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 Recipe

Makes 12 Prep Time: Cook Time:

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

1

Preheat oven to 350 degrees.

2

Line cupcake tin with cupcake liners.

3

Sift together flour, baking soda, baking powder and salt. Set aside.

4

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.

5

Beat in egg whites and vanilla until combined, about 1-2 minutes.

6

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.

7

Spoon thick batter into cupcake liners. Fill each liner 2/3 of the way full.

8

Bake for 15-20 minutes or until toothpick inserted comes out with a few crumbs on it.

9

Allow to cool in cupcake tin for a couple of minutes. Transfer to cooling rack to cool completely.

10

To make the frosting, use a hand held mixer on medium speed, cream together cream cheese and butter until smooth. Beat in vanilla.

11

Gradually add in sugar. Beat until, thick but spreadable mixture. Fold in cherry preserves. Frosting will turn pink. Once combined, use to frost cupcakes.

12

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.

13

Place 1 cherry on top of each cupcake.

Notes

Enjoy!

Leave a Comment

  • Reply
    Mira L
    October 17, 2014 at 7:40 am

    The cupcakes look amazing and cherry butter cream is a great choice!

  • Reply
    Shelley
    June 22, 2013 at 12:13 pm

    I made these and they were AMAZING. Everyone was very impressed and I may or may not have had more than one.Thanks for this recipe, love your site. :-)

    • Reply
      Deseree
      June 24, 2013 at 4:13 pm

      Yay! I’m glad you enjoyed them Shelley :)

  • Reply
    Brianne
    August 1, 2012 at 10:02 am

    could you just use cherries instead of the preserves for the icing? Like maraschino cherries in the jar

    • Reply
      Deseree
      August 2, 2012 at 8:11 pm

      You could use marachino cherries but the frosting will probably be a bit sweeter.

  • Reply
    Ciara
    June 18, 2012 at 12:05 pm

    I’ve used this frosting recipe a couple times now and I love it. It is really good on chocolate cupcakes, too. This morning I whipped some up and had a lot of leftover frosting after decorating some cupcakes. I made some biscuits and spread this on top. SOOOOOOOOO good.

  • Reply
    Irene
    January 17, 2012 at 10:22 am

    Hi, these cupcakes look amazing, i wonder if i can substitute cherry jam for cherry preserves?

    • Reply
      Deseree
      January 17, 2012 at 10:16 pm

      Hi Irene, you can certainly sub jam for the preserves. Enjoy!

  • Reply
    Deseree
    July 5, 2011 at 8:18 am

    Hi Emily! I think you might need to increase it by half just to make sure that you have enough. Let me know how the cake turns out! :)

  • Reply
    Emily
    July 4, 2011 at 5:38 pm

    Hi! I am looking forward to making this in cake form. Do you think the amount of icing in this recipe will be enough for a 2 layer round cake (8-9″)?

  • Reply
    hostmonster coupon
    March 3, 2011 at 8:50 am

    I’m glad that i found this amazing website.

  • Reply
    Christine
    August 17, 2009 at 1:11 pm

    Hi Des! I tried these with strawberry preserves and everyone loved them! Thanks!

    • Reply
      Deseree
      August 17, 2009 at 5:23 pm

      Hi Christine! Oooooh strawberry preserves. That sounds wonderful! I am glad everyone loved them. :)

  • Reply
    finsmom
    July 9, 2009 at 8:30 pm

    How gorgeous are these!!! So cute!

  • Reply
    Rachel Hope
    July 9, 2009 at 1:24 pm

    These look delicious! I would love to use this as an Inspiration piece for my Sunday Cupcake Inspiration Challenge…you can see a previous challenge here: http://hopestampseternal.blogspot.com/2009/07/cupcake-inspiration-challenge-14.html

  • Reply
    Katrina
    July 8, 2009 at 10:54 am

    Yum! And love the cute cupcake liner!

  • Reply
    Renee
    July 7, 2009 at 7:46 am

    how cute it that?! :)

  • Reply
    Kim - Easy French Food
    July 6, 2009 at 11:07 pm

    That’s just a darling photo.