Cherries and Cream: The New Classic.

Sweet and fluffy vanilla buttercream top these delightfully tasty Royal Ann maraschino cherry stuffed light and airy vanilla cupcakes! Not a fan of cherry? Swap out the cherries for your favorite fruit!

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Posted by Man Cake on Wednesday, July 10, 2019
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Cherries and Cream Cupcakes

Cherries and Cream Cupcakes

Prep Time: 5 minutes
Cook Time: 20 minutes
Additional Time: 10 minutes
Total Time: 35 minutes

Cherries & Cream: The New Classic.

Ingredients

  • 1 & 2/3 cups all purpose flour
  • 1 & 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 eggs at room temperature
  • 1 cup white sugar
  • 1 stick butter at room temperature
  • 1 tablespoon vanilla extract
  • 1/2 cup milk at room temperature
  • 1/2 cup sour cream at room temperature
  • 1 stick butter at room temperature (see notes)
  • 1/2 cup vegetable shortening
  • 1 teaspoon vanilla
  • 4 cups powdered sugar, sifted (see notes)
  • 4 tablespoons heavy cream at room temperature (see notes)
  • Glazed cherries (see notes)

Instructions

  1. Preheat oven to 350 degrees.


Cupcakes

  1. Whisk together flour, baking powder, baking soda, and salt in a mixing bowl and set aside
  2. In a larger mixing bowl, beat eggs and sugar together for 2 minutes on a medium speed until light and creamy.
  3. Add butter and vanilla and mix on a low speed for an additional minute.
  4. Incorporate dry ingredients on that same low speed until just combined.
  5. Add sour cream and mix until smooth.
  6. Fill each cupcake well about 3/4 of the way full with cupcake batter.
  7. Bake for 18 - 20 minutes or until your cake tester comes out clean.
  8. Allow cupcakes to cool.
  9. Core each cupcake
  10. Fill each cupcake with glazed cherries.

Vanilla Buttercream

  1. If not already done prior, sift 4 cups of powdered sugar. When finished, measure out 4 cups of sifted powdered sugar and put away what’s left.
  2. Beat butter and shortening together until both are well combined, light, and fluffy.
  3. Beat in the vanilla extract.
  4. Place your stand mixer, or hand mixer, on the lowest possible setting. Begin to slowly and gradually add in your powdered sugar 1/2 cup at a time. (see notes)
  5. Add in heavy cream, 1 tablespoon at a time, while beating buttercream at a medium speed until light & fluffy. (see notes)

Decorating

  1. Frost with vanilla buttercream and garnish each cupcake with one glazed cherry.
  2. Serve & ENJOY!

Notes

  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan (for majority of baking pans), & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.
  • Not a fan of cherry? Swap out glazed cherries for your favorite fruit!

Kitchen Note(s):

  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the “next best way to prepare your pan” article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan (for majority of baking pans), & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.
  • Not a fan of cherry? Swap out glazed cherries for your favorite fruit!

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