Cherry cobbler fans, these are the cupcakes for you! Often, cherry cupcakes are made with artificial cherry flavoring and red food coloring. These cherry cobbler cupcakes are the real deal! Each cupcake has two pitted cherries baked right into the buttery and slightly lemony brown sugar cupcake batter. Top these cupcakes with fresh whipped cream and cherries and serve on July 4th or for any summer party.
Cherry Cobbler Cupcakes
Yield: 16 Cupcakes
1 cup brown sugar
½ cup unsalted butter, room temperature
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs, room temperature
½ teaspoon lemon extract
1 cup milk
32 cherries, pitted and de-stemmed
2 tablespoons corn starch
2 tablespoons sugar
Fresh whipped cream, to taste
16 cherries with stems, for garnish
Preheat oven to 350 F.
In a medium-sized mixing bowl, beat brown sugar and butter until fully combined.
Mix in flour, baking powder, baking soda, and salt.
Mix in eggs one at a time.
Mix in lemon extract and milk.
Fill cupcake liners ¼ full. Note that this will not use all of the batter.
Bake for 7 minutes.
While the batter is baking, roll the pitted and de-stemmed cherries in a bowl of corn starch and sugar until the cherries are fully coated.
Remove cupcake tin from the oven and place two coated cherries on top of the partially cooked batter in each cupcake liner.
Divide remaining batter evenly among the cupcake liners, covering the cherries. The batter will come nearly to the top of the cupcake liners.
Bake for 20 minutes or until cupcakes bounce back when lightly touched.
Top each cooled cupcake with fresh whipped cream and a cherry.
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Stefani Pollack is the author of the popular cupcake blog, Cupcake Project. While she loves simple chocolate cupcakes, Stefani prefers creative cupcakes inspired by her favorite flavor combinations. She encourages her readers to branch out and experiment in the kitchen. Why cupcakes? They bring out the kid in us! Visit Stefani at www.cupcakeproject.com.
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