Fresh and Moist Cherry Cupcakes
These Fresh and Moist Cherry Cupcakes are the perfect dessert for summer! Made with fresh cherries, these fluffy cupcakes have the sweet and tart flavor of cherries and are topped with homemade cherry buttercream frosting!
Ingredients
Cherry Cupcakes
- 1 ¾ cup all purpose flour, 207g + 1 tablespoon separated
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- ½ cup unsalted butter, (113g) softened to room temperature
- 1 cup granulated sugar, (200g)
- 1 egg, (50g)
- 2 egg white, (70g)
- 2 tsp vanilla extract
- ½ cup buttermilk, at room temperature (118mL)
- ½ lb cherries, pitted and halved.
- 12 cherries, for garnish
Cherry Buttercream Frosting
- 1 cup unsalted butter, softened 227 g
- 4 cups confectioners sugar, 454 g
- 1 tbsp maraschino cherry juice
- ½ tsp milk
Instructions
- Preheat the oven to 350F and line a muffin tin with 12 cupcake liners.
- In a medium size bowl combine the 1 ¾ cup flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp kosher salt. Whisk until combined.
- In the bowl of a hand mixer or stand mixer fitted with the paddle attachment cream the ½ cup butter for 1 minute on medium speed. Scrape down the bowl and add 1 cup sugar.
- Mix on medium speed for 2 minutes until light and fluffy.
- Scrape down the bowl and add the egg, 2 egg whites and 2 tsp vanilla extract.
- Mix for 1 minute on medium speed.
- Add in 1/3rd of the dry ingredients, then half of the buttermilk and alternate, starting and ending with the dry ingredients.
- Mix only until combined. Do not overmix.
- Dust the pitted and diced fresh cherries with the remaining tablespoon of flour and fold into the batter with a spatula.
- Using a 3 tbsp cookie scoop, scoop the batter into the muffin liners ¾ of the way full.
- Bake for 21-22 minutes or until the cake is set. Cool completely.
Cherry Buttercream Frosting
- In the bowl of a stand mixer fitted with the paddle attachment cream the 1 cup butter and 4 cups of confectioners sugar and mix on low speed.
- Mix until creamy, about 2 minutes.
- Add in maraschino cherry juice and ½ tsp milk, and mix again until combined and super fluffy.
- Decorate cupcakes using a piping bag and a large star tip then garnish with fresh or maraschino cherries.
Notes
You can use frozen or canned cherries but make sure to thaw, drain, and dry them well before adding to the batter.
You can also substitute maraschino cherries but know that the cupcake will be sweeter than usual.
Substitutions
You can substitute the fresh cherries for maraschino cherries but beware that it will make the cupcakes more on the sweet side.Yield
This cupcake recipe makes 12 perfect cherry cupcakes.STORAGE AND FREEZING
Storage: Frosted cupcakes will last in an airtight container at room temperature for up to three days or in the refrigerator for up to one week. Unfrosted cupcakes can be stored in an airtight container at room temperature for up to five days. Freezing: Freeze unfrosted cupcakes in a freezer-safe zip-top bag for up to three months. Let thaw overnight in the refrigerator then bring to room temperature before frosting.Serving: 1cupcake, Calories: 523kcal, Carbohydrates: 75g, Protein: 4g, Fat: 24g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 76mg, Sodium: 135mg, Potassium: 115mg, Fiber: 1g, Sugar: 60g, Vitamin A: 763IU, Vitamin C: 2mg, Calcium: 47mg, Iron: 1mg
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