The first bite of a Cherry Cheesecake Cupcake feels like a cozy hug on a plate, doesn’t it? The moment I took a whiff of cherries simmering on the stovetop, memories of summer picnics flooded in, where fresh fruit desserts ruled the day. It’s incredible how a single treat can transport you back in time, and that’s exactly what these little delights do.
Combining the lusciousness of creamy cheesecake with a burst of cherry sweetness, these cupcakes stand out in their own right. You don’t have to be a professional baker to whip them up; trust me, they’re as easy as they are impressive. Bring them to your next gathering, and watch as they disappear from the table faster than you can say “homemade.” Let’s dive into this delectable recipe together, where simplicity meets indulgence and every bite is nothing short of bliss.
Why will you adore Cherry Cheesecake Cupcakes?
Simplicity at its best: These cupcakes come together without requiring advanced baking skills, making them accessible for everyone.
Decadent flavor: The blend of cherry and creamy cheesecake creates a symphony of taste that dances on your palate.
Visual appeal: Topped with fresh cherries and graham cracker crumbs, they’re as beautiful as they are delicious—perfect for impressing guests!
Versatile delight: Enjoy them as a festive dessert or a cozy treat at home; they fit any occasion!
Time-efficient: With a prep time of just 3 hours, you can whip these up and still have time for your favorite activities.
Treat yourself to these delightful cupcakes, and if you love sweet and fruity desserts, check out my recipe for Strawberry Shortcake Bars that’s just as delightful!
Cherry Cheesecake Cupcake Ingredients
For the Crust
- Graham cracker crumbs – The crunchy base that adds a delightful texture.
- Unsalted butter, melted – Bonds the crumbs and adds richness.
- Granulated sugar – Enhances sweetness and balances flavors.
For the Cupcake Batter
- Cake flour – Provides a light and tender crumb.
- Granulated sugar – Sweetens the batter perfectly.
- Baking powder – Helps the cupcakes rise beautifully.
- Fine sea salt – Balances the sweetness and elevates flavor.
- Unsalted butter, room temperature – Creates a creamy, smooth batter.
- Whole milk, room temperature – Ensures even mixing and moistness.
- Vegetable oil – Adds moisture without adding heaviness.
- Sour cream, room temperature – Boosts moisture and provides a slight tang.
- Eggs, room temperature – Ensures the batter comes together smoothly.
- Vanilla extract – A key flavor that complements the cheesecake.
For the Cherry Filling
- Frozen sweet red cherries – The star of the show, bursting with natural sweetness.
- Granulated sugar – Enhances the cherry flavor.
- Fresh lemon juice – Brightens the overall flavor profile.
- Cornstarch – Thickens the cherry mixture beautifully.
- Water – Helps create the cornstarch slurry for thickening.
For the Cream Cheese Frosting
- Unsalted butter, room temperature – Creates a fluffy and creamy frosting.
- Full-fat cream cheese, cold – Provides that classic cheesecake flavor.
- Powdered sugar – Sweetens the frosting, making it smooth and decadent.
- Heavy cream – Adds a luscious texture to the frosting.
- Vanilla paste or extract – Elevates the frosting with a rich aroma.
For Decorating
- Extra fresh cherries – For a beautiful and tasty garnish to finish.
These Cherry Cheesecake Cupcakes bring sweet nostalgia to your kitchen and are waiting to make your taste buds dance!
How to Make Cherry Cheesecake Cupcakes
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Prepare the pan: Line a 12-cup cupcake pan with liners and preheat the oven to 350°F (180°C). Combine the graham cracker crumbs, sugar, and melted butter. Spoon 1 tablespoon of the graham cracker mixture into the bottoms of each cupcake liner and set aside the remaining mix for later.
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Mix dry ingredients: In a large bowl or stand mixer, whisk together the cake flour, sugar, baking powder, and salt. Mix in the room-temperature butter on low speed until well combined—about 2 minutes.
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Combine wet ingredients: In a separate bowl, whisk the milk, oil, sour cream, eggs, and vanilla until smooth. Pour half of this mixture into the flour bowl, mixing on low speed until it’s just moistened. Scrape down the bowl, then mix in half of the remaining blend, scrape, and finish with the last portion.
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Fill and bake: Scoop the batter into the cupcake liners until they’re about 2/3 full. Bake for 16-22 minutes or until the tops spring back when lightly touched. Let the pan cool on a wire rack afterward.
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Create the cherry filling: In a saucepan, combine the cherries, sugar, and lemon juice over medium heat. Mash frequently for 15-20 minutes until bubbly and juicy. Stir in the cornstarch slurry, simmer for 2 more minutes, then transfer everything to a bowl to cool.
