Cherry Cupcakes

5 from 1 vote

Soft vanilla cupcakes with a hidden cherry center, and swirled with a fluffy cherry frosting. These cherry cupcakes are absolutely delicious!

Prep Time45

Cook Time30

Course: Cupcakes

Cuisine: American

Servings: cupcakes

Calories: 287kcal

Preheat the oven to 180°C (350°F) and line 24 cupcake cases into two 12-hole muffin pans.
Add the oil, eggs, and sugar to a bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until combined, about 2 minutes.
Sift together the salt, and flour then add the flour mixture to the egg and sugar mixture. Beat at low speed until just combined.
In a jug combine the milk and vanilla bean paste, and slowly pour this into the cake batter with the mixer's motor running at low speed. Scrape down the sides of the bowl and mix again, making sure it is lump-free.
Pour the cupcake batter into the cupcake cases using a jug or cookie scoop, filling each case two-thirds of the way up. Bake in a preheated oven for 12 to 15 minutes or until a skewer inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool in their tins for 5 minutes, then to cool completely on a cooling rack.

Cut the cherries in half and remove the pip. Roughly chop the cherries.
In a small heavy saucepan set over medium heat add the chopped cherries, sugar, and lemon juice. Allow the fruit to soften and the sugar to melt.
Stir occasionally with a spatula and press the fruit against the sides of the saucepan to help it break down. Use a potato masher if needed.
Once the sugar is melted and the compote has thickened, allow the cherry compote to cool to room temperature. Reserve ½ cup for the frosting and place the remaining cherry filling into a decorating bag.

Add the unsalted butter and icing sugar to a bowl of a stand mixer fitted with a paddle attachment and beat at medium speed until the mixture looks like fine breadcrumbs.
In a small jug combine the vanilla paste and milk. Slowly pour this into the icing sugar and butter mixture with the motor of the mixer running. Once all of the milk has been added beat at high speed until light and fluffy, about 5 minutes. Be sure to scrape the sides of the bowl often while mixing.
Add ½ cup of the cooled puree to the buttercream frosting. Beat briefly at low speed until combined. Fill a frosting bag fitted with your chosen nozzle with the buttercream.
Use an apple corer to core out the center of each cupcake, fill the center of each cupcake with the cherry compote, and then swirl the cherry buttercream on top. Decorate the cupcake with fresh cherries and enjoy!