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. #
    1
    Belinda @zomppa — February 10, 2012 @ 5:31 am

    And flat allows for more buttercream! These are simply delightful!

    Reply

  2. #
    2
    leslie — February 10, 2012 @ 6:15 am

    Buttermilk is a magic ingredient!!!! Love these beautiful cupcakes. All of my cupcakes turn out flat..its my half broken oven with a nice gas leak..cant keep its internal temperature :(

    Reply

  3. #
    3
    Jessica @ How Sweet — February 10, 2012 @ 6:30 am

    oh my WORD. i love cherry vanilla anything and these are so cute!

    Reply

  4. #
    4
    the wicked noodle — February 10, 2012 @ 6:32 am

    Gorgeous! Love the cute hearts. I have candy melts in my pantry that I’m making chocolate hearts with. LOVE!!

    Reply

  5. #
    5
    Katarina — February 10, 2012 @ 7:02 am

    These are so pretty!

    Reply

  6. #
    6
    pam — February 10, 2012 @ 7:18 am

    Oh my goodness, those are too pretty to eat!

    Reply

  7. #
    7
    Maria — February 10, 2012 @ 7:33 am

    Yay for cherry vanilla:) Your cupcakes are super cute!

    Reply

  8. #
    8
    Amy — February 10, 2012 @ 7:35 am

    So precious! And I don’t care if it’s flat or domed, just as long as it tastes good.

    Reply

  9. #
    9
    April — February 10, 2012 @ 7:49 am

    What if you can only find low fat buttermilk???

    Reply

    • Sommer — February 10th, 2012 @ 8:02 am

      Hey April,

      If you can get whole milk, you can MAKE buttermilk by adding a tablespoon of lemon juice or vinegar and letting it sit for about 10 minutes.

      Reply

  10. #
    10

    Believe it or not, I’ll take the flat cupcake without the piles of frosting. I love a good, tender cupcake. Not a huge frosting fan (unless it’s cream cheese). These are so adorable though. I think the hearts are brilliant.

    Reply

  11. #
    11
    Aimee @ ShugarySweets — February 10, 2012 @ 8:23 am

    Plus, with a flat cupcake, you get more frosting!!

    Reply

  12. #
    12
    Pam Rauber — February 10, 2012 @ 8:30 am

    Enjoyed this.

    Reply

  13. #
    13
    Michele — February 10, 2012 @ 8:31 am

    I want to make these for my sons class. I was wondering if you could use something other then the Kirch?

    Reply

    • Sommer — February 10th, 2012 @ 8:52 am

      Michele,

      You could use Cherry Juice–I’ve made them that way before and they were great. The Kirsch is just a little more powerful.

      PS~ The teacher might appreciate a little Kirsch in the cupcakes on Valentines Day! ;)

      Reply

  14. #
    14
    Rachel@Time for Good Food — February 10, 2012 @ 8:41 am

    These look sooooo good! Buttermilk just makes everything better!

    Reply

  15. #
    15
    Kelly — February 10, 2012 @ 8:45 am

    These are the cutest little things! And oh so perfect for Valentine’s Day, love them! :)

    Reply

  16. #
    16
    Tya @ Note Etc. — February 10, 2012 @ 8:47 am

    I love cherry chunks!! and they are beautiful and very attractive! thanks anyway for sharing 2 types of cupcakes, now I know is better to make flat cupcakes if you want to put frosting on it. thanks!

    cheers

    Reply

  17. #
    17
    Mara @ Elemental Custard — February 10, 2012 @ 8:48 am

    Ah buttermilk makes the world go round. These look delicious!

    Reply

  18. #
    18
    Brenda @ a farmgirl's dabbles — February 10, 2012 @ 9:11 am

    Love buttermilk in cake, totally worth the flat tops, especially when topping with lots of frosting! These look fantastic. Making candy melt designs could be my part-time job…so much fun!

    Reply

  19. #
    19
    Liz — February 10, 2012 @ 9:16 am

    SO cute! And buttermilk works magic in cake batter…so yummy!

    Reply

  20. #
    20
    Cookin' Canuck — February 10, 2012 @ 9:31 am

    I’m a flat cupcake kind of gal – it makes them so much easier to decorate. And really, it’s all about the frosting, right? This cherry frosting definitely has my attention!

    Reply

  21. #
    21
    Katrina @ Warm Vanilla Sugar — February 10, 2012 @ 9:51 am

    Beautiful!!

    Reply

  22. #
    22
    Krista {Budget Gourmet Mom} — February 10, 2012 @ 10:09 am

    These look fabulous! I love cherry anything and on a cupcake it would be simple irresistible!

    Reply

  23. #
    23
    Anna @ hiddenponies — February 10, 2012 @ 10:47 am

    I was totally ready for a different flat vs. curvy discussion :) These look delicious, love the colours!

    Reply

  24. #
    24
    naomi — February 10, 2012 @ 12:01 pm

    These are so sweet looking and I love the sound of that cherry frosting!

    Reply

  25. #
    25
    amy @ uTryIt — February 10, 2012 @ 12:13 pm

    These are so beautiful! :) Very festive for Valentine’s Day!

    Reply

  26. #
    26
    Lacy @ NYCityEats — February 10, 2012 @ 1:05 pm

    You taught me something! I have no idea why some cupcakes came out flat, which most of mine do. But I love the texture and how moist they are! Yours are gorgeous! I love the cherry frosting & the cute hearts!

