Delightful Cherry Cheesecake Cupcakes: Your Guide to Bakery-Style Treats
Prepare to fall in love with these cherry cheesecake cupcakes, a charming twist on a beloved classic dessert. Imagine tender vanilla cupcakes, each featuring a delightful buttery graham cracker crust at its base, generously filled with a vibrant, fresh cherry compote, and crowned with a luscious, tangy cream cheese buttercream. These aren’t just cupcakes; they’re miniature, individual cherry cheesecakes, perfectly portioned and absolutely irresistible!
Today, we’re taking the universally adored cherry cheesecake and transforming it into a more approachable, less daunting, and equally delicious cupcake format. Unlike baking a whole cheesecake, which can often be time-consuming and finicky, these cupcakes offer all the beloved flavors without the stress. You’ll savor every bite of the buttery graham cracker crust, the delicate, moist vanilla cake, the tangy cream cheese frosting, and of course, the burst of sweet, juicy red cherries. They are the perfect dessert for any occasion, from casual summer gatherings to elegant holiday celebrations.
This bakery-worthy cherry cupcake recipe was inspired by popular favorites like my lemon raspberry cupcakes, but with the delightful addition of cherries. While they are a spectacular treat for summer and peak cherry season (much like my chocolate cherry cake!), their versatility means they can be enjoyed year-round, thanks to the convenience of frozen cherries. Get ready to bake a batch of pure joy that will impress everyone!
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Tips for Achieving Perfect Bakery-Style Cherry Cheesecake Cupcakes
Creating professional-looking and tasting cupcakes at home is entirely achievable with a few key techniques. Follow these expert tips to ensure your cherry cheesecake cupcakes turn out moist, fluffy, and beautifully presented every time.
Use a kitchen scale for precision. Baking with a scale is undeniably my #1 baking tip for consistent results! Precision in measuring ingredients, especially flour, is crucial for the perfect texture. If your cupcakes tend to be dry and dense, it’s highly probable that your flour isn’t being measured accurately. A scale eliminates guesswork, ensuring you always add the correct amount.
Firmly press the graham cracker crust. When preparing the graham cracker crust layer, take your time to firmly press the crumb mixture into the bottom of each cupcake liner. Use the back of a spoon or a small tamper to really compact the crumbs. This step is vital as it helps the crust hold its shape during baking and prevents it from crumbling when you bite into your delicious cupcake.
Fill the cupcake liners evenly. For cupcakes that bake uniformly and rise beautifully, even distribution of batter is key. Employ an ice cream scoop or a cookie scoop to portion out the batter into each liner. This simple tool ensures that all your cherry cheesecake cupcakes are the same size, promoting even baking and a consistent appearance.
Don’t overmix the batter. Overmixing develops gluten, which can lead to tough, rubbery cupcakes. Mix your batter only until the ingredients are just combined. A few small lumps are perfectly fine and preferable to an overmixed, smooth batter.
Use a cupcake corer for a neat filling. To create a perfectly clean and consistent cavity for your luscious cherry filling, a cupcake corer is an invaluable tool. Alternatively, a small, sharp knife can be used carefully. This technique ensures a tidy hole, making the filling process seamless and the final presentation professional. And yes, feel free to enjoy the removed cake centers as a little chef’s snack!
Allow cupcakes to cool completely. Patience is a virtue when it comes to frosting. Ensure your cupcakes are entirely cool before you begin adding the cherry filling and cream cheese buttercream. Frosting warm cupcakes will inevitably lead to melted, messy frosting and a less appealing final product.
Ingredient Notes and Substitutions for Perfect Cherry Cheesecake Cupcakes
Each ingredient in this cherry cheesecake cupcake recipe plays a specific role in creating the ultimate flavor and texture. Understanding these details and potential substitutions will help you achieve the best results.
Frozen sweet red cherries: My preference for this recipe, similar to my cherry pie bars, is frozen sweet red cherries. They offer a beautifully balanced, naturally sweet flavor that enhances the cupcakes without being overly dominant. They also cook down wonderfully and are incredibly convenient, eliminating the need for pitting. If you crave a more pronounced tartness, feel free to use frozen sour cherries instead, adjusting the sugar to your taste. For ultimate convenience, store-bought cherry pie filling can be used, but be aware that its flavor will typically be much more intense and sweeter, and it might contain additional thickeners. Homemade filling truly delivers the freshest, most authentic cherry experience.
