Ingredients
For the cupcakes:
- 1 cup unsalted butter, room temperature
- 1 ½ cups sugar
- 2 ¾ cups cake flour
- 1 tablespoon baking powder
- 4 large eggs, at room temperature
- 1 cup whole milk
- 2 ½ teaspoons pure vanilla extract
- ⅓ cup finely ground graham cracker crumbs
For the cream cheese frosting:
- 8 ounces cream cheese, softened to room temperature
- 4 tablespoons unsalted butter, softened to room temperature
- 1 pound confectioners’ sugar (about 3 ¾ cups), sifted
- 2 teaspoons pure vanilla extract
For the topping:
- ½ cup coarsely chopped graham cracker crumbs
- 1 can cherry pie filling, or homemade cherry pie filling
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Line two 12-cup standard muffin tins with paper liners to prevent sticking and ensure easy cupcake removal.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment or using an electric mixer in a large bowl, cream together the unsalted butter and sugar on medium speed for about 5 minutes until light and fluffy.
- Sift Dry Ingredients: In a medium bowl, sift together the cake flour and baking powder to ensure even distribution and a lighter texture; set aside.
- Add Eggs: Add the eggs one at a time to the creamed butter mixture, mixing well after each addition. Scrape down the sides with a rubber spatula and mix for an additional 30 seconds to fully incorporate.
- Incorporate Flour and Liquids: Add half of the sifted flour mixture, then all of the milk and vanilla extract, followed by the remaining flour mixture. Scrape the sides again and beat an additional 30 seconds ensuring a smooth batter.
- Fold in Graham Cracker Crumbs: Gently fold in the finely ground graham cracker crumbs using a rubber spatula to maintain the batter’s light consistency.
- Fill Muffin Cups: Using a large cookie scoop or a ¼-cup measuring cup, evenly divide the batter among the prepared muffin liners.
- Bake: Bake in the preheated oven for 18 to 22 minutes until a toothpick inserted into the center comes out clean.
- Cool: Remove cupcake pans from oven and transfer to wire racks to cool completely before frosting.
- Make Frosting: In the stand mixer bowl fitted with the paddle attachment, cream together cream cheese and softened butter until well combined, about 5 minutes. Gradually add the sifted confectioners’ sugar on low speed until smooth, then add vanilla and increase speed to medium, mixing for about 5 more minutes until fluffy.
- Frost Cupcakes: Pipe or spread the cream cheese frosting evenly onto the cooled cupcakes.
- Add Topping: Sprinkle the frosted cupcakes with coarsely chopped graham cracker crumbs and finish by topping each cupcake with a spoonful of cherry pie filling.
Notes
- Ensure all dairy ingredients are at room temperature for smoother batter and frosting.
- For best results, use cake flour to keep cupcakes tender and light.
- You can substitute homemade cherry pie filling for a fresher topping flavor.
- Store frosted cupcakes in the refrigerator and bring to room temperature before serving.
- These cupcakes can be made a day ahead; apply the cherry topping just before serving to avoid sogginess.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
