Description
Indulgent cherry cheesecake cupcakes blend creamy cheesecake with sweet cherry goodness. Rich textures and delightful flavors invite you to savor each delectable bite.
Ingredients
Scale
Cake Base Ingredients:
- 1 1/2 cups cake flour
- 3/4 cup + 2 tablespoons (180 grams) granulated sugar
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 4 tablespoons (57 grams) unsalted butter, room temperature
- 1/2 cup (120 milliliters) whole milk, room temperature
- 1/4 cup (60 milliliters) vegetable oil
- 1/4 cup (60 grams) sour cream, room temperature
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
Crust Ingredients:
- 1 cup (240 milliliters) graham cracker crumbs
- 3 tablespoons (45 grams) unsalted butter, melted
- 2 tablespoons (30 grams) granulated sugar
Cherry Filling and Frosting Ingredients:
- 2 1/2 cups frozen sweet red cherries
- 3 tablespoons (45 grams) granulated sugar
- 2 teaspoons fresh lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
- 3/4 cup (170 grams) unsalted butter, room temperature
- 6 ounces (170 grams) full-fat cream cheese, cold
- 2 1/4 cups (270 grams) powdered sugar
- 1 1/2 tablespoons (22 milliliters) heavy cream
- 1 teaspoon vanilla paste or
Instructions
- Craft the graham cracker foundation by blending crumbs with sugar and melted butter. Press a tablespoon of mixture into each cupcake liner, reserving extra for later garnishing.
- Prepare the cupcake batter by whisking dry ingredients in one bowl. In a separate container, blend wet ingredients thoroughly. Gradually incorporate wet mixture into dry components, stirring until smooth and homogeneous. Distribute batter evenly, filling liners approximately two-thirds full.
- Bake cupcakes at 350°F for 18-20 minutes. Verify doneness by gently pressing the surface – it should spring back elastically. Transfer to cooling rack immediately after removing from oven.
- Develop cherry filling by simmering fruit with sugar and lemon juice for 15-20 minutes until consistency thickens. Introduce cornstarch mixture, cooking additional 2 minutes. Allow filling to cool completely before application.
- Construct cream cheese frosting by whipping butter until light and airy. Incorporate cold cream cheese, then gradually fold in powdered sugar. Beat until achieving fluffy texture. Blend in cream and vanilla extract for enhanced flavor.
- Finalize cupcakes by carefully coring centers and filling with prepared cherry compote. Pipe frosting around edges, then roll outer rim in reserved graham cracker crumbs. Embellish with additional cherry filling and fresh cherry accent on top.
Notes
- Crumb Crust Hack: Press graham cracker mixture firmly into liners to create a solid, compact base that won’t crumble when eating.
- Batter Balancing: Avoid overmixing cupcake batter to prevent tough, dense texture; stop mixing once ingredients are just combined.
- Cherry Filling Thickness: Use cornstarch carefully to control consistency; too much can make filling gluey, while too little keeps it runny.
- Frosting Temperature Trick: Ensure cream cheese and butter are at similar room temperatures to prevent lumpy, separated frosting.
- Dietary Swap Options: Replace graham crackers with gluten-free cookies for celiac-friendly version; use dairy-free cream cheese for vegan alternative.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 305
- Sugar: 31 g
- Sodium: 174 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 68 mg