CHEERY CHERRY CHIP CUPCAKES
Pink is the perfect color for a mood-lifting treat. Chopped maraschino cherries give these from-scratch cupcakes their fruity taste and distinctive color.
Provided by By Heather Baird
Categories Dessert
Time 1h25m
Yield 18
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Line 18 regular-size muffin cups with paper baking cups; set aside.
- Finely chop cherries with large chef's knife. Place chopped cherries in paper towel-lined bowl to drain while preparing batter.
- In medium bowl, stir together flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer on medium speed until well blended.
- In glass measuring cup, stir together 1/2 cup cherry liquid, the milk and 2 teaspoons almond extract.
- Beginning and ending with flour mixture, alternately add flour mixture and milk mixture to butter mixture, beating well after each addition. Stir in a few drops of food color until desired pink color is achieved. Fold in stiffly beaten egg whites. Fold in chopped cherries. Spoon batter into muffin cups, filling each about 3/4 full.
- Bake 20 to 25 minutes or until cupcakes spring back when lightly touched in center. Remove from muffin cups to cooling rack. Cool completely, about 30 minutes.
- To make Topping, spoon frosting into bowl with 1 tablespoon cherry liquid. Add 1 teaspoon almond extract and enough food color for desired pink color; beat 2 minutes with electric mixer on medium speed. If desired, transfer topping to decorating bag fitted with large star tip; pipe topping onto cupcakes in large swirls. Or, spread topping on cupcakes with off-set spatula. Garnish each cupcake with 1 cherry with stem.
Nutrition Facts : Calories 380, Carbohydrate 58 g, Cholesterol 15 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 45 g, TransFat 0 g
CHERRY CHEESE CUPCAKES
Our church Christmas party always includes these pretty cupcakes as my home-baked contribution. The holidays were the sweet inspiration for their cheery garnish of cherries. -Leanne Beagley, Rochester, New York
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 202 calories, Fat 13g fat (8g saturated fat), Cholesterol 82mg cholesterol, Sodium 105mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 0 fiber), Protein 4g protein.
CHOCOLATE-CHERRY CUPCAKES
If you're a fan of chocolate and cherry, then these cupcakes are for you! Start by making a quick cherry compote to use in both the cupcakes and the frosting for maximum cherry flavor! The cherry buttercream recipe makes enough to generously frost the cupcakes, so keep that in mind when making it!
Provided by Kim
Time 1h40m
Yield 24
Number Of Ingredients 21
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.
Nutrition Facts : Calories 337.5 calories, Carbohydrate 50.8 g, Cholesterol 51.9 mg, Fat 15.1 g, Fiber 1.7 g, Protein 2.9 g, SaturatedFat 9.3 g, Sodium 214.9 mg, Sugar 39.4 g
CHERRY CUPCAKES
This yummy sounding recipe came to me in one of the fabulous cookbooks I got from my partner MuffinGoddess in the recent Cookbook Swap. These cupcakes have chocolate, cherries and lots of creamy frosting, yum!
Provided by Midwest Maven
Categories Dessert
Time 40m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 6
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.
WHITE CLAW BLACK CHERRY CUPCAKES
You can have your favorite drink and eat it too with these fun, party-ready cupcakes. We took boxed red velvet cake mix and added a hefty dose of White Claw Black Cherry Hard Seltzer. Each baked cupcake is then stuffed with oozy, boozy jam to bump up the cherry taste, swirled with fluffy vanilla frosting and finished with a cocktail cherry on top!
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield 24 cupcakes
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners and spray lightly with cooking spray.
- Beat the cake mix, 1 1/3 cups of the hard seltzer and the eggs together in a large bowl with an electric mixer on medium-high speed until smooth and combined, about 2 minutes. Divide evenly among the prepared muffin tins (each cup should be about three-quarters full). Bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes, rotating tins halfway through. Turn cupcakes out onto a wire rack and cool completely.
- Meanwhile, stir the remaining hard seltzer (about 1/4 cup) and the cherry jam together in a small saucepan and place over medium heat. Simmer, stirring occasionally, until thickened and reduced slightly, 5 to 8 minutes. Transfer to a small bowl or glass liquid measuring cup and refrigerate until completely cool and set, about 45 minutes.
