Weekly Recipe – Cherry Cheesecake Cupcakes

cupcake close upcupcakes

This week’s recipe is for Cherry Cheesecake Cupcakes. I’ve put together a base flour that you can use for many recipes, including, cakes, cookies, brownies and pancakes to name a few.

Basic Flour Recipe

2 cups rice flour

1/2 cup potato starch

1/2 cup tapioca flour

1 tablespoon Xanthum gum

Mix the above ingredients all together and start baking!

Cherry Cheesecake Cupcakes

Add to the basic flour mixture:

1-1/2 teaspoons baking soda

1 cup sugar

1/4 cup Marchino cherry juice

1/2 cup chopped Marchino cherries

3 eggs

1/2 cup shortening (softened)

1-1/4 cup water or enough water

Mix the ingredients all together

Fill  half of a cupcake paper with the cake mix then add two to three teaspoons of the filling. Pour enough of the cake mix over the filling until covered.

Bake at 350 for 20 – 25 minutes

Cool cupcakes completely before frosting.


1/2 cup cream cheese (softened)

1/2 cup sugar

1/4 cup Marchino cherry juice

Blend together the filling ingredients until smooth.


In mixing bowl, blend 1/2 (4 oz) cream cheese until soft and smooth.

Add 1/4 cup Marchino cherry juice

Add 2 cups powdered sugar

Blend ingredients until smooth and stiff enough to spread on cupcakes.

Add a cherry to top off the cupcakes and enjoy!


One thought on “Weekly Recipe – Cherry Cheesecake Cupcakes

  1. Pingback: Weekly Recipe – Cherry Cheesecake Cupcakes | thisisglutenfreeliving

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