Cherry Cheesecake Cupcakes with Fresh Cherry Filling (Print version)

Soft vanilla cupcakes with a graham cracker base, fresh cherry filling, and fluffy cream cheese frosting.

# Ingredients:

For the graham cracker base

01 - 3/4 cup (80 g) graham cracker crumbs
02 - 2 tablespoons (28 g) unsalted butter, melted
03 - 1 1/2 tablespoons granulated sugar

For the vanilla cupcakes

04 - 1 1/4 cups (150 g) cake flour
05 - 3/4 cup (150 g) granulated sugar
06 - 1 1/2 teaspoons baking powder
07 - 1/4 teaspoon fine salt
08 - 4 tablespoons (56 g) unsalted butter, softened
09 - 1/3 cup (80 ml) whole milk, room temperature
10 - 3 tablespoons vegetable oil
11 - 1/4 cup (60 g) sour cream, room temperature
12 - 1 large egg plus 1 large egg white, room temperature
13 - 1 teaspoon vanilla extract

For the fresh cherry filling

14 - 2 cups (280 g) fresh sweet cherries, pitted and halved
15 - 3 tablespoons granulated sugar
16 - 1 tablespoon fresh lemon juice
17 - 1 tablespoon cornstarch
18 - 1 tablespoon water
19 - Pinch of salt

For the cream cheese frosting

20 - 1/2 cup (113 g) unsalted butter, softened
21 - 6 ounces (170 g) full-fat brick cream cheese, cold
22 - 2 cups (240 g) powdered sugar
23 - 1-2 tablespoons heavy cream
24 - 1 teaspoon vanilla extract
25 - 12 fresh cherries, for garnish

# Instructions:

01 - Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
02 - Stir graham cracker crumbs, melted butter, and sugar until evenly moistened. Add about 1 tablespoon to each liner and press firmly into an even layer.
03 - Whisk cake flour, sugar, baking powder, and salt in a mixing bowl. Beat in the softened butter until sandy. In another bowl, whisk milk, oil, sour cream, egg, egg white, and vanilla, then add to the dry mixture in two additions and mix just until smooth.
04 - Divide batter among the liners, filling each about two-thirds full. Bake for 17-20 minutes, until the tops spring back and a toothpick comes out clean. Cool completely on a wire rack.
05 - Combine cherries, sugar, lemon juice, and salt in a small saucepan. Cook over medium heat for 8-10 minutes, mashing some cherries as they soften. Stir cornstarch with water, add it to the pan, and cook 1-2 minutes until glossy and thick. Cool completely.
06 - Beat butter until creamy. Add cold cream cheese and beat just until smooth. Mix in powdered sugar, vanilla, and 1 tablespoon cream. Add more cream only if needed for piping.
07 - Core the cooled cupcakes with a small knife or cupcake corer. Spoon cherry filling into each center, pipe cream cheese frosting on top, sprinkle with reserved graham crumbs if desired, and garnish with fresh cherries.

# Good to know:

01 - Cool the cherry filling fully before filling the cupcakes.
02 - Serve slightly chilled or cool room temperature for the best texture.
03 - Store covered in the refrigerator for up to 4 days.

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