Cherry Cupcakes
Cherries are one of the most popular summer fruits, used in countless desserts worldwide. The sweetness and slightly tart flavor of fresh cherries perfectly complements the soft cake and creamy frosting. Cherry cakes have been popular since the Middle Ages, especially in Europe, where cherry cultivation has a long tradition. This cupcake recipe is a modern and easy-to-make version of this classic dessert. If you want to make it even more special, try decorating the top with a little dark chocolate shavings or almond flakes!
Ingredients for this recipe
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Preparation Steps
1
Preheat oven to 350°F (180°C) and line a muffin tin with paper liners.
2
In a bowl, whisk together the flour, baking powder, and salt to ensure even distribution.
3
In another bowl, cream together the butter and sugar until light and fluffy.
4
Add the eggs one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla extract.
5
Alternately add the dry ingredients and milk to the batter, mixing continuously until you have a smooth batter.
6
Pit and chop the cherries, then gently fold them into the batter until evenly distributed.
7
Fill the muffin liners about three-quarters full with batter and bake for 18-20 minutes, or until golden brown. Check for doneness with a toothpick.
8
While the cupcakes are baking, prepare the frosting: in a bowl, beat the cream cheese, powdered sugar, and heavy cream until light and creamy.
9
Let the cupcakes cool completely, then frost them with the cream cheese frosting and top with a whole cherry.
