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Home » Type » Desserts » Cakes and Cupcakes » Cherry-Vanilla Cheese Danish Cupcakes

Cherry-Vanilla Cheese Danish Cupcakes

July 14, 2011 by Faith 61 Comments

Cherry-Vanilla Cheese Danish Cupcakes

Fresh cherries have flooded the markets and of course I wasted no time buying my share, which basically means that every time I’m out and about I pick up another bag (or two). 

Cherry-Vanilla Cheese Danish Cupcakes 2

(I’ve even been looking for errands to run just to have an excuse to go out and pick up some more…definitely a windfall for Mike, who not only loves cherries, but now views standing in lines at the post office and bank a thing of the past…at least until the end of cherry season. ;) )

So what do I do with all my loot?, you might be wondering.

In addition to eating fresh cherries by the fistful, I like to toss them into salads, roasted vegetables, or marinades, and also use them as a topping for ice cream, yogurt, cottage cheese, or oatmeal. They are also delicious added to a smoothie or even a bowl of cereal…and of course they’re a beautiful addition to baked goods.

Cherry-Vanilla Cheese Danish Cupcakes 3

My inspiration for these little lovelies was a combination of cheese Danish pastries and my strawberry shortcake cupcakes. For these cupcakes, I decided to add sour cream to the cake batter (which was a slight adaptation of my recipe for classic yellow cake), and I filled the cupcakes with cream cheese and homemade cherry filling. I used fresh cherries to make the filling, but any kind of berries you like would be delicious; in a time crunch, store-bought preserves would also work well.

If you haven’t tried sour cream cake I definitely recommend it…it’s gloriously rich and moist with a very tender crumb. You could even make this cake on its own and glaze it with a simple vanilla glaze (recipe below), or serve it topped with fresh berries and whipped cream.

Cherry-Vanilla Cheese Danish Cupcakes 4

Print
Cherry-Vanilla Cheese Danish Cupcakes
Prep time:  20 mins
Cook time:  24 mins
Total time:  44 mins
Yield: About 18 cupcakes
 
Ingredients
Cherry Filling (Makes about 1⅓ cups total):
  • 1 lb (about 3 cups) fresh or frozen sweet black cherries, pitted and halved
  • ½ cup water
  • ¼ cup sugar
  • 2 tablespoons cornstarch, mixed with ¼ cup cold water to form a slurry
Sour Cream Cake:
  • 1½ cups white sugar
  • ½ cup canola oil
  • 3 large eggs
  • 1 cup light sour cream
  • 2 teaspoons vanilla bean paste or pure vanilla extract
  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 4 oz cream cheese (low-fat is fine), cut into 18 pieces
Vanilla Glaze:
  • ½ cup (2 oz) powdered sugar
  • 2 teaspoons water
  • 1 teaspoon pure vanilla extract
Instructions
  1. For the cherry filling, in a small saucepan over medium heat, cook the cherries, water, and sugar (uncovered) until the cherries are softened, about 10 minutes, stirring occasionally. Add the cornstarch slurry and cook another 1 to 2 minutes, stirring constantly (the mixture will thicken). Cool to room temperature, then chill in the fridge while you make the cupcakes (it will thicken more as it cools).
  2. For the cupcakes, preheat the oven to 350F and line a muffin tray with paper liners. With a handheld electric beater, beat together the sugar and oil, and then cream in eggs until light and fluffy (about 2 minutes). Beat in the sour cream and vanilla. In a separate bowl, mix together the flour, baking powder, baking soda, and salt. Gradually the stir dry ingredients into wet until just combined, making sure not to over-mix.
  3. Fill each cupcake liner with about ¼ cup of batter (they should be about ¾ full). Add a scant tablespoon of cherry filling to each, and then add one piece of cream cheese, pushing it down slightly.
  4. Bake for 20 to 22 minutes, or until golden around the edges and a toothpick inserted into a cupcake comes out clean or with just a couple crumbs.
  5. Cool for 5 to 10 minutes in the tray and then remove to a wire rack to finish cooling completely before glazing.
  6. For the glaze, in a small bowl, whisk together all ingredients, then drizzle over the cooled cupcakes.
  7. Let the glaze set before serving.
3.5.3251

Cherry-Vanilla Cheese Danish Cupcakes 5

Filed Under: Cakes and Cupcakes Tagged: Cheese Danishes, Cherry Filling, Cherry Season, Cupcakes, Desserts, Fresh Cherries, Recipes, Sour Cream Cake, Summer Foods, Vanilla, Vanilla Glaze

Comments

  1. [email protected] and spice says

    August 3, 2011 at 7:30 am

    i’m so glad I just found your blog.. i have a bag of tart cherries in the freezer i’m looking to use up! should i make any changes to the recipe if using tart cherries instead?

    Reply
    • admin says

      August 4, 2011 at 5:41 pm

      Sarah, I haven’t made these with tart cherries so I can’t say for sure…I would just taste the filling and add a touch more sugar if you feel like it isn’t sweet enough (but not too much, there is a sweet glaze that goes on top). Hope you enjoy them! :)

      Reply
  2. LeQuan says

    July 27, 2011 at 1:15 am

    Oh my, these look so moist and delicious, Faith! I love that you get a cream cheese surprise when you bit into a cupcake. I’d love one of these right about now.

    Reply
  3. Lucia says

    July 21, 2011 at 8:44 am

    Oh dear! This is AWESOME! That tender, sweet center. A bit like a heart. I love cherries too. Have you ever made cherry clafoutis? You can find the recipe on my blog, if you’d love to try: http://www.sugarandink.net/2011/06/cherry-clafoutis-having-time-to-have.html

    Reply
  4. grace says

    July 20, 2011 at 3:07 am

    these sure do look fantastic. the little dip in the middle is just calling for a dollop of a)more filling, or b)whipped cream. :)

    Reply
    • admin says

      July 20, 2011 at 7:36 pm

      Grace, I agree…or c) a fresh cherry! :)

      Reply
  5. Magic of Spice says

    July 19, 2011 at 1:28 pm

    Oh heavens! I do love cherry season and these look fantastic with that filling spilling out…I want!

    Reply
  6. Betty @ scrambled hen fruit says

    July 18, 2011 at 10:33 pm

    I’ve been the same way with the cherries in my local market. They’ve been on sale this week, and I’ve been back three times for them! These little cupcakes look like a beautiful and delicious way to use some of my hoarded gems! :)

    Reply
  7. Megan'sCookin' says

    July 18, 2011 at 5:07 pm

    I love these. A little bit of portion control baked right in. They sound amazing!

    Reply
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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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