Pink Cherry Cupcakes with a Quick Cherry Filling and topped with Whipped Cream Buttercream
These Pink Cherry Cupcakes are so simple to make with a cherry flavor batter, a quick cherry filling, topped with my light whipped cream buttercream and adorned with a cheery on top.
Pink Cherry Cupcakes with Whipped Cream Buttercream
This summer harvest bought in some really gorgeous stone fruits and berries. It’s just so difficult to pass by the grocer and not pick a bag of something fresh. Â I got a huge bag of cherries! So huge that the kids got tired of e
Recipe Pink Cherry Cupcakes
Recently; Aadi had a play date party with friends and as usual it’s mama make cupcakes. Instead of making my popular quick and easy one bowl vanilla cupcakes or Quick one bowl chocolate cupcakes I decided to give the kids a little extra treat. I made these cherry cupcakes and I filled them with a quick cheery filling, topped it with a whipped cream buttercream and a cheery on top. They looked so cool. Â The kids enjoyed it so much!!
Delicious Pink Cherry Cupcakes Recipe
What’s my whipped cream buttercream you ask?
Well, it’s my buttercream with whipped cream added to it. It adds a rich sense of freshness to the buttercream. Makes it more light and airy. Makes it less sweet too!
For the quick cherry filling
For my quick cherry filling I stoned some cherries and added a cherry jam / preserves to it. Don’t worry I’ll tell you the recipe is detail below.
For the cherry cupcake
Well it’s actually my vanilla cupcake recipe with cherry extract and a nice rose pink gel food color. Pink makes all things pretty!
Gorgeous Pink Cherry Cupcake
RECIPE – Pink Cherry Cupcake with Whipped Cream Buttercream
Ingredients:
For the Cupcakes
- 140 grams (1 1/4 stick ) unsalted Butter
- 150 grams (3/4 cup) white granulated Sugar
- 3 large eggs
- 150 grams (1 1/4 cup) – All Purpose Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 cup Milk
- 1 tsp Vanilla
- 1/2 Cup my quick cherry filling (below)
For the cherry filling
- 1/2 cup cherry jam or preserves.
- 15 to 20 fresh cherries – stoned (optional)
- 1/2 cup water
- 1 tbsp corn syrup
For the buttercream
- 113 grams / 1/2 stick butter
- 250 grams / 2 cup Powder Sugar
- 1 tsp Salt
- 1 cup whipping cream
Method:
For the Cherry Filling
- Add the stoned cherries, jam, water and corn syrup to a heavy based sauce pan.
- Let cook on medium low heat for about 3 minutes.
- The filling will become syrupy and fresh cherries will soften a bit.
- Cool before you use.
For the cherry cupcakes batter
- Preheat the oven to 160 C / 320 F
- Swift the flour with salt, baking powder and baking soda.
- Whisk the egg using a whisk attachment until light and foamy – Set aside.
- Cream the butter and sugar until light and foamy.
- Next add in the milk and flour mixture alternating in three batches.
- Add Vanilla.
- Lastly fold in the egg mixture and set aside.
Scoop and bake
- I use an Ice Cream or Cookie Scoop to pour batter into the cupcakes.
- Fill the cupcake cups or cases half way – add a cherry and syrup from the filing.
- Top it with more batter.
- This should make about 12 to 15 baking cups like mine or 15 to 18 cupcakes.
- Bake in the preheated oven for about 18 to 20 minutes or until the skewer inserted in the center comes out clean
- Cool completely
Prepare buttercream
- Add whipping cream to a mixer bowl and whip using a whisk attachment.
- Once whipped – set aside
- To the same mixer bowl add the butter, powder sugar and salt
- Continue to use the whisk attachment and mix until light and fluffy.
- Add the whipped cream back in the mixer bowl and combine the two.
Assemble
- Once cupcakes are cooled
- Top the cupcakes with the whipped cream buttercream either using a piping nozzle or spatula.
- Here I used a two tone buttercream with red for my piping bag. See video above.
- Top with a fresh cherry
- Enjoy!
Save this Recipe for later – on PinterestÂ
Pink Cherry Cupcakes with Whipped Cream Buttercream
Recipe Card – Pin Cherry Cupcakes with Whipped Cream ButtercreamÂ
Pink Cherry Cupcakes with Whipped Cream Buttercream
Prep
Cook
Total
Yield 18 cupcakes
These Pink Cherry Cupcakes are so simple to make with a cherry flavor batter, a quick cherry filling, topped with my light whipped cream buttercream and adorned with a cheery on top
Ingredients
For the Cupcakes
- 140 grams (1 1/4 stick ) unsalted Butter
- 150 grams (3/4 cup) white granulated Sugar
- 3 large eggs
- 150 grams (1 1/4 cup) - All Purpose Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 cup Milk
- 1 tsp Vanilla
- 1/2 Cup my quick cherry filling (below)
For the cherry filling
- 1/2 cup cherry jam or preserves.
