Description
Delightfully moist cherry cheesecake cupcakes featuring a tender cake base with a subtle graham cracker crumb twist, topped with rich cream cheese frosting and a vibrant cherry pie filling that perfectly balances sweetness and tartness. These cupcakes are perfect for parties, celebrations, or anytime you crave a classic cheesecake experience in a single-serve treat.
Ingredients
Cupcake Batter
- 1 cup unsalted butter (room temperature)
- 1 1/2 cups sugar
- 2 3/4 cups cake flour
- 1 tablespoon baking powder
- 4 large eggs (room temperature)
- 1 cup whole milk
- 2 1/2 teaspoons pure vanilla extract
- 1/3 cup finely ground graham cracker crumbs
Cream Cheese Frosting
- 8 ounces cream cheese (softened to room temperature)
- 4 tablespoons unsalted butter (softened to room temperature)
- 1 pound confectioners’ sugar (about 3 ¾ cups, sifted)
- 2 teaspoons pure vanilla extract
Topping
- 1/2 cup coarsely chopped graham cracker crumbs
- 1 can cherry pie filling or homemade cherry pie filling
Instructions
- Prepare Cupcake Batter: Preheat your oven to 350°F (177°C). Line two 12-cup standard muffin tins with paper liners to prevent sticking and ease cleanup.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl using an electric mixer, beat the unsalted butter and sugar together on medium speed for about 5 minutes until light and fluffy.
- Combine Dry Ingredients: In a separate medium bowl, sift the cake flour and baking powder together to ensure even leavening. Set this aside.
- Add Eggs: Incorporate the eggs one at a time into the creamed butter mixture, beating well after each addition. Scrape down the sides of the bowl with a rubber spatula and mix an additional 30 seconds to integrate fully.
- Mix Batter: Add half of the sifted flour mixture to the batter, followed by all the whole milk and vanilla extract, and then the remaining flour mixture. Scrape the bowl’s sides again and mix for another 30 seconds until smooth and well combined.
- Fold in Graham Cracker Crumbs: Gently fold in the finely ground graham cracker crumbs with a rubber spatula to add texture and flavor without overmixing.
- Fill Muffin Cups: Use a large cookie scoop or ¼-cup measure to evenly distribute the batter among the prepared cupcake liners, filling each about two-thirds full.
- Bake Cupcakes: Place the pans in the preheated oven and bake for 18 to 22 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
- Cool Cupcakes: Remove the pans from the oven and transfer them to wire racks. Allow the cupcakes to cool completely before frosting.
- Prepare Cream Cheese Frosting: In a clean bowl fitted with the paddle attachment, beat the softened cream cheese and butter together until creamy, about 5 minutes.
- Add Sugar and Vanilla: With the mixer on low speed, gradually add the sifted confectioners’ sugar until completely incorporated and frosting is smooth. Add vanilla extract and continue beating on medium speed for an additional 5 minutes to achieve a light and fluffy texture.
- Frost the Cupcakes: Use a piping bag or a spatula to spread the cream cheese frosting evenly over the cooled cupcakes.
- Add Toppings: Sprinkle the frosted cupcakes with coarsely chopped graham cracker crumbs for added crunch, then top each cupcake generously with cherry pie filling.
Notes
- To ensure even baking, rotate pans halfway through baking if your oven has hot spots.
- Room temperature ingredients such as eggs, butter, and cream cheese help create a smooth batter and frosting.
- For a less sweet option, reduce sugar in the frosting slightly, but keep confectioners’ sugar for texture.
- Homemade cherry pie filling works beautifully for a fresh, less processed taste.
- Store cupcakes refrigerated in an airtight container for up to 3 days due to the cream cheese frosting.
- Bring cupcakes to room temperature before serving for best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
