CHERRY BUTTERMILK CUPCAKES WITH CHERRY BUTTERCREAM FROSTING #Valentine Day

Cherry Buttermilk Cupcakes with Cherry Buttercream Frosting – These buttermilk cupcakes are loaded with tart cherry chunks then piled high with creamy cherry frosting.

Although the dome-shaped cupcakes are visually appealing, I’d like to make an argument for sad little flat cupcakes.

INGREDIENTS:

FOR THE BUTTERMILK CAKE:

• 3 cups cake flour
• 3/4 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 sticks unsalted butter, softened (1 1/2 cups)
• 2 cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups full-fat buttermilk
• 1/2 cup chopped frozen cherries

FOR THE CHERRY FROSTING:

• 4 sticks unsalted butter, softened (2 cups)
• 8 – 11 cups powdered sugar
• 2 pinches of salt
• 1 1/2 tablespoons vanilla extract
• 4 tablespoons Kirsch (Cherry Brandy)
• 1-4 drops red food coloring *optional

INSTRUCTIONS

1. For the Buttermilk Cake: Preheat the oven to 350 degrees F. Line muffin tins with paper liners.
2. Mix the first four dry ingredients in a bowl.
3. Cream the butter and sugar until light and fluffy–3-5 minutes.
4. Add the egg, vanilla, cherries. Beat and scrape the bowl.
5. Alternate adding the buttermilk and flour mixture until batter in just combined. Scrape the bowl and mix again for just a moment.
6. Use a small measuring cup to fill the paper liners just over 1/2 full.
7. Bake for 20-25 minutes, until a toothpick inserted into the center of ta cupcake comes out clean. Cool completely before frosting.
8. For the Cherry Frosting: Beat the butter until light and fluffy. Scrape the bowl and beat in the salt, vanilla and Kirsch. Now add the powdered sugar, a little at a time until the desired consistency is reached–8-11 cups. Add food coloring if desired.
9. Pipe onto cooled cupcakes and enjoy.