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 cherry on top.

Pink Cherry Cupcakes with Whipped Cream Buttercream

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. Hence, I got a huge bag of cherries! So huge that the kids got tired of eating them.

Recipe Pink Cherry Cupcakes

Recently, Aadi had a play date party with friends. And, as usual, it’s “mama make cupcakes”. Yet, 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. So, I made these cherry cupcakes and I filled them with a quick cheery filling. Also, I topped them with a whipped cream buttercream and a cherry on top. They looked so cool. And, 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. In addition, it makes it more light and airy. And, makes it less sweet too!

For the cherry cupcake

Well, it’s actually my vanilla cupcake recipe with cherry extract and a nice rose pink food color gel. Pink makes all things pretty!

Gorgeous Pink Cherry Cupcake

Recipe – Pink Cherry Cupcake with Whipped Cream Buttercream (Save/Pin)

Useful Tips and Tools

• If you bake often, it would be a good idea to invest in a cake mixer. Because often we try to mix by hand and then we are too tired to give it enough creaming or mixing. So, if you are making this buttercream go head and remove that K-Mix or Kitchen Aid from your kitchen cabinet. And, you don’t have to buy an expensive stand mixer, a simple hand mixer works great too.
• Having said that, a simple Bowl, whisk and Spatula with a little extra elbow grease will do too.
• Personally, I believe in weighing ingredients by weight, which makes my kitchen scaleone of the most valuable items when baking. The same goes for mymeasuring cups and measuring spoons. It’s always a good idea to have these handy and use them when baking rather than trying to guess measurements.
• Also, it is important to buy cupcake linersfrom a trustworthy source to prevent peeling. There is nothing worse than to bake good cupcakes or muffins and then have all the liners peel off.
• Additionally, you can use a measuring cup to ensure you divide the batter evenly among all the cupcakes or muffins. That way all your cupcakes will be a similar size. Personally, I love using my cupcake scooper for that purpose.  
• A good baking tray is always important. Try using a light colored baking trayBaking tray. Another option is to line the baking tray with Parchment Paper for easy clean up just in case of spillage.
• Every oven works differently. So the baking times are just guidelines. In case of muffins and cupcakes, it’s often a good idea to rotate the baking tray mid-way the baking so they cook and rise evenly.

The Star of the cupcake. The Cherry Topped Cherry Cupcake

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 extract
• 1/2 cup my quick cherry filling (below)

For the filling and frosting

• 1 cup cherry filling 
• 3 cups – Vanilla buttercream frosting 
• 1 cup – whipped cream

Method

Prepare filling and frosting

• First, prepare cherry filling – recipe and step by step here.
• Then, prepare vanilla buttercream – recipe, and video here – set aside
• Whip cream to soft peaks and combine it with the buttercream when ready to pipe.

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 tsp of cherry filling
  (I pick the full cherries from the filling so they look nice but that’s not necessary).
• 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.

Assemble

• Once cupcakes are cooled.
• Place whipped cream buttercream in one piping bag with a star nozzle.
• Top the cupcakes with the whipped cream buttercream.
• Here I used a two-tone buttercream with red for my piping bag.
• Top with a fresh cherry.
• Enjoy!

Pink Cherry Cupcakes with Whipped Cream Buttercream

Recipe Card – Pin Cherry Cupcakes with Whipped Cream Buttercream 

Pink Cherry Cupcakes 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 cherry on top.

4.8 from 10 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Cherry Cupcakes, Cherry Cupcakes with Cherry Filling

Adjust Servings Here: 18 cupcakes

Calories: 272kcal

Author: Veena Azmanov

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Ingredients

For the Cupcakes

• 140 grams Unsalted butter
• 150 grams White granulated sugar
• 3 Eggs large
• 150 grams All-purpose flour
• 1/2 tsp Baking powder
• 1/4 tsp Baking soda
• 1/2 cup Milk
• 1 tsp vanilla extract

For the filling and frosting

• 1 cup Cherry filling
• 3 cups Vanilla buttercream frosting
• 1 cup Whipped cream

Metric - US customary

Instructions

Prepare filling and frosting.

• Prepare cherry filling - recipe and step by step here.
• Prepare vanilla buttercream - recipe, and video here - set aside.
• Whip cream to soft peaks and combine it with the buttercream when ready to pipe.

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 tsp of cherry filling.
• (I pick the full cherries from the filling so they look nice but that's not necessary).
• 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.

Assemble

• Once cupcakes are cooled.
• Place whipped cream buttercream in one piping bag with a star nozzle.
• Top the cupcakes with the whipped cream buttercream.
• Here I used a two-tone buttercream with red for my piping bag.
• Top with a fresh cherry.
• Enjoy!

Nutrition Information

Serving: 91g (1 cupcake) | Calories: 272kcal | Carbohydrates: 37.4g | Protein: 2.7g | Fat: 12.9g | Saturated Fat: 7.8g | Polyunsaturated Fat: 4.9g | Monounsaturated Fat: 0g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 173mg | Potassium: 0mg | Fiber: 0.5g | Sugar: 28.6g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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If you love making cupcakes you must check out the rest of my cupcakes recipes collection here