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Cherry Cupcakes

These fresh Cherry Cupcakes are inspired by a King Arthur Baking recipe.
Course: Endings
Cuisine: American
Keyword: cherries, cupcakes
Servings: 0

Ingredients

Cupcakes

  • 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

Buttercream

  • 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.

Instructions

Cupcakes

  • 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.

Buttercream

  • In the bowl of a stand up mixer, fitted with paddle beat the butter on high to get lightened up, about 3-5 minutes.
    Reduce speed to low and add in vanilla extract, almond extract, salt and cherry juice.
    Take a taste and adjust flavoring to get a good cherry flavor.
  • On low to medium speed, gradually add confectioners sugar until fully incorporated.
    Switch attachment to whisk and add heavy cream, one tablespoon at a time until desired moisture.
    This is the time to add food coloring if needed.
    Beat frosting on high, for 3-5 minutes until light in texture and desired consistency. You ar basically whipping the cream to soft or medium peaks. Tis will help stabalize the frosting.
  • Frost with star tip or round tip. Decorate as wanted.