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Cherry Cupcakes

Featured in Sweet Treats You'll Actually Make Twice.

These cupcakes bring cheesecake vibes to your dessert table, thanks to a graham cracker crust, soft vanilla cake, juicy cherry filling, and creamy topping.
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Updated on Sat, 19 Apr 2025 00:30:38 GMT
A tray of vanilla cupcakes with creamy toppings, drizzled with glossy red cherry sauce. Fresh red cherries rest beside them. Pin it
A tray of vanilla cupcakes with creamy toppings, drizzled with glossy red cherry sauce. Fresh red cherries rest beside them. | cookbybook.com

Wanna know my go-to Cherry Cheesecake Cupcakes? These tiny delights wrap up the best parts of cheesecake and cupcakes in one yummy package. You'll fall head over heels for the combo of crumbly graham base, soft vanilla cake, sweet cherry center and that tangy cream cheese topping on top.

Why You'll Love These Treats

The thing that gets me about these cupcakes is how they stack up so many tasty bits. The graham cracker bottom paired with fluffy cake and zippy cream cheese frosting is just unbeatable. And guess what? They're super simple to whip up but look fancy enough for company!

Stuff You'll Need

  • Graham Cracker Crumbs: Makes your bottom layer; push down hard for good results.
  • Frozen Sweet Cherries: Gives you that fruity middle; try sour ones if you like a bit of tang.
  • Cake Flour: Gets you that airy cake texture; don't try to use regular flour instead.
  • Sour Cream: Keeps everything moist and rich; thick Greek yogurt works too.
  • Full-Fat Cream Cheese: Go for the block kind to make your frosting stand tall.
  • Milk, Egg, Oil, and Vanilla: Wet stuff that makes your cupcakes soft and tasty.

Baking Steps

Step 1 - Fix Up the Base
Mix your graham bits, sugar, and melted butter. Push a spoonful into each paper liner bottom.
Step 2 - Get Your Batter Ready
Stir dry stuff together. Add soft butter till it looks like sand. Mix milk, oil, sour cream, egg, and vanilla, then slowly add to your dry mix.
Step 3 - Pop Them in the Oven
Fill your paper cups about 2/3 and bake at 350°F (175°C) for 20-22 minutes till a stick comes out clean. Let them cool all the way.
Step 4 - Cook Up Cherry Stuff
Heat cherries with sugar till they get thick and squishy, smashing some as you go. Wait till it's cool to use it.
Step 5 - Whip Up the Topping
Beat your cream cheese, butter, powdered sugar, and vanilla till it's all smooth. Don't beat too much or it'll get runny.
Step 6 - Put It All Together
Dig out the middle of each cake and stuff with cherry mix. Pipe frosting around the edges and roll in graham bits. Top with cherries and more filling.

Smart Baking Tips

I've picked up a few tricks making these babies: Always squish those graham crumbs down good and use an ice cream scoop for the same amount of batter each time. Don't mix your cream cheese topping too much or it won't stay puffy. And play around with cherries if you want, sweet or tart both turn out great!

Storage Tricks

These little guys stay yummy on the counter for 2-3 days if you keep them in a sealed box, or stick them in your fridge to last longer. You can make stuff ahead too—the topping stays good for weeks if chilled and the cherry goop lasts about a week.

Switch Things Up

Go wild with changes! Swap cherries for other berries or add some melty chocolate on top for extra wow. Sometimes I use crushed Oreos instead of graham crumbs for the bottom. Tiny versions work great for parties too!

A bunch of cupcakes topped with cherries showing red jam filling inside each one. Pin it
A bunch of cupcakes topped with cherries showing red jam filling inside each one. | cookbybook.com

Fancy Finishing Touches

Want them to look extra pretty? Stick a fresh cherry on each one. A bit of whipped cream or some drippy chocolate makes them even fancier. They taste amazing with coffee or tea, so they work for afternoon snacks or when you need something special after dinner.

