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
Scale
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
