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Cherry Cupcakes Cheesecake Style

Featured in Sweet Endings: Irresistible Desserts.

Soft cupcakes meet rich cheesecake vibes — graham bases, vanilla cakes, cherries inside, and creamy tops make it a sweet standout.
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Updated on Sat, 05 Apr 2025 22:20:12 GMT
Vanilla cupcakes with a dollop of frosting and bright red cherry garnish, sitting on a fancy silver platter with cherries on the side. Pin it
Vanilla cupcakes with a dollop of frosting and bright red cherry garnish, sitting on a fancy silver platter with cherries on the side. | linacooks.com

I wanna tell you about my go-to Cherry Cheesecake Cupcakes! These sweet little gems pack all the yummy stuff from both cheesecake and cupcakes into one bite. You'll go crazy for the mix of crunchy graham base, soft vanilla cake, sweet cherry center, and that creamy frosting on top.

Why They're So Darn Good

I'm crazy about these cupcakes because they've got so many tasty parts working together. The graham bottom, fluffy cake, and tangy frosting just hit different. The best part? They're not hard to make at all but they sure look fancy when you're done!

What You'll Need

  • Graham Cracker Crumbs: Makes the bottom layer; push down hard for a good base.
  • Frozen Sweet Cherries: Creates a yummy fruit center; try sour ones if you want more zing.
  • Cake Flour: Gives you super soft cupcakes; don't try using regular flour instead.
  • Sour Cream: Keeps everything moist and rich; thick Greek yogurt works too if needed.
  • Full-Fat Cream Cheese: Get the block kind for the smoothest frosting possible.
  • Milk, Egg, Oil, and Vanilla: Wet stuff that makes your cakes taste awesome and stay moist.

Let's Start Baking

Step 1 - Make Your Base
Mix up graham crumbs, sugar, and melted butter. Push a spoonful into each paper liner bottom.
Step 2 - Get Your Batter Ready
Stir all dry stuff together. Add soft butter until it looks like crumbs. Mix up milk, oil, sour cream, egg, and vanilla, then slowly add this to your dry mix.
Step 3 - Pop Them in the Oven
Fill each liner about 2/3 full and bake at 350°F for around 20 minutes until you can poke them clean with a toothpick. Let them cool all the way.
Step 4 - Cook Up Cherry Filling
Heat cherries with sugar till they get thick and jam-like, smooshing some as they cook to get the juice out. Wait for it to cool down.
Step 5 - Whip Up Your Frosting
Beat together cream cheese, butter, powdered sugar, and vanilla until it gets fluffy. Don't mix too much or it'll get runny.
Step 6 - Put Everything Together
Scoop out the middle of each cake and stuff with cherry filling. Pipe frosting around the edges and roll in graham crumbs. Add cherries on top with extra filling.

Handy Tips

I've picked up some good tricks making these babies: Always pack those graham crumbs down super tight and grab an ice cream scoop for even cake batter. Watch that frosting, don't beat it too long or it won't stay fluffy. And go wild with your cherry choices, both sweet and tart kinds work great!

Storage Tricks

You can leave these cupcakes out for about 2-3 days if you keep them in a sealed container. Want them to last longer? Stick them in your fridge. I often make parts ahead of time. The frosting can sit in your fridge for weeks, and that cherry stuff stays good for about a week.

Try Something New

Feel free to switch things up! Swap cherries for raspberries or blueberries, or add some melty chocolate on top. Sometimes I use crushed Oreos for the bottom instead of graham crackers. You can even make tiny ones that are just right for parties!

A group of cupcakes with a cherry topping and a visible filling of red fruit jam. Pin it
A group of cupcakes with a cherry topping and a visible filling of red fruit jam. | linacooks.com

Beautiful Finishing Touches

Want them to look extra fancy? Put a fresh cherry right on top. Maybe add a bit of whipped cream or some drippy chocolate for major wow factor. They taste amazing with coffee or tea, making them perfect for afternoon snacks or when you want to impress guests.

