Buttermilk Cupcakes with Cherry Cream Cheese Frosting

After posting a couple of hot and spicy dishes last week, I thought it was time share a sweet treat with you. I could not think of a better sweet treat then cupcakes.  Who doesn’t love a cupcake? Especially one as cute as this. And believe me, these soft buttermilk cupcakes with sweet cherry cream cheese frosting are just as good as they look.

Ryan and I planned to have a few friends over to celebrate the 4th of July. On Friday, while I was looking over everything I planned to serve, the one thing I realized we were missing was dessert. I know some may consider it blasphemy to forget such a thing, but it simply slipped my mind. Regardless, there was no denying it, I was serving spicy pepper steak so I definitely needed something sweet. Sure, I could have picked up some cookies or cupcakes at the store but that would have taken all the fun out of it. Instead, I made these little gems and they were the perfect ending to a delightful 4th of July BBQ.

Buttermilk Cupcakes with Cherry Cream Cheese Frosting

Moist buttermilk cupcakes with sweet cherry cream cheese frosting.

5 from 3 votes

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Desserts

Cuisine American

Servings 12 Servings

Ingredients

  

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Ingredients:

• ▢ 1 1/2 cups all purpose flour
• ▢ 1/4 teaspoon baking soda
• ▢ 1/4 teaspoon baking powder
• ▢ 1/4 teaspoon salt
• ▢ 1/2 cup 1 stick butter, softened
• ▢ 2/3 cup granulated sugar
• ▢ 3 egg whites
• ▢ 1/2 teaspoon vanilla extract
• ▢ 3/4 cup buttermilk
• ▢ Cherry Cream Cheese Frosting recipe follows
• ▢ 12 cherries for garnish if desired

Cherry Cream Cheese Frosting

• ▢ 1 8 ounce package cream cheese, softened
• ▢ 1/2 cup 1 stick butter, softened
• ▢ 1 tablespoon vanilla
• ▢ 2-3 cups powdered sugar sifted
• ▢ 1/4 cup cherry preserves

Instructions

 

• ▢
  Preheat oven to 350 degrees.
• ▢
  Line cupcake tin with cupcake liners.
• ▢
  Sift together flour, baking soda, baking powder and salt. Set aside.
• ▢
  In a large bowl, use a hand held mixer on medium speed to beat butter and granulated sugar together until creamy, about 3-4 minutes.
• ▢
  Beat in egg whites and vanilla until combined, about 1-2 minutes.
• ▢
  With the mixer on medium, beat in 1/3 of flour mixture. Once combined, beat in 1/3 of buttermilk. Continue alternating with remaining flour mixture and buttermilk.
• ▢
  Spoon thick batter into cupcake liners. Fill each liner 2/3 of the way full.
• ▢
  Bake for 15-20 minutes or until toothpick inserted comes out with a few crumbs on it.
• ▢
  Allow to cool in cupcake tin for a couple of minutes. Transfer to cooling rack to cool completely.
• ▢
  To make the frosting, use a hand held mixer on medium speed, cream together cream cheese and butter until smooth. Beat in vanilla.
• ▢
  Gradually add in sugar. Beat until, thick but spreadable mixture. Fold in cherry preserves. Frosting will turn pink. Once combined, use to frost cupcakes.
• ▢
  Once the cupcakes are completely cool, frost with cherry cream cheese frosting. Note: I used a piping bag, but if you don't have one you can place frosting in a large resealable bag with the corner snipped.
• ▢
  Place 1 cherry on top of each cupcake.

Notes

Enjoy!

Tried this recipe?Mention @lifesambrosia or tag #lifesambrosia!

Keywords: buttermilk, cherries, cherry, cherry preserves, Cream Cheese, cream cheese frosting, cup cakes, dessert, Food, frosting, Recipe