Cherry Cheese Cupcakes Recipe
Cherry Cheese Cupcakes Recipe photo by Taste of Home
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Cherry Cheese Cupcakes Recipe

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4.5 17 7
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Our church Christmas party always includes these pretty cupcakes as my home-baked contribution. The holidays were the sweet inspiration for their cheery garnish of cherries. —Leanne Beagley, Rochester, New York
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES:22-24 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES: 22-24 servings


  • 3 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups sugar, divided
  • 1-1/2 teaspoons vanilla extract, divided
  • 5 large eggs
  • 1 cup (8 ounces) sour cream
  • 1-1/2 cups cherry pie filling
  • Mint leaves, optional

Nutritional Facts

1 each: 202 calories, 13g fat (8g saturated fat), 82mg cholesterol, 105mg sodium, 18g carbohydrate (17g sugars, 0 fiber), 4g protein.


  1. In a large bowl, beat cream cheese, 1 cup sugar and 1 teaspoon vanilla until smooth. Add eggs, one at a time, beating well after each addition.
  2. Spoon into foil-lined muffin cups. Bake at 300° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes.
  3. In a small bowl, combine sour cream and the remaining sugar and vanilla until smooth. Spoon onto cupcakes. Return to the oven for 6-8 minutes or until set. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. Top with pie filling; garnish with mint if desired. Store in the refrigerator. Yield: about 2 dozen.
Originally published as Cherry Cheese Cupcakes in Country Woman Christmas Annual 1997, p42

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blstranger User ID: 1515442 245309
Reviewed Mar. 12, 2016

"I've made this before and I like to put a Vanilla Wafer at the bottom of the cupcake liner before adding the Cheesecake Batter. What a delicious and easy to make treat..."

Bigboob2 User ID: 8162363 215055
Reviewed Dec. 16, 2014

"I thought the recipe was good just the way it was"

Criterluvr User ID: 8159621 214948
Reviewed Dec. 15, 2014

"I've made similar before,with the Nilla Waffer bottoms, but always in mini size. This recipe doesn't say what size, It just says foil lined muffin cups. Anybody have a clue?"

laurielalex User ID: 5597329 15981
Reviewed Dec. 20, 2010

"Your not doing anything wrong, they are supposed to sink in the middle."

jmmeidinger User ID: 3488558 49519
Reviewed Feb. 27, 2010

"My foil muffin package says don't use in a muffin pan is anyone else? I am a good cook but not a great baker. My cakes started to sink in the middle a little-I took them out as soon as the tooth pick came out clean. Can anyone tell me what I am doing wrong?"

dmasseo User ID: 2368334 15979
Reviewed Dec. 30, 2008

"Can these be frozen with or without the cherry topping?"

terimc6222002 User ID: 1706625 48392
Reviewed Dec. 9, 2008

"cakelover,I had thought of the nilla wafer bottom also,but that would kind of take away from the "cupcake " aspect and make it more of a "cake" sort of thing.It really works great just the way it is."

cakelover User ID: 1626564 24270
Reviewed Dec. 8, 2008

"How do you think putting a nilla wafer in the bottom for a "crust" would work out?"

greenwellm User ID: 1575028 15977
Reviewed Dec. 4, 2008

"How full should the muffin cups be?"

pjsattic110 User ID: 3571727 20002
Reviewed Dec. 2, 2008

"can you use light cream cheese, this could be a big hit, and no flour means less carbs.. yummo"

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