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–+ servings
Melany

Cherry Cheesecake Cupcakes with Fresh Cherries

These cherry cheesecake cupcakes combine the creamy richness of cheesecake with the tart sweetness of fresh cherry filling. Perfect for celebrations or indulgent treats, each cupcake features a graham cracker base, moist cake, and tangy cream cheese frosting for a dessert that’s both elegant and delicious.
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

For the Graham Cracker Base
  • Graham cracker crumbs: 1 cup
  • Unsalted butter melted: 3 tbsp
  • Granulated sugar: 2 tbsp
For the Cupcakes
  • Cake flour: 1 ½ cups
  • Granulated sugar: ¾ cup + 2 tbsp
  • Baking powder: 1 ¾ tsp
  • Fine sea salt: ½ tsp
  • Unsalted butter room temperature: 4 tbsp
  • Whole milk room temperature: ½ cup
  • Vegetable oil: ¼ cup
  • Sour cream room temperature: ¼ cup
  • Eggs room temperature: 2
  • Vanilla extract: 1 tsp
For the Cherry Filling
  • Frozen sweet red cherries: 2 ½ cups
  • Granulated sugar: 3 tbsp
  • Fresh lemon juice: 2 tsp
  • Cornstarch: 1 tbsp
  • Water: 1 tbsp
For the Cream Cheese Frosting
  • Unsalted butter room temperature: ¾ cup
  • Full-fat cream cheese cold: 6 oz
  • Powdered sugar: 2 ¼ cups
  • Heavy cream: 1 ½ tbsp
  • Vanilla paste or extract: 1 tsp
For Decoration
  • Fresh cherries: As needed
  • Reserved graham cracker crumbs: As needed

Method
 

Step 1: Prepare the Graham Cracker Base
  1. Preheat the oven to 350°F (180°C) and line a cupcake tin with liners.
  2. Mix the graham cracker crumbs, melted butter, and sugar until well combined.
  3. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner. Reserve any extra crumbs for decoration.
Step 2: Mix the Dry Ingredients
  1. In a large bowl, whisk together the cake flour, sugar, baking powder, and salt.
  2. Add the softened butter and mix until the mixture resembles coarse crumbs.
Step 3: Combine the Wet Ingredients
  1. In another bowl, whisk the milk, oil, sour cream, eggs, and vanilla extract until smooth.
  2. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
Step 4: Bake the Cupcakes
  1. Fill each cupcake liner about 2/3 full with the batter.
  2. Bake for 16-22 minutes or until a toothpick inserted into the center comes out clean.
  3. Let the cupcakes cool completely on a wire rack.
Step 5: Make the Cherry Filling
  1. Combine the cherries, sugar, and lemon juice in a saucepan. Cook over medium heat for 15-20 minutes, stirring occasionally.
  2. Mix the cornstarch and water to form a slurry, then stir it into the cherry mixture. Cook for 2 more minutes until thickened.
  3. Let the filling cool completely.
Step 6: Prepare the Cream Cheese Frosting
  1. Beat the butter in a bowl until light and fluffy.
  2. Add the cold cream cheese and beat until smooth.
  3. Gradually add powdered sugar, then mix in heavy cream and vanilla paste until fluffy.
Step 7: Assemble the Cupcakes
  1. Use a cupcake corer or a knife to remove the centers of the cupcakes.
  2. Fill the centers with the cooled cherry filling.
  3. Pipe frosting around the edges of each cupcake, then roll the frosting edges in reserved graham cracker crumbs.
  4. Spoon more cherry filling into the center and top with a fresh cherry.

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