Cherry Buttermilk Cupcakes Recipe

Name: Cherry Buttermilk Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 3 cups Cake Flour; 3/4 teaspoons Baking Soda; 1-1/2 teaspoon Baking Powder; 1/2 teaspoons Salt; 3 sticks Unsalted Butter, Softened; 2 cups Sugar; 2 whole Eggs; 2 teaspoons Vanilla Extract; 1/2 cups Diced Frozen Cherries; 1-1/2 cup Full Fat Buttermilk; FOR THE FROSTING:; 4 sticks Unsalted Butter, Softened; 2 pinches Salt; 1-1/2 Tablespoon Vanilla Extract; 4 Tablespoons Kirsch (Cherry Liqueur); 9 cups Powdered Sugar; 3 drops Red Food Coloring

Servings: persons

FOR THE CUPCAKES:
3 cups Cake Flour
3/4 teaspoons Baking Soda
1-1/2 teaspoon Baking Powder
1/2 teaspoons Salt
3 sticks Unsalted Butter, Softened
2 cups Sugar
2 whole Eggs
2 teaspoons Vanilla Extract
1/2 cups Diced Frozen Cherries
1-1/2 cup Full Fat Buttermilk
FOR THE FROSTING:
4 sticks Unsalted Butter, Softened
2 pinches Salt
1-1/2 Tablespoon Vanilla Extract
4 Tablespoons Kirsch (Cherry Liqueur)
9 cups Powdered Sugar
3 drops Red Food Coloring

1
For the buttermilk cake:
2
Preheat the oven to 350u00b0F. Line muffin tins with paper liners.
3
Mix the cake flour, baking soda, baking powder, and salt in a bowl.
4
Cream the butter and sugar until light and fluffy, 3-5 minutes. Add the egg, vanilla, and cherries. Beat and scrape the bowl.
5
Alternate adding the buttermilk and flour mixture until batter in just combined. Scrape the bowl and mix again for just a moment.
6
Use a small measuring cup to fill the paper liners just over 1/2 full. Bake for 20-25 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Cool completely before frosting.
7
For the cherry frosting:
8
Beat the butter until light and fluffy. Scrape the bowl and beat in the salt, vanilla and Kirsch. Now add the powdered sugar, a little at a time, until the desired consistency is reached, making about 8-11 cups. Add food coloring if desired.
9
Piped frosting onto cooled cupcakes and enjoy.

3531

kcal

Calories

186

Fat

457

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE CUPCAKES:, 3 cups Cake Flour, 3/4 teaspoons Baking Soda, 1-1/2 teaspoon Baking Powder, and more.

Yes, Cherry Buttermilk Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cherry Buttermilk Cupcakes

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