These Cherry Cupcakes are sweet treats packed with juicy cherries and fluffy cake. Topped with creamy icing, they are perfect for any celebration—or just because!
Baking these cupcakes always makes me smile. I can’t help but sneak a cherry or two when I’m mixing! They’re great for sharing or enjoying all by yourself. 🍒
Key Ingredients & Substitutions
Cherries: Fresh cherries add a lovely flavor and texture to these cupcakes. If fresh cherries aren’t available, feel free to use frozen or even canned cherries (just drain them well). I sometimes use a mix of sweet and tart cherries for a greater flavor contrast.
Butter: Unsalted butter is preferable as it allows you to control the salt level in your cupcakes. If you’re dairy-free, you can substitute with coconut oil or a dairy-free butter alternative for the frosting.
Powdered Sugar: This gives the frosting its sweet, fluffy texture. If you’re looking for a healthier alternative, powdered erythritol works well as a low-calorie substitute, but be aware it may alter the flavor slightly.
Milk: Regular milk keeps the cupcakes moist. You can use almond milk or oat milk if you’re lactose intolerant or prefer non-dairy options.
How Do I Ensure My Cupcakes Are Fluffy and Not Dense?
The key to fluffy cupcakes lies in properly creaming the butter and sugar, along with careful mixing of the ingredients. Start by beating softened butter and sugar together until they’re light and airy; this incorporates air that helps the cupcakes rise.
- Cream the butter and sugar for about 3-5 minutes using a hand mixer or stand mixer.
- Add eggs one at a time, mixing well after each addition—this helps maintain that airy texture!
- When combining wet and dry ingredients, mix just until you can no longer see any flour. Overmixing can lead to denser cupcakes.
How to Make Cherry Cupcakes?
Ingredients You’ll Need:
For The Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 tsp vanilla extract
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup cherries, pitted and chopped (reserve a few for decoration)
For The Cherry Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup cherry puree (blend pitted cherries with a little water)
- 1 tsp vanilla extract
- 2-3 tbsp heavy cream (optional, for consistency)
- Additional cherries for topping
How Much Time Will You Need?
This delightful recipe takes about 15 minutes for prep and 18-20 minutes for baking. Plus, you’ll want to allow extra time for the cupcakes to cool completely before frosting them, so plan on about 1 hour total before you can dig in and enjoy your cherry cupcakes!
Step-by-Step Instructions:
1. Prepare the Oven and Cupcake Tray:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line a cupcake tray with your favorite cupcake liners to get ready for the batter.
2. Make the Batter:
In a large mixing bowl, combine the softened butter and granulated sugar. Use a mixer or a whisk to cream these together until the mixture is light and fluffy, which should take a few minutes. Next, add the eggs one at a time, making sure to mix well after each addition. Stir in the milk and vanilla extract until everything is nicely combined.
3. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This helps to ensure even distribution of the leavening and flavoring agents.
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture, mixing just until combined. Remember, it’s important not to overmix, so just mix until you no longer see any flour. Gently fold in the chopped cherries to add that delicious fruity flavor.
5. Bake the Cupcakes:
Scoop the batter evenly into the cupcake liners, filling each one about 2/3 full. Place them in the preheated oven and bake for 18-20 minutes. You can check if they’re done by inserting a toothpick into the center of a cupcake; it should come out clean. Once baked, let the cupcakes cool completely on a wire rack.
6. Make the Cherry Buttercream Frosting:
While the cupcakes are cooling, you’ll prepare the frosting. In a mixing bowl, beat the softened butter until it’s creamy. Gradually add the powdered sugar, beating on low speed until everything is blended together. Then, add the cherry puree and vanilla extract, mixing until the frosting is nice and smooth. If the frosting is too thick, you can add a tablespoon of heavy cream at a time until it reaches your desired consistency.
7. Frost and Decorate:
Once your cupcakes are completely cool, it’s time to frost them! Use a piping bag to generously apply the cherry buttercream on top of each cupcake. For the finishing touch, place a whole cherry on each frosted cupcake and sprinkle some of the reserved chopped cherries or edible flowers on top for decoration.
8. Serve and Enjoy!
Your delicious cherry cupcakes are now ready to be enjoyed! Serve them at your next gathering, or just indulge in a sweet treat for yourself. Enjoy every bite!
Can I Use Other Types of Fruit Instead of Cherries?
Absolutely! You can substitute cherries with other fruits like blueberries, raspberries, or even diced strawberries. Make sure to adjust the amount based on the fruit’s moisture content, and remember to chop larger fruits into smaller pieces to maintain a good texture in the cupcakes.
Can I Make These Cupcakes Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a gluten-free baking blend. Just ensure that the blend includes xanthan gum or another binding agent to help the structure of the cupcakes hold up.
How to Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you prefer to keep them fresh longer, you can refrigerate them for about a week. Just make sure to let them come to room temperature before serving!
Can I Make the Frosting Ahead of Time?
You can! Prepare the cherry buttercream frosting ahead and store it in the refrigerator in an airtight container for up to a week. When you’re ready to use it, let it sit out to soften and give it a quick mix before frosting the cupcakes.
