Cherry Blossom Cupcakes
Light cherry flavor, tender crumb, and a soft pink swirl inspired by cherry blossoms.
Ingredients
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ¼ tsp almond extract (optional, enhances cherry)
- ½ cup whole milk, room temperature
- ½ cup light cherry purée or high-quality cherry juice (reduced to concentrate)
- For frosting: 1 cup unsalted butter, 3–3½ cups confectioners’ sugar, 2–3 tbsp cream/milk, 1–2 tsp cherry juice/purée for tint + flavor
Instructions
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
Whisk flour, baking powder, baking soda, and salt together and set aside.
Beat butter and sugar until very light and pale (2–3 minutes).
Add eggs one at a time, mixing to combine; add vanilla and optional almond extract.
In a measuring cup, combine milk with cherry purée/juice.
Add dry ingredients to the butter mixture in two additions, alternating with the cherry milk; mix just until combined.
Portion batter to 2/3–3/4 full. Bake 16–18 minutes, until a toothpick shows a few moist crumbs.
Cool 2–3 minutes in the pan, then transfer to a rack to cool completely.
Frosting: beat butter until smooth and pale, add confectioners’ sugar gradually, then cream/milk to adjust texture. Tint and flavor gently with 1–2 tsp cherry juice/purée to achieve a soft pink. Pipe a gentle swirl; decorate with small blossom accents if desired.
Pro Tips
- • Reduce cherry juice by simmering to concentrate flavor without adding too much liquid.
- • For a pastel swirl, split frosting: leave half white, tint half pink, then fill the piping bag with both sides.
- • Use room-temperature ingredients for a finer crumb.
Delicious Variations
- • Fill with a teaspoon of cherry jam before frosting for a surprise center.
- • Add lemon zest to batter for a brighter cherry profile.
- • Swap ¼ cup milk for sour cream for extra tenderness.
Perfect Pairings
Recipe Details
Timing
About the Author
Professional baker sharing tested cupcake recipes, techniques and troubleshooting tips.
Nutrition (per cupcake)
When to Enjoy
Perfect for spring gatherings, baby showers, and seasonal celebrations.
Recipe Highlights
Final Thoughts
These Cherry Blossom Cupcakes balance a gentle cherry note with an elegant soft pink swirl—seasonal, refined, and crowd-pleasing.
Frequently Asked Questions
How do I get cherry flavor without artificial extract?
Reduce cherry juice/purée over low heat to concentrate flavor, then add small amounts to batter and frosting. A tiny hint of almond extract boosts perceived cherry without tasting almond.
How do I keep the frosting light pink and not runny?
Add cherry juice a teaspoon at a time and beat well before adding more. Adjust with extra confectioners’ sugar or brief chilling if needed.
Can I use frozen cherries?
Yes. Thaw, drain, and blend to a purée, then simmer to reduce. Avoid large chunks in batter to keep a fine crumb.
Rate this recipe:
Get pro tips weekly
Join our newsletter for expert cupcake techniques and troubleshooting.