistency.
- Milk, Egg, Oil, and Vanilla: Essential wet ingredients for a moist, flavorful cupcake.
Creating Your Cupcakes
- Step 1 - Prepare the Crust
- Combine graham cracker crumbs, sugar, and melted butter. Press one tablespoon of the mixture into the bottom of each cupcake liner.
- Step 2 - Mix the Cupcake Batter
- Whisk together the dry ingredients. Add softened butter and mix until crumbly. Combine milk, oil, sour cream, egg, and vanilla, then gradually mix into the dry ingredients.
- Step 3 - Bake the Cupcakes
- Fill cupcake liners 2/3 full and bake at 350°F (175°C) for 20-22 minutes or until a toothpick comes out clean. Allow to cool completely.
- Step 4 - Make the Cherry Filling
- Cook cherries with sugar until thickened and jammy, mashing occasionally to release juices. Cool before using.
- Step 5 - Prepare the Cream Cheese Frosting
- Beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy. Avoid overmixing to prevent thin frosting.
- Step 6 - Assemble the Cupcakes
- Core each cupcake center and fill with cherry filling. Pipe a frosting border around the filling and roll the edges in graham cracker crumbs. Garnish with cherries and extra filling.
Baking Wisdom
I've learned some important tricks making these: Really press those graham cracker crumbs down firmly and use an ice cream scoop for perfectly even batter portions. Don't overbeat your cream cheese frosting it needs to stay nice and fluffy. And feel free to experiment with different cherries sweet or sour both work beautifully!
Keep Them Fresh
These cupcakes stay perfect at room temperature for 2-3 days in an airtight container or pop them in the fridge for longer freshness. I love making components ahead the frosting keeps for weeks in the fridge and the cherry filling stays good for about a week.
Mix It Up
Don't be afraid to get creative! Try different berries instead of cherries or add a layer of chocolate ganache for extra decadence. Sometimes I'll use Oreo crumbs for the base instead of graham crackers. You can even make mini versions they're perfect for parties!
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The Perfect Finish
For the prettiest presentation top each cupcake with a fresh cherry. A dollop of whipped cream or drizzle of melted chocolate takes them over the top. They're absolutely perfect with coffee or tea making them ideal for afternoon treats or special desserts.
Frequently Asked Questions
- → Can I make these cupcakes ahead of time?
- Yes, you can make components in advance. Bake cupcakes and make cherry filling up to 2 days ahead, store separately in fridge. Assemble with frosting up to 24 hours before serving. Keep refrigerated and bring to room temperature before serving.
- → Why do ingredients need to be at room temperature?
- Room temperature ingredients blend together more easily and create a smoother, more uniform batter. This results in cupcakes with better texture and even rise. Cold ingredients can cause the batter to curdle or bake unevenly.
- → Can I use canned cherry pie filling instead?
- While you can use canned filling for convenience, homemade filling provides better flavor and texture. If using canned, choose a high-quality brand and drain excess liquid before using to prevent the cupcakes from becoming soggy.
- → Why is the cream cheese cold but butter room temperature for frosting?
- Using cold cream cheese while butter is room temperature creates the ideal frosting texture. Room temperature butter whips well for fluffiness, while cold cream cheese prevents the frosting from becoming too soft.
- → How do I core the cupcakes without ruining them?
- Use a cupcake corer or small sharp knife to remove the centers. Don't cut too deep - leave about 1/2 inch at the bottom. Save the removed cake pieces to create a seal after filling if desired.