- Scoop out a 1/2-inch-wide and 1/2-inch-deep hole from the center of each cupcake top using a small measuring spoon. Fill each hole with the spiked cherry jam (about 1 1/2 teaspoons per cupcake).
- Beat the vanilla frosting in a large bowl with an electric mixer on medium-high speed until light and fluffy, 4 to 5 minutes. Transfer to a piping bag fitted with a large star pastry tip. Pipe the frosting onto the cupcakes to cover the jam, leaving the edge exposed. Top each with a maraschino cherry.
CHERRY CORDIAL CUPCAKES
Make and share this Cherry Cordial Cupcakes recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 40m
Yield 21 cupcakes, 21 serving(s)
Number Of Ingredients 9
Steps:
- In small bowl, beat cream cheese, 1 egg and sugar until smooth.
- Stir in 1/3 cup cherry fruit filling, liqueur and chocolate chips; chill.
- In large mixing bowl, combine cake mix, 2 eggs, oil, water and 1 cup cherry fruit filling.
- Using electric mixer; blend on low speed for 30 seconds until moistened.
- Beat at medium speed for 2 minutes.
- Fill paper-lined muffin cups 1/3 full.
- Top each with 1 tablespoons of cream cheese mixture.
- Spoon remaining batter over cream cheese mixture, filling muffin cups 2/3 full.
- Bake in preheated 350°F oven for 30 minutes or until toothpick comes out clean.
- Cool and dust with confectioners' sugar.
Nutrition Facts : Calories 259.5, Fat 13, SaturatedFat 4.6, Cholesterol 42.1, Sodium 251.1, Carbohydrate 34.1, Fiber 1, Sugar 17, Protein 3.4
More about "cheery cherry cupcakes recipes"
CHEERWINE CHERRY CUPCAKES - SOUTHERN LIVING
From southernliving.com
5/5 (1)Total Time 2 hrs 15 mins
- Preheat oven to 350°F. Line 2 (12-cup) muffin pans with paper baking cups; coat with cooking spray. Whisk together cake mix, flour, sugar, and gelatin in a bowl; transfer mixture to bowl of a heavy-duty stand mixer fitted with a paddle attachment. Add eggs, coconut oil, and soft drink; beat on low speed for 1 minute. Stop to scrape down sides. Beat on medium speed an additional 2 minutes, stopping to scrape down sides as needed. Stir in chopped maraschino cherries by hand until fully incorporated. Spoon batter evenly into prepared baking cups, filling each cup about two-thirds full.
- Bake in preheated oven until a wooden pick inserted in center of cupcakes comes out clean, 22 to 25 minutes. Cool in pans on wire racks 10 minutes. Remove cupcakes from pans. Transfer to wire racks, and cool completely, about 1 hour.
- Divide Cherry-Swirl Frosting evenly between 2 bowls. Stir 1 to 2 drops food coloring gel into 1 frosting bowl until incorporated. Fit a large pastry bag with a large star tip (Wilton #2110). Spoon pink-tinted frosting into half of bag; spoon untinted frosting into remaining half of bag. Pipe frosting onto cupcakes, and top each with 1 maraschino cherry.
CHERRY CUPCAKES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (23)Total Time 1 hr 56 minsServings 12Calories 190 per serving
- Preheat the oven to 350°F. Grease a 12-cup muffin pan, or line with papers., Using a food processor or blender, finely chop the dried cherries with 1/4 cup of the sugar., Beat the butter and remaining sugar until the mixture lightens in color and texture, about 90 seconds., Add the oil, and beat until the mixture is light, around 60 seconds., Beat in the sugar/cherries, cake enhancer, salt, baking powder, baking soda, almond extract, and cherry concentrate., Beat in the eggs one at a time, scraping the bottom and sides of the bowl after each addition., Gently beat in the flour, alternating it with the milk., Divide the batter among the cups.
- Bake for 18 to 20 minutes, until cupcakes are very light brown and test done with a cake tester., Remove the cupcakes from the oven and after 5 minutes, transfer them to a rack to cool completely., To make the frosting, make our Quick Buttercream Frosting, substituting 2 tablespoons cherry concentrate for 2 tablespoons of the milk.
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