- 15 to 20 fresh cherries - stoned (optional)
- 1/2 cup water
- 1 tbsp corn syrup
For the buttercream
- 113 grams / 1/2 stick butter
- 250 grams / 2 cup Powder Sugar
- 1 tsp Salt
- 1 cup whipping cream
Instructions
For the Cherry Filling
- Add the stoned cherries, jam, water and corn syrup to a heavy based sauce pan.
- Let cook on medium low heat for about 3 minutes.
- The filling will become syrupy and fresh cherries will soften a bit.
- Cool before you use.
For the cherry cupcakes batter
- Preheat the oven to 160 C / 320 F
- Swift the flour with salt, baking powder and baking soda.
- Whisk the egg using a whisk attachment until light and foamy - Set aside.
- Cream the butter and sugar until light and foamy.
- Next add in the milk and flour mixture alternating in three batches.
- Add Vanilla.
- Lastly fold in the egg mixture and set aside.
Scoop and bake
- I use an Ice Cream or Cookie Scoop to pour batter into the cupcakes.
- Fill the cupcake cups or cases half way - add a cherry and syrup from the filing.
- Top it with more batter.
- This should make about 12 to 15 baking cups like mine or 15 to 18 cupcakes.
- Bake in the preheated oven for about 18 to 20 minutes or until the skewer inserted in the center comes out clean
- Cool completely
Prepare buttercream
- Add whipping cream to a mixer bowl and whip using a whisk attachment.
- Once whipped - set aside
- To the same mixer bowl add the butter, powder sugar and salt
- Continue to use the whisk attachment and mix until light and fluffy.
- Add the whipped cream back in the mixer bowl and combine the two.
Assemble
- Once cupcakes are cooled
- Top the cupcakes with the whipped cream buttercream either using a piping nozzle or spatula.
- Here I used a two tone buttercream with red for my piping bag. See video above.
- Top with a fresh cherry
- Enjoy!
Courses Dessert
Cuisine American
Nutrition Facts
Serving Size 91 g (1 cupcake)
Amount Per Serving | ||
|---|---|---|
Calories 272 | ||
% Daily Value | ||
Total Fat 12.9 g | 20% | |
Saturated Fat 7.8 g | 39% | |
Unsaturated Fat 4.9 g | ||
Trans Fat 0.2 g | ||
Cholesterol 62 mg | 21% | |
Sodium 173 mg | 7% | |
Total Carbohydrates 37.4 g | 12% | |
Dietary Fiber 0.5 g | 2% | |
Sugars 28.6 g | ||
Protein 2.7 g | 5% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Ain’t that gorgeous?
The Star of the cupcake.. The Cherry Topped Cherry Cupcake
If you love making cupcakes you must check out the rest of my cupcakes recipes collection here
Hello veena, your recipes are just brilliant.i have a few questions please if you could help.
Will this whipped cream buttercream frosting be good to pipe rosettes with? I have to make an all rosette cake and how long can it stay at room temperature.
Plus can u tell me the same for smbc. If I used smbc for a rosette cake will it survive at room temp?
Last question you have given some flavor variations for buttercream, can they be applied to smbc or only American buttercream?
Thank you Kanwal. I think you will be able to make rosettes with this but they won’t be firm like buttercream and only if you use high fat whipping cream.
It will also depend on the weather if it’s too hot it will not hold long – in good weather they will stay out a couple of hours.
You can definitely make rosettes with SMBC and leave it out for a day or so.
Yes, most flavors can be applied to both SMBC and IMBC – some may affect consistency
I can’t find fresh cherries but glazed cherries are available can I use instead of fresh cherries?
I think glazed cherries are sweetened so you may need to alter the quantity of sugar in your recipe
The cupcakes look so perfect and pretty. So sweet having the cherry on top. But yes, who cannot resist a big bag of cherries? I’m afraid to say they may not end up on the cakes if it were me (too good to eat).
Thanks Helen.. I do love cherries too but I’m alwys so fascinated with how pretty they make everything look. Thanks
Love all your recipes Veena and these pink cherry cupcakes sound great!
Thank you so much Shumila. What a lovely thing to say – Thank you !
I love cherries and am always looking for more ways to eat it. These cupcakes are perfect. Plus, that red and white frosting swirl is so ridiculously beautiful!! Teach me your pastry decorating ways, Veena!
Luci’s Morsels | fashion. food. frivolity.
Thank you so much Luci… I do have a few videos on how I do my pretty frosting swirls. and I share a lot of the little videos on Instagram Thanks
These cherry cupcakes look so cute! I bet they are crazy delicious 🙂
They were definitely crazy delicious. Thanks Jovita
Oh these look so good. I bet that cherry filling is just delicious. I have to make these for my little dude he is cherry mad at the moment.
It really was absolutely delicious Cristie. He will love it. Thanks for the comment.
Now on my must try list .. Love the recipe and will surely try it asap..
These look just perfect for a kiddies party .. Pretty colors and surely taste great cos it comes from your blog. Will make these soon and let you know how they turned out.. Thanks !!
Thank you so much Nissa