Cherry Cheesecake Stuffed Cupcakes
Indulge in the ultimate dessert fusion with these Cherry Cheesecake Stuffed Cupcakes! This recipe combines the moist crumb of a classic vanilla cupcake with the rich creaminess of cheesecake, all crowned with a luscious dollop of cherry pie filling. Each cupcake hides a delightful surprise—a creamy cheesecake core made from silky cream cheese and powdered sugar. Perfectly balanced in sweetness, these treats are not only visually stunning but also a crowd-pleaser for any celebration or casual get-together. With only 20 minutes of prep time and simple step-by-step instructions, you'll have a batch of these decadent cupcakes ready in no time. Enhance the experience with a swirl of whipped cream for an extra touch of elegance. Whether you're a cheesecake lover or a cupcake enthusiast, this recipe is the best of both worlds!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.5 cup Milk
- 1.5 teaspoons Vanilla extract
- 2 large Eggs
- 8 ounces Cream cheese, softened
- 0.5 cup Powdered sugar
- 1 cup Cherry pie filling
- 0.5 cup Whipped cream (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Add the softened butter, milk, and vanilla extract to the bowl, then beat with an electric mixer at medium speed until smooth and well combined.
Add the eggs one at a time, beating well after each addition. Continue to beat the batter until light and creamy.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
While the cupcakes cool, prepare the cheesecake filling. In a medium bowl, beat the cream cheese and powdered sugar with an electric mixer until smooth and creamy.
Using a small knife or cupcake corer, hollow out the center of each cupcake, reserving the removed pieces.
Spoon or pipe the cheesecake mixture into the hollowed-out centers of the cupcakes, filling them to the top. Replace the removed cupcake tops if desired.
Spoon about 1 tablespoon of cherry pie filling onto the top of each cupcake, spreading it slightly to cover the surface.
Optionally, top each cupcake with a dollop of whipped cream for extra garnish.
Serve immediately or refrigerate for up to 2 days in an airtight container. Allow cupcakes to come to room temperature before serving for the best flavor.
Nutrition Facts
Calories |
360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 201 mg | 9% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 29.1 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 87 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
