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Cherry Cheesecake Cupcakes with Fresh Cherries and Graham Cracker Crust Recipe

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★★★★★

5 from 108 reviews

Delightful Cherry Cheese Cupcakes featuring a graham cracker crust base, moist cherry-filled cake, and a luscious cream cheese frosting topped with fresh cherries. These cupcakes combine tart sweet red cherries with smooth cream cheese frosting and a crunchy graham crust for a perfect dessert treat.

Ingredients

Scale

Graham Cracker Crust

  • 1 cup graham cracker crumbs
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar

Cupcake Batter

  • 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

Cherry Filling

  • 2 1/2 cups frozen sweet red cherries
  • 3 tablespoons granulated sugar
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Cream Cheese Frosting

  • 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

Garnish

  • Extra fresh cherries for decorating

Instructions

  1. Make the Cupcake Batter: Line a 12-cup cupcake pan with liners and preheat your oven to 350°F (180°C). Combine the graham cracker crumbs, sugar, and melted butter, then spoon about 1 tablespoon of this mixture into the bottom of each cupcake liner. Set aside the remaining crumbs for decorating. In a stand mixer bowl, whisk together the cake flour, sugar, baking powder, and salt. Add the room temperature butter and mix on low speed until well combined, about 2 minutes. In a separate bowl, whisk together the milk, vegetable oil, sour cream, eggs, and vanilla extract. Pour half of this liquid mixture into the mixer and mix on low until the flour is moistened. Scrape down the bowl, then add half of the remaining liquid mixture, scrape down again, and incorporate the rest. This ensures a smooth, even batter.
  2. Bake the Cupcakes: Spoon the batter into the cupcake liners until they are roughly two-thirds full. Bake for 16-22 minutes, or until the tops bounce back when gently pressed. Remove from the oven and cool the cupcakes on a wire rack completely. This recipe yields approximately 16-18 cupcakes.
  3. Prepare the Cherry Filling: In a saucepan over medium heat, combine the frozen sweet red cherries, granulated sugar, and fresh lemon juice. Cook the mixture for 15-20 minutes, mashing the cherries frequently, until the cherries release their juice and the mixture begins to thicken and bubble. Stir in a slurry made from the cornstarch and water, cooking another 2 minutes until well thickened. Transfer to a bowl and allow to cool completely before using.
  4. Make the Cream Cheese Frosting: In a stand mixer bowl, beat the unsalted butter for 1-2 minutes until fluffy. Add the cold cream cheese and mix on low speed until just combined, avoiding overmixing. Gradually add the powdered sugar, then beat on medium-low speed for 2-3 minutes until the frosting is white, smooth, and fluffy. Finally, mix in the heavy cream and vanilla until incorporated.
  5. Assemble the Cupcakes: Keep the cooled cupcakes in the cupcake pan. Using a corer or small knife, hollow out roughly half of the center of each cupcake. Fill each hollowed center with a spoon or piping bag with the cherry filling. Pipe the cream cheese frosting around the filled center. Gently roll the frosting sides in the reserved graham cracker crumbs for texture and crunch. Add a little more cherry filling in the middle, then top with fresh cherries for decoration. Serve and enjoy your cherry cheese cupcakes!

Notes

  • For measuring cake flour accurately, spoon the flour into your measuring cup and level off with a knife rather than scooping directly to avoid packing.
  • Room temperature ingredients (eggs, milk, butter, sour cream) help create a smoother batter.
  • You can use fresh cherries if available instead of frozen, adjusting cooking time for the filling slightly.
  • Store assembled cupcakes in the refrigerator as they contain cream cheese frosting and cherry filling.
  • Leftover graham cracker crumbs can be stored in an airtight container for topping other desserts.

Keywords: cherry cheesecake cupcakes, cherry cupcakes, cream cheese frosting, graham cracker crust, dessert cupcakes, cherry filling

Find it online: https://recipeswithmia.com/cherry-cheesecake-cupcakes-with-fresh-cherries-and-graham-cracker-crust-recipe/