Ingredients
Scale
- 1 3/4 cups All-Purpose Flour
- 1 1/2 cups Granulated Sugar
- 1/2 cup (1 stick) Unsalted Butter, softened
- 3 Large Eggs
- 1 cup Buttermilk (or whole milk)
- 2 teaspoons Alcohol-Free Vanilla Extract
- 2 teaspoons Baking Powder
- 1/2 cup Cherries, pitted and chopped (fresh or frozen)
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a large bowl or stand mixer, cream together the softened butter and granulated sugar until light and fluffy.
- Step 2: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla bean paste. In a separate bowl, whisk together the flour and baking powder.
- Step 3: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk (beginning and ending with the dry ingredients), mixing until just combined and taking care not to overmix the batter.
- Step 4: Gently fold the chopped cherries into the batter using a spatula. Fill each cupcake liner about two-thirds full. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Step 5: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once fully cooled, frost the cupcakes generously with your preferred vanilla buttercream and garnish with an extra cherry, if desired.
Notes
- Store unfrosted cupcakes airtight at room temperature for up to two days; if frosted, refrigerate and bring back to room temperature for at least 30 minutes before serving for optimal flavor and texture.
- If the cupcakes have been refrigerated, allowing them to rest at room temperature for 30–60 minutes is the best way to "reheat" them, ensuring the buttercream is soft and the cake crumb is moist.
- For an elevated dessert experience, serve these sweet treats alongside a small scoop of high-quality vanilla bean ice cream or a drizzle of light almond glaze.
- To prevent the chopped cherries from sinking to the bottom, toss them lightly in one tablespoon of the measured flour before gently folding them into the batter; this helps the fruit suspend beautifully throughout the cake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American