CHEERY CHERRY CHIP CUPCAKES
Pink is the perfect color for a mood-lifting treat. Chopped maraschino cherries give these from-scratch cupcakes their fruity taste and distinctive color.
Provided by By Heather Baird
Categories Dessert
Time 1h25m
Yield 18
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Line 18 regular-size muffin cups with paper baking cups; set aside.
- Finely chop cherries with large chef's knife. Place chopped cherries in paper towel-lined bowl to drain while preparing batter.
- In medium bowl, stir together flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer on medium speed until well blended.
- In glass measuring cup, stir together 1/2 cup cherry liquid, the milk and 2 teaspoons almond extract.
- Beginning and ending with flour mixture, alternately add flour mixture and milk mixture to butter mixture, beating well after each addition. Stir in a few drops of food color until desired pink color is achieved. Fold in stiffly beaten egg whites. Fold in chopped cherries. Spoon batter into muffin cups, filling each about 3/4 full.
- Bake 20 to 25 minutes or until cupcakes spring back when lightly touched in center. Remove from muffin cups to cooling rack. Cool completely, about 30 minutes.
- To make Topping, spoon frosting into bowl with 1 tablespoon cherry liquid. Add 1 teaspoon almond extract and enough food color for desired pink color; beat 2 minutes with electric mixer on medium speed. If desired, transfer topping to decorating bag fitted with large star tip; pipe topping onto cupcakes in large swirls. Or, spread topping on cupcakes with off-set spatula. Garnish each cupcake with 1 cherry with stem.
Nutrition Facts : Calories 380, Carbohydrate 58 g, Cholesterol 15 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 45 g, TransFat 0 g
WHITE CLAW BLACK CHERRY CUPCAKES
You can have your favorite drink and eat it too with these fun, party-ready cupcakes. We took boxed red velvet cake mix and added a hefty dose of White Claw Black Cherry Hard Seltzer. Each baked cupcake is then stuffed with oozy, boozy jam to bump up the cherry taste, swirled with fluffy vanilla frosting and finished with a cocktail cherry on top!
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield 24 cupcakes
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners and spray lightly with cooking spray.
- Beat the cake mix, 1 1/3 cups of the hard seltzer and the eggs together in a large bowl with an electric mixer on medium-high speed until smooth and combined, about 2 minutes. Divide evenly among the prepared muffin tins (each cup should be about three-quarters full). Bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes, rotating tins halfway through. Turn cupcakes out onto a wire rack and cool completely.
- Meanwhile, stir the remaining hard seltzer (about 1/4 cup) and the cherry jam together in a small saucepan and place over medium heat. Simmer, stirring occasionally, until thickened and reduced slightly, 5 to 8 minutes. Transfer to a small bowl or glass liquid measuring cup and refrigerate until completely cool and set, about 45 minutes.
- Scoop out a 1/2-inch-wide and 1/2-inch-deep hole from the center of each cupcake top using a small measuring spoon. Fill each hole with the spiked cherry jam (about 1 1/2 teaspoons per cupcake).
- Beat the vanilla frosting in a large bowl with an electric mixer on medium-high speed until light and fluffy, 4 to 5 minutes. Transfer to a piping bag fitted with a large star pastry tip. Pipe the frosting onto the cupcakes to cover the jam, leaving the edge exposed. Top each with a maraschino cherry.
CHERRY-FILLED CUPCAKES
In this surprise-inside treat, the cupcake batter bakes around spoonfuls of pie filling. Mix things up by trying blueberry, lemon, strawberry or raspberry fillings, too.
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- Make cake batter as directed on box for 24 cupcakes. For each cupcake, spoon 3 tablespoons batter into muffin cup, then spoon 2 teaspoons pie filling onto center of batter. Bake and cool as directed on box for 24 cupcakes.
- In large bowl, beat shortening, powdered sugar and milk with electric mixer on medium speed until creamy. Place frosting in decorating bag fitted with your choice of decorating tip. Starting at outer edge of cupcakes, pipe frosting in spiral pattern, gradually elevating to a peak in center; top each with a cherry.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE-CHERRY CUPCAKES
If you're a fan of chocolate and cherry, then these cupcakes are for you! Start by making a quick cherry compote to use in both the cupcakes and the frosting for maximum cherry flavor! The cherry buttercream recipe makes enough to generously frost the cupcakes, so keep that in mind when making it!
