If it hasn’t already ended where you are, Cherry season is coming to a fast end. I love cherries and will get them as long as I can and in any form I can, So even when the season is winding down and the cherries maybe don’t look as great as they did last week, I am buying them and using them.
When I came across this recipe on King Arthur baking I was instantly excited to make these cupcakes. I used the last of my fresh cherries, although the recipe calls for dried. and it was amazing! When using fresh cherries I still chopped in the food processor but I pulsed them without the sugar. I then collected the juice that had collected in the bottom of the processor bowl and set aside. I let the cherries dry on some paper towels until ready to use. When it was time to add the cherries I tossed them with the required sugar and a tablespoon of flour. This keeps them from sinking to the bottom of the cupcake batter.
Cherries are fantastic but you can sub out other dry or fresh fruits. Peaches would be great too, if going fresh! If you are using dried fruit get creative. How about pineapple of papaya for a tropical cupcake?
Let me know how you make these cupcakes. I love comments suggestions and for sure pictures. Follow me on Instagram at https://www.instagram.com/whiskinthesouthern/
These fresh Cherry Cupcakes are inspired by a King Arthur Baking recipe.
- 3/4 cup Granulated White Sugar (1/4 cup & 1/2 cup)
- 1/2 cup Montmorency Dried Cherries I used fresh.
- 1/4 cup Unsalted butter, room temperature
- 2 Tbs. Avocado Oil
- 1-1/2 Cups Cake Flour
- 1/2 tsp. Kosher Salt
- 1 tsp. Baking Powder
- 1/4 tsp. Baking Soda
- 1/4 tsp. Almond Extract
- 4 Tbs. Cherry Powder or Cherry Juice, reduced I buy the powder from nuts.com
- 3 Large Eggs, room temperature
- 2/3 cup Whole Milk, at room temperature
- 2 cups Unsalted Butter
- 1 tsp. Vanilla Extract
- 1 tsp. Almond Extract
- pinch Kosher Salt
- 3-4 Tbs. Unsweetened Cherry Juice
- 6 cups Confectioners Sugar, measure then sift
- 2-3 Tbs. Heavy Cream
- may need a few drops of food coloring to get the pink you want.
Preheat oven to 350°Line a 12-cup muffin tin with paper or silicone liners.
In a food processor or heavy duty blender (like a vitamix), chop together cherries and 1/4 cup sugar. This can take a few minutes to get them chopped fine. Keep checking. There is a fine line between chopped fine and paste.
In the bowl of a stand-up mixer, fitted with the paddle attachment, beat the butter and remaining sugar (3/4 cup), on high, until it is light in color and fluffy.Add in oil and beat another minute until well incorporated.Add in chopped cherries.
Whisk together in a medium bowl the flour, salt, baking powder and baking soda. Set aside
Beat in eggs, one at a time.Now is a good time to start scraping down sides. On low speed, add in flour mixture, alternating with milk.Do not overwork the batter. You only want to just incorporate the flour. You can always do a last minute check and fold with spatula before pouring into pan. Divide batter into muffin tins. I use an ice cream scoop to get same size muffins. Fill to about 3/4.Bake 15-20 minutes. the cupcakes should be light browna d a tester inserted shold have a few moist crumbs, but almost clean.Cool in pan for 5 minutes then remove cupcakes and cool completely on rack.