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!

Nutriscore Rating: 40/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 12

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)

Directions

Step 1

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

Step 2

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

Step 3

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.

Step 4

Add the eggs one at a time, beating well after each addition. Continue to beat the batter until light and creamy.

Step 5

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.

Step 6

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.

Step 7

Using a small knife or cupcake corer, hollow out the center of each cupcake, reserving the removed pieces.

Step 8

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.

Step 9

Spoon about 1 tablespoon of cherry pie filling onto the top of each cupcake, spreading it slightly to cover the surface.

Step 10

Optionally, top each cupcake with a dollop of whipped cream for extra garnish.

Step 11

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

Serving size	(1399.8g)

Amount per serving	% Daily Value*
Calories	4260.7

Total Fat 227.0g	0%
Saturated Fat 136.7g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1018.2mg	0%
Sodium 2386.0mg	0%
Total Carbohydrate 523.5g	0%
Dietary Fiber 7.2g	0%
Total Sugars 367.7g
Protein 54.7g	0%

Vitamin D 135.7IU	0%
Calcium 588.3mg	0%
Iron 13.8mg	0%
Potassium 1103.3mg	0%

*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.

Source of Calories

Fat: 46.9%

Protein: 5.0%

Carbs: 48.1%