Cherry Topped Holiday Cupcakes – a delicious recipe with flour, baking powder, salt, butter, sugar, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
In bowl, combine flour, baking powder, and salt.
3
Whisk together.
4
Cream butter and sugar until light and fluffy.
5
Beat in eggs, one at a time.
6
Add vanilla and mix until smooth and frothy.
7
Slowly add flour with milk.
8
Beat until smooth.
9
Line cupcake pans with paper or foil holders.
10
Fill each cupcake tin with batter, half way.
11
Bake for approximately 15minutes, Or until cake does not stick to toothpick.
12
Cool 5 minutes in pan, then invert onto a rack and cool completely before frosting.
13
Whip up cream cheese frosting to top your cupcakes --see my favorite cream cheese frosting recipe--
14
Top each cupcake with a single rinsed and dry patted maraschino cherry.
964
kcal
Calories
55
g
Fat
101
g
Carbs
18
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cup flour, 2 tsp baking powder, 1/2 tsp salt, 1 cup butter, softened, and more.
Yes, Cherry Topped Holiday 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.
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