Cherry Buttermilk Cupcakes with Cherry Buttercream Frosting

Buttermilk Cupcakes

Don’t ya just love cupcakes? Especially buttermilk cupcakes?? These buttermilk cupcakes are loaded with tart cherry chunks then piled high with creamy cherry frosting. Mmmmmmmm, that’s all I’ve got to say.

Just kidding. As always, I’ve got plenty to say. Today we are discussing FLAT verses CURVY. Brace yourselves…

There are two kinds of cupcakes in this world, flat cupcakes and dome-shaped cupcakes. (What were YOU thinking we were talking about?)

Although the dome-shaped cupcakes are visually appealing, I’d like to make an argument for sad little flat cupcakes.

Cherrry Frosting

Cake batters that don’t rise as much are usually rich batters, heavy on butter. This is a good thing if making layer cakes. The layers are velvety with a small crumb, and very little has to be trimmed off the top to level them.

However with cupcakes, people seem to think of flat as a bad thing.

You could add more leavening and a little more flour to said cupcakes. That would give them the desirable dome-top, but alas, it would also mess up the brilliant silky texture that only GOOD buttery buttermilk cupcakes have.

So I say flat is a good thing. Dome-y cupcakes score points for appearance, but flat buttermilk cupcakes scored points for the texture… and isn’t what’s on the INSIDE more important?

Cherry Cupcakes

As for bonus points, flat cupcakes allow more room for PILES of cherry frosting. In my opinion, a cupcake is only worth eating if it’s 2-parts cake to 1-part frosting. When the frosting is good, it needs to be celebrated.

Buttermilk Cupcakes with cherry chunks and dreamy Cherry Frosting are admittedly flat-ish, yet they are RICH, buttery and moist with a tart finish from the cherries and buttermilk. The Cherry Frosting has a secret little kick from Kirsch, a cherry flavored brandy. Hick!

These whimsical cupcakes are the perfect way to celebrate Valentines Day. Here I made festive edible toppers by piping melted colored candy melts into hearts on parchment paper. They harden in minutes and are easy to personalize. Instead of hearts, you could pipe LOVE, or even names. Think of the possibilities!

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Yield: 30 cupcakes

Prep Time: 45 minutes

Cook Time: 20 minutes

Buttermilk Cupcakes and Cherry Frosting

Ingredients:

For the Buttermilk Cake:
3 cups cake flour
3/4 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
3 sticks unsalted butter, softened
2 cups granulated sugar
2 eggs
2 tsp. vanilla extract
1 1/2 cups full-fat buttermilk
1/2 cup chopped frozen cherries

For the Cherry Frosting:
4 sticks unsalted butter, softened
8 - 11 cups powdered sugar
2 pinches of salt
1 1/2 Tb. vanilla extract
4 Tb. Kirsch (Cherry Brandy)
1-4 drops red food coloring *optional

Directions:

For the Buttermilk Cake: Preheat the oven to 350 degrees F. Line muffin tins with paper liners.

Mix the first four dry ingredients in a bowl.

Cream the butter and sugar until light and fluffy--3-5 minutes.

Add the egg, vanilla, cherries. Beat and scrape the bowl.

Alternate adding the buttermilk and flour mixture until batter in just combined. Scrape the bowl and mix again for just a moment.

Use a small measuring cup to fill the paper liners just over 1/2 full.

Bake for 20-25 minutes, until a toothpick inserted into the center of ta cupcake comes out clean. Cool completely before frosting.

For the Cherry Frosting: Beat the butter until light and fluffy. Scrape the bowl and beat in the salt, vanilla and Kirsch. Now add the powdered sugar, a little at a time until the desired consistency is reached--8-11 cups. Add food coloring if desired.

Pipe onto cooled cupcakes and enjoy.

Cherry Buttermik Cake

More Valentines Goodies:

Valentines Trail Mix with Printable Tags

Chocolate Pomegranate Petit Fours

Ancient Pleasure Brownies

Heart Cake Pops ~ 52 Kitchen Adventures

Strawberry Almond French Toast ~ Savory Sweet Life

Salted Chocolate Caramel Squares ~ My Man’s Belly

Gluten Free Chocolate Hazelnut Cupcakes ~ Bella Nutella

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84 Responses to “Cherry Buttermilk Cupcakes with Cherry Buttercream Frosting”

  1. #
    51
    Angie@Angie's Recipes — February 11, 2012 @ 9:45 am

    Pinky and pretty! Bet they are delicious!

    Reply

  2. #
    52
    marla — February 11, 2012 @ 2:07 pm

    Love cherry everything!!! Such pretty cupcakes with those hearts.

