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
Scale
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
