Cherry Cheese Cupcakes

Why You’ll Love This Recipe

These Cherry Cheese Cupcakes are an irresistible combination of creamy cheesecake and fruity cherry topping. The smooth, velvety cream cheese filling pairs beautifully with the tart and sweet cherry pie filling, offering a perfect balance of flavors. Plus, the individual serving sizes make them easy to serve at parties or gatherings without the need for slicing a large cake. They’re simple to make, delicious to eat, and sure to become a crowd favorite!

Ingredients

• 3 packages (8 ounces each) cream cheese, softened
• 1-1/2 cups sugar, divided
• 1-1/2 teaspoons vanilla extract, divided
• 5 large eggs
• 1 cup sour cream
• 1-1/2 cups cherry pie filling
• Mint leaves, optional (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven and prepare the pan: Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners and set aside.
2. Make the cream cheese mixture: In a large bowl, beat the cream cheese with 1 cup of sugar and 1 teaspoon of vanilla extract until smooth and creamy. Beat in the eggs one at a time, mixing well after each addition. Add the sour cream and beat until the mixture is smooth and well-combined.
3. Fill the cupcake liners: Spoon the cream cheese mixture evenly into the prepared cupcake liners, filling each about 3/4 full.
4. Bake the cupcakes: Bake for 20-25 minutes or until the tops are lightly golden and the centers are set. You can check the doneness by gently shaking the pan; the center should not jiggle. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
5. Top with cherry pie filling: Once the cupcakes have cooled, spoon a generous amount of cherry pie filling onto each cupcake. Spread it out evenly to cover the top.
6. Garnish and serve: Optional: Garnish with mint leaves for a fresh and festive touch. Chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld together.

Servings and Timing

• Servings: 12 cupcakes
• Total Time: 3 hours (including cooling and chilling time)

Variations

• Different Fruit Toppings: Try using blueberry, strawberry, or raspberry pie filling instead of cherry for a different fruity flavor.
• Crust Option: If you prefer a crust, you can crush graham crackers and press them into the bottom of each cupcake liner before adding the cream cheese mixture.
• Chocolate Cherry: Add a swirl of melted chocolate to the cream cheese mixture for a chocolate-cherry variation.

Storage/Reheating

Store Cherry Cheese Cupcakes in an airtight container in the refrigerator for up to 5 days. These cupcakes are best served chilled. For longer storage, you can freeze them (without the topping) for up to 2 months. Allow them to thaw in the refrigerator before adding the cherry topping and serving.

FAQs

Can I use a different type of cheese instead of cream cheese?

For a lighter version, you can substitute part of the cream cheese with ricotta or mascarpone cheese, though this will slightly change the texture and flavor.

Can I make these cupcakes without sour cream?

Yes, you can substitute the sour cream with Greek yogurt for a similar tangy flavor and creamy texture.

Can I use fresh cherries instead of pie filling?

You can use fresh cherries, but they will need to be cooked and sweetened first to make a cherry topping. Simply simmer fresh cherries with some sugar until they release their juice and become syrupy.

How do I know when the cupcakes are done baking?

The cupcakes are done when the tops are set and lightly golden, and a toothpick inserted into the center comes out clean. The centers should not jiggle when gently shaken.

Can I make these cupcakes ahead of time?

Yes, these cupcakes can be made a day ahead. Just be sure to store them in the refrigerator and add the cherry topping right before serving.

Can I use low-fat cream cheese?

Yes, you can use low-fat or fat-free cream cheese, but the texture and richness may be slightly different. Full-fat cream cheese gives the cupcakes a richer, creamier taste.

How do I prevent the cupcakes from cracking?

To avoid cracking, make sure the cupcakes cool slowly. Let them cool in the pan for a few minutes before transferring to a wire rack, and chill them in the fridge to set.

Can I freeze these cupcakes?

Yes, you can freeze the cupcakes (without the topping). Wrap each cupcake tightly in plastic wrap, then store them in an airtight container or freezer bag. Thaw in the refrigerator before serving.

Can I use a different flavor extract?

Yes, you can substitute vanilla extract with almond extract or lemon extract for a unique twist on the flavor.

Do I have to use cupcake liners?

Using cupcake liners helps with easy removal, but you can also grease and flour the muffin tin if you prefer not to use liners.

Conclusion

Cherry Cheese Cupcakes are a perfect balance of creamy and fruity flavors, making them an irresistible treat for any occasion. Whether you’re serving them at a party, holiday gathering, or simply enjoying them as a special dessert, these individual-sized cheesecakes are sure to be a hit. Their rich, smooth texture, topped with sweet cherries, creates a dessert that’s both refreshing and indulgent.

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