Daily Archives: February 9, 2017

February is Cherry Month & these cupcakes are a perfect way to start, especially for a cherry obsessed person like me. Watch me make them here!

Cherry Cupcakes with Cherry Buttercream

7-8 cupcakes, 6 if using a large cupcake pan

Cherry Cupcakes with Cherry Buttercream


  • 1 cup sifted cake & pastry flour
  • 1/3 cup cane sugar
  • 1 tsp baking powder
  • 1/4 tsp salt. Omit if using salted butter.
  • 1/4 cup of butter, at room temperature
  • 1/2 cup milk, at room temperature
  • 1 egg, beaten at room temperature
  • 1/2 tsp vanilla extract
  • 1/2 cup pureed or mashed cherries
  • Frosting:
  • 3/4 cup butter, at room temperature. Add 1/8 tsp of salt if using unsalted butter.
  • 1 3/4 cup icing sugar
  • 1 tsp vanilla extract
  • 1/4 cup cherry puree


  1. Preheat the oven to 350°F/176°C. Prepare your cupcake pan & set aside.
  2. Mix the dry ingredients, minus the sugar, together & set aside.
  3. Mix the milk and the vanilla set aside.
  4. With an electric mixer cream the butter for 2-3 minutes. By hand 4-6-ish minutes.
  5. Add the sugar and cream for another 2 minutes. By hand 4-ish minutes.
  6. Add the egg & beat until thoroughly mixed.
  7. Alternate the wet & dry ingredients. Flour mix, milk, flour mix, milk, flour mix.
  8. Fold just until mixed after each addition.
  9. Fold in the cherry puree, until barely mixed. It is okay if there are some streaks.
  10. Fill the cupcake tins to 2/3 full.
  11. Bake for 12-15 minutes, until the cakes spring back when lightly pressed. Or use the toothpick method. If it comes out clean after inserting into the middle of the cake, it is done.
  12. Leave in pan for 3-4 minutes. Transfer to a baking rack to cool completely before frosting.
  13. Frosting:
  14. Cream butter for 4-5 minutes with an electric mixer.
  15. Add icing sugar, beating for 5-10 minutes. You want your frosting as fluffy and white as can be. The longer you beat the icing the whiter it will be, which will showcase the colour of the cherries.
  16. Add the vanilla extract and cherries. Beating just until mixed. Beating too long will result in some loss of the bright colour.
  17. Set aside until the cupcakes are cool. If you are not using the frosting within an hour or so, cover and refrigerate until you are ready to frost your cupcakes.


If using frozen cherries, defrost first. Drain excess liquid before pureeing.

Add the cherries last. If you add them before the batter will not come together and your cupcakes will not turn out correctly.

The cupcakes can be frozen frosted or unfrosted. Just wrap them well. Unfrosted they should keep for up to 3 months. Frosted up to 1 month.

If it's a hot day, I would recommend leaving the frosted cupcakes in the fridge until about 1/2 an hour before serving.

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Some ingredients that I use, online: 

Robin Hood Best for Cake & Pastry Flour 2.5 Kilograms & Lorann Oils Mexican Vanilla Extract, 4-Ounce & Yupik Organic Cane Sugar, 1Kg 

Previous: Cherry Sugar Cookies for Valentine's Day  video & recipe.
(This post is not sponsored.)

Till next time,