Cherry Cheesecake Cupcakes with Fresh Cherry Filling - My Home Made Recipe

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