Cherry Cheesecake Cupcakes
If you’re looking for a dessert that perfectly marries the rich, creamy goodness of cheesecake with the delightful portability of a cupcake, then you need to make these Cherry Cheesecake Cupcakes! They are a heavenly treat that combines a fluffy cake base with a luscious cream cheese frosting and a sweet cherry topping. Perfect for birthdays, holidays, or just because, these cupcakes are sure to impress your family and friends.
Why This Recipe Belongs in Your Rotation
Cherry Cheesecake Cupcakes are not only delicious but also versatile. Whether you’re hosting a summer barbecue or a cozy winter gathering, these cupcakes are the perfect finish to any meal. They strike an ideal balance between sweetness and tartness, making them a delightful treat year-round. Plus, the individual portion sizes make them easy to serve and share, so you can indulge without the guilt of slicing into a full cheesecake!
Ingredient Rundown
To whip up these delicious Cherry Cheesecake Cupcakes, you’ll need the following ingredients:
- 1 cup unsalted butter – at room temperature for easy mixing
- 1 cup sugar – for sweetness that complements the cherry topping
- 2 cups cake flour – gives the cupcakes a light and airy texture
- 1 tablespoon baking powder – helps the cupcakes rise perfectly
- 4 large eggs – at room temperature to ensure a smooth batter
- 1 cup whole milk – adds moisture and richness
- 2 teaspoons pure vanilla extract – for a lovely aroma and flavor
- 1 cup finely ground graham cracker crumbs – for the cheesecake base
- 8 ounces cream cheese – softened to room temperature for easy blending
- 4 tablespoons unsalted butter – also softened, for a creamy frosting
- 1 pound confectioners sugar – about 3 cups, sifted for smooth frosting
- 2 teaspoons pure vanilla extract – enhances the flavor of the frosting
- 1 cup coarsely chopped graham cracker crumbs – for topping and decoration
- 1 can cherry pie filling – or homemade cherry pie filling for that signature topping
Appliances & Accessories
Before you begin baking, make sure you have the following appliances and accessories on hand:
- Mixing Bowls – for combining ingredients.
- Electric Mixer – to easily blend the butter and sugar.
- Cupcake Pan – to hold and shape your cupcakes.
- Paper Liners – for easy removal and cleanup.
- Measuring Cups and Spoons – for accurate ingredient measurements.
- Spatula – to scrape down the sides of your mixing bowl.
Cherry Cheesecake Cupcakes, Made Easy
Now, let’s dive into the step-by-step process of making these delightful Cherry Cheesecake Cupcakes:
Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your cupcakes bake evenly.
Step 2: Prepare the Cupcake Batter
In a large mixing bowl, cream together the 1 cup unsalted butter and 1 cup sugar until light and fluffy. This should take about 3-5 minutes with an electric mixer.
Step 3: Add Eggs and Vanilla
Beat in the 4 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the 2 teaspoons of pure vanilla extract.
Step 4: Combine Dry Ingredients
In another bowl, whisk together the 2 cups cake flour and 1 tablespoon baking powder. Gradually add this mixture to the wet ingredients, alternating with 1 cup whole milk, starting and ending with the flour mixture. Mix until just combined.
Step 5: Fill Cupcake Liners
Line your cupcake pan with paper liners and fill each liner about two-thirds full with the batter. This will allow room for the cupcakes to rise.
Step 6: Bake
Place the filled cupcake pan in the preheated oven and bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and allow to cool completely.
Step 7: Make the Cream Cheese Frosting
In a separate bowl, beat together 8 ounces of softened cream cheese and 4 tablespoons of softened unsalted butter until creamy. Gradually add the 1 pound of confectioners sugar and 2 teaspoons of pure vanilla extract, mixing until smooth.
Step 8: Frost the Cupcakes
Once the cupcakes have cooled, generously frost each one with the cream cheese frosting using a spatula or piping bag.
Step 9: Add the Cherry Topping
Spoon a generous dollop of cherry pie filling onto the top of each frosted cupcake. Sprinkle with 1 cup coarsely chopped graham cracker crumbs for added texture and flavor.
