Cherry Blossom Cupcakes are the very essence of springtime transformed into a delightful dessert. Imagine fluffy vanilla-almond cupcakes, each bite dotted with sweet-tart maraschino cherries and blushed with a gentle pink hue. Crowned with a silky cherry blossom buttercream, these treats are not just beautiful, but bursting with flavor. Whether you’re celebrating a special occasion or simply want to bring a touch of elegance to your table, these cupcakes promise to enchant everyone lucky enough to try them.

Cherry Blossom Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in these Cherry Blossom Cupcakes is chosen for a reason, working in harmony to create their signature taste and stunning appearance. You don’t need anything fancy—just a few bakery basics and a handful of special touches to make these cupcakes truly memorable.

All-purpose flour: The foundation for tender, fluffy cupcakes that hold their shape beautifully.
Baking powder: Gives the cupcakes their lovely lift and airy crumb.
Salt: Just a pinch to balance the sweetness and enhance the cherry and almond flavors.
Unsalted butter, softened: For rich flavor and a soft, melt-in-your-mouth texture.
Granulated sugar: Sweetens the cupcakes and helps create a light, tender crumb.
Large eggs: Bind the batter and add structure, ensuring the cupcakes rise beautifully.
Vanilla extract: Warm, floral notes that complement both the cherry and almond perfectly.
Almond extract: Brings a subtle, nutty aroma that makes the cherry flavor pop (or swap for cherry extract for a bolder cherry taste).
Whole milk: Adds moisture for a soft, luscious crumb.
Chopped maraschino cherries (drained and patted dry): Little bursts of color and flavor—be sure to dry them well to avoid soggy batter.
Pink food coloring (optional): A tiny drop transforms these cupcakes into a pastel spring dream.
For the Cherry Blossom Buttercream:
Unsalted butter, softened: The creamy base for a dreamy, fluffy frosting.
Powdered sugar: Sweetens and thickens the buttercream to perfect piping consistency.
Maraschino cherry juice: Adds color and a tangy-sweet cherry flavor.
Vanilla extract: Rounds out the buttercream’s flavor profile.
Pink food coloring (optional): For an extra pop of cherry blossom pink.
Edible cherry blossom decorations or sprinkles (optional): For a magical finishing touch that truly celebrates the season.

How to Make Cherry Blossom Cupcakes

Step 1: Prep Your Equipment

Begin by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with pretty cupcake liners. This simple prep step ensures your Cherry Blossom Cupcakes bake up evenly and are easy to remove later.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This not only blends everything perfectly but also helps create that ultra-tender crumb we all love in a cupcake.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is pale, light, and fluffy. This step is key—it traps air and sets the stage for soft, airy cupcakes.

Step 4: Add Eggs and Flavorings

Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla and almond extracts. This is where the dreamy aroma of Cherry Blossom Cupcakes starts to come alive!

Step 5: Combine Wet and Dry Ingredients

Add the flour mixture in thirds, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined—overmixing can lead to dense cupcakes, and we want them cloud-soft.

Step 6: Fold in Cherries and Color

Gently fold in the chopped, dried maraschino cherries, plus a drop or two of pink food coloring if you’d like. The cherries give each bite a pop of color and flavor, while the food coloring adds that signature cherry blossom look.

Step 7: Fill and Bake

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Pop them into the oven and bake for 18 to 22 minutes, or until a toothpick comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 8: Make the Cherry Blossom Buttercream

Beat the softened butter until creamy and smooth. Gradually add the powdered sugar, then the cherry juice, vanilla, and a touch of food coloring if you like. Whip until the frosting is light, fluffy, and irresistibly pink.

Step 9: Decorate!

Once the cupcakes are cool, pipe or spread on the cherry blossom buttercream. Finish with edible cherry blossom sprinkles or flowers for a flourish that makes every cupcake look like a work of art.

How to Serve Cherry Blossom Cupcakes

Garnishes

A delicate garnish takes these Cherry Blossom Cupcakes from lovely to unforgettable. Edible cherry blossom petals, pink sprinkles, or even a single maraschino cherry on top can add a magical, festive touch that will have everyone reaching for their phones (and another cupcake).

Side Dishes

Pair these cupcakes with a pot of jasmine or green tea for a serene afternoon treat, or set them alongside fresh fruit and a light salad for a spring-inspired dessert spread. Their subtle almond-cherry flavor is versatile enough to complement so many other seasonal delights.

