Cherry Blossom Cupcakes Recipe
Imagine a bite of springtime: soft, fluffy cake perfumed with almond and vanilla, dotted with sweet maraschino cherries, and crowned with swirls of delicate pink buttercream. These Cherry Blossom Cupcakes capture the pure joy of cherry blossom season in every bite. They’re as lovely to look at as they are to eat, making them the ultimate treat for celebrations, afternoon teas, or simply to brighten an ordinary day. The gentle floral notes, dreamy pastel color, and pop of cherry flavor will transport you straight to a garden in full bloom.
Ingredients You’ll Need
This recipe relies on a handful of pantry staples and a few special touches. Each ingredient is thoughtfully chosen to create the signature flavor, color, and lightness that makes Cherry Blossom Cupcakes truly unforgettable.
- All-purpose flour: Provides the perfect structure for a soft, tender crumb.
- Baking powder: Ensures your cupcakes rise beautifully and stay light.
- Salt: Just a pinch to balance all the sweet and highlight the cherry and almond flavors.
- Unsalted butter, softened: The base for rich flavor and moist texture—make sure it’s at room temperature for easy creaming.
- Granulated sugar: Sweetens and helps achieve that fluffy, airy cake.
- Large eggs: Bind everything together and add extra richness.
- Vanilla extract: Adds warm, aromatic depth to the cupcakes.
- Almond extract: A little goes a long way to create that authentic cherry blossom aroma.
- Whole milk: Keeps the batter moist and tender; don’t substitute with low-fat for best results.
- Chopped maraschino cherries (patted dry): Sweet pops of cherry flavor and pretty color throughout.
- Pink food coloring (optional): For that perfect blush-pink cupcake base—just a drop or two will do.
- Cherry blossom buttercream: Whip this up for a dreamy, floral frosting that echoes the flavors of the cake.
- Edible cherry blossom decorations or sprinkles: These are the crowning touch for a stunning, spring-inspired finish.
How to Make Cherry Blossom Cupcakes
Step 1: Prep Your Baking Gear
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin pan with your favorite paper cupcake liners. This not only keeps the cupcakes from sticking but also makes for easy cleanup and a pretty presentation.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This step ensures that the leavening is evenly distributed, so every cupcake rises perfectly and stays wonderfully soft.
Step 3: Cream Butter and Sugar
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and sugar together until pale, light, and fluffy. This aerates the batter, which is essential for the cupcake’s delicate crumb.
Step 4: Add Eggs and Flavorings
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then, pour in the vanilla and almond extracts, and give the batter a good mix. These extracts are what make Cherry Blossom Cupcakes so fragrant and inviting.
Step 5: Combine Wet and Dry Ingredients
Add the flour mixture in three parts, alternating with the milk, beginning and ending with flour. Mix gently between each addition to keep the batter airy. This technique creates that signature soft, tender cupcake texture.
Step 6: Add Cherries and Color
Fold in the chopped, patted-dry maraschino cherries for bursts of sweetness and color. If you want a pastel pink hue, add a drop or two of pink food coloring and gently stir until just combined—don’t overmix!
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 in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Step 8: Frost and Decorate
Once your cupcakes are completely cooled, pipe or spread on the cherry blossom buttercream. Finish with edible cherry blossom decorations or a shower of pink sprinkles. The result is a batch of Cherry Blossom Cupcakes that look like they belong at a springtime celebration!
How to Serve Cherry Blossom Cupcakes
Garnishes
Embrace the floral theme by topping each cupcake with edible cherry blossom petals, sugar flowers, or a sprinkle of shimmering pink sugar. A swirl of extra cherry blossom buttercream piped into a rosette adds a show-stopping touch that’s simple yet stunning.
Side Dishes
Pair Cherry Blossom Cupcakes with a pot of jasmine or green tea for a truly soothing springtime treat. Fresh berries, a fruit salad, or even a scoop of vanilla ice cream make wonderful accompaniments, keeping the whole experience light and refreshing.
Creative Ways to Present
Arrange your cupcakes on a tiered cake stand surrounded by cherry blossom branches or pastel-colored napkins for a garden-party vibe. For special occasions, consider serving each cupcake in a teacup or wrapping them with a delicate ribbon to create edible favors that everyone will adore.
Make Ahead and Storage
Storing Leftovers
If you have any Cherry Blossom Cupcakes left, store them in an airtight container at room temperature for up to two days. The flavor and texture stay fabulous, and the buttercream remains silky and fresh.
