Cherry Vanilla Cupcakes

This Cherry Vanilla Cupcake recipe makes moist and fluffy vanilla cupcakes. Their crowning glory is the homemade Cherry Buttercream Frosting. These are both festive and so delicious.

Course Dessert

Cuisine American

Keyword Cherry Buttercream, Cherry Vanilla Cupcakes, Vanilla Cupcakes

Prep Time 15

Cook Time 15

Cake Minimum Cooling Time 1

Total Time 1 30

Servings cupcakes

Calories 624kcal

Author Debby - www.AFeastfortheEyes.net

Equipment

Ingredients

For the cupcakes:

6 tablespoons unsalted butter room temperature
¾ cup granulated sugar
6 tablespoons sour cream room temperature
2 teaspoons almond extract
3 large egg whites divided; see notes
1 ¼ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
6 tablespoons milk room temperature
2 tablespoons water room temperature

For the frosting:

16 tablespoons salted butter 2 sticks; room temperature
32 ounces powdered sugar see notes
1 jar maraschino cherries (long-stemmed) to garnish each cupcake frosting
6 tablespoons cherry juice from maraschino cherry jar
1 teaspoon almond extract
1 tsp heavy cream or milk to thin frosting as needed (see notes)

Instructions

Preheat oven to 350°F.
Prepare a cupcake pan with cupcake liners and set aside.
In a medium bowl, combine the flour, baking powder, and salt and set aside.
Cream butter and sugar together in a large mixing bowl until light in color and fluffy, about 4 minutes.
Mix in sour cream and almond extract until well combined.
Add one egg white and mix until combined.
Add remaining two egg whites and mix until combined, scraping down sides of bowl as needed.
Add half of the flour mixture to the batter and mix until well combined.
Add the milk and water and mix until combined.
Add the flour mixture and mix until well combined, scraping down sides of bowl as needed.
Fill the cupcake liners about halfway to two-thirds full of batter.
Bake for 15 to 17 minutes or until an inserted toothpick comes out with a few crumbs.
Removed cupcakes from the oven and allow to cool for 2 to 3 minutes before transferring to a cooling rack to cool completely.

For the frosting:

Beat softened butter in a large mixing bowl until completely smooth and fluffy.
NOTE: I use the whisk attachment in my stand mixer.
Gradually beat in about two cup of powdered sugar. NOTE: Cover the mixing bowl with a clean towel to avoid a powdered sugar "dust storm".
Add the maraschino cherry juice and almond extract until completely combined.
Gradually add the rest of the powdered sugar, about a cup at a time. The amount of powdered sugar varies. Add about 4 cups of sugar, and then one more cup at a time, depending on how thick you want the frosting to be.
If your frosting is too thick, add in milk or heavy cream, until it reaches the consistency you desire.

Frosting the cupcakes:

Using an ice cream scoop add a dollop of frosting and spread with an off-set spatula. -OR-
Fill a piping bag with frosting and a large tip (1M). Garnish with a long-stemmed maraschino cherry.

Notes

Vanilla Cupcake recipe source: Mom On Timeout

Frosting recipe is from my basic buttercream recipe I've used for many years.

I used Liquid Egg Whites and find that this works just as well as separating egg yolks and egg whites. The carton will give measurements as to how many tablespoons equals one egg white.

I never measure how much powdered sugar to add to creamed butter for frosting. I measure with my "eyes" and how thick or thin I want the frosting to be.

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