There’s something incredibly satisfying about biting into a perfectly baked, moist cherry cupcake. These sweet treats not only burst with vibrant flavors but also capture the essence of a delightful culinary experience. Whether you’re a baking aficionado or a curious beginner, these cherry cupcakes are bound to become a favorite in your recipe repertoire.
Thank you for reading this post, don't forget to subscribe!
In my family, these cherry cupcakes have become a staple during the summer months, especially when cherries are at their peak freshness. I remember my grandmother teaching me how to carefully fold the cherries into the batter, a ritual that seemed to transform these simple ingredients into something magical. Over the years, I have added my own twists while maintaining the comforting taste that reminds me of childhood summers spent in my grandmother’s kitchen.
Why You’ll Love This Recipe
This recipe stands out because it harmoniously balances sweetness with the tartness of cherries. The fluffiness of the cupcake paired with bursts of juicy cherries makes it an irresistible treat. Furthermore, it’s a versatile recipe that’s easy to adapt for various dietary needs or flavor preferences. Whether you’re preparing a quick dessert for guests or a comforting snack for yourself, these cupcakes are perfect for any occasion.
Ingredients Notes
Opt for fresh, ripe cherries when available. If cherries are out of season, frozen or canned cherries work well too. Make sure to thoroughly drain and pat them dry to avoid adding extra moisture to the batter. If you’re feeling adventurous, adding a touch of almond extract can enhance the cherry flavor even more.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners. This ensures an even bake and easy cleanup.
Step 2
In a mixing bowl, cream together the butter and sugar until light and fluffy. This step is crucial for the perfect texture of your cupcakes.
Step 3
Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract to enhance the overall flavor profile.
Step 4
Gently fold in the flour, baking powder, and salt until just combined. Be careful not to overmix, as this can lead to dense cupcakes.
Step 5
Carefully fold in the cherries, ensuring they are evenly distributed. Divide the batter among the prepared cupcake liners and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Storage Options
To store leftovers, place the cupcakes in an airtight container at room temperature for up to three days. For longer storage, you can freeze the cupcakes in a sealed container for up to one month. When ready to enjoy, simply thaw at room temperature and enjoy that fresh-baked taste.
Variations & Substitutions
For a healthier twist, substitute half of the all-purpose flour with whole wheat flour or almond flour. To accommodate dietary restrictions, replace the butter with a plant-based alternative and use flax eggs in place of regular eggs. You can also experiment with different fruits such as blueberries or raspberries for a new flavor adventure.
Serving Suggestions
These cherry cupcakes are perfect for any celebration, from birthdays to casual get-togethers. Pair them with a scoop of vanilla Ice Cream or a dollop of whipped cream for an indulgent dessert. Add some edible flowers or dust them with powdered sugar for a beautiful presentation.
frequently asked questions
Can I use maraschino cherries in this recipe? Yes, you can. However, maraschino cherries tend to be much sweeter and have a different texture than fresh cherries. If choosing to use them, make sure to adjust the sugar content accordingly to prevent the cupcakes from becoming overly sweet.
How do I prevent the cherries from sinking to the bottom? To avoid cherries sinking, toss them lightly in flour before folding them into the batter. The flour coating helps suspend the cherries throughout the batter, ensuring an even distribution in each cupcake.
Can I make these cupcakes vegan? Absolutely! Use a plant-based butter alternative and substitute regular eggs with flax eggs (one tablespoon of flaxseed meal mixed with three tablespoons of water per egg). Ensure all other ingredients, such as flour and sugar, are certified vegan.
Frequently Asked Questions
Cherry Cupcakes
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.75 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 0.5 cup milk room temperature
- 1 cup fresh cherries pitted and chopped
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- Gradually add the dry ingredients to the butter mixture alternately with the milk, mixing just until incorporated. Fold in the cherries.
- Divide the batter evenly among the prepared cupcake liners.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
