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  • Writer's pictureKatie Dolatowski

Fresh Cherry Cupcakes with Cherry Buttercream 🍒

Hello, friends!

So, I come to you with fresh cherry cupcakes. Cupcakes with actual [Michigan] cherries, not that extract nonsense.

The last time I made a cherry cake, it was a failed attempt for my dad's birthday. Super dry and crumbly. Gross.

This time, I wanted to make one more moist.

The first round I made this it came out super moist and great the first day, but started to dry out by day two.

I figured it out- it was becuase I refrigerated the cupcakes, which I had done with my dad's cherry cake too. For some reason, cherry desserts dry out in the fridge, and so I therefore do not recommend it. These should be served day- of, as the frosting requires refrigeration... but not the cake part.

This recipe is based loosely off of Sally's Baking Addiction's (SBA) vanilla cupcake recipe, which really is so wonderful.

Here, we add cherries, change up the frosting a bit, decrease the vanilla, and use a butter with extra cream.

The frosting is inspired by SBA and Sweetapolita recipes, as well as this recipe. They are all similar in that they either use heavy whipping cream or pureed cherries. I kind of mashed all these together and got this one. I love it. 😊

You can either strain the cherry puree or leave it chunky. Here I left the fruit chunks in for a more rustic look.


Fresh Cherry Cupcakes with Cherry Buttercream

Cake Base:

• 1 stick (1/2 cup) European butter, such as Kerrygold*

• 1 cup granulated white sugar, superfine*

• 3 large egg whites, room temperature

• 1 teaspoon pure vanilla extract

• 1/2 cup regular sour cream, such as Original Daisy's

• 1/2 cup whole milk, room temperature

• 1 3/4 cup cake flour*

• 3/4 tsp baking powder

• 1/4 tsp baking soda

•1/4 tsp superfine sea salt*

Cherry Buttercream:

• 2 1/2 cups sifted powdered sugar

• 1 sticks unsalted butter, room temperature

• 1/8 cup heavy cream or Silk Dairy- free heavy cream

• 1 teaspoon pure vanilla extract

• 3 tablespoons reduced, pureed cherries


  1. Preheat oven to 350 degrees Fahrenheit. Position rack in the middle of the oven.

  2. Line a 12 slot cupcake pan with liners. This recipe will make up to 16 cupcakes.

  3. In a medium- sized bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.

  4. Cream the butter until pale and smooth, 2-3 minutes. Add the sugar and vanilla and cream until smooth, about another 2-3 minutes.

  5. Add all the egg whites and beat until just combined, scraping down the sides of the bowl. Add the sour cream and beat until just combined. Scrape down the sides of the bowl again.

  6. Slowly add the flour mix, mixing on low until just combined. I like to sprinkle it in as I'm mixing.

  7. Slowly add the milk on low while you mix as it's being added. Beat in the strawberry reduction for a minute, gently stirring the rest in if it's uneven throughout the batter. Avoid overmixing.

  8. Fill each cupcake liner about 3/4 full. I like to tap my pan gently on the counter before putting it in the oven to get rid of air bubbles.

  9. Bake for 18-20 minutes, rotating the pan half way during bake time. You do not want these cupcakes to brown or turn golden. To see if they are ready, gently press a finger onto the top of a cupcake. If it springs back, it's ready. Let cool a good 30 minutes to an hour.

  10. To make the frosting, beat the butter. Make sure it's room temperature, which means you should be able to press a finger into it and leave a print. Use a hand or stand mixer to beat until smooth and creamy, 3-5 minutes.

  11. Add the powdered sugar, whipping cream, extract, and cherries. Beat on low speed until incorporated, then turn up the mixer to medium-high speed. Add 1/8 teaspoon of fine sea salt. Once everything is combined, stop the mixer.

  12. If there are air bubbles in the frosting, use a wooden spoon or metal frosting spatula to smash and smooth it agaisnt the bowl. This frosting, because it has fruit, is best frosted by hand.


A. To make cherry reduction, simply place your pureed cherries in a pan and heat on medium, stirring contantly, until the mixture thickens. It must be completely cool to use.

B. Cake flour is more fine and better to use in cupcakes than is all purpose flour. However, all purpose flour can be substituted if needed.

C. Do not use iodized salt. It tastes chemical-y in food. Sea salt is much more fresh and neutral.

D. I use Kerrygold butter often because it's much creamier and therefore tastes better in many desserts. However, grocery- store butter is fine too.

E. I puree my sugar until it's almost like dust. It creates a beautiful crumb and makes the cupcake literally melt in the mouth.

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