Fresh Cherry Cupcakes

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These fresh cherry cupcakes are made with fresh seasonal cherries. A light and fluffy butter-based vanilla batter infused with cherry puree and a hint of almond extract. Topped with a light and airy whipped cream buttercream swirl and fresh cherries. Perfect cupcakes to celebrate the cherry season.

This summer harvest brought in some really gorgeous stone fruits and berries. It's so difficult to pass by the grocer and not pick a bag of something fresh. I got a huge bag of cherries! So huge that the kids got to eat in plenty and we made a few other cherry treats like a cherry filling, cherry jam, and even my cherry cheesecake.

These cupcakes we made when Aadi had a few friends over to visit. All kids love cherries. Right? The little cherry hidden inside the cupcakes seemed to have gotten the kids all excited about the cupcakes. And of course, the girls, as usual, were fascinated with my buttercream swirl piping technique.

Table of Content

• About these cupcakes
• Ingredients and substitutes
• Step by step instructions (pin)
• 12 Tips for baking perfect cupcakes
• Frequently asked questions
• You may also like
• Recipe

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About these cupcakes

The batter is a very simple butter-based vanilla batter. I often use this as a one-bowl vanilla cupcake batter. Almond is always a wonderful combination with cherries, so I added a hint of almond extract and, of course, fresh cherries that I pulsed in the blender. I wanted a smooth pretty pink cupcake interior so I passed the cherry thru a sieve. And yet, you can also leave it pulpy. Look at how light and airy the inside of that cupcake is?

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Ingredients and substitutes

• Cherries - I am using fresh cherries for the cupcakes and topping but you could also use frozen cherries. Of course, instead of cherries perhaps a few candy sprinkles would work if you don't have fresh cherries on hand.
• Butter - I prefer to use unsalted butter so I can control the quantity of sugar in my recipe. And yet, if salted butter is all you have, go ahead and use it. Just omit salt in the recipe.
• Eggs - Always use large size eggs when baking unless specified. The size of eggs varies significantly these days, so as a guide one large egg weighs between 50 to 60 grams.
• All-purpose flour - Yes, regular plain flour (maida) is all you need for these cupcakes. Do not use any self-raising flour as those contain more leavening.
• Sugar - I prefer to use white sugar so it won't alter the color of my cupcakes. And yet, feel free to use the same amount of light brown sugar. I would not recommend using dark brown sugar.
• Sour Cream - Gives the cake a soft crumb. If you don't get sour cream where you are, you can make sour cream at home. Here's how to make sour cream at home for baking. If you must you can also use yogurt.
  

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Step by step instructions (pin)

For the cupcakes

• Preheat oven to 160 C / 320 F.
• Line muffin pan with cupcake liners or use baking cups.
• Place half the cherries in a food processor or blender and blend until smooth.
• Pass through a sieve (optional). Set aside. 
• Sift flour, baking powder, baking soda, salt and set aside.
• Cream butter and sugar until light and fluffy
• Add eggs, one at a time, until well incorporated.
• Next, add flour, sour cream, and blended cherries - and combine well. 
• Lastly, add the vanilla and almond extract.
• Scoop batter into cupcake liners.
• Drop a pitted fresh cherry in the center of each batter.
• Bake on the center rack at 160 C / 320 F for about 20 to 25 minutes (mine took 20 mins).
• Cook cupcakes completely before frosting.

Prepare buttercream

• Cream the butter for a minute until smooth.
• Add half the sugar and fresh cream. And combine well.
• Then add the second half of the powdered sugar - combine well.
• Add vanilla and salt - and combine well.
• Now, whip until you have a light and fluffy whipped cream consistency buttercream - about 5 minutes.

Piping the buttercream

• Prepare a piping bag with a large star tip for piping.
• Smear the piping bag on one side with raspberry red food color gel.
• Place buttercream in the bag and secure the top.
• Pipe a large swirl on the cupcake. The red food color gel will create a pretty red swirl effect as I have on these cupcakes.
• Top with a fresh cherry.

12 Tips for baking perfect cupcakes

1. Follow the recipe properly with minimum substitutions.
2. Always use good quality ingredients.
3. Make sure the ingredients are all at room temperature.
4. Never over-mix the batter.
5. Use a scoop for baking similar size cupcakes.
6. Always preheat the oven before baking - a hot oven works best for cupcakes.
7. Bake cupcakes at the right temperature.
8. Always bake cupcakes on the center rack one tray at a time.
9. Never open the oven during baking - no peeking.
10. Remove cupcakes from their pan no later than 7 to 10 minutes after baking.
11. Store cupcakes properly after baking. Place them in an airtight container at room temperature. Cupcakes dry in the fridge unless wrapped properly with plastic wrap.
12. Simple syrup the cupcakes if you don't plan to eat them on the same day.

Frequently asked questions

What other frostings can I use instead of whipped cream buttercream?

Oh, these cupcakes are delicious with just about any frosting. I have shared with you more than 30 different buttercream flavors here on the blog but these are just a few suggestions.

• Butter-based buttercream – simple all-purpose buttercreams like my velvet American buttercream, vanilla buttercream (eggless).
• Decorators buttercream – often with all or some vegetable shortening to prevent the frosting from melting easily like my bakery style frostings – vanilla and chocolate frosting.
• Cream Cheese based – made with cream cheese often with or without butter like my classic cream cheese is made with butter which adds more stability and my no-butter cream cheese frosting when you want a more luxurious dessert type frosting.
• Meringue buttercream – made with the addition of whipped egg whites. Less sweet than the classic butter-based buttercream like my  Swiss Meringue or Italian Meringue.
• Egg-based buttercream – like the French Buttercream and German buttercream made with egg yolks then whipped to make a light and fluffy frosting with the addition of butter. 
• Whipped Cream Frosting – the lightest of them all is, of course, simple whipped cream. I shared 5 different methods to make whipped cream at home. As well as a whipped cream buttercream frosting.

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You may also like

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• Pink Cherry Cupcakes with Whipped Cream Buttercream
• Strawberry Cream Cupcakes
• Strawberry Cupcakes with Strawberry Jam Centers and Strawberry Buttercream Frosting

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Recipe

Thank you for sharing - Save for later