    Reply

  27. #
    27
    Shannon — February 10, 2012 @ 1:10 pm

    So cute and festive! I love cherry anything so this is calling my name.

    Reply

  28. #
    28
    claire @ the realistic nutritionist — February 10, 2012 @ 1:16 pm

    These are precious. I love those heart additions, they totally make the cupcake! And I’ve never used buttermilk in cupcakes, what an idea!

    Reply

  29. #
    29
    torviewtoronto and createwithmom — February 10, 2012 @ 1:39 pm

    cute delicious looking cupcakes

    Reply

  30. #
    30
    Jennifer @ Peanut Butter and Peppers — February 10, 2012 @ 1:51 pm

    Oh super yum! I love cherries in cupcakes!! Love your photos!

    Reply

  31. #
    31
    Feast on the Cheap — February 10, 2012 @ 2:10 pm

    Mmm, what a lovely treat. I’m dying to try them!

    Reply

  32. #
    32
    Kirsten@My German Kitchen...in the Rockies — February 10, 2012 @ 2:34 pm

    Definitely flat, no doubt. So much easier to decorate.
    Your pictures are gorgeous! Just baked some buttermilk chocolate cupcakes the other day. I like yours a lot better.
    Repinned earlier!

    Reply

  33. #
    33
    Fresh and Foodie — February 10, 2012 @ 2:53 pm

    Adorable! The frosting looks just spectacular. I love the idea of using kirsch as flavoring.

    Reply

  34. #
    34
    Kiran @ KiranTarun.com — February 10, 2012 @ 3:38 pm

    I am just lost for words — only one, WANT!!!!

    Reply

  35. #
    35
    Diane (Created by Diane) — February 10, 2012 @ 4:26 pm

    Oh these look so pretty, but I’m with you it’s on the inside that counts most!!!!

    Reply

  36. #
    36
    Jersey Girl Cooks — February 10, 2012 @ 5:16 pm

    These are so adorable. I am sure they are delicious too. I made flat red velvet cupcakes and I think it’s a good thing too….so much moister.

    Reply

  37. #
    37
    Eliot — February 10, 2012 @ 5:33 pm

    I just bought some v-day wrappers and was wondering what kind of cupcake to make for our offices and staff. I have plenty of frozen cherries so I am going to try this! Thank you!

    Reply

  38. #
    38
    Kristen — February 10, 2012 @ 6:05 pm

    So glad to see frozen cherries in the cupcakes instead of dried. They sound wonderful. I agree with your frosting/cupcake ratios. The more frosting, the more memorable the treat!

    Reply

  39. #
    39
    Deanna — February 10, 2012 @ 6:11 pm

    I’m not really a cake eater but those are so cute! Although I prefer almost no frosting. I’m a freak that way.

    Reply

  40. #
    40
    Sarah — February 10, 2012 @ 7:07 pm

    Those are so adorable!

    Reply

  41. #
    41
    Alaiyo Kiasi — February 10, 2012 @ 7:32 pm

    I smiled just looking at these cupcakes, and I can imagine how exciting it would be to make them and give them away! I came to the right place for Valentine’s ideas for my son’s class. You never disappoint!

    Reply

  42. #
    42
    Stephanie @ Eat. Drink. Love. — February 10, 2012 @ 7:55 pm

    These are perfect, flat or domed!

    Reply

  43. #
    43
    Jen at The Three Little Piglets — February 10, 2012 @ 8:07 pm

    And this right here is why I always love opening my email when it say A Spicy Perspective on it!

    Reply

  44. #
    44
    Dina — February 10, 2012 @ 9:24 pm

    you had me at full-fat buttermilk! this is a great recipe. definitely want to try it.

    Reply

  45. #
    45
    Kiri W. — February 10, 2012 @ 9:33 pm

    So pretty! :) Love the flavors, and hey, Kirsch I’m always in for ;)

    Reply

  46. #
    46
    MommaMary — February 11, 2012 @ 12:41 am

    I like A Spicy Perspective on FB

    Reply

  47. #
    47
    Em (Wine and Butter) — February 11, 2012 @ 2:57 am

    I love buttermilk in muffins ooooo much and I can imagine it would be equally fabulous in cupcakes.

    I have, in fact, had a buttermilk cherry muffin – but these look perfect for a special occasion – so pretty too!!!

    Reply

  48. #
    48
    Sylvie @ Gourmande in the Kitchen — February 11, 2012 @ 3:19 am

    I’m with ya, a flatter cupcake makes more room for extra frosting!

    Reply

  49. #
    49
    Liz — February 11, 2012 @ 8:00 am

    SO festive!!! And yummy, too….perfect for my Valentines :)

    Reply

  50. #
    50
    Katherine Martinelli — February 11, 2012 @ 9:40 am

    These are so cute and sound delicious!! I love buttermilk and have some I need to use up so these sound perfect ;-) Pinned! Thanks. I’d also like to invite you to link up this recipe at my vday blog hop: http://www.katherinemartinelli.com/blog/2012/chocolate-covered-strawberries-recipe/

    Reply

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

    Pinky and pretty! Bet they are delicious!

    Reply

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

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

    Reply

  53. #
    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

  54. #
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    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

  55. #
    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

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

    so cute!! pinned, had to shared

    Reply

  57. #
    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

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

    LOVE cherry anything…those look divine!

    Reply

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

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

    Reply

  60. #
    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

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

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

    Reply

  62. #
    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

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

    Those are adorable.

    Reply

  64. #
    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

  65. #
    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

  66. #
    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

  67. #
    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

  68. #
    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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