Description
These Cherry Cupcakes are tender, fluffy, and bursting with fresh cherry flavor! Made with real cherries and topped with silky cherry buttercream. Perfect for spring and summer celebrations!
Ingredients
For the Cupcakes:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract (optional — enhances cherry flavor)
- ½ cup sour cream or plain yogurt
- 1 cup chopped fresh cherries (pitted and roughly chopped)
- Optional: 1–2 tablespoons cherry juice (from fresh cherries)
For the Cherry Buttercream Frosting:
- 1 cup unsalted butter, room temperature
- 3–4 cups powdered sugar
- 2–3 tablespoons cherry juice (from fresh cherries) or milk
- ½ teaspoon vanilla extract
- Pinch of salt
- Optional: extra chopped cherries for garnish
Optional Mix-Ins:
- ½ cup white chocolate chips
- ½ cup chopped nuts (almonds or pecans)
- A few drops red or pink food coloring (for strawberry-pink hue)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. I like using pink or white liners for these.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside.
In a large bowl, beat the softened butter and granulated sugar together with your electric mixer on medium-high speed for about 3-4 minutes, until it’s light, fluffy, and almost doubled in volume.
Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract and almond extract (if using). The batter should look smooth and creamy.
Here’s where the magic happens! Add your dry ingredients to the butter mixture in three additions, alternating with the sour cream. Start and end with dry ingredients (dry → sour cream → dry → sour cream → dry). Mix on low speed until JUST combined—you should still see a few small lumps. Overmixing makes dense cupcakes, and we definitely don’t want that!
Gently fold in the chopped cherries using a rubber spatula. If you’re using cherry juice, add it now too. The cherries will release a gorgeous pink tint into the batter.
Divide the batter evenly among the cupcake liners, filling each about ¾ full. I use an ice cream scoop for perfectly even cupcakes every time.
Pop them in the oven and bake for 18–22 minutes. They’re done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Let the cupcakes cool in the pan for 5 minutes, then carefully transfer them to a wire rack to cool completely.
In your mixing bowl, beat the room temperature butter on medium-high speed for about 2-3 minutes until it’s smooth, creamy, and pale.
Gradually add the powdered sugar, about 1 cup at a time, mixing on low speed until combined. Then increase to medium and beat until fluffy.
Add the cherry juice (or milk) one tablespoon at a time, beating between additions, until you reach your desired spreading or piping consistency. I usually use about 2-3 tablespoons.
Beat in the vanilla extract and a pinch of salt. Give it a final whip on high speed for about 1 minute until it’s light and fluffy.
Once your cupcakes are completely cool, frost them generously! Use a piping bag with your favorite tip, or simply spread the frosting with an offset spatula.
Top each cupcake with a few pieces of chopped fresh cherries for that bakery-worthy finish.
Notes
- Save that cherry juice! When you’re pitting and chopping your fresh cherries, save every drop of juice in a small bowl. You’ll use it in the frosting, and it adds the most gorgeous natural color and flavor.
- Test for doneness early: Ovens vary, so start checking at 18 minutes. Better to check early than overbake!
- Frosting too thick? Add more cherry juice or milk, ½ tablespoon at a time. Too thin? Add more powdered sugar, ¼ cup at a time.
- For extra cherry intensity: Add a few drops of almond extract to your frosting too. It amplifies that classic cherry flavor!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American