Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cherry Lemon Cupcakes

Moist and tangy lemon cupcakes topped with a sweet cherry frosting.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tbsp lemon zest
  • 1/4 cup fresh lemon juice
  • 1/2 cup buttermilk
  • 1/2 cup cherry preserves
  • 1 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar
  • 2 tbsp cherry juice
  • 1 tsp vanilla extract

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in lemon zest and juice.
  4. Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients.
  5. Fill cupcake liners 2/3 full and bake for 18-20 minutes or until a toothpick comes out clean. Cool completely.
  6. For frosting, beat butter until creamy. Gradually add powdered sugar, cherry juice, and vanilla until smooth.
  7. Pipe frosting onto cooled cupcakes and top with a dollop of cherry preserves.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett