Cherry-Vanilla Cupcakes39

Posted by chockylit in Other Fruits, Simple Recipe (Thursday December 21, 2006 at 12:11 pm)

cherry-vanilla cupcakes

These cupcakes are sweet! Very appropriate for kids or adults with major sweet tooth. They are yummy, though. I love the filling, but I recommend cream cheese frosting if you plan to serve them to grownups. I also intended to have speckles of vanilla bean throughout the cupcake, but my vanilla beans were dried out! Oh well, next time for sure.

Have a happy holiday and see you all next year!

Cupcakes
22-24 regular cupcakes / 375-350 degree oven

1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
1 cup milk
2 teaspoons vanilla

1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beat for 30 seconds between each.
4. Whisk together flour, baking powder, and salt in a bowl. Add to mixer bowl. Add the milk and vanilla. Mix to combine.
5. Scoop into cupcake papers about half to two-thirds full (depending on whether you want flat or domed cupcakes).
6. Bake for 22-25 minutes until a cake tester comes out clean.

Note: These cupcakes tend to rise quite a bit and will overflow if you put too much batter in the cupcake paper. Keep it under two-thirds full. They also tend to pull away from the papers as they cool. It should be minimal if the cupcakes were baked enough and shouldn’t be an issue. (At least it isn’t for me.)

cooling cupcakes
cooling cupcake

Vanilla Buttercream Frosting

2 sticks (1 cup) butter, room temperature
6-8 cups sifted powdered sugar
2 teaspoons vanilla
1/4 cup milk

1. Sift powdered sugar into a bowl or onto parchment
2. Beat butter at medium-high speed until creamy
3. Add half of the sugar, the vanilla and the milk. Beat until combined
4. Gradually add remaining sugar until you get to the consistency and sweetness you like.

Cherry Filling

2 cups cherries, pitted, fresh or frozen
1/2 cup water
1 teaspoon vanilla
1/2 cup sugar
2 tablespoons cornstarch

1. Add cherries, water, and vanilla to a pot. Cook for 10 minutes over medium-high heat.
2. Stir together sugar and cornstarch then stir into the cherries.
3. Cook until thick, about 20 minutes.

cherry-vanilla filling
cherry-vanilla filling

Assemble
1. Fill each cupcake with filling. I used the “cone method”, but many methods will do.
2. Frost filled cupcakes.
3. Top with a rinsed and patted dry maraschino cherry.

cherry-vanilla cupcake

39 comments for Cherry-Vanilla Cupcakes »

  1. Mmmmmmmm
    Beautiful!
    :)

    Comment by cammu — December 21, 2006 @ 12:18 pm

  2. They are super cute! I bet the cream cheese icing would be great.

    Comment by rachel — December 21, 2006 @ 2:00 pm

  3. That top photo has got to be the best cupcake photo I have ever seen. I love it! You could almost sell it as an art print.

    The cupcakes look and sound so good!

    Comment by Kristen — December 21, 2006 @ 3:28 pm

  4. Dang girl, you got busy with the cupcakes!

    Comment by Garrett — December 21, 2006 @ 5:07 pm

  5. very cute and dear looking. the red cherries just pop! kinda retro.

    Comment by connie — December 22, 2006 @ 4:57 am

  6. wow wow wow I love these
    perfect for Xmas

    Comment by P.A.M. Lesch — December 22, 2006 @ 6:58 am

  7. Cute! My kids would love these.

    Comment by landa — December 22, 2006 @ 6:58 am

  8. How about adding the filling before you bake?

    Comment by Barbi — December 22, 2006 @ 12:36 pm

  9. What a gorgeous, frame-worthy photo!

    No more digging in the roy rogers glass for the maraschino cherry: here it is front and center!

    Comment by janelle — December 22, 2006 @ 8:24 pm

  10. Those look lovely. We didn’t have cherries at home–but we have more strawberry preserves than we know what to do with. So I added the Strawberry as a filling instead of cherry. Everyone liked it a lot. Thank you for the recipe and method.

    Happy Holidays! =)

    Comment by akhter — December 23, 2006 @ 1:28 pm

  11. Merry Christmas Cheryl! So glad to see u back blogging again! And thanks for all your sharing in 2006! Have a Happy New Year!

    Comment by Jo L — December 23, 2006 @ 7:44 pm

  12. Okay, I’ve been a long time lurker here, this is the first recipe I made. Came out great only… how the hell do you do that frosting layer on the top to be so pretty? It looks like you lay down a layer and flatten it, then a smaller layer doing the same thing? Or do you have some pastry tip I don’t know about?

    Comment by David Schloss — December 24, 2006 @ 11:37 am

  13. These look wonderful. Seems like a quick and easy recipe too. I can’t wait to try it.

    Comment by Christine — December 25, 2006 @ 10:39 am

  14. How do you get the cupcakes to bake flat (and not domed?).

    Comment by Nicole — December 27, 2006 @ 10:00 am

  15. Food Porn: Cherry-Vanilla Cupcakes…

    Filed under: Dessert , Food Porn , On the Blogs , Comfort Food Maraschino cherries are perserved, sweetened…

    Trackback by Food Blogs — December 30, 2006 @ 9:20 am

  16. Chockylit, well done – yet again! Many thanks for being so generous with your baking tips and techniques and your lovely recipes. These pictures made me sit up the minute I saw them, and I intend to make them next week (too busy this week) – the first time I shall be trying out a recipe of yours! Can’t wait! Heartfelt thanks once again! And Happy 2007 to one and all!

    Comment by Hayley Godwin — January 2, 2007 @ 11:42 am

  17. I made my first few cupcakes yesterday using your recipe, what a delight it was! However how did you get the frosting on top? I had so much trouble decorating it, it never turned out the way you have done it on your photos. They are so pretty!!

