Cheesecake is pretty much my favorite thing to make AND eat, so why not take those flavors and turn them into portable individual dessert that are perfect for any BBQ?
I started with a sturdy yellow cake recipe and stirred in some finely crushed graham crackers. Then I topped the cupcakes with my favorite cream cheese frosting using Challenge Cream Cheese, more graham cracker crumbs and cherry pie filling.
You can even core the cupcakes and add in a little more cream frosting or more cherry pie filling for a fun little surprise inside each cupcake.
Seriously, these Cherry Cheesecake Cupcakes are so dreamy, you guys. If you’re a fan of cheesecake, these may be your new favorite way to eat it. Who’s ready for summer?!
- 1 cup (2 sticks) Challenge Unsalted Butter, room temperature
- 1½ cups sugar
- 2¾ cups cake flour
- 1 Tablespoon baking powder
- 4 large eggs, room temperature
- 1 cup whole milk
- 2½ teaspoons pure vanilla extract
- ⅓ cup finely ground graham cracker crumbs
Cream Cheese Frosting
- 1 package (8 oz) Challenge Cream Cheese, softened to room temperature
- 4 Tablespoons (½ stick) Challenge Unsalted Butter, softened to room temperature
- 1 pound confectioners’ sugar (about 3¾ cups), sifted
- 2 teaspoons pure vanilla extract
- ½ cup coarsely chopped graham cracker crumbs
- 1 can cherry pie filling
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 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.
In a the bowl of a stand mixer fitted with the paddle attachment, cream together, cream cheese, and butter until well combined about 5 minutes.
Cream Cheese Frosting
With the mixer of 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.
Sprinkle frosted cupcakes with graham cracker crumbs and top with cherry pie filling.
Yields 24 cupcakes.