🍒🧁✨ Cherry Cheesecake Cupcakes

Fluffy yellow cupcakes filled with creamy cheesecake pudding, topped with silky cream‑cheese frosting, cherry pie filling, and graham cracker crumbs — the cutest little cheesecakes you’ll ever hold in your hand.

 

Soft cupcakes, creamy cheesecake filling, dreamy frosting, and a cherry on top — these Cherry Cheesecake Cupcakes are the dessert equivalent of a rom‑com ending.

 

 

Let’s talk about cupcakes for a second. Cupcakes are fun. Cupcakes are cute. Cupcakes are portable. Cupcakes are the dessert that says, “I care about you… but also I don’t want to share my fork.”

But Cherry Cheesecake Cupcakes? They’re in a league of their own.

They’re:

• Soft
• Moist
• Cheesecake‑infused
• Cherry‑topped
• Bakery‑level gorgeous
• Foolproof
• Crowd‑pleasing
• And dangerously addictive

They’re the kind of dessert that makes people hover by the dessert table. The kind that makes your kitchen smell like a bakery. The kind that makes you feel like a cupcake queen — even if you’re still wearing yesterday’s leggings.

Perfect for:

• Birthdays
• Baby showers
• Sunday dessert
• Bake sales
• Valentine’s Day
• “I need something sweet immediately” cravings

💬 Reader prompt: Are you team “extra cherry filling” or team “just a dollop”?

My Cassie works at Maple Mountain High school, and the other day, one of her co-workers did the nicest thing for my family and I had to come up with a “thank you” that matched the act!

 

I found out that she was a lover of diet coke, like me, and so that made sense to take her a 12 pack of this bubbly goodness but that just wasn’t enough!

I came up with this cupcake and I hope she liked it as much as we did. It is seriously heaven in a cupcake! My husband Mikie came home at ate 3 before she changed his clothes from work.

Cherry Cheesecake Cupcake

Ingredients:

Cupcakes:
1 Yellow cake mix
3 egg whites
1 cup of water
1/3 cup mayonnaise
1 small box instant cheesecake pudding

 

Frosting:
2 sticks of butter
1 8 ounces cream cheese, softened
2 teaspoons vanilla
3 to 4 cups powdered sugar
1 can cherry pie filling
graham cracker crumbs

Cherry Cheesecake Cupcake

🍽 Directions

Step 1: Make the Cupcakes

1. Preheat oven to 350°F.
2. Line muffin tins with cupcake papers.
3. Mix cake mix, egg whites, water, and mayo.
4. Add half the cheesecake pudding mix.
5. Fill liners ¾ full.
6. Bake 18–20 minutes or until they spring back to a soft touch.
7. Cool slightly.

Step 2: Make the Filling Holes

1. Use the end of a rolling pin (or any round object).
2. Gently press into the center of each cupcake.
3. Don’t go too deep — we’re making a pocket, not a tunnel to Narnia.

Step 3: Make the Frosting

1. Beat butter + cream cheese until fluffy.
2. Add vanilla + remaining pudding mix.
3. Add powdered sugar until thick and dreamy.
4. Pipe onto cooled cupcakes.

Step 4: Add the Toppings

1. Spoon cherry pie filling into each cupcake center.
2. Sprinkle graham cracker crumbs.
3. Admire your work — they’re gorgeous.

💬 Reader prompt: Do you pipe your frosting tall and swirly or low and classic?

🔢 Calorie Count (Per Cupcake, Approx. 24 Cupcakes)

• Calories: ~265
• Protein: 3g
• Carbs: 34g
• Fat: 13g
• Fiber: 0g
• Sugar: 26g

 

🍒 Nutritional Facts & Fun

• Cake mix: Fluffy base
• Pudding mix: Moisture + cheesecake flavor
• Cream cheese: Richness + tang
• Cherries: Sweet + tart balance
• Graham crumbs: Crunch + nostalgia

💬 Reader prompt: Should we try blueberry or strawberry next?

 

 

• Sprinkle graham cracker crumbs in the hole and on the top of the cupcake. Fill the hole with cherry pie filling. I mostly used the cherries for the middle.

 

 

 

• In a bowl, cream together butter, vanilla, and cream cheese until light and fluffy. Slowly add the pudding to the mixture and then gradually add the powdered sugar until it is the consistency that you want.
• Frost your cupcakes and add a dollop of cherry filling to the top and sprinkle with graham cracker crumbs.