If you’re searching for a dessert that’s as beautiful as it is delicious, look no further than Cherry Blossom Cupcakes. These charming pink cupcakes are infused with maraschino cherry juice and studded with cherry bits, then topped with a dreamy cherry buttercream that’s the stuff of springtime dreams. Whether you’re celebrating a special occasion or just want to bring a little floral festivity to your day, these cupcakes deliver both stunning looks and luscious flavor in every bite.
Ingredients You’ll Need
Cherry Blossom Cupcakes come together with simple, familiar ingredients that each play a starring role in the final cupcake. From the rich butter to the pop of almond extract and the sweet maraschino cherries, every element helps create a perfect balance of taste, texture, and that signature rosy hue.
- All-purpose flour: This gives the cupcakes their soft, tender crumb—swap for cake flour if you want an even lighter bite.
- Baking powder: Ensures a gentle, airy rise and a perfectly domed top.
- Salt: Just a touch to balance and enhance the sweetness.
- Unsalted butter (softened): Adds richness and flavor; make sure it’s at room temperature for best results.
- Granulated sugar: Sweetens the cupcakes and helps create that irresistible lightness.
- Large eggs: Bind the batter and add moisture for a tender crumb.
- Vanilla extract: Brings gentle warmth and depth to the flavor.
- Almond extract: The secret to that classic cherry blossom flavor—just a splash goes a long way!
- Whole milk: Keeps the cupcakes moist and fluffy.
- Maraschino cherry juice: Lends a gorgeous pink color and that iconic sweet-tart cherry taste.
- Chopped maraschino cherries: Adds juicy bites of cherry throughout each cupcake.
- Pink food coloring (optional): A drop or two will enhance the blush color, but the cherry juice does most of the work.
- For the Cherry Blossom Buttercream: The velvety crown! Softened unsalted butter, powdered sugar, maraschino cherry juice, vanilla extract, pink food coloring, and edible cherry blossom decorations or sprinkles if you’re feeling extra fancy.
How to Make Cherry Blossom Cupcakes
Step 1: Prepare Your Baking Essentials
Preheat your oven to 350°F and line a standard 12-cup muffin tin with cupcake liners. This little bit of prep work sets you up for cupcake success and ensures easy removal once they’re baked and cooled.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This helps distribute the leavening so your Cherry Blossom Cupcakes rise evenly and stay beautifully light.
Step 3: Cream the Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy—about 2 to 3 minutes. This step is key for tender, airy cupcakes, so don’t rush it!
Step 4: Add Eggs and Flavorings
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract, almond extract, maraschino cherry juice, and a few drops of pink food coloring if you’d like a brighter hue.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to your wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined—overmixing can make cupcakes tough.
Step 6: Fold in the Cherries
Gently fold in the chopped maraschino cherries. These sweet little gems will be your hidden surprise in every bite!
Step 7: Fill and Bake
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer the cupcakes to a wire rack to cool completely.
Step 8: Make the Cherry Blossom Buttercream
Beat the softened butter until creamy, then add powdered sugar a cup at a time, mixing on low speed. Add maraschino cherry juice, vanilla extract, and a little pink food coloring if you wish. Beat everything together until the frosting is light, fluffy, and irresistibly pink.
Step 9: Frost and Decorate
Frost your cooled Cherry Blossom Cupcakes using a piping bag or simply swirl it on with a spatula. Finish with cherry blossom candies or sprinkles for that extra flourish.
How to Serve Cherry Blossom Cupcakes
Garnishes
For an enchanting presentation, top each cupcake with edible cherry blossom decorations, a sprinkle of pink sanding sugar, or even a maraschino cherry. These finishing touches highlight the springtime spirit and make your cupcakes look bakery-worthy.
Side Dishes
Pair your Cherry Blossom Cupcakes with a light fruit salad, a pot of fragrant green tea, or a glass of sparkling lemonade. These refreshing sides balance the sweetness and add a touch of elegance to your dessert spread.
Creative Ways to Present
Cherry Blossom Cupcakes shine at baby showers, spring picnics, or tea parties. Display them on a tiered stand, nestle them in colorful cupcake wrappers, or arrange them in the shape of a cherry blossom on a platter for a showstopping centerpiece.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra cupcakes (lucky you!), store them in an airtight container at room temperature for up to two days. The buttercream helps lock in moisture, keeping each cupcake soft and fresh.
