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These cherry lemon cupcakes bring together tangy citrus and sweet cherries for a perfectly balanced treat that tastes like sunshine in every bite. I've been making these for summer gatherings for years, and they never fail to disappear within minutes of hitting the dessert table.
I first created these cupcakes for my daughter's birthday party when she requested something "not too sweet but still special." They've since become our go-to celebration dessert, appearing at everything from backyard barbecues to holiday gatherings.
Ingredients
- All purpose flour: Forms the tender base for these light cupcakes
- Baking powder: Ensures the perfect rise and fluffy texture
- Salt: Balances the sweetness and enhances all flavors
- Unsalted butter: Provides richness and structure; use room temperature for best results
- Granulated sugar: Sweetens without overpowering the lemon and cherry
- Large eggs: Bind everything together and add moisture
- Vanilla extract: Adds depth and warmth to the flavor profile
- Fresh lemon zest: Contains essential oils that give intense citrus flavor
- Fresh lemon juice: Provides the tangy brightness that makes these cupcakes special
- Whole milk: Adds tenderness to the crumb
- Cherry preserves: Create the sweet surprise center; choose a good quality brand for best results
- Heavy cream: Whips into the perfect light topping
- Powdered sugar: Stabilizes the whipped cream and adds just enough sweetness
- Fresh cherries for garnish: Look for firm plump fruits with stems attached
- Additional lemon zest: Brightens the visual appeal and adds an aromatic finish
Step-by-Step Instructions
- Prepare the Oven and Muffin Tin:
- Preheat your oven to 350°F and line your muffin tin with paper liners. Position the rack in the center of the oven for the most even baking. This preparation step ensures you can work efficiently once your batter is mixed.
- Mix the Dry Ingredients:
- Whisk together your flour, baking powder, and salt in a medium bowl until completely combined. This even distribution of leavening agents ensures your cupcakes will rise evenly and have consistent texture throughout.
- Cream the Butter and Sugar:
- Beat room temperature butter and sugar for a full 3 to 4 minutes until the mixture becomes noticeably lighter in both color and texture. This incorporates air into the batter which creates the tender crumb these cupcakes are known for.
- Add the Eggs and Flavorings:
- Incorporate eggs one at a time, waiting until each is fully mixed before adding the next. Then add vanilla, lemon zest, and lemon juice, mixing until just combined. The mixture may look slightly curdled at this point which is perfectly normal.
- Combine the Wet and Dry Ingredients:
- Add one third of your flour mixture to the butter mixture, then half the milk, another third of flour, remaining milk, and finish with the last third of flour. Mix on low speed just until the flour disappears after each addition. Overmixing develops gluten which makes cupcakes tough rather than tender.
- Fill the Cupcake Liners:
- Use a cookie scoop or measuring cup to distribute batter evenly among the prepared liners, filling each about two thirds full. This allows room for the cupcakes to rise without overflowing.
- Add the Cherry Preserves:
- Drop a heaping teaspoon of cherry preserves into the center of each cupcake. Use the back of the spoon to gently press the preserves just below the surface of the batter. The preserves will sink further during baking, creating a beautiful surprise center.
- Bake the Cupcakes:
- Bake for exactly 18 to 20 minutes, rotating the pan halfway through for even browning. Test for doneness by inserting a toothpick into the cake portion. It should come out with a few moist crumbs but no wet batter.
- Make the Whipped Cream:
- In a chilled metal bowl, whip the cold heavy cream and powdered sugar until stiff peaks form. Watch carefully as you approach stiff peaks to avoid overwhipping which can turn your cream into butter.
- Decorate the Cupcakes:
- Transfer whipped cream to a piping bag fitted with a star tip and create beautiful swirls on top of each cooled cupcake. Finish with a fresh cherry and sprinkle of lemon zest for a professional bakery appearance.
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I discovered quite by accident that using Meyer lemons when they're in season takes these cupcakes to an entirely new level. Their slightly sweeter, more complex flavor creates a beautiful harmony with the cherries that reminds me of the lemon trees in my grandmother's backyard where we would spend summer afternoons baking together.
Storage Solutions
These cupcakes can be stored at room temperature for up to 24 hours if you haven't yet added the whipped cream topping. Once topped with whipped cream, they should be refrigerated and will stay fresh for up to 3 days. For best results, bring refrigerated cupcakes to room temperature for about 20 minutes before serving to allow the flavors to fully bloom.
Seasonal Variations
During winter months when fresh cherries aren't readily available, you can substitute the fresh cherry garnish with a candied cherry or a thin slice of lemon. In late summer when both cherries and lemons are at their peak, consider making a simple cherry compote with fresh cherries cooked down with a touch of sugar to replace the preserves for an even more intense fresh flavor.
Perfect Pairings
These cupcakes are delightful on their own but truly shine when served alongside a cup of Earl Grey tea, whose bergamot notes complement the lemon beautifully. For a more indulgent pairing, serve with a small glass of limoncello for adults or a sparkling lemonade for a family-friendly option. The combination of the cupcake's tender crumb with a sip of something bright and refreshing creates a memorable dessert experience.
Frequently Asked Questions
- → What makes these cupcakes light and fluffy?
The combination of creamed butter and sugar, room temperature ingredients, and proper mixing techniques ensures a light and fluffy texture for the cupcakes.
- → Can I make a gluten-free version?
Yes, you can replace the all-purpose flour with a 1:1 gluten-free baking flour blend for a gluten-free alternative.
- → How do I add the cherry filling?
Spoon 1 teaspoon of cherry preserves into the center of each cupcake batter before baking. This adds a delightful surprise inside the cupcakes.
- → How can I ensure the whipped cream holds its shape?
Chill your mixing bowl and beaters before whipping the heavy cream with powdered sugar. This helps achieve stiff peaks that hold their shape longer.
- → Are there any dairy-free substitutions?
Yes, you can use plant-based butter and milk alternatives, such as almond or oat milk, to make a dairy-free version.