Cherry Lemon Cupcakes Tangy Sweet (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 1/2 cups all-purpose flour
02 -
1 1/2 teaspoons baking powder
03 -
1/4 teaspoon salt
→ Wet Ingredients
04 -
1/2 cup unsalted butter, room temperature
05 -
1 cup granulated sugar
06 -
2 large eggs
07 -
1 teaspoon vanilla extract
08 -
Zest of 1 lemon
09 -
1/4 cup fresh lemon juice
10 -
1/2 cup whole milk
→ Filling and Topping
11 -
1/2 cup cherry preserves
12 -
1/2 cup heavy cream
13 -
2 tablespoons powdered sugar
14 -
Fresh cherries, for garnish
15 -
Lemon zest, for garnish
# Instructions:
01 -
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
02 -
In a medium bowl, whisk together the flour, baking powder, and salt.
03 -
In a separate large bowl, cream the butter and sugar together until light and fluffy.
04 -
Beat in the eggs, one at a time, then mix in the vanilla extract, lemon zest, and fresh lemon juice.
05 -
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.
06 -
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
07 -
Spoon 1 teaspoon of cherry preserves into the center of each cupcake, pressing slightly into the batter.
08 -
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before topping.
09 -
While the cupcakes cool, whip the heavy cream with powdered sugar until stiff peaks form.
10 -
Pipe the whipped cream onto the cooled cupcakes, then top each with a fresh cherry and a sprinkle of lemon zest.
# Notes:
01 -
Room temperature ingredients help create a smooth batter and even baking.
02 -
Avoid overmixing the batter to prevent dense cupcakes.
03 -
Chill the mixing bowl and beaters before whipping the cream for better results.