Cherry Cupcakes
Delight your taste buds with these irresistible Cherry Cupcakes, a perfect blend of moist vanilla-infused cake and bursts of sweet, tangy cherries in every bite. Made with simple pantry ingredients and fresh or frozen cherries, these cupcakes are easy to whip up for any occasion. Topped with a velvety homemade cherry buttercream frosting, enhanced by the natural flavor of cherry juice, they strike the perfect balance of sweetness and decadence. Garnish each cupcake with a fresh cherry for a showstopping presentation, making them an ideal centerpiece for celebrations, brunches, or even a casual dessert. With just 20 minutes of prep time, these cherry delights will have everyone asking for seconds. Perfect for cherry lovers and cupcake enthusiasts alike, this recipe is your go-to for a crowd-pleasing treat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 0.5 cups Whole milk
- 0.75 cups Chopped cherries (fresh or frozen, thawed)
- 3 cups Powdered sugar
- 0.5 cups Unsalted butter (for frosting)
- 2 tablespoons Cherry juice (reserved from cherries or cherry syrup)
- 1 tablespoons Milk (if needed for frosting consistency)
- 12 pieces Fresh cherries (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In another large bowl, cream the butter using a hand or stand mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Gently fold in the chopped cherries using a spatula.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16–18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
While the cupcakes cool on a wire rack, prepare the frosting. Beat the butter for the frosting in a bowl until smooth and creamy.
Gradually add the powdered sugar to the butter, one cup at a time, mixing on low speed initially to avoid a sugar cloud.
Mix in the cherry juice until the frosting is smooth and spreadable. If the mixture is too thick, add milk 1 teaspoon at a time until the desired consistency is reached.
Once the cupcakes are completely cooled, pipe or spread the frosting on top of each cupcake.
If desired, garnish each cupcake with a fresh cherry on top.
Serve immediately or store in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
4333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.1 g | 205% | |
| Saturated Fat | 94.6 g | 473% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 770 mg | 257% | |
| Sodium | 1494 mg | 65% | |
| Total Carbohydrate | 709.1 g | 258% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 551.4 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 332 mg | 26% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1290 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