Spring to Winter: Ideas
Cherry Cheesecake Cupcakes can be enjoyed any time of the year! Here are a few ideas to switch things up:
- In the spring, add fresh berries to the frosting for a vibrant touch.
- For summer, try a lemon-infused cupcake base for a refreshing twist.
- In the fall, incorporate pumpkin spice into the batter for a seasonal flavor.
- During winter, swap the cherry topping for a rich chocolate ganache.
What Could Go Wrong
Even the best bakers have their off days, but here are some common pitfalls to avoid:
- Overmixing the batter can lead to dense cupcakes.
- Not letting the cream cheese soften properly may result in a lumpy frosting.
- Baking at too high a temperature can cause the cupcakes to dome excessively and crack.
- Using cold eggs or milk can affect the batter’s consistency.
Freezer-Friendly Notes
Cherry Cheesecake Cupcakes freeze beautifully! Here’s how to do it:
- Allow the cupcakes to cool completely before freezing.
- Wrap each cupcake individually in plastic wrap, then place them in an airtight container.
- For best flavor, consume frozen cupcakes within 2-3 months.
- Thaw them in the refrigerator overnight before serving.
Frequently Asked Questions
Can I use low-fat cream cheese in the frosting?
Yes, you can use low-fat cream cheese; however, it may result in a slightly different texture. Full-fat cream cheese gives the frosting a richer flavor and creamier texture.
Can I make the cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day in advance. Just be sure to frost them on the day you plan to serve to keep the frosting fresh and fluffy.
What can I substitute for the cherry pie filling?
If you prefer a fresh fruit topping, you can make your own cherry compote or use other fruits like blueberries, strawberries, or raspberries for a different flavor profile.
How should I store the leftover cupcakes?
Store leftover Cherry Cheesecake Cupcakes in an airtight container in the refrigerator for up to 3 days. They can also be frozen if needed.
Desserts to Finish
If you’re in the mood for more sweet treats, check out these delicious desserts:
- Lemon Bars – A zesty and refreshing dessert.
- Chocolate Cupcakes – Moist and rich, a classic favorite.
- Vegan Chocolate Chip Cookies – A plant-based twist on a beloved classic.
Ready to Cook?
Now that you have everything you need to make these Cherry Cheesecake Cupcakes, it’s time to get baking. The delightful combination of fluffy cake, creamy frosting, and sweet cherry topping will make these cupcakes a hit at any gathering. Share them with friends and family, or keep them all to yourself—they’re that good! So, roll up your sleeves and get ready to enjoy a slice of bliss in cupcake form. Happy baking!
Cherry Cheesecake Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) to ensure that your cupcakes bake evenly.
- Cream together the 1 cup unsalted butter and 1 cup sugar until light and fluffy, about 3-5 minutes with an electric mixer.
- Beat in the 4 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the 2 teaspoons of pure vanilla extract.
- Whisk together the 2 cups cake flour and 1 tablespoon baking powder in another bowl. Gradually add this mixture to the wet ingredients, alternating with 1 cup whole milk, starting and ending with the flour mixture. Mix until just combined.
- Line your cupcake pan with paper liners and fill each liner about two-thirds full with the batter.
- Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely.
- In a separate bowl, beat together 8 ounces of softened cream cheese and 4 tablespoons of softened unsalted butter until creamy. Gradually add the 1 pound of confectioners sugar and 2 teaspoons of pure vanilla extract, mixing until smooth.
- Once the cupcakes have cooled, generously frost each one with the cream cheese frosting using a spatula or piping bag.
- Spoon a generous dollop of cherry pie filling onto the top of each frosted cupcake. Sprinkle with 1 cup coarsely chopped graham cracker crumbs for added texture and flavor.
Notes
- These cupcakes freeze well; wrap them individually and store in an airtight container.
- For a fun twist, try adding different fruit toppings seasonally.
- Make sure all dairy ingredients are at room temperature for a smoother batter.
