Cherry Cupcakes with Vanilla Frosting

Cherry Cupcakes with Vanilla Frosting are a delightful treat that combines moist, fluffy cherry-flavored cupcakes with a smooth, creamy vanilla frosting. Each bite offers a burst of sweet cherry flavor topped with a rich vanilla finish, creating a perfect balance of tastes. These cupcakes are ideal for special occasions or a sweet indulgence anytime you want a delicious, homemade dessert.

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Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 30

Cook Time: 25

Total Time: 55

Servings: cupcakes

Calories: 179kcal

Author: Michelle

Ingredients

For the Cherry Cupcakes:

1/2 cup unsalted butter
1 cup sugar
2 eggs
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup milk
2 teaspoons vanilla
2 cups frozen cherries

For the Vanilla Frosting:

1/4 cup unsalted butter
2 tablespoons milk
3 cups powdered sugar
1 teaspoon vanilla

Instructions

For the Cherry Cupcakes:

Preheat your oven to 350 degrees.
Cream the butter and sugar until it is lightened in color and texture. Don’t skip this, as it adds so much lightness and yumminess to your baking. Add the eggs one at a time while the mixer is still going.
1/2 cup unsalted butter, 1 cup sugar, 2 eggs
Beat the eggs for a minute or two on high, as you truly want the batter to be well combined at this point. Add the salt and baking powder and mix well again. Add half the flour and gently stir together.
1 teaspoon baking powder, 1/2 teaspoon salt, 1 1/2 cups flour
Add the milk and vanilla and stir again until incorporated. Add the remainder of the flour and stir slowly and gently again. Note that it’s okay to still see a little flour after mixing this.
1/3 cup milk, 2 teaspoons vanilla
Chop the cherries. You don’t have to get even pieces, but you just want it to be something easy to bite and chew in a cupcake.
2 cups frozen cherries
Add the cherries to the batter, and use a spatula to gently fold in the fruit. You want to be gentle and not mix too much – if you do, you’ll get air bubbles in your cupcakes and they’ll be tough.
Fill your cupcake tins about 2/3 of the way full. I use a large cookie scoop. Bake for 20-25 minutes at 350 degrees until a toothpick comes out clean.
Cook the cupcakes before frosting them.

For the Vanilla Frosting:

Start with 1/4 cup of butter and mix it with powdered sugar until it starts to look dry. Then add vanilla and mix again. Add two tablespoons of milk, and then the powdered sugar until it gets to the consistency you want.
1/4 cup unsalted butter, 2 tablespoons milk, 3 cups powdered sugar, 1 teaspoon vanilla
Mix it well to get it nice and airy, and then frost your cupcakes.

Equipment

Muffin and Cupcake Liners

Spatula Set

Non Skid Mixing Bowl

Notes

Use Crisco, Earth Balance, or any other substitute for butter to make this dairy-free.
Aside from the butter, substitute milk with rice, soy, or almond to make dairy free.
You can use fresh cherries if they're in season.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.