Cherry Cupcakes

These Cherry Cupcakes are soft, sweet, and bursting with fresh cherry flavor. The perfect treat for cherry lovers, they’re easy to make and great for any occasion, from casual gatherings to special celebrations.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 cup chopped cherries

Directions

1. Preheat the oven: Set your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Cream the butter and sugar: In a separate bowl, cream together the softened butter and sugar until the mixture is light and fluffy.
4. Add the eggs and vanilla: Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Stir in the vanilla extract.
5. Combine with dry ingredients: Gradually mix in the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in the cherries: Gently fold in the chopped cherries to distribute them evenly throughout the batter.
7. Bake the cupcakes: Divide the batter evenly into the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Cool: Allow the cupcakes to cool completely before frosting or serving.

Servings and Timing

• Prep Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Servings: 12 cupcakes

Variations

• Frosting Options: Top with cream cheese frosting, buttercream, or a simple dusting of powdered sugar for a lighter finish.
• Add Lemon Zest: Add 1 tsp of lemon zest to the batter for a fresh, citrusy twist that complements the cherries.
• Cherry Filling: For an extra burst of flavor, fill the center of each cupcake with a spoonful of cherry jam or fresh cherry compote.
• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make these cupcakes gluten-free.

Storage and Reheating

Store the cupcakes in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, they can be frozen for up to 2 months. Thaw at room temperature before serving.

FAQs

1. Can I use frozen cherries?
   Yes, frozen cherries can be used. Make sure to thaw and drain them well before chopping and adding to the batter.
2. Can I use a stand mixer?
   Yes, a stand mixer can be used to cream the butter and sugar and to mix the ingredients.
3. Can I use a different fruit?
   Yes, you can substitute the cherries with other fruits like blueberries, raspberries, or strawberries for a different flavor.
4. How do I know when the cupcakes are done?
   The cupcakes are done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
5. Can I make these cupcakes ahead of time?
   Yes, the cupcakes can be made ahead of time and stored in an airtight container for a couple of days. Frost them just before serving.
6. Can I double the recipe?
   Yes, simply double the ingredients and bake in two muffin tins. The baking time may remain the same.
7. How can I make these cupcakes more decadent?
   Add a chocolate drizzle or chocolate chips to the batter for a rich, chocolate-cherry combo.
8. Can I add nuts?
   Yes, chopped walnuts or almonds can be added to the batter for a crunchy texture.
9. Can I use milk substitutes?
   Yes, you can use almond milk, oat milk, or any other milk substitute in place of regular milk.
10. Can I serve these cupcakes with something else?
    Pair with a scoop of vanilla ice cream or a fruit salad for a delightful dessert.

Conclusion

Cherry Cupcakes are a perfect dessert that combines the sweet-tart flavor of cherries with soft, moist cake. Whether for a summer celebration or as a fun treat for any occasion, these cupcakes are sure to be a hit!

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