You know what we don't see enough of? Cherry vanilla cupcakes. Seems like flavors such as chocolate, plain vanilla, and coconut dominate the cupcake world -- that is not okay! Cherry vanilla anything is amazing, so why aren't we seeing more of this scrumptious flavor in our cupcakes?
This recipe is isn't hard to whip up; you won't break the bank buying the ingredients, and come on, it's cherry vanilla cupcakes! What's not to love?!
Cherry Vanilla Cupcakes adapted from Dessert Crisis
For the Vanilla Butter Cream:
1. Preheat the oven to 350 degrees and line 24 cupcake cups with paper liners.
2. Sift together flour and baking powder in a mixing bowl, stir in the salt and set aside.
3. In the bowl of a stand mixer, fitted with a paddle attachment, beat the butter, cinnamon, and sugar at medium speed, then increase to medium high-speed, scraping down the sides of the bowl as necessary.
4. Add one egg at a time, mixing for one minute after each egg is added. Stop mixing when mixture is pale and thick, which is about 5 minutes, total. Reduce speed back to medium and add vanilla and one-third the dry ingredients. Then add half the milk and another third of the dry ingredients. Add the last half of the milk and the last third of the dry ingredients.
5. Pit and chop cherries into halves. Drop chopped cherries in equal parts flour and sugar to lightly coat and then fold in the cherries, gently. Divide batter evenly among prepared pans. Bake in preheated oven until cake springs back to the touch, about 20 minutes.
6. In stand mixer bowl, combine 3 cups confectioners sugar and 1 stick of room temperature butter. Mix on low.
7. Add about 1/4 cup cream. Mix on medium speed and add more cream until it reaches spreading consistency. Add vanilla and beat for one minute more. Frosting should be whipped and light.
Image via seelensturm/Flickr