Vanilla Cherry Cupcakes

These cherry cupcakes are moist, light, and airy with a vanilla cupcake batter. Made with fresh cherries, a hint of almond extract, and frosted with whipped cream buttercream. Perfect cupcakes to celebrate the cherry season.

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When cherry season rolls around, I can’t help but think back to my childhood, sitting on the porch with a bowl of fresh cherries, trying to see who could spit the pits the farthest. Now, as a mom, I love bringing that same cherry joy into our kitchen, and these cherry cupcakes are one of my favorite ways to do it.

They’re soft, moist, and bursting with fresh cherries—perfect for packing into school lunchboxes or serving as a sweet weekend treat. Even my kids, who can be tough critics, light up when they see these cupcakes cooling on the rack. It’s one of those recipes that reminds me why I love baking: simple ingredients, seasonal fruit, and the smiles that come with sharing something homemade.

Why make these cupcakes?

• Perfect Flavor Harmony: The combination of vanilla and cherry creates a delightful balance of vanilla’s sweetness and cherry’s tartness, offering a well-balanced taste experience.
• Moist and Tender Texture: These cupcakes boast a moist, tender crumb, thanks to fresh cherries and high-quality vanilla extract, ensuring each bite is irresistibly soft and flavorful.
• Surprise Filling: Incorporating a cherry filling in the center of the cupcakes adds an element of surprise and excitement with every bite, elevating them from ordinary to extraordinary.
• Versatility: These cupcakes can be enjoyed for various occasions, from casual gatherings to elegant celebrations. They’re versatile enough to be served as a sweet treat at a picnic or as a sophisticated dessert at a dinner party.

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Ingredients and substitutes

• Cherries – I am using fresh cherries, but frozen blended cherries would work just as well.
• Fat – I am using a combination of both butter and oil to keep them wonderfully moist. I prefer to use unsalted butter so I can control the quantity of salt, but feel free to omit salt in the recipe and use butter with salt.
• 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 and 60 grams.
• All-purpose flour – I like using all-purpose flour for cakes with fresh fruits, as it adds a bit more stability to the batter.
• Sugar – I prefer to use white sugar so it won’t alter the color of my cupcakes.
• Sour Cream – Gives the cupcakes a soft crumb. You can make sour cream at home, or for a quick fix, Greek yogurt is a great alternative.

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Step-by-step: Cherry cupcakes

Cupcake batter

• Preheat oven to 325°F / 165°C / Gas Mark 3
• Line muffin pan with cupcake liners or use baking cups.
• Dry ingredients – Sift flour, baking powder, baking soda, and salt, and set aside.
• Blend cherries.– Place half the pitted cherries in a food processor or blender and blend until smooth. Pass it through a sieve. Set aside.

• In the bowl of a stand mixer with the paddle attachment, cream the butter, oil, and sugar until light and fluffy. Add eggs, one at a time, until well incorporated.
• Next, add flour, sour cream, and blended cherries in three additions. Followed by the vanilla and almond extract.
• Divide the batter between the prepared cupcake liners or baking cups.

• Optional – Drop a pitted fresh cherry in the center of each batter.
• Bake on the center rack for about 20 to 25 minutes (mine took 20 minutes). Cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely before frosting.

Whipped cream buttercream

• In the bowl of a stand mixer with the paddle attachment, cream the butter and salt for a minute until smooth. Add half the sugar and fresh cream. Beat a minute more.
• Then add the second half of the powdered sugar and combine well. Followed by the vanilla extract. (You can also add a drop of almond extract for these cupcakes.)
• Next, whip the buttercream until it reaches a light, fluffy whipped-cream consistency – about 2 to 3 minutes.

Assemble

• Prepare a piping bag fitted with a large star tip. Smear the piping bag on one side with a raspberry red gel food color. Add buttercream to the bag and secure the top. Give it a gentle squeeze until you see the red frosting coming from one side.
• Pipe a large swirl on the cupcake. The red frosting will create a pretty red swirl effect that I have on these cupcakes.
• Top with a fresh cherry. When not in season, you can omit the fresh cherry and drizzle some sprinkles.

Tips for Success

• Choose Ripe Cherries: Opt for ripe, juicy cherries for the best flavor and texture. Look for cherries that are firm, plump, and have a deep, vibrant color.
• Properly Prepare the Cherries: Pit and chop the cherries into small pieces to ensure they distribute evenly throughout the cupcake batter. This ensures every bite is filled with delicious cherry goodness.
• Use High-Quality Ingredients: Select high-quality vanilla extract and other ingredients for the best flavor. Pure vanilla extract will provide a rich, aromatic flavor that enhances the overall taste of the cupcakes.
• Do Not Overmix the Batter: Overmixing the batter can lead to dense and tough cupcakes. Mix the batter until just combined to avoid developing too much gluten, which can result in a less tender texture.
• Fill Cupcake Liners Appropriately: Fill the cupcake liners about two-thirds full to allow room for the cupcakes to rise without overflowing. This ensures uniformity in size and shape.
• Add Cherry Filling Carefully: If adding a cherry filling to the cupcakes, use a small spoon or piping bag to carefully place the filling in the center of each cupcake. Be sure not to overfill to avoid spillage during baking.
• Monitor Baking Time: Keep a close eye on the cupcakes while they bake to prevent overcooking. They’re done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
• Cool Completely Before Frosting: Allow the cupcakes to cool completely on a wire rack before frosting to prevent the frosting from melting or sliding off.
• Store Properly: Store any leftover cupcakes in an airtight container at room temperature for up to three days, or in the refrigerator for longer storage. Bring them to room temperature before serving for the best taste and texture.

• Chocolate cherry cupcakes with bakery frosting
• Chocolate cherry cake with cherry filling
• Cherry Champagne cocktail
• The ultimate cherry pie
• Cherry bars

Frequently asked questions

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