Spiced Cherry Vanilla Cupcakes


It’s the first day of summer and the best part of this season is all the delicious fruits, like cherries.  I don’t think we have enough cherry recipes on The Cupcake Recipes, do you?  I know we need more inspirational cupcake recipes, so I went on the search for more delicious cupcake recipes.  When I search for cupcakes I also like to hear what inspired certain bakers to bake their yummy recipes.  Today I stumbled across Kate From Scratch and her Cherry Vanilla Cupcakes.  What caught my interest was her inspiration to bake this cupcake, it was a dream she had with Tina Fey & Chuck Norris.  Yes, a dream.

To read Kate From Scratch dream, click here.

In the meantime, enjoy this delicious Cherry Vanilla Cupcake Recipe, by Kate from Scratch.

Photo taken by Kate from Scratch


  • 2 cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 4 large eggs
  • 1/4 cup whole Milk
  • 1 teaspoon pure vanilla extract
  • 2 cup granulated sugar
  • 1/4 cup pear purée (substitute apple sauce or 1/2 cup canola or veg oil, if you prefer)
  • 2 tablespoons cherry jam, slightly warmed
  • 1/2 cup vegetable oil
  • 1 cup fresh cherries, pitted and chopped

1.  Preheat oven to 350 degrees F and line cupcake tins with cupcake papers.

2.  Sift together flour, baking powder, baking soda and cinnamon and set aside.

3.  In stand mixer on medium speed, add eggs, vanilla, milk and sugar.  Add pear puree, cherry jam and oil.  Whisk for two minutes until throoughly mixed and then cut mixer-speed to low.

4.  Add 1/3 of the sifted dry ingredients.  Let it mix for a minute.  Repeat this two more times until dry ingredients are fully incorporated with wet.

5.  Using 1/4 cup measuring cup or ice cream scoop, divide batter among 24 lined cupcake tins.  Bake in preheated oven for 10 minutes.  Turn pan.  Bake for 10-15 minutes more (until inserted wooden skewer comes clean from center of cupcake).

6.  Place cakes on cooling rack and bring to room temperature.


Vanilla ButterCream

  • 3 cups confectioner’s sugar
  • 1 stick butter (room temp)
  • 1/4 cup heavy whipping cream, plus more for spreading consistency (chilled)
  • 1 teaspoon pure vanilla extract

In stand mixer bowl, combine 3 cups confectioners sugar and 1 stick of room temperature butter.  Mix on low.  Add about 1/4 cup cream.  Mix on medium speed and add more cream until it reaches spreading consistency.  Add vanilla and beat for one minute more.  Frosting should be whipped and light.

Enjoy the cupcakes and tell us what you think.


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About the Author

LaLa Castro Founder of eLaLa & Sparkles Forever, passionately runs her fashion jewelry business along with other passionate websites that unites social communities. SparklesForever.com is an online jewelry boutique providing fashionistas around the world with fashion jewelry for less. When she is not hand-picking jewels for her online store, she’s an avid Champagne and cupcake enthusiast who runs both TheCupcakeRecipes.com and BubblyAndSweet.com, along with other fast community growing websites. LaLa gives back to her community by supporting various causes such as, Women For Women International and as a social media addict she enjoys advising small businesses on the joys of communicating online. Lala Castro’s main goal in life is to inspire anyone who has a passion. By supporting your passion and sharing with others around the world, you create a life full of energy and love. We hope you can be a part of this passionate world that we love to call Lala-Land.
  • Waggy60

    Where do the 1 cup of pitted and chopped cherries come into play in the recipe?  Is it added to the batter?  

  • http://twitter.com/SparklingLala Lala Castro

    Yes. You would add with all the other dry ingredients in step 4. Let me know how they turned out. 🙂

  • Kristin Ficek

    Cooking time is way off. Mine were burnt 7 min before they should have been done.

  • Waggy60

    They turned out great.  Everyone loved them…  their only comment was the bland taste in the buttercream which I thought was great.  I will up the vanilla next time I make them…but definately a keeper.  Thanks

  • http://twitter.com/SparklingLala Lala Castro

    So happy to hear that. You could add as much Vanilla as they want. Sweeten it up! 🙂  Thanks so much for your post.

  • Gail_912

    Made these yesterday.  The whole family LOVED them, the cooking time was fine for us, I just kept a close eye on them. 

  • Beverly Hart

    The batter for the cupcakes was so thin I now have a mess to clean up in my oven- and I made 25 cupcakes, not 24 so my tins were not overfilled.  The batter also could not hold up the cherries, they just sink to the bottom.  Sorry, but I won’t be making this one again.

  • Karenmarie344

    Can you correct the recipe by stating where to add the chopped cherries?

  • http://www.strawberrycupcakes.net/ Strawberry Cupcakes

    I’m going to try and make my version as yours look just great! I sure hope that they turn out as good as yours. The frosting looks awesome as well, great recipe!!

  • Jenibo

    Just wasted an hour and a half making these.  The batter was so thin it ran over the edges and made a huge mess.  Couldn’t get the cupcakes out because batter was everywhere.  They don’t have any cherry flavor – more like cinnamon muffins.  Way too sweet too.  Would lose the cinnamon and try to figure out how to make the batter more substantial.  This recipe is off my list.

  • Teghynsmom

    I agree with most others… Too runny and had to just assume to add cherries to the batter…needs more flower and less liquid but I’m sure if they were a lill thicker would taste great.. smelled good

  • Msmeow7867

    I added the chopped, pitted cherries to the batter but eliminated i egg and the oil altogether. With the moisture from the eggs, the pear puree, the jam, and the cherries, I decided the oil would make the batter too runny. I added one extra Tbsp of cherry jam, and what I ended with was a super dense, moist cupcake with intense cherry flavor. I have also made this recipe with a boxed cake mix as the base, again eliminating the oil and one egg but following the rest of the recipe. It turned out well, too!

  • Csubabe143

    All of my cupcakes sank. Would not recommend this recipe to anyone