Ingredients
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Cupcake Batter
- 1 1/2 cups cake flour
- 3/4 cup + 2 tablespoons granulated sugar
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 4 tablespoons unsalted butter, room temperature
- 1/2 cup whole milk, room temperature
- 1/4 cup vegetable oil
- 1/4 cup sour cream, room temperature
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
Cherry Filling
- 2 1/2 cups frozen sweet red cherries
- 3 tablespoons granulated sugar
- 2 teaspoons fresh lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
Cream Cheese Frosting
- 3/4 cup unsalted butter, room temperature
- 6 ounces full-fat cream cheese, cold
- 2 1/4 cups powdered sugar
- 1 1/2 tablespoons heavy cream
- 1 teaspoon vanilla paste or extract
For Decorating
- Extra fresh cherries
Instructions
- Make the Cupcake Batter: Line a 12-cup cupcake pan with liners and preheat the oven to 350°F (180°C). Combine the graham cracker crumbs, sugar, and melted butter. Spoon one tablespoon of this mixture into the bottom of each cupcake liner, reserving the rest for later. In the bowl of a stand mixer, whisk together the cake flour, sugar, baking powder, and salt. Add room temperature butter and mix on low speed until combined, about 2 minutes. In a separate bowl, whisk the milk, oil, sour cream, eggs, and vanilla extract. Add half of this liquid mixture to the dry ingredients and mix on low speed until just moistened. Scrape down the bowl, add half of the remaining liquid, mix again, scrape, then add the rest and mix until smooth.
- Bake the Cupcakes: Fill each cupcake liner about two-thirds full with batter. Bake for 16-22 minutes, or until the tops spring back when gently pressed. Remove from the oven and cool the cupcakes in the pan on a wire rack. The batter makes approximately 16-18 cupcakes.
- Make the Cherry Filling: In a saucepan over medium heat, combine the frozen cherries, sugar, and lemon juice. Cook, mashing frequently, for 15-20 minutes until the cherries release their juices and the mixture thickens. Stir in a cornstarch slurry (cornstarch mixed with water) and cook for an additional 2 minutes until thickened further. Transfer to a bowl and let cool completely.
- Prepare the Cream Cheese Frosting: In a mixing bowl, cream together the unsalted butter until fluffy, about 1-2 minutes. Add the cold cream cheese and mix on low speed until just combined. Gradually add the powdered sugar and beat on medium-low speed until light and fluffy, approximately 2-3 minutes. Mix in the heavy cream and vanilla paste or extract until smooth.
- Assemble the Cupcakes: Keep the cupcakes in the pan. Carefully core out the center of roughly half of the cupcakes. Fill these centers with cherry filling using a piping bag or spoon. Pipe cream cheese frosting around the cherry-filled centers. Roll the sides of the frosted cupcakes in the reserved graham cracker crumbs. Add more cherry filling to the center and garnish with fresh cherries. Serve and enjoy!
Notes
- For accurate measuring of cake flour, fluff the flour, spoon it into the measuring cup, then level it off with a knife.
- Room temperature ingredients create a smoother batter and better texture.
- Ensure the cherry filling is completely cooled before using it to fill the cupcakes to avoid melting the frosting.
- Use fresh cherries for garnish to enhance presentation and freshness.
- If desired, store cupcakes refrigerated in an airtight container for up to 3 days due to cream cheese frosting.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