Freezing
Cherry Blossom Cupcakes freeze beautifully. Wrap unfrosted cupcakes tightly in plastic wrap and place them in a freezer-safe bag for up to two months. You can also freeze frosted cupcakes on a tray, then transfer to a container once solid—just be gentle with those delicate decorations.
Reheating
To enjoy cupcakes that taste freshly baked, thaw them at room temperature for about an hour. If you want to serve them slightly warm (sans frosting), a quick 5-second zap in the microwave will do the trick.
FAQs
Can I use fresh cherries instead of maraschino cherries?
Fresh cherries can be used, but maraschino cherries provide the signature sweet flavor and vibrant pink color that makes Cherry Blossom Cupcakes so unique. If using fresh, pit and chop them finely, and consider adding a touch more sugar.
What’s the best way to get a natural pink color?
The maraschino cherry juice gives a lovely pink hue on its own, but for a more vivid blush, a drop or two of pink food coloring will enhance the effect without altering flavor.
Can I make these cupcakes gluten-free?
Yes! Substitute your favorite 1-to-1 gluten-free baking flour for the all-purpose flour. The cupcakes stay fluffy and delicious, just be sure the blend contains xanthan gum for structure.
How do I keep the buttercream from being too sweet?
If you prefer a less sweet frosting, start with 2 cups of powdered sugar and add more only as needed for consistency. A pinch of salt or a squeeze of lemon juice can also balance sweetness beautifully.
Are Cherry Blossom Cupcakes suitable for vegans?
With a few swaps—like plant-based butter, egg replacer, and non-dairy milk—you can make vegan-friendly cupcakes. Be sure to check your food coloring and decorations for animal-derived ingredients, too.
Final Thoughts
I can’t wait for you to experience the magic of Cherry Blossom Cupcakes at your next gathering or cozy afternoon. These treats are a celebration of delicate flavor and joyful color—perfect for sharing or savoring all to yourself. Give them a try and let a little springtime blossom in your kitchen!
Print
Cherry Blossom Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Cherry Blossom Cupcakes, a perfect springtime treat combining moist cherry-infused vanilla cupcakes with a luscious cherry blossom buttercream. These cupcakes offer a beautiful pink hue and a subtle almond and cherry flavor, topped with delicate edible cherry blossom decorations for an elegant finish.
Ingredients
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup whole milk
- 1/3 cup maraschino cherry juice
- 1/2 cup chopped maraschino cherries
- Pink food coloring (optional)
Cherry Blossom Buttercream
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2–3 tablespoons maraschino cherry juice
- 1/2 teaspoon vanilla extract
- Pink food coloring (optional)
- Edible cherry blossom decorations or sprinkles (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure even baking and prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 2–3 minutes. This step incorporates air for a tender crumb.
- Add Eggs and Flavorings: Beat in the eggs one at a time ensuring each is fully incorporated. Then add vanilla extract, almond extract, cherry juice, and pink food coloring if using, mixing until smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture alternately with the whole milk, beginning and ending with the flour mixture. Mix gently to avoid overmixing, which can toughen cupcakes.
- Fold in Chopped Cherries: Carefully fold the chopped maraschino cherries into the batter to distribute fruit evenly without deflating the batter.
- Fill Cupcake Liners: Divide the batter evenly among the liners, filling each about two-thirds full for proper rising.
- Bake: Bake for 18–20 minutes, or until a toothpick inserted into the center of cupcakes comes out clean.
- Cool: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Make Buttercream: In a bowl, beat the softened butter until creamy. Gradually add powdered sugar one cup at a time on low speed.
- Add Flavor and Color: Mix in maraschino cherry juice, vanilla extract, and pink food coloring if desired. Beat the buttercream until it is light and fluffy, adjusting consistency with more cherry juice or sugar as needed.
- Decorate: Frost the cooled cupcakes with the buttercream using a piping bag or spatula. Garnish with edible cherry blossom decorations or sprinkles if desired for a beautiful presentation.
Notes
- For a lighter, more delicate cupcake texture, substitute cake flour for all-purpose flour.
- These cupcakes can be baked a day ahead and stored in an airtight container at room temperature to maintain freshness.
- Adjust the amount of cherry juice and powdered sugar in the buttercream to achieve preferred sweetness and consistency.
- Pink food coloring is optional but enhances the visual appeal of these cherry blossom-inspired cupcakes.
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 32g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 60mg
