Cherry Blossom Cupcakes Recipe
If you’re looking for a sweet treat that captures the delicate beauty of spring, Cherry Blossom Cupcakes absolutely fit the bill. These cupcakes are soft and fluffy, with a subtle almond and vanilla base, pockets of juicy maraschino cherries, and a blush-pink cherry buttercream that’s as gorgeous as it is delicious. Whether you’re planning a spring brunch, a birthday party, or just want to brighten your day, Cherry Blossom Cupcakes will steal the show and delight everyone lucky enough to try them.
Ingredients You’ll Need
With just a handful of simple ingredients, you can create Cherry Blossom Cupcakes that taste as wonderful as they look. Every component brings its own charm, from the buttery cake to the cherry-kissed frosting and those pretty pink hues. Here’s what you’ll need and why it matters:
- All-purpose flour: Provides the structure for your cupcakes, ensuring they’re light but sturdy enough to hold all that cherry goodness.
- Baking powder: Gives your cupcakes that irresistible lift and fluffy texture.
- Salt: Balances the sweetness and enhances all the other flavors.
- Unsalted butter (softened): Adds richness and helps create a tender crumb.
- Granulated sugar: Sweetens the batter and ensures a soft, moist cupcake.
- Large eggs: Bind everything together and contribute to structure and richness.
- Vanilla extract: Infuses the cupcakes and frosting with a cozy, aromatic note.
- Almond extract: Just a touch gives a classic cherry blossom flavor reminiscent of springtime desserts.
- Whole milk: Keeps the crumb moist and tender.
- Maraschino cherry juice: Adds gorgeous color and a sweet-tart cherry flavor throughout.
- Chopped maraschino cherries: Little bursts of juicy, sweet cherry in every bite.
- Pink food coloring (optional): For that perfect pastel blush, if you want your cupcakes to look extra festive.
- For the Cherry Blossom Buttercream:
- Unsalted butter (softened): Creates a creamy, dreamy frosting base.
- Powdered sugar: Sweetens and thickens the buttercream for perfect piping or swirling.
- Maraschino cherry juice: Tints and flavors the frosting with a subtle fruitiness.
- Vanilla extract: Adds a layer of flavor that rounds out the sweetness.
- Pink food coloring (optional): Enhances the pink hue if desired.
- Edible cherry blossom decorations or sprinkles (optional): For a finishing flourish that’s almost too pretty to eat.
How to Make Cherry Blossom Cupcakes
Step 1: Preheat and Prep
Start by preheating your oven to 350°F and lining a 12-cup muffin tin with your favorite cupcake liners. This step ensures your cupcakes bake evenly and release easily—plus, pretty liners make them even more festive!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This simple step helps distribute the leavening and salt evenly, so every cupcake rises perfectly and tastes just right.
Step 3: Cream the Butter and Sugar
Using a large bowl and either a hand mixer or stand mixer, beat the softened butter and granulated sugar until the mixture is light and fluffy—about 2 to 3 minutes. This aerates the batter, setting the stage for ultra-tender Cherry Blossom Cupcakes.
Step 4: Add Eggs and Flavors
Beat in the eggs one at a time, scraping the bowl as needed. Then, add the vanilla and almond extracts, maraschino cherry juice, and a drop or two of pink food coloring if you want that signature springtime hue. These flavors work together to create a cupcake that’s fragrant and beautifully pink.
Step 5: Combine Wet and Dry Ingredients
With the mixer on low, alternate adding the dry ingredients and milk, beginning and ending with the flour mixture. This keeps the batter smooth and prevents over-mixing, which could make your cupcakes dense.
Step 6: Fold in the Cherries
Gently fold in the chopped maraschino cherries. Every bite will have a burst of sweet, juicy cherry, making these Cherry Blossom Cupcakes extra special.
Step 7: Fill and Bake
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for five minutes, then transfer to a wire rack to cool completely.
Step 8: Make the Cherry Blossom Buttercream
In a clean bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, then mix in the maraschino cherry juice, vanilla, and a little pink food coloring if desired. Once it’s light and fluffy, you’re ready to frost!
Step 9: Frost and Decorate
Once the cupcakes are completely cool, frost them with your cherry blossom buttercream using a piping bag or spatula. Top with edible cherry blossom decorations or sprinkles for that gorgeous, spring-inspired finish.
How to Serve Cherry Blossom Cupcakes
Garnishes
A delicate garnish is the best way to celebrate the beauty of Cherry Blossom Cupcakes. Try topping each cupcake with a maraschino cherry, edible flower petals, or pretty pink sprinkles. If you can find edible cherry blossom candies, they are the ultimate showstopper!
