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Cherry Cupcakes

DeShawn Mitchell
Moist cupcakes bursting with cherry flavor, topped with creamy cherry buttercream frosting. Perfect for celebrations or a sweet treat at home.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 300 kcal

Ingredients
  

Cupcake Batter

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter softened
  • 2 eggs
  • 1 cup cherries fresh or frozen, pitted and chopped

Cherry Buttercream Frosting

  • 1 cup unsalted butter softened
  • 3 cups powdered sugar sifted
  • 2 tablespoons maraschino cherry juice

Instructions
 

Prepare the Cupcakes

  • Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
  • Gently fold in flour and chopped cherries until just combined. Do not overmix.
  • Divide batter evenly among cupcake liners and bake for 20 minutes, or until a toothpick inserted comes out clean. Let cool completely.

Make the Frosting

  • Beat butter until creamy. Gradually add powdered sugar, alternating with maraschino cherry juice, until smooth and pipeable.
  • Pipe or spread frosting onto cooled cupcakes and garnish with a fresh cherry or powdered sugar if desired.

Notes

  • 1- Use cold ingredients for flakier biscuits.
  • 2- Taste the apple filling and adjust spices as needed.
  • 3- Serve warm with ice cream or whipped cream for an extra treat.
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