    Comment by Anna — January 2, 2007 @ 4:43 pm

  18. These look fabulous! Love the cherry filling, so very festive =)

    Comment by Dianka — January 3, 2007 @ 1:10 pm

  19. Adorable. My birthday is this weekend and I think I shall make these for myself!

    Comment by Alicia P. — January 3, 2007 @ 11:09 pm

  20. i tried to make these yesterday, but the cake turned out really weird and didn’t rise hardly any! i ended up throwing them out, but i think i’m going to try again. oh, and i used raspberries instead of cherries!

    Comment by lake p — January 7, 2007 @ 2:03 pm

  21. Beautiful blog!

    Comment by Frank — January 7, 2007 @ 2:08 pm

  22. Hi Cheryl, I just stumbled upon your site today which is beautiful, as are the gorgeous cupcakes. Cupcakes may not be the root of all happiness, but super close I imagine.

    Comment by madness — January 8, 2007 @ 4:19 pm

  23. These look delicious, you’ve inspired me to get practicing perfecting my cupcake icing skills! Hope it is ok that I have put a link to your blog on my blog at http://dressingfordinner.blogspot.com

    Gemma x

    Comment by Gemma — January 15, 2007 @ 3:14 am

  24. oooh. I made these cupcakes today and wow! They taste absolutely great! I did not have a problem with them rising over the top of the cupcake paper or pulling away from the paper.

    So I’d probably fill them up a little bit more next time. And there will be a next time. I still haven’t figured out how you got the frosting done so nicely though…hmmm…maybe I’ll just have to keep making these cupcakes until I get that part right!

    Comment by keri — February 9, 2007 @ 6:49 pm

  25. Hi there, just found your site. Love it and love cupcakes. Not much of a baker though. I’d like to try these but not sure of what the “cone method” is for filling. Thanks!

    Comment by dani — March 14, 2007 @ 9:08 am

  26. I recently found your site and just had to try these. The batter alone is incredibly delicate and delicious, and your instructions are excellent. Thank you for sharing your baking expertise with us!

    Comment by Madame M — April 9, 2007 @ 5:22 pm

  27. Wonderful recipe! I made these last night and am getting rave reviews from friends, family and coworkers!

    As a new baker, I’m still experimenting with getting the right consistency, color and design with the icing. I don’t have any fancy tools so I used a ziplock bag!

    Blogged here

    Comment by MC — June 12, 2007 @ 11:06 am

  28. We tried out your recipe and it turned out INCREDIBLE! Even my 6 year old nephew who is the pickiest eater alive LOVED these! The cherry filling was fantastic…I loved the extra vanilla kick in it…I want to try it in a pie…hmmmmmmm

    Comment by Jami Lee — June 14, 2007 @ 10:21 am

  29. I used this as an inspiration for my own cupcake! I used vanilla beans and hulled black cherries though, and no frosting in lieu of a sugar crust. Very yummy!

    Comment by Garrett — June 14, 2007 @ 10:37 am

  30. Hi, This is my first post, having been an avid reader and benefitter for a long time. As usual, these were delicious. However, I thought it was odd when I read the recipe that you added the sugar/cornstarch mixture to the hot cherry mixture but thought I should follow the recipe. As I feared, there were little cornstarch balls in the cherry filling. I think it would be better to mix the cornstarch into a slurry with part of the water you are using for the cherries and add it as liquid to prevent this from happening in the future. However, thanks for your great blog!

    Comment by Tracy Wechselblatt — March 11, 2008 @ 8:52 am

  31. Love your site. Yum! Can anyone tell me where I can find pink bakery boxes in SF without having to buy a case? Also, what are your favorite cupcakes on this site?

    Comment by Kate Shannon — May 9, 2008 @ 6:34 pm

  32. these cupcakes are delicious! i made these for a friend’s birthday & they all loved it. thanks for sharing!

    Comment by snow — May 18, 2008 @ 11:10 am

  33. I’ve made two different variations on this, one with raspberries and one with a combination of strawberries and cherries, both of which were completely delicious! Because I’m in high school I wanted to find a cupcake that was cute enough, but not to so unbelievably sophisticated that senior boys wouldn’t like it, and this worked perfectly!

    Comment by Kelly Lanham — May 20, 2008 @ 7:03 pm

  34. I would love to feature some of your cupcake photo’s and know how.

    Thanks

    Comment by Tania — January 9, 2011 @ 11:52 am

  35. I made these! And they turned out wonderful!

    Comment by Melissa — March 10, 2011 @ 1:08 am

  36. Very glad to hear that!

    Comment by chockylit — March 10, 2011 @ 8:17 am

  37. I just LOVE these I am going to make them for my sons 3rd Birthday :) Thank you for sharing!

    Comment by Samantha — May 28, 2011 @ 1:06 pm

  38. I stumbled across your site while looking for “different” cupcake recipes. I made these this morning. My husband came home from work to find them sitting on the counter. He cut one in half to try it and had to call me at my office to tell me how fantastic they are. I did use a cream cheese frosting and piped it on with a small ziplock bag with a small snip in one corner. Now I can’t wait to try the other half! You have so many interesting cupcakes, I can’t wait to try more of your recipes. Thanks so much for sharing!

    Comment by Effie — June 6, 2011 @ 3:19 pm

  39. How did you make the buttercream so white?! or is that just because the butter in the US is whiter than what we have in Australia? I always end up with yellowish buttercream.. no matter how long I beat it until pale and fluffy… btw I love your recipes!!! tried so many of it and never looked back to my old recipes =)

    Comment by valentine — May 18, 2012 @ 6:50 am

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