Cherry cupcakes. Now while I adore fresh cherries, I have to admit that these little cupcakes feature one of my secretly favorite. Delicious chocolate cherry cupcakes topped with an easy vanilla buttercream and a drizzle of cherry reduction, and filled with a cherry surprise! These soft, moist cupcakes have delightful cherry flavor, both in the cake, and in their pretty pink frosting.

Every week I've been making cupcakes for. A sherry trifle is incredibly fun to make because you can see all of the layers being constructed as you make them. Follow the instructions and add each. You can cook Cherry cupcakes using 18 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Cherry cupcakes

Prepare of For cupcake batter:.
It's 1 1/2 sticks of unsalted butter.
You need 1 1/2 cups of sugar.
It's 2 of eggs.
It's 3 teaspoons of pure vanilla extract.
Prepare 2 1/2 teaspoons of baking powder.
It's 1/4 teaspoon of salt.
Prepare 2 1/2 cups of flour.
It's 1 1/4 cups of milk.
It's 1 (21 oz) of can of cherry pie filling.
You need of For Buttercream:.
You need 1 cup of shortening.
You need 1 cup of lightly salted butter, room temperature.
Prepare 2 Tbsp of meringue powder.
Prepare 3 tsp of pure vanilla.
It's 2 lbs of (about 8 cups) powdered sugar.
You need 4-6 Tbsp of water (depending on consistency desired).
It's 1/4 tsp of table salt.

This post may contain affiliate links. If you like chocolate covered cherries, you are going to love these Chocolate Cherry Cupcakes. Cherry Limeade Cupcakes - Everyday Annie. Most of my regular readers are well aware of my deep love.

Cherry cupcakes instructions

For the cupcake: At room tempterature beat unsalted butter at medium speed until creamy. Pour in sugar and beat well. Add 2 eggs one at a time, before adding the next make sure it is well combined..
Add vanilla, baking powder, salt, flour, and milk. Beat until it is smooth..
Take a cupcake baking tray and add cupcake liners and pour the batter into individual baking cups, until they are about 2/3 full. Bake at 350 for 20 minutes or until golden brown. Should get 24 -18 cupcakes..
For the butter cream: Measure water, put in small cup and add salt. Stir to dissolve..
Mix butter and Crisco on low until combined. Add meringue powder and vanilla extract. Mix on low to combine..
Add powdered sugar gradually, still mixing on low..
Gradually add salted water and mix on low for 1-2 minutes until well combined, scraping paddle and sides of bowl as necessary..
You will need a pastry bag and a tip #48..
I made these cupcakes 2 ways. First one I cut a hole in the top part center of the cupcake and filled it with cherry pie filling and did this with a few i was serving right away the rest i didnt fill..
I took a little bit of brown icing food coloring and dyed the icing a light brown. Then I iced the top of each cupcake. Then i put a spoonful of cherry pie filling and placed in on top..
I filled my pastery bag filled with buttercream and the tip on it. I decorated it like you would see it look like the sides and top of a cherry pie..

Ice the cupcakes, smoothing the tops with the back of a spoon, and stand a cherry in the centre of each. Inside each of these cupcakes is a fruity surprise! Chocolate Cherry Cupcakes Recipe photo by Taste of Home. Cherry Limeade Cupcakes are the perfect way to enjoy cupcakes in the summer time. These light and refreshing flavors are so delicate and amazing!