Cheesecake Cupcakes (Print Version)
# Ingredients:
01 -
1 cup graham cracker crumbs.
02 -
3 tablespoons unsalted butter, melted.
03 -
2 tablespoons granulated sugar.
04 -
1 1/2 cups cake flour.
05 -
3/4 cup + 2 tablespoons granulated sugar.
06 -
1 3/4 teaspoons baking powder.
07 -
1/2 teaspoon fine sea salt.
08 -
4 tablespoons unsalted butter, room temperature.
09 -
1/2 cup whole milk, room temperature.
10 -
1/4 cup vegetable oil.
11 -
1/4 cup sour cream, room temperature.
12 -
2 eggs, room temperature.
13 -
1 teaspoon vanilla extract.
14 -
2 1/2 cups frozen sweet red cherries.
15 -
3 tablespoons granulated sugar (for filling).
16 -
2 teaspoons fresh lemon juice.
17 -
1 tablespoon cornstarch.
18 -
1 tablespoon water.
19 -
3/4 cup unsalted butter, room temperature (for frosting).
20 -
6 ounces full-fat cream cheese, cold.
21 -
2 1/4 cups powdered sugar.
22 -
1 1/2 tablespoons heavy cream.
23 -
1 teaspoon vanilla paste or extract.
24 -
Extra fresh cherries for decorating.
# Instructions:
01 -
Mix graham crumbs, sugar, and melted butter. Place 1 tablespoon in each cupcake liner. Save leftovers for decoration.
02 -
Whisk dry ingredients, mix in butter. Combine wet ingredients separately. Add wet to dry in stages, mixing until combined. Fill liners 2/3 full.
03 -
Bake at 350F/180C for 16-22 minutes until tops bounce back when touched. Cool on wire rack.
04 -
Cook cherries, sugar, and lemon juice 15-20 minutes until thickened. Add cornstarch slurry, cook 2 more minutes. Cool before using.
05 -
Cream butter until fluffy, add cold cream cheese, then powdered sugar. Beat until fluffy. Mix in cream and vanilla.
06 -
Core cupcakes, fill with cherry filling. Pipe frosting around edge, roll in reserved crumbs. Add more filling and fresh cherry garnish.
# Notes:
01 -
Measure dry ingredients using spoon-level method or scale for best results.
02 -
Store in airtight container in fridge for 3-4 days or freeze up to 1 month.
03 -
Bring to room temperature before serving.