Cake flour: This ingredient is absolutely essential for achieving the signature light, airy, and incredibly tender texture of these cupcakes. Cake flour has a lower protein content than all-purpose flour, which results in less gluten development and a more delicate crumb. It should not be substituted for all-purpose flour. Using all-purpose flour will lead to a tougher, drier, and less enjoyable cupcake, so make sure to use cake flour for the best possible outcome.
Sour cream: A secret weapon in many baking recipes, sour cream is included here to provide exceptional moisture, richness, and tenderness to the vanilla cake batter. Its slight tang also complements the sweet cherries and cream cheese frosting perfectly. This ingredient ensures your cupcakes remain soft and moist for days! If you don’t have sour cream on hand, a suitable substitute is full-fat plain Greek yogurt, which offers a similar texture and acidity.
Full-fat cream cheese: When it comes to the cream cheese buttercream frosting, using full-fat, brick-style cream cheese is paramount. This is the best and only type of cream cheese that will yield a frosting with the ideal thick yet fluffy consistency, ensuring it holds its shape beautifully for piping. Do not use low-fat cream cheese or any variety that comes in a tub, as these contain more water and will result in a runny, unstable frosting that is impossible to pipe effectively. Always opt for the solid brick-style for superior results.
Room temperature ingredients: For the cupcake batter and frosting, ensure your butter, eggs, milk, and sour cream are all at room temperature. This allows them to emulsify properly, creating a smooth, cohesive batter and a lump-free, perfectly consistent frosting.
Step-by-Step Recipe Instructions for Cherry Cheesecake Cupcakes
Follow these detailed steps to create your incredible cherry cheesecake cupcakes. We’ve broken down the process into easy-to-manage sections to ensure a smooth and enjoyable baking experience from start to finish. Remember to read through all instructions before you begin!
Step 1: Prepare the graham cracker crust. In a small bowl, combine the crushed graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until well combined and the crumbs are moistened. Spoon one tablespoon of this mixture into the bottom of each lined cupcake well, pressing it down firmly with the back of a spoon to create a solid base. (Image 1 below)
Step 2: Combine the dry ingredients for the vanilla cake. In the bowl of your stand mixer, whisk together the cake flour, the larger portion of granulated sugar, baking powder, and fine sea salt. Add the room temperature unsalted butter to these dry ingredients and beat on low speed until the mixture resembles coarse crumbs, indicating the butter is fully incorporated. (Image 2 below)
Step 3: Gently mix in the wet ingredients. In a separate bowl, whisk together the whole milk, vegetable oil, sour cream, eggs, and vanilla extract until well blended. With the mixer on low speed, gradually pour in half of the wet mixture into the dry ingredients, mixing just until the flour is moistened. Scrape down the sides of the bowl thoroughly. Add half of the remaining wet mixture, scrape again, and then mix in the final portion until everything is just combined. Be careful not to overmix! (Image 3 below)
Step 4: Bake the vanilla cupcakes. Using an ice cream scoop, fill each cupcake liner approximately two-thirds full with the prepared batter. Be careful not to overfill, as this can cause the cupcakes to overflow or bake unevenly. This recipe typically yields about 16-18 cupcakes, so if you only have one standard 12-cup cupcake pan, you may need to bake them in two separate rounds. Bake until the tops are golden and spring back lightly when gently touched. Once baked, allow them to cool completely on a wire rack before proceeding to the next steps. (Image 4 above)
Step 5: Prepare the fresh cherry filling. In a saucepan, combine the frozen sweet red cherries, granulated sugar, and fresh lemon juice. Cook this mixture over medium heat, gently mashing the cherries occasionally with a fork or potato masher to release their juices. Continue cooking for about 15-20 minutes, or until the cherries have softened, released their juices, are bubbling, and the mixture begins to thicken. Stir in the cornstarch slurry (cornstarch mixed with water) and cook for another 2 minutes until it reaches your desired consistency. Transfer the warm cherry filling to a bowl and set it aside to cool completely before using it. This allows it to thicken further. (Image 5 below)
Step 6: Whip up the cream cheese buttercream frosting. In your stand mixer, beat the room temperature unsalted butter until it’s light and fluffy, usually 1-2 minutes. Add the cold, full-fat brick-style cream cheese and mix on low speed until just combined. Gradually add the powdered sugar, then increase the speed to medium-low and beat for 2-3 minutes until the frosting is light, fluffy, and smooth. Finally, mix in the heavy cream and vanilla paste or extract until fully incorporated. Remember, do not overbeat the frosting at high speeds, as this can cause the cream cheese to break down, resulting in a thin and wet consistency. (Image 6 below)
