Cherry Cupcakes

Name: Cherry Cupcakes
Total time: 1 h
Yield: 8
Cuisine: European
Ingredients: Chicken egg - 120 g; Milk - 120 g; Wheat flour for baking - 220 g; Sugar - 200 g; Butter - 60 g; Frozen cherries - 300 g; Baking powder - 5 g; Mascarpone cheese - 150 g; Powdered sugar - 50 g; Cream 33% fat - 50 g; Vanilla - 5 g

Cookinero 19 Oct 2025

1130

Delicate cupcakes with cherries and cheese cream can become the main dish of the holiday table. Bright pink cupcakes with whole berries melt in your mouth, leaving a sweet aftertaste. For cupcakes, take frozen cherries - this way you will not have to mess with the pits. In addition, store-bought berries tolerate baking better. Mascarpone-based cream neutralizes the sweetness of the cupcakes, and it is also much healthier and tastier than traditional butter cream.

How to cook Cherry Cupcakes

Step 1

Separate the whites from the yolks. Put the yolks aside for now, and pour the whites into a large container and beat with a mixer or blender until fluffy and stiff peaks form. Properly beaten whites are white and have a stable structure - they do not spread.

Step 2

Add sugar to the egg whites in a bowl and mix well. A mixer will do the job faster, but you will still need to check the consistency manually.

Step 3

Add the yolks to the whipped whites and gently fold them in with a spatula from the bottom up. Set the bowl aside.

Step 4

Pour the milk into another deep bowl and add the butter. Beat with a mixer until smooth.

Step 5

Place vanilla and baking powder in a bowl with flour. Mix.

Step 6

Return to the bowl with the beaten eggs and add a few drops of food coloring and stir until you get a rich pink color.

Step 7

Add milk and butter to the resulting mixture, then gradually add flour, stirring constantly.

Step 8

When the mixture becomes homogeneous and resembles thick sour cream in consistency, add the cherries and stir again.

Step 9

Pour the batter into the cupcake liners until they are about half full.

Step 10

Place the cupcakes in the oven to bake for 30-35 minutes at 200°C.

Step 11

While the cupcakes are baking, prepare the frosting. In a bowl, mix the mascarpone cheese, vanilla and powdered sugar.

Step 12

Add the cream and mix thoroughly until the mixture is smooth. It should be thick but soft.

Step 13

Take the cupcakes out of the oven and let them cool down a bit. Then decorate them with cream and finish the composition with a cherry. The cupcakes are ready, enjoy your tea!

Cherry Cupcakes - FAQ About Ingredients, Baking Time and Storage

Can I make these cupcakes without the cherries?

Yes, you can omit the cherries if you prefer. The cupcakes will still be delicious, though they'll have a more subtle flavor. You might want to add a little extra vanilla extract to compensate for the missing fruit flavor.

Can I use a different type of flour?

This recipe uses all-purpose flour, which works well. For a gluten-free version, use a 1:1 gluten-free baking flour. Keep in mind that different flours absorb moisture differently, so the batter's consistency might change slightly.

How should I store the leftover cupcakes?

Store the cooled cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. The frosting is best when fresh, so consider storing frosted cupcakes in the fridge.

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance. Store them in an airtight container at room temperature. Frost them just before serving for the best texture and flavor. The unfrosted cupcakes also freeze well for up to 3 months.

My egg whites didn't form stiff peaks. What can I do?

Ensure your bowl and beaters are completely clean and free of any grease, as even a little fat can prevent egg whites from foaming. Also, make sure the eggs are at room temperature. If they're still not whipping, add a pinch of cream of tartar to help stabilize them.

Can I use frozen cherries instead of fresh?

Yes, but thaw and thoroughly drain them first to avoid adding extra moisture to the batter. Pat them dry with a paper towel before adding them to the mix to prevent soggy cupcakes.

How can I tell when the cupcakes are done baking?

The cupcakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be lightly golden. Don't overbake them, as they can dry out. Remember, they'll continue to cook a bit from residual heat after being removed from the oven.

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Cherry Cupcakes

How to cook Cherry Cupcakes

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Step 13

Cherry Cupcakes - FAQ About Ingredients, Baking Time and Storage

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