Best 2 Cherry Cheese Cupcakes Recipes

Indulge in a delightful journey of flavors with our luscious Cherry Cheese Cupcakes, where sweet and tangy converge in perfect harmony. These delectable treats are a true symphony of textures, featuring a moist and fluffy vanilla cupcake base, a creamy and velvety cheese filling, and a vibrant cherry topping that bursts with juicy sweetness. Each bite is an explosion of flavors that will transport you to a world of pure bliss.

For those who crave a classic taste experience, our Traditional Cherry Cheese Cupcakes are a timeless delight. With a simple yet satisfying combination of vanilla and cream cheese, these cupcakes evoke a sense of nostalgia and comfort. Alternatively, if you seek a more adventurous flavor profile, our Chocolate Cherry Cheese Cupcakes offer a rich and decadent twist. The deep chocolate flavor pairs perfectly with the tangy cream cheese and sweet cherries, creating a symphony of flavors that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE-CHERRY CUPCAKES WITH CREAM CHEESE BUTTERCREAM FROSTING

Chocolate-Cherry Cupcakes with Cream Cheese Buttercream Frosting image

Combine 2 tasty flavors and create something even more delicious! Chocolate plus cherry flavor inside, and a cherry on top of luscious buttercream frosting, will have your family asking for more.

Provided by Bibi

Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes

Time 1h40m

Yield 24

Number Of Ingredients 10

Ingredients

2 (10 ounce) jars stem-on maraschino cherries
2 tablespoons Kirsch (cherry-flavored brandy), or as needed
3 eggs
½ cup vegetable oil
1 (15.25 ounce) package devil's food cake mix
2 (3 ounce) packages cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
¼ teaspoon salt
3 cups powdered sugar, sifted, or more as needed

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
Strain maraschino cherries over a large measuring cup. Count out 24 cherries with their stems intact and set aside on paper towels. Remove stems from the remaining cherries and place one in the bottom of each lined muffin cup.
Stir cherry-flavored brandy into the cherry juice. Add more brandy or water to total 1 1/4 cups liquid. Pour liquid into a bowl.
Add eggs and oil; beat with an electric mixer on low speed until just combined. Add cake mix and beat on medium speed for about 2 minutes. Evenly divide batter among the muffin cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes. Cool in the tins for about 10 minutes. Transfer to a wire rack to cool completely, about 50 minutes.
Meanwhile, make the frosting. Combine cream cheese and butter in the bowl of an electric mixer and beat on medium speed until blended, about 1 minute. Add vanilla extract and salt; beat for 1 minute more. Add powdered sugar, 1 cup at a time, beating after each addition. Add additional powdered sugar if frosting is too thin.
Frost each cupcake and garnish with the reserved cherries.

Nutrition Facts : Calories 269.7 calories, Carbohydrate 35.8 g, Cholesterol 42.2 mg, Fat 13.1 g, Fiber 0.3 g, Protein 2.8 g, SaturatedFat 5.2 g, Sodium 187.2 mg, Sugar 23.7 g

CHERRY CHEESE CUPCAKES

Cherry Cheese Cupcakes image

Our church Christmas party always includes these pretty cupcakes as my home-baked contribution. The holidays were the sweet inspiration for their cheery garnish of cherries. -Leanne Beagley, Rochester, New York

Provided by Taste of Home

Categories Desserts

Time 55m

Yield about 2 dozen.

Number Of Ingredients 7

Ingredients

3 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar, divided
1-1/2 teaspoons vanilla extract, divided
5 large eggs
1 cup sour cream
1-1/2 cups cherry pie filling
Mint leaves, optional

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.

Nutrition Facts : Calories 202 calories, Fat 13g fat (8g saturated fat), Cholesterol 82mg cholesterol, Sodium 105mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 0 fiber), Protein 4g protein.

Tips:

For a richer flavor, use full-fat cream cheese and butter.
To ensure the cupcakes are moist and fluffy, do not overmix the batter.
For a more intense cherry flavor, use fresh cherries instead of frozen or canned cherries.
To prevent the cupcakes from sticking to the cupcake liners, spray the liners with nonstick cooking spray or use cupcake wrappers.
Be patient when allowing the cupcakes to cool completely before frosting them. This will help the frosting set properly.

Conclusion:

These cherry cheese cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. With their moist and fluffy texture, sweet and tangy filling, and creamy frosting, these cupcakes are sure to be a hit with everyone who tries them. Whether you're baking them for a party, a special event, or just because, these cupcakes are sure to be a crowd-pleaser. So next time you're looking for a delicious and impressive dessert, give these cherry cheese cupcakes a try. You won't be disappointed!