Cherry Cheese Cupcakes Recipes

CHERRY CHEESE CUPCAKES

Steps:

• In a large bowl, beat cream cheese, 1 cup sugar and 1 teaspoon vanilla until smooth. Add eggs, one at a time, beating well after each addition. , Spoon into foil-lined muffin cups. Bake at 300° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes. , In a small bowl, combine sour cream and the remaining sugar and vanilla until smooth. Spoon onto cupcakes. Return to the oven for 6-8 minutes or until set. Cool for 10 minutes before removing from pans to wire racks to cool completely., Top with pie filling; garnish with mint if desired. Store in the refrigerator.

CHERRY CHEESECAKE CUPCAKES

Steps:

• Preheat oven to 350.
• Line 28 cupcake cups with paper liners.
• Prepare the filling: Place cream cheese in small mixing bowl and blend with an electric mixer. Add the sugar, egg and vanilla and continue to beat for 1 minute.
• Prepare the cupcake batter: Place the cake mix, pudding mix, milk, oil, eggs and almond extract in a large mixing bowl. Blend with an electric mix on low for 30 seconds. Scrape down sides, increase speed to medium and beat for 2 more minutes.
• Place one vanilla wafer in the bottom of each cupcake liner. Spoon 1/4 cup batter on top of each wafer. Gently dollop 1 heaping tablespoon of filling on top of each cupcake. The cup will be nearly full. Do not shake the pans.
• Bake until the cupcakes are golden and spring back when touched, about 18 to 20 minutes. Cool in pans for 5 minutes.
• Remove from pans and cool on wire rack for 15 minutes before topping.
• Mist a teaspoon with vegetable oil spray and use this to press down on the cupcake to create an indentation. Place a heaping teaspoon of cherry pie filling in the well of each cupcake. Dust with powdered sugar.
• Store in the refrigerator.

CHERRY CHEESECAKE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners.
• Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar together in a bowl. Press crumbs into the bottoms of prepared muffin cups.
• Beat cream cheese, 3/4 cup sugar, eggs, and vanilla extract together in a bowl until filling is smooth. Divide filling between muffin cups.
• Bake in the preheated oven until top is golden around the edges and slightly cracked, about 10 minutes. Cool completely and top each with cherry pie filling.

CHERRY CHEESECAKE BROWNIE CUPS

Steps:

• For the base: Make the brownies according to the package instructions. Let cool and cut into 1/2-inch cubes.
• For the cherries: Combine the frozen cherries, wine, granulated sugar and cornstarch in a medium saucepan. Bring to a rolling boil then simmer for 2 to 3 minutes until the mixture thickens. Allow to cool for 30 minutes.
• For the cheesecake layer: Meanwhile, beat together the cream cheese, powdered sugar and vanilla with a hand mixer or in a food processor.
• Layer 1/2 cup of the brownie cubes into a 12-ounce stemless wine glass, mason jar or similar. Top with a large dollop of the whipped cream cheese mixture, using a spoon to create a well for the cherries. Spoon an eighth of the cherries into the well, top each with a sprig of mint if desired.

MINI CHERRY CHEESECAKES WITH VANILLA WAFER CRUSTS

Steps:

• Preheat oven to 375 degrees.
• Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy.
• Line regular sized muffin pans or cupcake tins with paper baking cups and place a vanilla wafer in the bottom of each cup.
• Fill the cups 2/3 full of cream cheese mixture.
• Bake for 15 to 20 minutes or until set.
• When warm, top each with a tablespoon of cherry filling.
• Chill in refrigerator.

CHERRY CHEESECAKE-STUFFED CUPCAKES

Steps:

• Heat oven to 350 degrees F.
• Prepare cake batter as directed on package for the light or low-fat version, set aside.
• Mix cream cheese, egg and sugar until well blended.
• Remove 3/4 cup of the cherry pie filling for garnish and set aside.
• Spoon 2 tablespoons cake batter into each of 24 paper-lined medium muffin cups.
• Top each with 1 tablespoon each of the cream cheese mixture and the remaining cherry pie filling and cover evenly with remaining cake batter.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
• Cool in the pan for 5 minutes then remove from pan to wire racks to cool completely.
• Top with your favorite vanilla icing and reserved cherry pie filling just before serving.