Description
Hello, cupcake enthusiasts! If you’re a fan of sweet and tangy flavors wrapped up in a light and fluffy treat, you’re in for a delightful surprise. These Cherry Lemon Heaven Cupcakes are the perfect combination of zesty lemon and luscious cherry, bringing a burst of summer to every bite. Whether you’re baking for a party, a special occasion, or just because you deserve a treat, these cupcakes are sure to impress. Let’s dive into the recipe and make something truly heavenly!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1/2 cup whole milk
- 1/2 cup cherry preserves
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- Fresh cherries, for garnish
- Lemon zest, for garnish
Optional substitutions:
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
- For a dairy-free option, use plant-based butter and milk alternatives such as almond or oat milk.
Instructions
- Prepare the Oven and Muffin Tin: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream the Butter and Sugar: In a separate large bowl, cream the butter and sugar together until light and fluffy. This step is crucial for creating a light texture in your cupcakes.
- Add the Eggs and Flavorings: Beat in the eggs, one at a time, then mix in the vanilla extract, lemon zest, and fresh lemon juice. The fresh lemon juice adds a bright, tangy flavor that’s key to these cupcakes.
- Combine the Wet and Dry Ingredients: Add the flour mixture to the wet ingredients in three parts, alternating with the milk. Begin and end with the flour mixture, mixing until just combined. Be careful not to overmix, as this can make the cupcakes dense.
- Fill the Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Add the Cherry Preserves: Spoon 1 teaspoon of cherry preserves into the center of each cupcake, pressing slightly into the batter. This will create a sweet surprise in the center of each cupcake.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before topping them.
- Make the Whipped Cream: While the cupcakes cool, whip the heavy cream with powdered sugar until stiff peaks form. This light and airy topping complements the zesty lemon and sweet cherry perfectly.
- Decorate: Pipe the whipped cream onto the cooled cupcakes, then top each with a fresh cherry and a sprinkle of lemon zest. This final touch adds both visual appeal and an extra layer of flavor.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before starting. This helps in creating a smooth batter and even baking.
- Do Not Overmix: When combining the wet and dry ingredients, mix just until incorporated to avoid dense cupcakes.
- Whipping the Cream: For the best results, chill your mixing bowl and beaters before whipping the cream. This helps achieve stiff peaks more quickly.