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    You are in: Home / Recipes / Cherry Cheesecake Cupcakes Recipe
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    Cherry Cheesecake Cupcakes

    1/3 Photos of Cherry Cheesecake Cupcakes

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Chris from Kansas's Note:

    This is part cupcake, part cheesecake and all delicious. It is from the Cupcake Doctor.

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    Units: US | Metric

    • 28 cupcake liners



    • 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



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

    Ratings & Reviews:

    • on November 15, 2013


      I decided to "come out" about my pregnancy using pink (cherry) and blue (blueberry) cupcakes, and this recipe caught my eye for the former. I made the batter and cheesecake filling exactly by the recipe, but because I needed to be able to frost the cupcakes pink, I added the pie filling on top of the cheesecake layer and then put just enough cupcake batter over that to cover the cherries. Baking time was about the same and they rose beautifully in the oven but, as expected, they sank in the middle when they cooled. But, nothing a whole gob of cherry-flavored pink frosting couldn't hide! The cupcakes were a hit, and the cherries were still moist without making the cupcakes soggy. And now I can finally stop minimizing my web browser everytime someone walks by while I'm shopping for baby strollers =)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 19, 2010


      I cooked these for my son's first birthday. They were quite good but I think I made them too large so I didn't get the yield I needed. It worked out great though. They were raved about.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 27, 2008


      These are striking looking cupcakes. I did come out with 28 cupcakes, but I doubled the cheesecake filling. Before adding the cheesecake filling, I formed a "hollow" with a spoon in the cupcake batter so that I could add more cheesecake filling to each cupcake. I would highly recommend these cupcakes. Thank you for posting this recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Cherry Cheesecake Cupcakes

    Serving Size: 1 (2324 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 248.9
    Calories from Fat 110
    Total Fat 12.2 g
    Saturated Fat 3.2 g
    Cholesterol 36.7 mg
    Sodium 233.3 mg
    Total Carbohydrate 32.1 g
    Dietary Fiber 0.4 g
    Sugars 15.3 g
    Protein 2.8 g

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