Cherry Buttermilk Cupcakes with Cherry Buttercream Frosting
Cherry Buttermilk Cupcakes with Cherry Buttercream Frosting - These buttermilk cupcakes are loaded with tart cherry chunks then piled high with creamy cherry frosting.
Prep Time45 mins
Cook Time20 mins
Total Time1 hr 5 mins
Servings: 30 cupcakes
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 a 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.
Serving: 1cupcake | Calories: 603kcal | Carbohydrates: 99g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 69mg | Sodium: 114mg | Potassium: 66mg | Fiber: 1g | Sugar: 89g | Vitamin A: 695IU | Vitamin C: 0.2mg | Calcium: 33mg | Iron: 0.2mg