Directions
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Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners. This step makes the whole baking process smoother and ensures that your cupcakes come out easily.
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In a bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing these dry ingredients first ensures that the leavening agents are evenly distributed throughout the flour.
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In a separate bowl, cream the softened butter and sugar until light and fluffy. This is a crucial step; the lightness you achieve here will set the foundation for the cupcakes’ soft texture. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla and cream cheese until everything is combined.
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Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix, as this can lead to denser cupcakes. The batter should be smooth and a little lump-free.
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Spoon the batter into the lined cupcake pan, filling each about 2/3 full. Make sure you leave room for the batter to rise. Add a spoonful of cherry pie filling on top of each cupcake batter; this addition gives you the tremendous cherry flavor that complements the cake perfectly.
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Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them; ovens can vary. The finish should be a lovely golden color.
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Let cool, then dust with powdered sugar before serving. This final touch adds an elegant appearance and gives a hint of sweetness, promising a delightful experience.
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