Buttermilk Cupcakes with Creamy Cherry Frosting and Chocolate Hearts
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5 from 1 vote

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
Course: Cupcakes
Cuisine: American
Servings: 30 cupcakes
Calories: 603kcal
Author: Sommer Collier

Ingredients

For the Buttermilk Cake:

For the Cherry Frosting:

Instructions

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.

Nutrition

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