Name: Cherry Cheesecake Cupcakes with Fresh Cherries and Graham Cracker Crust Recipe
Prep time: 25 min
Cook time: 22 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 3 tablespoons unsalted butter, melted; 2 tablespoons granulated sugar; 1 1/2 cups cake flour (see notes for measuring); 3/4 cup + 2 tablespoons granulated sugar; 1 3/4 teaspoons baking powder; 1/2 teaspoon fine sea salt; 4 tablespoons unsalted butter, room temperature; 1/2 cup whole milk, room temperature; 1/4 cup vegetable oil; 1/4 cup sour cream, room temperature; 2 eggs, room temperature; 1 teaspoon vanilla extract; 2 1/2 cups frozen sweet red cherries; 3 tablespoons granulated sugar; 2 teaspoons fresh lemon juice; 1 tablespoon cornstarch; 1 tablespoon water; 3/4 cup unsalted butter, room temperature; 6 ounces full-fat cream cheese, cold; 2 1/4 cups powdered sugar; 1 1/2 tablespoons heavy cream; 1 teaspoon vanilla paste or extract; Extra fresh cherries for decorating

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Introduction

These Cherry Cheese Cupcakes combine a tender cake base with a tangy cherry filling and rich cream cheese frosting. Finished with a crunchy graham cracker crust and fresh cherries, they’re a delightful treat perfect for any occasion.

The image shows several pieces of crumb-topped cupcakes arranged on crumpled parchment paper over a round wooden board. Each cupcake has three layers: a light golden crumb crust on the top and bottom, and a soft, creamy white cake layer in the middle. Swirled into the center of the cake layer is a dark red cherry filling that appears glossy and slightly runny. Whole dark red cherries with stems are scattered around and between the cupcakes. Some cupcakes are partially broken, revealing the moist texture inside. The scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup graham cracker crumbs
3 tablespoons unsalted butter (melted)
2 tablespoons granulated sugar
1 1/2 cups cake flour
3/4 cup + 2 tablespoons granulated sugar
1 3/4 teaspoons baking powder
1/2 teaspoon fine sea salt
4 tablespoons unsalted butter (room temperature)
1/2 cup whole milk (room temperature)
1/4 cup vegetable oil
1/4 cup sour cream (room temperature)
2 eggs (room temperature)
1 teaspoon vanilla extract
2 1/2 cups frozen sweet red cherries
3 tablespoons granulated sugar
2 teaspoons fresh lemon juice
1 tablespoon cornstarch
1 tablespoon water
3/4 cup unsalted butter (room temperature)
6 ounces full-fat cream cheese (cold)
2 1/4 cups powdered sugar
1 1/2 tablespoons heavy cream
1 teaspoon vanilla paste or extract
Extra fresh cherries (for decorating)

Instructions

Step 1: Preheat the oven to 350°F (180°C) and line a 12-cup cupcake pan with liners. Combine graham cracker crumbs, 2 tablespoons sugar, and melted butter. Spoon 1 tablespoon of this mixture into the bottom of each liner. Reserve any extra crumbs for later.
Step 2: In a stand mixer bowl, whisk together cake flour, 3/4 cup plus 2 tablespoons sugar, baking powder, and salt. Add 4 tablespoons room temperature butter and mix on low for about 2 minutes until combined.
Step 3: In a separate bowl, whisk milk, oil, sour cream, eggs, and vanilla extract. Pour half of this wet mixture into the dry ingredients and mix on low until just moistened. Scrape down the bowl, add half of the remaining wet mixture, mix again, scrape, then add the rest and mix until smooth.
Step 4: Fill cupcake liners about two-thirds full with batter. Bake 16-22 minutes, or until the tops spring back when lightly touched. Cool cupcakes in the pan on a wire rack. This recipe makes about 16-18 cupcakes.
Step 5: For the cherry filling, combine frozen cherries, 3 tablespoons sugar, and lemon juice in a saucepan. Cook over medium heat, mashing the cherries frequently, for 15-20 minutes until juices are released and mixture bubbles and thickens.
Step 6: Mix cornstarch with water to make a slurry. Stir into the cherry mixture and cook for 2 more minutes until thickened. Transfer to a bowl and let cool completely.
Step 7: To make the frosting, beat 3/4 cup butter in a mixing bowl until fluffy (1-2 minutes). Add cream cheese and mix on low until just combined. Gradually add powdered sugar and beat on medium-low until the frosting is light and fluffy (2-3 minutes). Mix in heavy cream and vanilla until smooth.
Step 8: Leave cupcakes in the pan and carefully core out the centers of about half the cupcakes. Fill the centers with cherry filling using a spoon or piping bag. Pipe cream cheese frosting around the filling, then gently press reserved graham cracker crumbs onto the sides.
Step 9: Fill the center of each frosted cupcake with more cherry filling. Garnish with extra fresh cherries. Serve and enjoy!

Tips & Variations

Use fresh cherries when in season for an even brighter flavor in the filling.
Room temperature ingredients help the batter mix evenly and create a tender crumb.
For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
Freeze leftover cupcakes without frosting, then thaw and frost before serving.

Storage

Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture. Unfrosted cupcakes can be stored at room temperature for 2 days or frozen for up to 2 months.

How to Serve

The image shows several cupcakes arranged on crumpled brown paper. Each cupcake has three layers: a base golden-brown cake layer, a thick creamy white frosting layer covered with a light crumb coating around the sides, and a topping of deep red cherry sauce pooled in the center with a whole shiny dark red cherry placed on top, its thin stem standing upright. More whole cherries lie around the cupcakes on the paper. The background is a soft blurred red, and the scene exudes a warm, inviting feeling. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cherries instead of frozen?

Yes, fresh cherries can be used if in season. Just adjust cooking time if needed to allow them to release their juices and thicken properly.

How do I core the cupcakes without breaking them?

Use a small paring knife or a cupcake corer and gently twist to remove the center, being careful not to cut through the bottom or sides of the cupcake.