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)
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
Nutrition
- Serving Size: 1 cupcake
- Calories: 330
- Sugar: 32g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 60mg