    Reply

  3. #
    53
    Jojoluv — February 11, 2012 @ 3:28 pm

    These cupcakes are beautiful and sound delicious! I have a question though. I cannot find frozen cherries. Can I use fresh? If I do find frozen at some point do you thaw them before putting them in the batter?

    Reply

  4. #
    54
    DessertForTwo — February 11, 2012 @ 11:39 pm

    These look absolutely divine! I love a flat top cupcakes for piling on the frosting!

    However, I should warn you…one of my cupcake recipe makes a flat top cupcake and I STILL get hate mail for it. I posted it over a year ago. I even warned people in the recipe that the cupcakes are flat, and I still get complaints. I really hope this doesn’t happen to you!

    Happy Valentine’s Day! :)

    Reply

    • Sommer — February 12th, 2012 @ 7:26 am

      Thanks for the warning. :)

      Reply

  5. #
    55
    TidyMom — February 12, 2012 @ 10:43 am

    These are just gorgeous and sound delicious Sommer!

    Thanks for linking up! I featured your post in my wrap up http://tidymom.net/2012/valentine-treats-and-boxes/
    Have a great rest of the weekend

    Reply

  6. #
    56
    vianney — February 12, 2012 @ 5:23 pm

    so cute!! pinned, had to shared

    Reply

  7. #
    57
    Brian @ A Thought For Food — February 12, 2012 @ 8:36 pm

    I’m in love with this recipe. Can’t think of a better thing to make for Valentine’s Day

    Reply

  8. #
    58
    Dmarie — February 13, 2012 @ 9:37 am

    LOVE cherry anything…those look divine!

    Reply

  9. #
    59
    RisaG — February 14, 2012 @ 9:26 pm

    what beautiful cupcake decorations. So pretty. So Valentine’s Day! Great job.

    Reply

  10. #
    60
    Tricia @ Saving room for dessert — February 16, 2012 @ 11:16 am

    Hey Sommer – sorry it took me so long to get over here to comment! These are so beautiful – really creative and yummy looking. As always your photos are fantastic. Have a lovely weekend.

    Reply

  11. #
    61
    Amy @ Gastronome Tart — February 16, 2012 @ 3:31 pm

    I have never had buttermilk cupcakes before. They sound and look delicious!

    Reply

  12. #
    62
    Shirley — February 17, 2012 @ 8:57 pm

    The candy hearts are so cute! And I’m a fan of flat-topped cupcakes — just seems better for piping on.

    Reply

  13. #
    63
    Joy — February 22, 2012 @ 10:10 am

    Those are adorable.

    Reply

  14. #
    64
    Apron Appeal — February 24, 2012 @ 6:07 am

    I think I might need these for breakfast. At least I’m pretty sure I’m not going to stop thinking about them until I eat one.

    Reply

  15. #
    65
    Sharise Beasley — September 17, 2012 @ 2:59 pm

    I just made these today and I have a couple questions:
    -mine are dark purple! Not light pink/red like the picture :/
    -mine have such a light crumb, they completely fall apart! They taste yummy but are so hard to eat!
    -Do you think if I add some almond extract they’ll be yummy too?
    Thanks so much!!!!

    Reply

  16. #
    66
    Gina Chun — January 7, 2013 @ 1:54 am

    Are these like very sweet?? Cus my fail doesn’t care for super sweet desserts too much

    Reply

    • Sommer — January 7th, 2013 @ 6:32 am

      Gina, They are definitely sweet like most cupcakes, but not cloyingly sweet. :)

      Reply

  17. #
    67
    Jackie — June 23, 2013 @ 11:45 am

    Hi Sommer

    If I cut this recipe in half to make a smaller batch, will affect the outcome.

    Reply

    • Sommer — June 23rd, 2013 @ 2:00 pm

      It should be fine to cut in half.

      Reply

  18. #
    68
    Jackie — June 24, 2013 @ 8:46 pm

    Hi Sommer

    What is full-fat buttermilk, I’ve seen low fat and non fat buttermilk in the stores, but not full-fat? Also, since I’m going to serve these to kids I’m going to have to omit the kirsch is there anything I could use in place of it.

    Reply

    • Sommer — June 24th, 2013 @ 9:50 pm

      Hi Jackie you can omit it and add cherry extract.

      Reply

      • Jackie — June 25th, 2013 @ 10:14 am

        Hi Sommer

        How much cherry extract and what is full-fat buttermilk, never heard of it.

        • Sommer — June 25th, 2013 @ 10:37 pm

          I would use just a touch of extract, maybe1/2 tsp. And by full-fat buttermilk I just mean, not fat free. :)

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