Cherry Cheesecake Cupcakes with Fresh Cherry Filling

Name: Cherry Cheesecake Cupcakes with Fresh Cherry Filling
Total time: 65 min
Ingredients: 3/4 cup (80 g) graham cracker crumbs; 2 tablespoons (28 g) unsalted butter, melted; 1 1/2 tablespoons granulated sugar; 1 1/4 cups (150 g) cake flour; 3/4 cup (150 g) granulated sugar; 1 1/2 teaspoons baking powder; 1/4 teaspoon fine salt; 4 tablespoons (56 g) unsalted butter, softened; 1/3 cup (80 ml) whole milk, room temperature; 3 tablespoons vegetable oil; 1/4 cup (60 g) sour cream, room temperature; 1 large egg plus 1 large egg white, room temperature; 1 teaspoon vanilla extract; 2 cups (280 g) fresh sweet cherries, pitted and halved; 3 tablespoons granulated sugar; 1 tablespoon fresh lemon juice; 1 tablespoon cornstarch; 1 tablespoon water; Pinch of salt; 1/2 cup (113 g) unsalted butter, softened; 6 ounces (170 g) full-fat brick cream cheese, cold; 2 cups (240 g) powdered sugar; 1-2 tablespoons heavy cream; 12 fresh cherries, for garnish

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Bake Cherry Cheesecake Cupcakes with Fresh Cherry Filling, soft vanilla cake, graham cracker crust, jammy cherries, and tangy cream cheese frosting.

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