cherry cupcakes

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.

Fresh Cherry Cupcakes with Whipped Cream Buttercream

oz Butter (1/2 cup, 1 stick, unsalted room temperature)

sugar

Eggs (Large)

All-purpose flour

Baking powder

tsp Baking soda

Salt

Sour cream

oz Cherries (pitted) (25 cherries)

tsp Vanilla extract

tsp Almond extract

oz Unsalted butter (room temperature)

Powdered sugar

Whipping cream

Vanilla

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 thru 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.

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.

FOR THE CUPCAKES

Cream the butter for a minute until smooth.

Add half the sugar and fresh cream. Combine well.

Then add the second half of the powdered sugar – and 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.

PREPARE 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.

PIPING THE BUTTERCREAM.

Whimsical pink cherry cupcakes are bursting with cherries. Filled with cherry pie filling and covered with fluffy frosting these cupcakes are a sweet treat.

Cherry Cupcakes

all-purpose flour

baking powder

baking soda

salted sweet cream butter (softened)

egg whites (room temperature)

milk

⅓ maraschino cherry juice

vanilla flavoring

almond extract

red food color

cherry pie filling

unsalted butter (softened)

vegetable shortening

powdered sugar

half and half

maraschino cherry juice

½ teaspoon clear vanilla flavoring

maraschino cherries (with stems (optional garnish))

Preheat the oven to 350°F. Line 2 standard cupcake pans with cupcake liners. Set them aside.

Using a small mixing bowl, whisk together the flour, baking powder, and baking soda. Set it aside.

Using either a stand mixer, or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat together the butter and granulated sugar for 1-1½ minutes.

Lower the mixer speed to medium-low. Add in the egg whites and mix just until well incorporated.

Add in the vanilla flavoring and the almond extract.

Slowly alternate adding in the flour mixture and the whole milk and cherry juice. Mix just until well incorporated.

Add 1-2 drops of the red food color and mix just until the color is even.

Evenly divide the cupcake batter between the 2 cupcake pans. Fill the liners about ⅔ full.

Bake for 15-18 minutes, or until a toothpick inserted comes out clean. Allow the cupcakes to cool completely.

Once the cupcakes are cooled, using either a cupcake corer or a sharp knife, carefully cut out the center of the cupcake. Be sure to keep the top of the cored cupcake.

Using either a decorator&#39;s piping bag with no tip, or a quart-size Ziploc bag, fill the bag with half of the canned pie filling.

Place the tip of the bag all the way into the cored cupcake, and slowly squeeze the pie filling into the cupcake. Be careful not to overfill. Replace the cupcake top and set them aside.

Cupcakes

Using either a stand mixer or a handheld mixer on medium-high speed, beat together the softened butter and the shortening for 1-1½ minutes.

Lower the mixer speed to low and slowly alternate from adding  the powdered sugar 1 cup at a time and the half and half. Increase the mixer speed to medium and continue to mix until well incorporated.

Add in the cherry juice, vanilla flavoring, and almond extract. Continue mixing until the frosting is completely smooth.

Fill either a piping bag with a star tip or a gallon size Ziploc with an edge snipped off.

Holding the frosting bag about a ½ inch above the center surface of the cupcake. Use even, steady pressure, squeeze the baggie to form a center “star” swirl. Keeping the tip elevated, continue to use even pressure, follow the outer line of the star swirl until the cupcake surface is frosted.

Once all the cupcakes are frosted, place a cherry with the stem attached on top of each decorated cupcake.

Frosting

Cherries and chocolate add a fun surprise to these Cherry Chip Cupcakes. Two kinds of toppings give these easy treats a fun bakery touch.

Cherry Chip Cupcakes

vanilla cake mix

vanilla pudding

eggs

water

cherry juice (from jarred cherries)

canola oil

maraschino cherries

mini chocolate chips

all purpose flour

unsalted butter

vanilla extract

table salt

cocoa powder

heavy whipping cream

cherries

chocolate chips

Preheat the oven to 325°. Place 24 cupcake...

Preheat the oven to 325°. Place 24 cupcake liners in 2 - 12 count muffin tins.

Drain the cherries, making sure to save the...

Drain the cherries, making sure to save the juice. Dice the cherries and pat dry with paper towels.

Mix the cake mix, pudding mix, eggs, water,...

Mix the cake mix, pudding mix, eggs, water, cherry juice, and oil in a large bowl until mixed completely.

Stir together the diced cherries, chocolate chips, and...

Stir together the diced cherries, chocolate chips, and flour until lightly coated. Add to the cake mix and stir in gently.

Spoon the batter into the cupcake liners. Bake...

Spoon the batter into the cupcake liners. Bake for 20-22 minutes. Remove the pan and place the cupcakes on a wire rack to cool completely.

Beat the butter, shortening, vanilla, and salt until...

Beat the butter, shortening, vanilla, and salt until creamy. Slowly add the powdered sugar, cocoa powder, and heavy cream alternately until mixed in. Beat on high for a few minutes until light and fluffy.

Place the chocolate frosting in an icing bag...

Place the chocolate frosting in an icing bag fitted with a frosting tip 1M. Swirl a mound of frosting on top of each cupcake.

Right before serving, spoon the Cool Whip into...

Right before serving, spoon the Cool Whip into another icing bag fitted with frosting tip 21 or 27. Swirl the Cool Whip on top of the frosting. Top with mini chocolate chips and a cherry with a stem.

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