Frequently Asked Questions

→ Can I prepare parts of this dessert in advance?
Definitely. Bake the cupcakes and prep the cherry filling up to two days earlier. Store them separately in the fridge, then frost and assemble within 24 hours of serving. Keep them chilled, but let them sit out a bit before enjoying.
→ Why should ingredients like cream cheese and eggs be warm?
When at room temp, ingredients mix easily and make a silky batter, leading to smoother cupcakes with even baking. Cold items might clump or bake unevenly.
→ Can I swap homemade filling with a store-bought option?
Sure thing! While homemade has a richer flavor and texture, good-quality canned filling works too. Just drain any extra liquid to avoid soggy cupcakes.
→ Why is butter soft but cream cheese cold for frosting?
Soft butter whips up fluffy, while cold cream cheese adds structure, so your frosting stays creamy but firm enough to hold shape.
→ How do I remove cupcake centers without ruining them?
Grab a cupcake corer or knife and gently cut around the center. Leave a thin base to avoid leaks. You can save the removed bits to seal them after filling if you'd like.

Cherry Cupcakes

Graham-crusted cupcakes filled with fresh cherry goodness and topped with a smooth cream cheese icing. The ultimate cupcake-cheesecake combo!

Prep Time
180 Minutes
Cook Time
20 Minutes
Total Time
200 Minutes
By: Paolina

Category: Desserts

Difficulty: Difficult

Cuisine: American

Yield: 13 Servings (13 cupcakes)

Dietary: Vegetarian

Ingredients

01 1 1/2 cups cake flour.
02 3/4 cup + 2 tablespoons white sugar.
03 1 3/4 teaspoons baking powder.
04 1/2 teaspoon fine salt.
05 4 tablespoons soft butter at room temp.
06 1/2 cup whole milk at room temp.
07 1/4 cup neutral oil (like vegetable oil).
08 1/4 cup sour cream at room temp.
09 2 eggs at room temp.
10 1 teaspoon vanilla extract.
11 1 tablespoon cornstarch.
12 1 tablespoon water.
13 3/4 cup soft butter (for frosting).
14 6 ounces cold cream cheese, full fat.
15 2 1/4 cups powdered sugar.
16 1 1/2 tablespoons heavy cream.
17 1 teaspoon vanilla extract or paste.
18 2 1/2 cups frozen red cherries, sweet kind.
19 3 tablespoons sugar (for cooking cherries).
20 2 teaspoons fresh lemon juice.
21 Extra fresh cherries for topping.
22 1 cup crushed graham crackers.
23 3 tablespoons melted butter, unsalted.
24 2 tablespoons white granulated sugar.

Instructions

Step 01

Stir graham crumbs, melted butter, and sugar together. Put a spoonful into each cupcake liner. Save extra crumbs for topping later.

Step 02

Set oven to 350°F (or 180°C). Bake cupcakes for 16 to 22 minutes till the tops spring back lightly. Cool completely on a rack.

Step 03

Combine the dry ingredients, then add in butter. Blend wet ingredients separately, and mix them into the dry in parts. Spoon into liners, filling them about 2/3 full.

Step 04

Simmer cherries with sugar and lemon juice till thick, about 15–20 minutes. Stir in the cornstarch mixture, cook another couple of minutes, then let it cool.

Step 05

Whisk butter into a fluffy mix. Add cold cream cheese, blend, then slowly mix in powdered sugar. Stir in heavy cream and a bit of vanilla for flavor.

Step 06

Cut out centers of cupcakes, fill with cherry mix. Pipe frosting on top, sprinkle with crumbs. Add more filling and a cherry on each as garnish.

Notes

  1. Use the spoon-and-sweep method or a kitchen scale for accuracy with dry ingredients.
  2. Store in a sealed container in the fridge for up to 4 days or freeze for a month.
  3. Let sit at room temp a bit before eating.

Tools You'll Need

  • Cupcake pan for a dozen.
  • Mixer (stand or handheld).
  • Small knife or cupcake corer.
  • Piping bag for frosting.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy products.
  • Includes eggs.
  • Has gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 520
  • Total Fat: 32 g
  • Total Carbohydrate: 55 g
  • Protein: 4 g