Step 7: Core and fill the centers of the cupcakes. Once the cupcakes are completely cooled, use an apple corer or a small knife to carefully remove a portion from the center of each cupcake. This creates a cavity for the filling. Then, using a piping bag or a small spoon, fill these centers generously with the cooled cherry filling. Pipe a beautiful border of cream cheese buttercream around the cherry-filled center, creating a stunning visual and a delicious barrier. (Image 7 above)
Step 8: Frost and decorate the cupcakes for a final flourish. For an extra touch of cheesecake authenticity, gently roll the piped edges of the buttercream in the remaining graham cracker crumbs that you set aside earlier. Then, add a final dollop of cherry filling in the very center, creating a vibrant focal point. Garnish each cupcake with a fresh cherry (or two!) for an elegant and inviting finish. Serve and enjoy these incredible cherry cheesecake cupcakes! (Image 8 above)
Storage, Freezing, and Make Ahead Tips for Cherry Cheesecake Cupcakes
Proper storage is essential to keep your cherry cheesecake cupcakes fresh and delicious. Here’s how to store, freeze, and prepare components in advance:
Storage: To maintain their optimal moisture and flavor, leftover cherry cheesecake cupcakes should be stored in an airtight container. They can be kept at room temperature for up to 2-3 days, especially if your kitchen is cool. Alternatively, you can store them in the fridge, but be aware that refrigeration can sometimes cause the cake to lose a bit of its moisture. If stored in the fridge, always allow them to come to room temperature for about 30-60 minutes before serving for the best taste and texture.
Freezing: These cupcakes freeze beautifully! Once filled and frosted, carefully place them in an airtight container, ensuring they aren’t squished. Store them in the freezer for up to 1 month. When you’re ready to enjoy them, simply transfer the container to the refrigerator and let them defrost overnight. You can also let them sit at room temperature for a short while after thawing for a softer texture.
Make ahead: To streamline your baking process, many components of this cherry cheesecake cupcake recipe can be made in advance. The rich cream cheese buttercream can be prepared 2-3 weeks ahead of time and stored in an airtight container in the fridge. Before using, let it come to room temperature and re-whip it briefly until fluffy. The vibrant cherry filling can also be made and stored in an airtight container in the refrigerator for up to 1 week. Ensure it is completely cooled before storing.
FAQs About Cherry Cheesecake Cupcakes
Here are some frequently asked questions about making these delicious cherry cheesecake cupcakes:
I highly recommend using frozen sweet red cherries for their convenience and consistent flavor profile. They cook down quickly and eliminate the need for tedious pitting. If you have fresh sweet cherries on hand, absolutely feel free to use them – just remember to pit them first! If you prefer a more tart flavor, opt for frozen sour cherries and adjust the sugar in the filling to your taste.
It is crucial to allow the cupcakes to cool completely to room temperature, which typically takes about 1 hour. Attempting to frost warm cupcakes will cause the delicate cream cheese buttercream to melt and slide right off, resulting in a messy and unappealing dessert. Patience here will be rewarded with perfectly frosted treats.
Yes, for an added layer of convenience, you can certainly use a good quality store-bought cherry pie filling. However, please note that homemade cherry filling, as described in this recipe, offers a significantly fresher, brighter, and more natural cherry flavor that truly elevates these cheesecake cupcakes.
After your cupcakes have baked and cooled completely, use a small knife or a dedicated cupcake corer to carefully remove a cylindrical portion from the center of each cupcake. This creates a perfect cavity. Then, you can use a piping bag fitted with a round tip, or simply a small spoon, to generously fill this cavity with the cooled cherry filling.
No, it is strongly recommended to use cake flour for this cupcake recipe. Cake flour has a lower protein content, which results in a much more tender, delicate, and airy cupcake texture. Substituting with all-purpose flour will lead to a denser, chewier, and potentially dry cupcake, detracting from the desired bakery-style quality.
The key is firm compaction. After mixing the crumbs with sugar and melted butter, spoon them into the liners and press them down very, very firmly with the back of a spoon or a small glass. This helps the butter bind the crumbs together, creating a sturdy base that won’t fall apart when you pick up your cupcake.
