Cherry Cheesecake Cupcakes Recipe

Name: Cherry Cheesecake Cupcakes
Yield: 4 servings
Cuisine: American
Ingredients: 28 cupcake liners; Filling; 1 (8 ounce) package cream cheese, at room temperature; 1/3 cup sugar; 1 large egg; 1/2 teaspoon vanilla; Cupcakes; 1 (18 1/4 ounce) package yellow cake mix; 1 (3 1/2 ounce) package vanilla instant pudding mix; 1 cup whole milk; 2/3 cup vegetable oil; 3 large eggs; 1 teaspoon almond extract; 28 vanilla wafers; Topping; 1 (21 ounce) can cherry pie filling; 1/4 cup powdered sugar

Servings: persons

28 cupcake liners
Filling
1 (8 ounce) package cream cheese, at room temperature
1/3 cup sugar
1 large egg
1/2 teaspoon vanilla
Cupcakes
1 (18 1/4 ounce) package yellow cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
1 cup whole milk
2/3 cup vegetable oil
3 large eggs
1 teaspoon almond extract
28 vanilla wafers
Topping
1 (21 ounce) can cherry pie filling
1/4 cup powdered sugar

1
Preheat oven to 350.
2
Line 28 cupcake cups with paper liners.
3
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.
4
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.
5
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.
6
Bake until the cupcakes are golden and spring back when touched, about 18 to 20 minutes. Cool in pans for 5 minutes.
7
Remove from pans and cool on wire rack for 15 minutes before topping.
8
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.
9
Store in the refrigerator.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 28 cupcake liners, Filling, 1 (8 ounce) package cream cheese, at room temperature, 1/3 cup sugar, and more.

Yes, Cherry Cheesecake Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cherry Cheesecake Cupcakes

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