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Make the frosting: In a stand mixing bowl, cream the unsalted butter for 1-2 minutes until fluffy. Mix in the cold cream cheese on low speed until just combined. Gradually sift in the powdered sugar, beating on medium-low until light and airy—about 2-3 minutes. Finally, add in the heavy cream and vanilla, mixing gently.
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Assemble the cupcakes: With the cupcakes still in the pan, core out roughly half of the centers. Use a piping bag or spoon to fill the center with cherry filling, then pipe the cream cheese frosting around the edges. Roll the frosting sides in reserved graham cracker crumbs, fill with more cherry filling, and garnish with fresh cherries on top.
Optional: Drizzle some extra cherry syrup for an enticing finish!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Cherry Cheesecake Cupcakes
Room Temperature:: These cupcakes can be stored at room temperature for up to 1 day. Keep them in an airtight container to maintain their freshness.
Fridge:: If you want to enjoy them longer, store the Cherry Cheesecake Cupcakes in the refrigerator for up to 3 days. Cover them well to prevent them from drying out or absorbing odors.
Freezer:: For extended storage, freeze the cupcakes for up to 2 months. Wrap each cupcake individually in plastic wrap and place them in a freezer-safe bag or container.
Reheating:: To enjoy frozen cupcakes, let them thaw in the fridge overnight. If you wish to warm them up, microwave for about 10-15 seconds before serving.
What to Serve with Cherry Cheesecake Cupcakes?
Picture a sweet gathering or delightful afternoon treat that makes every moment more special—this is where your Cherry Cheesecake Cupcakes shine.
- Fresh Fruit Salad: A vibrant mix of seasonal fruits adds a refreshing contrast to the rich cupcakes and lightens the overall experience.
- Vanilla Ice Cream: Silky and creamy, a scoop of vanilla ice cream pairs perfectly, enhancing the cherry flavor and mimicking the cheesecake texture.
- Coffee or Espresso: The boldness of coffee balances the sweetness, making each bite of cupcake even more delightful while providing a comforting warmth.
- Chocolate Drizzle: A simple drizzle of melted chocolate over the cupcakes adds an indulgent layer and enhances the visual appeal—truly irresistible!
- Lemonade Spritzers: Bright and bubbly, lemonade spritzers bring a fizzy zing that refreshes the palate between bites of rich cake.
- Chocolate Ganache Tart: A decadent chocolate tart on the side will elevate the dessert table, creating a dreamy duo that guests will love.
- Whipped Cream: Lightly sweetened whipped cream on the side offers a velvety touch of indulgence that complements the cherry cheesecake cupcakes beautifully.
- Cookie Platter: A mixed platter of buttery cookies provides a fun assortment for guests while adding different textures and flavors to your treat spread.
- Syrup Drizzle: A fruity cherry syrup drizzled over cupcakes can amplify the cherry flavor, creating an extra-special finishing touch that leaves a lasting impression.
Expert Tips for Cherry Cheesecake Cupcakes
Room Temperature Ingredients:: Ensure your eggs, butter, and sour cream are at room temperature for a smooth, well-emulsified batter that rises beautifully.
Don’t Overfill:: Fill your cupcake liners to about 2/3 full to allow the cupcakes to rise without overflowing, keeping their lovely shape.
Perfect Cherry Filling:: Don’t skip the cornstarch! It helps thicken the cherry mixture, preventing it from being too runny inside your cupcakes.
Cooling Time Counts:: Allow the cupcakes to cool completely before frosting. This prevents the frosting from melting, maintaining that beautiful appearance.
Chill the Frosting:: If your cream cheese frosting is too soft, refrigerate it for a few minutes. A slightly firmer frosting pipes better onto your Cherry Cheesecake Cupcakes.
Enjoy baking and indulging in these delightful treats!
Cherry Cheesecake Cupcake Variations
Feel free to put your own spin on these cupcakes and create something uniquely yours!
- Gluten-Free: Use a gluten-free flour blend instead of cake flour for a delicious alternative. It’s just as light and fluffy!
- Vegan: Substitute eggs with flax eggs and replace dairy with plant-based cream cheese and almond milk for a vegan treat that doesn’t compromise on flavor.
- Chocolate Lovers: Add cocoa powder to the cupcake batter for a delightful chocolate twist that pairs beautifully with the cherries.
- Nutty Crunch: Mix in chopped nuts like walnuts or pecans into the graham cracker crust for an added texture that brings depth to every bite.
- Extra Zing: Incorporate a hint of almond extract into the batter for a delightful almond flavor that harmonizes perfectly with cherries.
- Cheesecake Swirl: Top each cupcake with a swirl of cream cheese filling before baking for an extra creamy cheesecake layer in every bite.
- Spicy Kick: Add a pinch of cinnamon or nutmeg to the batter for a warm spice that elevates the flavor profile beautifully.
- Fruity Boost: Mix in other fruits like blueberries or raspberries into the cherry filling for a delightful medley of flavors that take your cupcakes to the next level.