This usually happens if the cream cheese was not full-fat brick-style, or if it was over-beaten. If it’s too thin, try chilling the frosting in the refrigerator for 20-30 minutes. Once chilled, re-whip it briefly on medium-low speed. If it’s still too thin, you can add another tablespoon or two of powdered sugar, mixing until just combined and thickened.
Discover More Delicious Cupcake Recipes
If you loved these cherry cheesecake cupcakes, you’ll definitely want to explore these other fantastic cupcake creations from my kitchen:
- Hi-hat Oreo cupcakes: A fun and decadent treat for Oreo lovers.
- Chocolate turtle cupcakes: Rich chocolate, caramel, and pecans in cupcake form.
- Strawberry crunch cupcakes: Sweet, fruity, and delightfully crunchy.
- Lemon poppy seed cupcakes: Bright, zesty, and perfect for spring.
- Rainbow sherbet cupcakes: A colorful and refreshing dessert for any celebration.
If you tried this cherry cheesecake cupcake recipe or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Cherry Cheesecake Cupcakes Recipe
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Ingredients
Graham Cracker Base
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Vanilla Cake Batter
- 1 1/2 cups cake flour, *See notes below 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
- Extra fresh cherries, for decorating
Instructions
Make the Cupcake Batter
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Line a 12-cup cupcake pan with liners and preheat the oven to 350F/180C.
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Combine the graham cracker crumbs, sugar, and melted butter. Spoon 1 tablespoon of the graham cracker crumbs into the bottoms of each cupcake liner. Set aside the leftovers for later!1 cup (105 g) graham cracker crumbs, 3 tablespoons (42 g) unsalted butter, 2 tablespoons (25 g) granulated sugar
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Whisk together the flour, sugar, baking powder, and salt into the bowl of a stand mixer. Mix in the butter on low speed until combined, about 2 minutes.1 1/2 cups (180 g) cake flour, 3/4 cup + 2 tablespoons (180 g) granulated sugar, 1 3/4 teaspoons baking powder, 1/2 teaspoon fine sea salt, 4 tablespoons (56 g) unsalted butter, 1/4 cup (50 g) vegetable oil
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In a separate bowl, whisk together the milk, oil, sour cream, eggs, and vanilla. Pour half into the mixing bowl. Mix on low speed until the flour is moistened. Scrape down the bowl. Then mix half of the remaining mixture, scrape down the bowl, and mix in the rest.1/2 cup (120 g) whole milk, 1/4 cup (56 g) sour cream, 2 (100 g) eggs, 1 teaspoon vanilla extract
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Scoop the batter into the cupcake liners so that each one is roughly 2/3 full. Bake for 16-22 minutes or until the tops bounce back when touched. Let the pan cool on a wire rack. You’ll have enough batter for roughly 16-18 cupcakes.
Make the Cherry Filling
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Combine the cherries, sugar, and lemon juice. Cook over medium heat, mashing frequently, for 15-20 minutes or until the cherries have released their juices, are bubbling, and starting to thicken. Stir in the cornstarch slurry and cook 2 minutes longer, then transfer to a bowl and set aside to cool before using.2 1/2 cups (320 g) frozen sweet red cherries, 3 tablespoons (36 g) granulated sugar, 2 teaspoons fresh lemon juice, 1 tablespoon cornstarch, 1 tablespoon water
Make the Cream Cheese Frosting
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In a stand mixing bowl, cream the butter until fluffy, 1-2 minutes. Mix in the cream cheese on low until just combined. Then, mix in the powdered sugar. When combined, beat on medium-low speed until white and fluffy, about 2-3 minutes. Mix in the heavy cream and vanilla until combined.3/4 cup (170 g) unsalted butter, 6 ounces full-fat cream cheese, 2 1/4 cups (270 g) powdered sugar, 1 1/2 tablespoons heavy cream, 1 teaspoon vanilla paste or extract
Assembly
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Keep the cupcakes in the cupcake pan and core roughly half of the centers. Use a piping bag or spoon to fill the center with the cherry filling, then pipe the cream cheese frosting around the center. Gently roll the sides of the frosting in the reserved graham cracker crumbs. Fill the center with more cherry filling, then garnish with fresh cherries. Enjoy!Extra fresh cherries
Notes
Storage/Freezing: Keep any leftovers in an airtight container in the fridge for 3-4 days or freezer for up to 1 month. Let them come to room temperature before serving!
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
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