Cherry Cheesecake Cupcakes

Ingredients and Weight:

• For the Cheesecake Batter:
  • Cream cheese (12 ounces)
  • Granulated sugar (1 cup)
  • Eggs (2 large)
  • Vanilla extract (1 teaspoon)
  • Sour cream (1/2 cup)
• For the Cupcake Batter:
  • All-purpose flour (1 1/2 cups)
  • Baking powder (1 teaspoon)
  • Baking soda (1/2 teaspoon)
  • Salt (1/4 teaspoon)
  • Unsalted butter (1/2 cup, softened)
  • Granulated sugar (1 cup)
  • Eggs (2 large)
  • Vanilla extract (1 teaspoon)
  • Buttermilk (1/2 cup)
• For the Cherry Topping:
  • Canned cherry pie filling (16 ounces)
  • Cornstarch (2 tablespoons)
  • Water (2 tablespoons)

Preparation Time:

• 20 minutes

Cooking Time:

• 20-25 minutes

Difficulty Level:

• 3

Preparation Method Steps:

For the Cheesecake Batter: 1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. 2. In a large bowl, beat the cream cheese and sugar until smooth and creamy. 3. Add the eggs one at a time, beating well after each addition. 4. Stir in the vanilla and sour cream.

For the Cupcake Batter: 1. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. 2. In a large bowl, beat the butter and sugar until light and fluffy. 3. Beat in the eggs one at a time, then stir in the vanilla. 4. Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients.

To Assemble the Cupcakes: 1. Fill each cupcake liner about 1/4 full with the cupcake batter. 2. Top with 1 tablespoon of the cheesecake batter. 3. Repeat with the remaining cupcake and cheesecake batters.

For the Cherry Topping: 1. In a small bowl, whisk together the cherry pie filling, cornstarch, and water. 2. Heat the cherry mixture in a small saucepan over medium heat until thickened and bubbly.

To Finish the Cupcakes: 1. Top each cupcake with the cherry topping. 2. Bake for 20-25 minutes, or until the cupcakes are golden brown and a toothpick inserted into the center comes out clean. 3. Let the cupcakes cool completely before serving.

Nutritional Information:

• Calories: 250
• Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 50mg
• Sodium: 240mg
• Carbohydrates: 35g
• Dietary Fiber: 1g
• Sugar: 28g
• Protein: 5g

Dish Characteristics:

• Rich and creamy cheesecake center
• Sweet and tangy cherry topping
• Moist and fluffy cupcake base
• Perfect for dessert or a special occasion

User Comments:

• "These cupcakes are so delicious! The cheesecake filling is smooth and creamy, and the cherry topping is the perfect balance of sweet and tart."
• "I made these cupcakes for a party and they were a hit! Everyone loved them."
• "These cupcakes are easy to make and they look so professional. I will definitely be making them again."

Special Precautions and Tips:

• Make sure the cream cheese and butter are at room temperature for easy mixing.
• Do not overbeat the cupcake batter, as this will make the cupcakes tough.
• Let the cupcakes cool completely before storing them in an airtight container.