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Cherry Vanilla Cupcakes

Cherry Vanilla Cupcakes That Celebrate Every Sweet Moment

Delicious Cherry Vanilla Cupcakes combining the sweetness of vanilla with the tartness of cherries, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 1 cup Granulated Sugar Use coconut sugar for a healthier option.
  • 1/2 cup Unsalted Butter Can be replaced by vegetable oil for a dairy-free version.
  • 2 large Eggs Substitute with flaxseed meal mixed with water for a vegan option.
  • 2 teaspoons Vanilla Extract Almond extract can be used for a delightful twist.
  • 1/2 cup Whole Milk Swap with almond or coconut milk for dairy-free cupcakes.
  • 2 teaspoons Baking Powder Ensure it’s fresh for the best results.
  • 1/4 teaspoon Salt Essential for enhancing the overall flavor.
  • 1 cup Fresh Cherries Canned cherries can be used, but ensure they're drained.
For the Frosting
  • 2 cups Powdered Sugar Use less if you prefer a less sweet topping.
  • 2 tablespoons Cherry Juice Substitute with any berry juice for a delightful alternative.
  • Additional cherries for garnish Makes them extra special and beautiful!

Equipment

  • cupcake tin
  • Mixing bowls
  • Hand Mixer
  • Spatula
  • Measuring Cups
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with colorful paper liners.
  2. In a large mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy.
  3. Add eggs one at a time, mixing thoroughly, then pour in the vanilla extract.
  4. In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually add this to the wet ingredients.
  5. Alternate adding the dry ingredients and whole milk until just combined.
  6. Gently fold in the halved fresh cherries.
  7. Fill each cupcake liner about two-thirds full with the batter.
  8. Bake for 18-20 minutes, or until a toothpick comes out clean.
  9. Cool for 10-15 minutes in the tin before transferring to a wire rack.
  10. Whisk together powdered sugar and cherry juice for frosting until smooth.
  11. Frost each cooled cupcake and garnish with additional cherries.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 35mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Use fresh cherries when in season for best flavor. Avoid overmixing to ensure light and fluffy cupcakes. Allow cupcakes to cool completely before frosting.

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