Cherry Cupcakes Recipes

CHOCOLATE CHERRY CUPCAKES

Steps:

• In a large bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Spoon batter by 1/4 cupfuls into paper-lined muffin cups. Place a rounded teaspoonful of pie filling in the center of each cupcake. Set remaining pie filling aside. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from pans to wire racks to cool completely. , Frost cupcakes; top each with one cherry from pie filling. Garnish with chocolate curls if desired. Refrigerate remaining pie filling for another use.

CHOCOLATE-CHERRY CUPCAKES

Steps:

• Bring cherries, sugar, and lemon juice to a simmer in a medium pot over medium-low heat. Cook until sugar is dissolved, stirring frequently. Remove 2 tablespoons of cherry juice from the pot and place in a small bowl. Stir in cornstarch until thoroughly combined. Add cornstarch mixture to the pot and simmer until thickened and slightly reduced, about 5 minutes more.
• Remove compote from heat and cool completely. Measure out 1 cup for the cupcake batter. Reserve remaining compote, about 6 tablespoons, for the frosting.
• Preheat the oven to 350 degrees F (175 degrees C). Line or grease two standard 12-cup muffin tins.
• Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl. Set aside.
• Beat brown sugar, butter, and white sugar together in a large bowl until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract. Mix in 1/3 of the flour mixture, stirring until just combined. Pour in 1/2 of the sour cream and cooled coffee; mix until just combined.
• Continue alternating additions of the flour mixture with sour cream and coffee, beginning and ending with the flour mixture, until batter is smooth. Do not overmix. Gently fold in 1 cup cherry compote. Fill each prepared muffin cup 2/3 full of batter.
• Bake in the preheated oven until the tops of the cupcakes spring back lightly when touched, 15 to 18 minutes. Cool in the tins for a few minutes before removing to a wire rack to cool completely.
• Prepare cherry buttercream while the cupcakes are cooling. Beat butter in a large bowl until light and fluffy. Add powdered sugar, 1 cup at a time, beating well after each addition. Mix in vanilla and salt. Add 2 tablespoons of cherry compote and beat on medium-high speed until thoroughly combined. Repeat twice more with remaining cherry compote, beating well after each addition. Add heavy cream and beat until frosting is fluffy, 2 to 3 minutes.
• Spread or pipe frosting over the cooled cupcakes.

CHERRY CHEESE CUPCAKES

Steps:

• In a large bowl, beat cream cheese, 1 cup sugar and 1 teaspoon vanilla until smooth. Add eggs, one at a time, beating well after each addition. , Spoon into foil-lined muffin cups. Bake at 300° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes. , In a small bowl, combine sour cream and the remaining sugar and vanilla until smooth. Spoon onto cupcakes. Return to the oven for 6-8 minutes or until set. Cool for 10 minutes before removing from pans to wire racks to cool completely., Top with pie filling; garnish with mint if desired. Store in the refrigerator.

CHERRY CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• Prepare cake mix according to package directions, using the eggs, water, and oil.
• Spoon batter into 24 paper-lined muffin pan cups, filling two-thirds full.
• Remove 24 cherries from cherry pie filling and set aside.
• Spoon generous teaspoon of remaining cherry filling onto center of each cupcake.
• Bake in preheated 350 degree oven for 20-25 minutes.
• Cool in pans on wire racks for 10 minutes, then remove from pan and let cool completely.
• Frost cupcakes with vanilla frosting, and garnish each one with a reserved cherry.

CHERRY CUPCAKES

Steps:

• Preheat the oven to 350°F. Line 2 standard cupcake pans with cupcake liners. Set them aside.
• Using a small mixing bowl, whisk together the flour, baking powder, and baking soda. Set it aside.
• Using either a stand mixer, or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat together the butter and granulated sugar for 1-1½ minutes.
• Lower the mixer speed to medium-low. Add in the egg whites and mix just until well incorporated.
• Add in the vanilla flavoring and the almond extract.
• Slowly alternate adding in the flour mixture and the whole milk and cherry juice. Mix just until well incorporated.
• Add 1-2 drops of the red food color and mix just until the color is even.
• Evenly divide the cupcake batter between the 2 cupcake pans. Fill the liners about ⅔ full.
• Bake for 15-18 minutes, or until a toothpick inserted comes out clean. Allow the cupcakes to cool completely.
• Once the cupcakes are cooled, using either a cupcake corer or a sharp knife, carefully cut out the center of the cupcake. Be sure to keep the top of the cored cupcake.
• Using either a decorator's piping bag with no tip, or a quart-size Ziploc bag, fill the bag with half of the canned pie filling.
• Place the tip of the bag all the way into the cored cupcake, and slowly squeeze the pie filling into the cupcake. Be careful not to overfill. Replace the cupcake top and set them aside.
• Using either a stand mixer or a handheld mixer on medium-high speed, beat together the softened butter and the shortening for 1-1½ minutes.
• Lower the mixer speed to low and slowly alternate from adding the powdered sugar 1 cup at a time and the half and half. Increase the mixer speed to medium and continue to mix until well incorporated.
• Add in the cherry juice, vanilla flavoring, and almond extract. Continue mixing until the frosting is completely smooth.
• Fill either a piping bag with a star tip or a gallon size Ziploc with an edge snipped off.
• Holding the frosting bag about a ½ inch above the center surface of the cupcake. Use even, steady pressure, squeeze the baggie to form a center "star" swirl. Keeping the tip elevated, continue to use even pressure, follow the outer line of the star swirl until the cupcake surface is frosted.
• Once all the cupcakes are frosted, place a cherry with the stem attached on top of each decorated cupcake.

CHERRY CHEESECAKE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners.
• Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar together in a bowl. Press crumbs into the bottoms of prepared muffin cups.
• Beat cream cheese, 3/4 cup sugar, eggs, and vanilla extract together in a bowl until filling is smooth. Divide filling between muffin cups.
• Bake in the preheated oven until top is golden around the edges and slightly cracked, about 10 minutes. Cool completely and top each with cherry pie filling.

CHERRY & ALMOND EASTER CUPCAKES

Steps:

• Heat oven to 180C/fan 160C/gas 4 and place 24 cupcake cases into cupcake tins. Beat the butter and sugar together with electric beaters or a tabletop mixer until light and fluffy. Add the eggs, 250g flour, baking powder, orange zest and juice and beat well till thick, creamy and evenly mixed.
• Toss cherries in the extra 2 tbsp flour and fold into the batter along with grated marzipan and almond essence (if using). Spoon into the cupcake cases and bake for 20-25 mins, or until well risen and golden. Leave to cool in tin for 10 mins, then place on a cooling rack to cool completely.
• Mix the icing sugar with around 1 tbsp water to make a loose but not-too-runny icing. Ice the tops of the cupcakes and top each one with about 3 mini chocolate eggs.