Moist, crumby Black Cherry Cupcakes, bursting with the flavor of fresh cherries, and topped with a light, fluffy vanilla bean buttercream.
Course Dessert
Cuisine American
Keyword black cherry cupcakes
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
Total Time 50 minutesminutes
Servings 12
Calories 432kcal
Author Erica
Ingredients
½lb.fresh cherriespitted
½lemonjuiced
2tablespoonsbuttermilk
1 ½+ 2 tablespoonsall-purpose flour
½tablespoonbaking powder
¼teaspoonsalt
½cupunsalted butterroom temperature
1cupgranulated sugar
2eggsroom temperature
1teaspoonvanilla extract
¼teaspoonalmond extract
Vanilla Bean Buttercream
1cupunsalted buttersoftened and cut into cubes
2cupspowdered sugarsifted
2tablespoonsmilk
1vanilla beanscraped
½teaspoonvanilla extract
pinch of salt
Instructions
Preheat oven to 350 degrees F. Line muffin tins with cupcake liners.
Place cherries and lemon juice in food processor or blender; blend until mostly smooth. Stir buttermilk into cherries. Set aside.
Fit mixer with paddle attachment, or, using a hand mixer, cream butter and sugar until light and fluffy (about 3 minutes), being sure to scrape down the sides during mixing.
While butter is creaming, whisk flour, baking powder, and salt together in a medium bowl. Set aside.
Add eggs, vanilla extract, and almond extract to the butter mixture; mix until well blended.
Add half of the cherry mixture to the batter and mix, then add half of the dry ingredients and mix on low speed. Scrape bowl and repeat, mixing until all ingredients are incorporated.
Portion batter into cupcake liners, filling each about ⅔ full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Remove to wire rack to cool.
Vanilla Bean Buttercream
While cupcakes are cooling, with an electric or stand mixer fitted with a paddle attachment, beat softened butter for 8 minutes on medium speed, until creamy and pale yellow.
Add powdered sugar, milk, vanilla and vanilla bean, and salt, and mix on low speed for 1 minute; turn speed up to medium and mix for another 5 minutes, until buttercream is light and fluffy.
Pipe buttercream on cooled cupcakes, and garnish with cherries.