Creative Ways to Present

For a show-stopping effect, arrange your Cherry Blossom Cupcakes on a tiered stand, scatter edible petals around the base, or present each cupcake in a pastel wrapper tied with a tiny ribbon. For parties, try placing a cupcake at each guest’s place setting as a charming edible favor.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply store the Cherry Blossom Cupcakes in an airtight container at room temperature for up to two days. The buttercream stays soft and the cupcakes remain moist and flavorful.

Freezing

For longer storage, freeze the unfrosted cupcakes wrapped tightly in plastic wrap, then in foil. They’ll keep their freshness for up to two months. Simply thaw at room temperature before frosting and serving.

Reheating

If you love a slightly warm cupcake, just pop an unfrosted one in the microwave for 10 seconds. Once thawed, frost with your cherry blossom buttercream for a bakery-fresh taste any time.

FAQs

Can I use fresh cherries instead of maraschino cherries?

While maraschino cherries give a classic sweet-tart flavor and color, you can use fresh cherries if you pit and chop them, but be sure to pat them very dry to prevent excess moisture in the batter.

Can I make Cherry Blossom Cupcakes gluten-free?

Absolutely! Substitute your favorite 1:1 gluten-free baking flour for the all-purpose flour. The texture may be slightly different but the flavor will still be wonderful.

Do I need to use pink food coloring?

Not at all—the food coloring is just for that charming blush of color. The cupcakes will taste just as delicious without it, though they’ll look a bit more like classic vanilla cupcakes.

How can I make the cherry flavor stronger?

Swap the almond extract for cherry extract in both the batter and buttercream, or add a bit more maraschino cherry juice for extra tang and color.

Can I make the Cherry Blossom Cupcakes ahead for a party?

Definitely! You can bake the cupcakes a day ahead and frost them the morning of your event. Store them in an airtight container, and they’ll be just as soft and lovely as freshly baked.

Final Thoughts

If you’re looking to brighten up your table with something irresistible and beautiful, these Cherry Blossom Cupcakes are truly a must-try. I can’t wait for you to experience the joy of baking (and sharing!) these little bites of springtime magic. Enjoy every sweet, floral moment!

Cherry Blossom Cupcakes Recipe

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4.5 from 18 reviews

Author: admin
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

These Cherry Blossom Cupcakes are delightful, fluffy vanilla cupcakes studded with sweet maraschino cherries and a hint of almond extract, topped with a luscious cherry-infused buttercream frosting. Perfectly pink and adorned with edible cherry blossom decorations, they capture the essence of spring and are ideal for festive gatherings or themed parties.

Ingredients

Scale

Cupcakes:

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup whole milk
1/2 cup chopped maraschino cherries (drained and patted dry)
Pink food coloring (optional)

Cherry Blossom Buttercream:

1 cup unsalted butter, softened
3 cups powdered sugar
2 tablespoons maraschino cherry juice
1/2 teaspoon vanilla extract
Pink food coloring (optional)
Edible cherry blossom decorations or sprinkles (optional for garnish)

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and cleanup.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt, ensuring they are evenly combined for consistent leavening.
Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which aerates the batter for tender cupcakes.
Add Eggs and Extracts: Beat in the eggs one at a time to incorporate fully, then add the vanilla and almond extracts for depth of flavor.
Combine Wet and Dry Ingredients: Add the dry ingredients to the wet mixture in three parts, alternating with the milk and beginning and ending with the flour mixture. Mix gently to avoid overmixing which can toughen the cupcakes.
Fold in Cherries and Color: Carefully fold in the chopped maraschino cherries to distribute them evenly without crushing, and add a drop of pink food coloring if using to enhance the visual appeal.
Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
Prepare Buttercream: Beat the softened butter until smooth and creamy. Gradually add the powdered sugar while continuing to beat to avoid lumps.
Add Flavor and Color: Mix in the maraschino cherry juice, vanilla extract, and pink food coloring if desired. Continue beating until the frosting is light, fluffy, and spreadable.
Frost and Garnish: Pipe or spread the cherry blossom buttercream evenly onto the cooled cupcakes. Decorate with edible cherry blossom sprinkles or flowers for a beautiful presentation.

Notes

Ensure that maraschino cherries are thoroughly drained and patted dry to prevent excess moisture which can affect batter consistency.
If you prefer a stronger cherry flavor, consider substituting almond extract with cherry extract.
These cupcakes are perfect for celebrating spring occasions, garden parties, or any cherry blossom-themed events.
Food coloring is optional but enhances the festive pink appearance.
Use fresh edible cherry blossom decorations for an authentic seasonal touch.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American