Provided by Kim
Time 1h40m
Yield 24
Number Of Ingredients 21
Steps:
- Bring cherries, sugar, and lemon juice to a simmer in a medium pot over medium-low heat. Cook until sugar is dissolved, stirring frequently. Remove 2 tablespoons of cherry juice from the pot and place in a small bowl. Stir in cornstarch until thoroughly combined. Add cornstarch mixture to the pot and simmer until thickened and slightly reduced, about 5 minutes more.
- Remove compote from heat and cool completely. Measure out 1 cup for the cupcake batter. Reserve remaining compote, about 6 tablespoons, for the frosting.
- Preheat the oven to 350 degrees F (175 degrees C). Line or grease two standard 12-cup muffin tins.
- Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl. Set aside.
- Beat brown sugar, butter, and white sugar together in a large bowl until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract. Mix in 1/3 of the flour mixture, stirring until just combined. Pour in 1/2 of the sour cream and cooled coffee; mix until just combined.
- Continue alternating additions of the flour mixture with sour cream and coffee, beginning and ending with the flour mixture, until batter is smooth. Do not overmix. Gently fold in 1 cup cherry compote. Fill each prepared muffin cup 2/3 full of batter.
- Bake in the preheated oven until the tops of the cupcakes spring back lightly when touched, 15 to 18 minutes. Cool in the tins for a few minutes before removing to a wire rack to cool completely.
- Prepare cherry buttercream while the cupcakes are cooling. Beat butter in a large bowl until light and fluffy. Add powdered sugar, 1 cup at a time, beating well after each addition. Mix in vanilla and salt. Add 2 tablespoons of cherry compote and beat on medium-high speed until thoroughly combined. Repeat twice more with remaining cherry compote, beating well after each addition. Add heavy cream and beat until frosting is fluffy, 2 to 3 minutes.
- Spread or pipe frosting over the cooled cupcakes.
Nutrition Facts : Calories 337.5 calories, Carbohydrate 50.8 g, Cholesterol 51.9 mg, Fat 15.1 g, Fiber 1.7 g, Protein 2.9 g, SaturatedFat 9.3 g, Sodium 214.9 mg, Sugar 39.4 g
More about "cheery cherry chip cupcakes recipes"
CHERRY CHOCOLATE CHIP CUPCAKES - THE COUNTRY COOK
From thecountrycook.net
5/5 (1)Total Time 40 minsCategory DessertCalories 455 per serving
- Preheat oven to 350F degrees. Line a cupcake pan with paper liners or spray the wells with a non-stick baking spray.
- In a large bowl, using a hand or stand mixer, beat the butter and sugar together until light and fluffy.
CHERRY CHIP CUPCAKES — BLESS THIS MESS
From blessthismessplease.com
5/5 (1)Total Time 25 minsCategory DessertCalories 292 per serving
- In a large bowl beat the butter and sugar together until light and fluffy (stand mixer or hand mixer work great here), this should take 3-5 minutes. Add the egg whites one at a time, beating well after each one. Add the vanilla and almond extracts and stir to combine.
THE BEST CHERRY CHIP CUPCAKES - SIMPLY HAPPENINGS
From simplyhappenings.com
4.6/5 (11)Total Time 43 minsCategory DessertsCalories 319 per serving
CHERRY CUPCAKES - THE ITSY-BITSY KITCHEN
From itsybitsykitchen.com
GLUTEN FREE CHERRY CHIP CUPCAKES - FAITHFULLY GLUTEN FREE
From faithfullyglutenfree.com
CHERRY CUPCAKES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
CHERRY CHOCOLATE CHIP CUPCAKES - INSIDE BRUCREW LIFE
From insidebrucrewlife.com
CHEERY CHERRY CHIP CUPCAKES - BETTYCROCKER.COM
From bettycrocker.com
Estimated Reading Time 3 mins
CHOCOLATE CHERRY CUPCAKES RECIPE | BAKED BY AN INTROVERT
From bakedbyanintrovert.com
PATRIOTIC CHERRY CHIP CUPCAKES - PARTY PINCHING
From partypinching.com
14 HEALTHY CHERRY RECIPES | THE LEAF
From leaf.nutrisystem.com
VINTAGE MARASCHINO CHERRY CAKE RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
CHERRY CUPCAKES - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
CHERRY CHIP CAKE - FOOD LOVIN FAMILY
From foodlovinfamily.com
CHERRY CUPCAKES | DESSERT | THE BEST BLOG RECIPES
From thebestblogrecipes.com
CHERRY CHOCOLATE CHIP CUPCAKES RECIPE - SHUGARY SWEETS
From shugarysweets.com
10 BEST CHERRY CHIPS RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love