Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 cup fresh cherries, pitted and chopped
- For frosting: 1/2 cup butter, 2 cups powdered sugar, 1/4 cup cherry juice or puree, 1 tsp vanilla
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Whisk together flour, baking powder, and salt. In another bowl, cream butter and sugar until light. Beat in eggs one at a time, then vanilla.
- Alternately add flour mixture and milk to butter mixture, beginning and ending with flour. Fold in chopped cherries.
- Divide batter among liners. Bake for 18-20 minutes until a toothpick comes out clean. Cool completely.
- For frosting, beat butter until creamy. Gradually add powdered sugar, cherry juice, and vanilla until smooth. Frost cooled cupcakes.
Notes
You can customize the seasonings to taste.