Cherry Cheesecake Cupcakes

Cake

1 1/2 cups all purpose four
1/2 teaspoon baking powder
1/4 fine sea salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 eggs, room temperature
2 teaspoons vanilla extract
2/3 cup whole milk, room temperature

Preheat oven to 350 degrees. Grease or line a cupcake pan with wrappers.

Sift together flour, baking powder, and salt; set aside.

In the bowl of a stand mixer beat butter and sugars until light and fluffy. Add the eggs one at a time, mixing just until blended. Beat in vanilla. Add the flour mixture and milk.; mix thoroughly.

Fill each cup 2/3 full and bake for 18-24 minutes or until cake tester comes out clean. Cool completely and frost as desired. Makes 12 cupcakes

Using a fruit corer or a speciality designed tool, core out the middle of the cupcake

1 can of cherry pie filling

1 c sugar

Mix together with an electic mixer to break up the big chucks of cherry.

But keep a few aside to use as a topper

 Spoon cherry mix into center of cupcake.

Cream Cheese Frosting

        Ingredients

• 4 ounces unsalted butter, softened
• 4 ounces cream cheese, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Directions

In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract
Pipe onto cupcake and top with whole cherry and crushed up graham crackers.