Vanilla Cherry Cupcakes
Coooking Temperature: 325°F / 165°C / Gas Mark 3
Calories: 23
Adjust Servings Here: 12 cupcakes
Description
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.
Ingredients
Cupcakes
- 1½ cup (190 g) All-purpose flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Salt
- 6 tbsp (85 g) Butter unsalted room temperature
- 4 tbsp (60 ml) Oil (flavorless)
- 1 cup (100 g) Sugar
- 2 large Eggs Large
- ½ cup (120 ml) Sour cream
- 2 tsp Vanilla extract
- ¼ tsp Almond extract
- 8 oz (8 oz) Cherries (pitted) 25 cherries
Whipped cream buttercream
- 8 oz (226 g) Unsalted butter room temperature
- 2 cups (240 g) Powdered sugar
- ½ cup (120 ml) Whipping cream
- 2 tsp Vanilla
- ¼ tsp Salt
Instructions
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, salt and set aside.1½ cup All-purpose flour, 1 tsp Baking powder, ½ tsp Baking soda, ¼ tsp Salt
- Blend cherries.- Place half the pitted cherries in a food processor or blender and blend until smooth. Pass it through a sieve. Set aside.Pro tip - straining the skin from the juice will ensure a smooth texture for our batter but you can certainly use the crushed cherries too.
- In the stand mixer bowl with the paddle attachment, cream the butter, oil, and sugar until light and fluffy. Add eggs, one at a time, followed by the extracts.Pro tip: Add eggs one at a time, making sure they are fully incorporated, which will prevent the batter from curdling.6 tbsp Butter, 4 tbsp Oil, 1 cup Sugar, 2 large Eggs
- Next, add flour, sour cream, and blended cherries in three additions. Followed by the vanilla and almond extract.½ cup Sour cream, 2 tsp Vanilla extract, ¼ tsp Almond extract, 8 oz Cherries (pitted)
- Divide the batter between the prepared cupcake liners or baking cups. Pro tip - depending on the size of the eggs and the amount of whipping you may get up to 15 cupcakes or 12 baking cups.
- Optional - Drop a pitted fresh cherry in the center of each batter. Pro tip - the cherry in the center will skin to the bottom with its weight so do not try to push it in. Leave it on top. Let it sink naturally.
- Bake on the center rack for about 20 to 25 minutes (mine took 20 mins). Cool in the pan for 5 minutes then transfer to a cooling rack to cool completely before frosting. Pro tip - leaving the cupcakes in the pan for longer than 5 minutes can cause the cupcake to separate from their liners due to steam.
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.8 oz Unsalted butter, ½ cup Whipping cream
- 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)2 cups Powdered sugar, 2 tsp Vanilla, ¼ tsp Salt
- Next, whip the buttercream until you have a light and fluffy whipped cream consistency buttercream – about 2 to 3 minutes.Pro tip - it is important to whip the buttercream so the cream in there will build volume otherwise the frosting will be too soft to pipe.
Assemble
- Prepare a piping bag with a large star tip for piping. 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.
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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