Side Dishes
Pair these cupcakes with a pot of green tea or a glass of sparkling lemonade for a lovely contrast. Fresh fruit salad or a light citrus sorbet also make delightful companions, letting the sweet cherry and almond notes shine.
Creative Ways to Present
Arrange Cherry Blossom Cupcakes on a tiered cake stand for an elegant tea party look, or line them up on a wooden board with scattered petals for a rustic touch. You can even place each cupcake in a decorative box as a memorable party favor—guaranteed to wow your guests!
Make Ahead and Storage
Storing Leftovers
To keep your Cherry Blossom Cupcakes fresh and moist, store them in an airtight container at room temperature for up to two days. If your kitchen is warm, you can refrigerate them, just be sure to bring them to room temperature before serving for the best texture.
Freezing
You can freeze unfrosted Cherry Blossom Cupcakes for up to two months. Simply wrap each cooled cupcake individually in plastic wrap, then place them in a freezer-safe bag. Thaw at room temperature before frosting and serving.
Reheating
If you want that fresh-from-the-oven feel, pop an unfrosted cupcake in the microwave for about 10 seconds. Just be careful not to overdo it—these cupcakes are delicate and can dry out quickly.
FAQs
Can I use fresh cherries instead of maraschino cherries?
Absolutely! Just be sure to pit and chop them finely. Fresh cherries will give a slightly different texture and a more natural cherry flavor, but they work beautifully in Cherry Blossom Cupcakes.
Do I have to use food coloring?
Nope! The maraschino cherry juice will naturally tint your cupcakes and frosting a lovely pink. Food coloring is just for extra vibrancy if you want that pop of color.
What’s the best way to get a smooth, fluffy buttercream?
Start with properly softened butter and sift your powdered sugar if it’s clumpy. Beat the buttercream on medium-high until it’s light, and add cherry juice gradually to reach your perfect consistency.
Can I make these cupcakes gluten-free?
Yes, you can swap the all-purpose flour for a gluten-free baking blend. Just make sure your blend includes xanthan gum for structure, and keep an eye on baking time since gluten-free batters can behave a bit differently.
How far in advance can I make Cherry Blossom Cupcakes?
You can bake the cupcakes a day ahead and store them in an airtight container. Frost them the day you serve for the freshest look and taste, or frost them a few hours before your event and keep them chilled until ready to enjoy.
Final Thoughts
There’s just something magical about Cherry Blossom Cupcakes—the color, the flavor, the way they bring people together. Whether you’re celebrating spring or just craving something beautiful, these cupcakes are sure to put a smile on your face. Give them a try and let a little bit of cherry blossom joy bloom in your kitchen!
Print
Cherry Blossom Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight in these charming Cherry Blossom Cupcakes, featuring a moist, cherry-infused batter topped with a luscious cherry blossom buttercream. Perfectly balanced with hints of almond and vanilla, these cupcakes bring the beauty and flavors of spring to your dessert table.
Ingredients
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup whole milk
- 1/3 cup maraschino cherry juice
- 1/2 cup chopped maraschino cherries
- Pink food coloring (optional)
Cherry Blossom Buttercream
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2–3 tablespoons maraschino cherry juice
- 1/2 teaspoon vanilla extract
- Pink food coloring (optional)
- Edible cherry blossom decorations or sprinkles (optional)
Instructions
- Prepare the oven and liners: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and clean baking.
- Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which should take about 2–3 minutes. This step helps create a tender crumb in the cupcakes.
- Add eggs and flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the vanilla extract, almond extract, maraschino cherry juice, and pink food coloring if using.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the whole milk. Begin and end with the flour mixture to maintain the right texture.
- Fold in cherries: Gently fold in the chopped maraschino cherries to distribute them evenly without overmixing the batter.
- Fill cupcake liners and bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising. Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cupcakes: Let the cupcakes cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely.
- Make the buttercream: Beat the softened butter until creamy. Gradually add powdered sugar, one cup at a time, mixing on low speed. Add maraschino cherry juice, vanilla extract, and pink food coloring if using, then beat at medium speed until light and fluffy.
- Frost and decorate: Once cupcakes are fully cooled, frost them with the cherry blossom buttercream using a piping bag or spatula. Decorate with edible cherry blossom decorations or sprinkles if desired.
Notes
- For a lighter texture, substitute cake flour for all-purpose flour in the cupcake batter.
- These cupcakes can be made up to a day ahead and stored in an airtight container at room temperature to maintain freshness.
- Adjust the amount of cherry juice and powdered sugar in the frosting to control the sweetness and consistency to your preference.
- Ensure cupcakes are completely cool before frosting to prevent melting the buttercream.
- Use fresh or dried edible cherry blossom decorations for an authentic and beautiful presentation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 32g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 60mg
