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Cherry Cheesecake Cupcakes

Cherry cheesecake cupcakes are a fun and portable take on a classic dessert. These cute cupcakes are as fitting for a potluck as they are for a dinner party!
Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings 24 cupcakes

Ingredients

For the cupcakes:

  • 1 cup unsalted butter room temperature
  • 1 ½ cups sugar
  • 2 ¾ cups cake flour
  • 1 tablespoon baking powder
  • 4 large eggs at room temperature
  • 1 cup whole milk
  • 2 ½ teaspoons pure vanilla extract
  • ⅓ cup finely ground graham cracker crumbs

For the cream cheese frosting:

  • 8 ounces cream cheese softened to room temperature
  • 4 tablespoons unsalted butter softened to room temperature
  • 1 pound confectioners’ sugar about 3 ¾ cups, sifted
  • 2 teaspoons pure vanilla extract

For the topping:

  • ½ cup coarsely chopped graham cracker crumbs
  • 1 can cherry pie filling or homemade cherry pie filling
US Customary - Metric

Instructions

For the cupcakes:

  • Preheat oven to 350°F. Line two 12-cup standard muffin tins with paper liners.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream the butter and sugar on medium speed for 5 minutes.
  • In a medium bowl, sift together the cake flour and baking powder. Set aside.
  • Add the eggs one at a time to the butter mixture, mixing the batter well between each egg. Scrape down the sides of the mixing bowl with a rubber spatula and mix for an additional 30 seconds.
  • Add in half of the flour mixture, then all of the milk and vanilla, followed by the rest of the flour mixture. Scrape the sides of the mixing bowl again, and mix for an additional 30 seconds to make sure the batter is smooth and ingredients are evenly incorporated.
  • Finally, fold in the graham cracker crumbs with a rubber spatula.
  • Use a large cookie scoop or ¼-cup measure to divide the batter between the prepared muffin pans.
  • Bake in preheated oven for 18-22 minutes.
  • Place pans on cooking racks and cool completely.

For the cream cheese frosting:

  • In the bowl of a stand mixer fitted with the paddle attachment, cream together cream cheese and butter until well combined, about 5 minutes.
  • With the mixer on low, gradually add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine. Turn mixer to medium speed and mix for approximately 5 more minutes.
  • Pipe or spread frosting onto cooled cupcakes.

For the topping:

  • Sprinkle frosted cupcakes with graham cracker crumbs and top with cherry pie filling.