These Cherry Cupcakes are super easy to make are featured vanilla cupcakes filled with cherries in each bite and topped with a homemade cream cheese frosting!
Course Dessert
Cuisine American
Keyword Cherry Cupcakes
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
6 hourshours
Total Time 6 hourshours35 minutesminutes
Servings 24cupcakes
Author Valya's Taste of Home
Ingredients
Cherry Vanilla Cupcakes Batter Ingredients
2cups– organic all-purpose flour + 2 tbsp. for coating cherries
1– baking powder
1– baking soda
¼– sea salt
3large – eggs (I used home-raised chicken eggs)
¾cup– organic sugar
¼cup– natural honey
1– pure vanilla extract
½cup– unsalted butter (melted)
1 ½cups– organic Greek yogurt
3cups– pitted and chopped fresh cherries
Cherry Vanilla Cupcakes Frosting Ingredients
8oz.– softened cream cheese
½cup– organic sugar
2cups– heavy whipping cream
Cupcakes Toppings
24fresh cherries to top each cupcake
¼ -Organic chocolate bar
Instructions
How to Make Cherry Cupcake Batter
Start by lining a cupcake baking pan with cupcake liners.
Next, combine all the dry ingredients in a large mixing bowl, namely flour, baking powder, baking soda, and salt. Set it aside until ready for use.
Rinse the cherries, remove the stems, then pit and chop them into small pieces. Set aside until ready for use.
Note: I don't like the cherry juice staining the white cupcake batter so I rinse the chopped cherries, drain the excess water and then place them onto a plate lined with a paper towel to dry them. Coat them with flour to trap even more moisture, but this step is optional.
Beat eggs and sugar with a stand mixer on high until foamy and thick, about 5 minutes. Reduce the mixer speed to medium speed and add honey and vanilla. Beat again on high for a couple more minutes.
Reduce to medium-high speed and add melted and cooled butter and Greek yogurt. Mix just until combined.
Sift and mix in the flour mixture in two separate additions. Make sure to mix carefully to not deflate air bubbles.
Transfer chopped cherries into a medium bowl, then sprinkle and coat them with flour. Add and gently mix in chopped cherries with the batter.
Next, fill each cupcake liner ¾ full with the cherry batter.
Bake in a preheated oven at 350 F (180 C) for 20 minutes. Cool completely before frosting.
How to Make Homemade Cream Cheese Frosting
Beat softened cream cheese and sugar until smooth in texture and the 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.
How to Decorate Cherry Cupcakes
Prep a piping bag with a large circular-opening tip or a large star tip. Fill the bag with cream, half full.
Pipe each cupcake top with cream in an outside-in spiral design.
Garnish 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 for this. The cupcakes will become moist and soft, and the liners will be easily removable.
Your delicious Cherry Cupcakes are ready to be served!
Notes
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.