It’s a cherry season and flying by way too fast! I absolutely love cherries. So what does all that add up to? Of course, another Cherry Vanilla Cupcakes Recipe in the form of delicious single-serving dessert. These cupcakes are not only beautiful but incredibly tasty, fluffy, moist, light, and loaded with fresh cherries.
Line cupcake baking pan with cupcake liners.
Combine all dry ingredients: flour, baking powder, baking soda, and salt. Set aside until ready for use.
Rinse cherries, and pit and chop cherries into small pieces. (Note: I don’t like the cherry juice staining the white cupcake batter so I rinse the chopped cherries, drain the excess water well and then place them onto a plate lined with paper towel to dry them well. Coat it with flour to trap even more moisture, optional). Set aside until ready for use.
Beat eggs and sugar on high until foamy and thick, about 5 minutes. Reduce mixer speed to low, add honey and vanilla. Beat again on high for a couple more minutes.
Reduce speed to medium and add melted and cooled butter and Greek yogurt. Mix until just combined. Sift and mix in flour in two separate additions (mix carefully not to deflate air bubbles).
Transfer chopped cherries into a medium bowl, sprinkle and coat them with flour. Add and gently mix in chopped cherries with the batter.
Fill each cupcake liners ¾ full with the cherry batter.
Bake in a preheated oven at 350 F (180 C) for 20 minutes. Cool completely before frosting.
Beat softened cream cheese and sugar until smooth in texture and sugar is completely dissolved. Then add vanilla extract and mix just until combined. Add heavy cream. Scrape down the cream cheese from the sides of the bowl and mix the cream. Starting at low and gradually increasing the mixing speed to prevent splatters. Beat the cream until thick, about 1 – 2 minutes; scraping down the sides of the bowl in between mixing cycles.
Prep a piping bag with a large circular-opening tip. Fill the bag with cream, half full.
Pipe each cupcake top with cream in an outside-in spiral design.
Top each cupcake with a cherry and sprinkle grated chocolate. Refrigerate cupcakes in a closed cupcake container for at least 6 hours or overnight. (A large Tupperware container with a lid works great.) The cupcakes will become moist, soft and liners will be easily removable.
I don’t like the cherry juice staining the white cupcake batter so I rinse the chopped cherries, drain the excess water well and then place them onto a plate lined with a paper towel to dry them well. Coat it with flour to trap even more moisture, optional.
Cherry Vanilla Cupcakes Recipe https://www.valyastasteofhome.com/cherry-vanilla-cupcakes-recipe/