Freezing
To freeze, place unfrosted cupcakes in a single layer in a freezer-safe container. They’ll keep beautifully for up to two months. Thaw at room temperature, then frost with cherry blossom buttercream just before serving for bakery-fresh results.
Reheating
Cupcakes are best enjoyed at room temperature, but if you’d like to warm them slightly, pop one in the microwave for 5-10 seconds (without frosting). This brings back that just-baked softness and enhances the almond-cherry aroma.
FAQs
Can I use fresh cherries instead of maraschino cherries?
Absolutely! Just make sure to pit, chop, and pat them dry thoroughly to avoid excess moisture in the batter. Fresh cherries add a slightly tarter flavor and a lovely natural color.
Is it necessary to use pink food coloring?
Nope! The cupcakes will still taste delightful without it, but the blush-pink color adds a fun, festive touch that highlights the Cherry Blossom Cupcakes’ springtime inspiration.
Can I make these cupcakes gluten-free?
Yes, simply substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. The results are still wonderfully light and moist, though the texture may be a bit different.
What’s the best way to pipe cherry blossom buttercream?
Use a large star or open flower piping tip for beautiful, ruffled swirls. If you want to create floral designs, a petal tip lets you pipe gorgeous blossoms right on top of each cupcake.
How far in advance can I make Cherry Blossom Cupcakes?
You can bake the cupcakes up to two days ahead and store them (unfrosted) in an airtight container. Frost and decorate the day you plan to serve them for the freshest flavor and prettiest appearance.
Final Thoughts
If you’re looking for a dessert that feels as joyful and celebratory as spring itself, these Cherry Blossom Cupcakes are a must-try. They’re a little taste of sunshine, perfect for sharing with friends and family—or for treating yourself! Give them a whirl, and let the delicate cherry and almond flavors transport you to a world of blooming flowers and sweet memories.
Print
Cherry Blossom Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight in these charming Cherry Blossom Cupcakes, a spring-inspired treat bursting with the sweet flavor of maraschino cherries and delicate almond undertones. Topped with a creamy cherry blossom buttercream and garnished with edible flowers or sprinkles, they make the perfect festive dessert for any occasion.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 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
Other Ingredients
- 1/2 cup chopped maraschino cherries (patted dry)
- Pink food coloring (optional)
- Cherry blossom buttercream (see notes)
- Edible cherry blossom decorations or sprinkles for garnish
Buttercream Ingredients
- 1/2 cup softened butter
- 2 cups powdered sugar
- 2 tablespoons maraschino cherry juice
- 1/2 teaspoon almond extract
- Pink food coloring (optional)
Instructions
- Preheat and Prepare Pan: Begin by preheating your oven to 350°F (175°C) and lining a 12-cup muffin pan with paper liners to ensure easy cupcake removal and clean baking.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 ½ teaspoons baking powder, and 1/4 teaspoon salt. This ensures even distribution of the leavening agents.
- Cream Butter and Sugar: In a large mixing bowl, cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
- Add Eggs and Extracts: Beat in 2 large eggs one at a time to the creamed mixture, then stir in 1 teaspoon vanilla extract and 1/2 teaspoon almond extract for flavor depth.
- Alternate Dry Ingredients and Milk: Mix the dry ingredients into the wet mixture in three additions, alternating with 1/2 cup whole milk, beginning and ending with the flour mixture, to maintain batter consistency without over-mixing.
- Incorporate Cherries and Coloring: Gently fold in 1/2 cup chopped maraschino cherries, and if desired, add a drop or two of pink food coloring to give the batter a delicate rosy tint.
- Fill Muffin Cups and Bake: Divide the batter evenly into the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cupcakes: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting to prevent melting.
- Prepare Cherry Blossom Buttercream: Beat together 1/2 cup softened butter with 2 cups powdered sugar, 2 tablespoons maraschino cherry juice, and 1/2 teaspoon almond extract until fluffy. Add pink food coloring if desired.
- Frost and Decorate: Once the cupcakes are fully cooled, frost them generously with the cherry blossom buttercream. Garnish with edible cherry blossom decorations, pink sprinkles, or piped floral designs for a beautiful spring-inspired presentation.
Notes
- Buttercream can be tinted with extra pink food coloring to enhance the cherry blossom theme.
- Pat the maraschino cherries dry to prevent the batter from becoming too wet.
- For a dairy-free version, substitute whole milk with almond or oat milk and use dairy-free butter.
- Edible cherry blossoms can often be found in specialty baking stores or online to elevate the cupcake decor.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 26g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