Frequently Asked Questions

→ Can parts of these cupcakes be prepped early?
Sure! Bake the cupcakes and make the cherry filling up to 2 days in advance. Store them in the fridge separately, then assemble with frosting the day before serving. Keep chilled and let them warm up a bit before eating.
→ Why does everything need to be at room temp?
Using ingredients at room temp makes mixing smoother, preventing lumps. Your cupcakes will rise evenly and have a better texture. Cold items can mess with the batter consistency.
→ Is canned pie filling okay to use?
You can, though homemade filling tastes and feels much better. If you go for canned, pick a good-quality brand and drain out extra liquid. This helps avoid soggy cupcakes.
→ Why mix cold cream cheese but soft butter in frosting?
Room temp butter whips nicely for fluff, and cold cream cheese keeps the texture firm without becoming runny.
→ How can I hollow out cupcakes cleanly?
Use a small knife or cupcake corer to gently scoop out the middle. Stop before hitting the bottom and save the pieces to plug the hole after adding the filling.

Cherry Cupcakes

Soft vanilla cupcakes start with a crumbly graham crust, filled with fresh cherry goodness and finished with a creamy cheese topping. The perfect dessert mashup!

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

Category: Desserts

Difficulty: Difficult

Cuisine: American

Yield: 13 Servings (13 cupcakes)

Dietary: Vegetarian

Ingredients

01 1 cup crushed graham crackers.
02 3 tablespoons of melted butter (unsalted).
03 2 tablespoons white sugar.
04 1 1/2 cups of soft cake flour.
05 3/4 cup sugar plus 2 tablespoons more.
06 1 3/4 teaspoons of baking powder.
07 1/2 teaspoon of fine salt.
08 4 tablespoons softened unsalted butter.
09 1/2 cup milk (room temperature).
10 1/4 cup plain vegetable oil.
11 1/4 cup sour cream, not cold.
12 2 eggs, brought to room temperature.
13 A teaspoon of vanilla extract.
14 2 1/2 cups of frozen sweet cherries.
15 3 tablespoons sugar for the filling.
16 2 teaspoons lemon juice (freshly squeezed).
17 1 tablespoon of cornstarch.
18 1 tablespoon plain water.
19 3/4 cup softened butter (unsalted) for the frosting.
20 6 ounces chilled cream cheese (full fat).
21 2 1/4 cups powdered sugar.
22 1 1/2 tablespoons heavy cream.
23 1 teaspoon of vanilla paste or extract.
24 A handful of fresh cherries for the top.

Instructions

Step 01

Stir together crushed graham crackers, sugar, and melted butter. Press about 1 tablespoon into each cupcake liner. Save leftovers to use for topping later.

Step 02

Blend all the dry stuff, then work in the butter. Mix your wet ingredients in another bowl. Gradually combine those with the dry mix until smooth. Spoon batter into liners, filling about two-thirds full.

Step 03

Put them in the oven at 350F/180C and bake 16-22 minutes. Check they spring back when lightly touched. Let them cool on a rack.

Step 04

In a pot, simmer cherries, sugar, and lemon juice for 15-20 minutes till thicker. Stir in a cornstarch-water mix, cook two more minutes, then cool completely.

Step 05

Whip butter till fluffy. Slowly mix in cold cream cheese and powdered sugar. Keep beating until it’s light. Stir in the cream and vanilla.

Step 06

Cut out holes in cupcakes and stuff with cherry mixture. Frost edges, roll in leftover crumbs, then pop on more filling and fresh cherries.

Notes

  1. Use a spoon or food scale to measure dry stuff for accuracy.
  2. Store in a sealed container in the fridge for 3-4 days or freeze for a month.
  3. Let them warm up to room temperature before eating.

Tools You'll Need

  • Pan for 12 cupcakes.
  • A stand mixer.
  • A small knife or tool to hollow cupcakes.
  • Piping bag for frosting.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Milk or dairy.
  • Egg-based ingredients.
  • Contains 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