Dreamy Cherry Cheesecake Cupcakes: Your New Favorite Dessert

👩‍🍳 Instructions

1. 1

   Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. 2

   For the Graham Cracker Crust: In a small bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons sugar. Mix well. Divide evenly among the 12 cupcake liners, pressing firmly into the bottom of each.
3. 3

   For the Vanilla Cupcakes: In a medium bowl, whisk together flour, baking powder, and salt. Set aside. In a large bowl, cream softened butter and 1 cup sugar until light and fluffy. Beat in eggs one at a time, then vanilla extract.
4. 4

   Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with dry. Mix until just combined. Do not overmix.
5. 5

   Divide batter evenly over the graham cracker crusts, filling each liner about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
6. 6

   For the Cherry Filling: In a small saucepan, combine cherries, ¼ cup sugar, and lemon juice. Bring to a simmer over medium heat, stirring, until cherries soften (5-7 minutes). Stir in cornstarch slurry and cook, stirring, until thickened (1-2 minutes). Remove from heat, stir in almond extract if using. Transfer to a bowl and cool completely.
7. 7

   For the Cream Cheese Buttercream: In a large bowl, beat softened cream cheese and butter until smooth. Gradually add sifted powdered sugar, mixing on low then medium-high until light and fluffy. Beat in vanilla and salt. Add heavy cream or milk if needed for desired consistency.
8. 8

   Assemble: Once cupcakes are completely cool, use a small paring knife or corer to remove a small cone from the center of each cupcake. Fill each cavity with 1-2 tablespoons of cooled cherry filling. Pipe or spread cream cheese buttercream generously over each filled cupcake. Garnish as desired.
9. 9

   Store finished cupcakes in an airtight container in the refrigerator for up to 3-4 days. Allow to come to room temperature for 20-30 minutes before serving for best flavor.