Explore these variations and let your creativity shine through the deliciousness of these Cherry Cheesecake Cupcakes!
Make Ahead Options
These Cherry Cheesecake Cupcakes are a fantastic choice for busy home cooks looking to save time without sacrificing flavor! You can prepare the cupcake batter and refrigerate it for up to 24 hours before baking. Just be sure to stir it gently before filling your liners. The cherry filling can also be made in advance and stored in an airtight container for up to 3 days in the refrigerator to enhance the flavors. When it’s time to serve, simply bake the cupcakes, allow them to cool, fill with the cherry mixture, and top with cream cheese frosting. By prepping ahead, you’ll be left with delightful, homemade treats ready to impress at a moment’s notice!
Cherry Cheesecake Cupcakes Recipe FAQs
How do I select ripe cherries for the filling?
Absolutely! When selecting cherries, look for ones that are firm, plump, and shiny with no dark spots or wrinkles. The best cherries should feel a bit heavy for their size and have vibrant color. Avoid cherries that have blemishes or are overly soft.
What’s the best way to store leftover Cherry Cheesecake Cupcakes?
These cupcakes can be kept at room temperature for up to 1 day in an airtight container. If keeping longer, I recommend refrigerating them for up to 3 days. Make sure they’re well-covered to prevent drying out. For additional freshness, you could also freeze them!
Can I freeze Cherry Cheesecake Cupcakes?
Yes, indeed! To freeze, individually wrap each cupcake in plastic wrap and place them in a freezer-safe bag or container. They will stay fresh for up to 2 months. When you’re ready to enjoy them, simply thaw in the fridge overnight. For a quick treat, microwave for about 10-15 seconds after thawing to warm them up slightly.
My cherry filling turned out too runny; what can I do?
No worries! To troubleshoot runny cherry filling, make sure you are using the right amount of cornstarch. Combine 1 tablespoon of cornstarch with 1 tablespoon of water for a slurry before adding it to the warm cherries. Stir continuously while cooking for at least 2 minutes to give it time to thicken properly. Allow it to cool completely before adding it to your cupcakes.
Can pets eat Cherry Cheesecake Cupcakes?
Not at all! While cherries themselves can be safe for dogs in moderation, the sugar and dairy in the cupcakes can cause digestive upset. It’s best to keep these delicious treats for human consumption only. If you’re looking for a pet-friendly treat, consider whipping up some plain, unsweetened applesauce.
Are there any common allergens in this recipe?
Yes, this recipe contains several common allergens including wheat (flour), dairy (butter, cream cheese), and eggs. If you need to make these cupcakes gluten-free, you can substitute a 1:1 gluten-free flour blend for the cake flour. For dairy-free options, try using a vegan cream cheese alternative and almond milk instead of whole milk. Always check labels to ensure they meet your dietary needs!
Deliciously Sweet Cherry Cheesecake Cupcakes You’ll Love
Ingredients
Equipment
Method
- Prepare the pan: Line a 12-cup cupcake pan with liners and preheat the oven to 350°F (180°C). Combine the graham cracker crumbs, sugar, and melted butter. Spoon 1 tablespoon of the graham cracker mixture into the bottoms of each cupcake liner and set aside the remaining mix for later.
- Mix dry ingredients: In a large bowl or stand mixer, whisk together the cake flour, sugar, baking powder, and salt. Mix in the room-temperature butter on low speed until well combined—about 2 minutes.
- Combine wet ingredients: In a separate bowl, whisk the milk, oil, sour cream, eggs, and vanilla until smooth. Pour half of this mixture into the flour bowl, mixing on low speed until it’s just moistened. Scrape down the bowl, then mix in half of the remaining blend, scrape, and finish with the last portion.
- Fill and bake: Scoop the batter into the cupcake liners until they’re about 2/3 full. Bake for 16-22 minutes or until the tops spring back when lightly touched. Let the pan cool on a wire rack afterward.
- Create the cherry filling: In a saucepan, combine the cherries, sugar, and lemon juice over medium heat. Mash frequently for 15-20 minutes until bubbly and juicy. Stir in the cornstarch slurry, simmer for 2 more minutes, then transfer everything to a bowl to cool.
- Make the frosting: In a stand mixing bowl, cream the unsalted butter for 1-2 minutes until fluffy. Mix in the cold cream cheese on low speed until just combined. Gradually sift in the powdered sugar, beating on medium-low until light and airy—about 2-3 minutes. Finally, add in the heavy cream and vanilla, mixing gently.
- Assemble the cupcakes: With the cupcakes still in the pan, core out roughly half of the centers. Use a piping bag or spoon to fill the center with cherry filling, then pipe the cream cheese frosting around the edges. Roll the frosting sides in reserved graham cracker crumbs, fill with more cherry filling, and garnish with fresh cherries on top.