Homemade Cherry Chip Cupcakes

Thanks for sharing!

Delicious cherries and mini chocolate chips are nestled in a simple cake batter for a fun treat. Cupcakes topped with fudgy icing and loaded with cherries are hard to beat!

Turn fresh cherries into delicious cupcakes. Soft cake batter, bits of cherries and chocolate chips come together in a perfect treat. 

Of course topping them with fudge icing and a sweet cherry never hurt a thing.  You are going to love how flavorful they are!

We have been plowing through the cherries lately. It’s hard to stop buying the little beauties. Whether they are the deep burgundy sweet cherries or the pretty yellow and red rainier cherries, we love them all.

We are real classy like when we eat them too and have pit spitting contests in the backyard. That’s what summer is for, right?

Since we have been so good about eating our cherries right out of the colander after being washed, I thought it would be a shame to let the whole season pass us by without at least one baked good.

Originally I had a chocolaty layer cake in mind, but I realized I haven’t made you any cupcakes since Little Dude’s birthday and I was just sure you had a hankering for cupcakes!

Besides, Little Dude loves putting the cupcake papers in the tin and using the cookie scoop to transfer the batter. He was up early and excited to make some cake so this was the icing on the cake for him! 😉

I had some extra cream on hand for a project I was planning to make but have now put off for a little while, so I decided to use the Farmer’s Daughter Cake recipe as a jumping off point and go from there. Luckily that is easy to throw together because I was once again relegated to recipe reader while little dude did all of the work.

I really need to work on getting that recliner set up in the kitchen so I can walk him through the steps in comfort!

In actuality, I pitted and chopped the cherries while he made the batter. He even took his stool to the pantry to get out the flour and sugar.  I’m telling you, if he could read he almost wouldn’t need me!

He finished the batter about the same time I got the cherries done so all we had left to do was fold in the fruit and chocolate chips and dole out the goodness.

I’ll tell you all about this icing tomorrow, but it only takes three ingredients and a few minutes to make. It basically finishes itself with a smooth, glossy, fudgy layer of goodness.

I dipped an extra cherry in the icing for each cupcake and placed it on top. I really loved the finished product!

I took half of the batch to family dinner. I just knew Pops would love them. The rest went to work with me on Monday where they were also a hit.

These cupcakes are one of those treats that make an impression without too much fuss. The hardest part is getting the cherries ready.

While I haven’t tried it yet, I’m sure you could save a bit of that trouble by chopping some dried cherries and soaking them in juice or liqueur to plump them up.

Mmmmm, the possibilities!

Love tasty recipes? I do too! Follow me on Pinterest for more delicious ideas!

Homemade Cherry Chip Cupcakes

Carlee

Delicious cherries and mini chocolate chips are nestled in a simple cake batter for a fun treat. Cupcakes topped with fudgy icing and loaded with cherries are hard to beat!

5 from 5 ratings

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Servings 18 Cupcakes

Calories 251 kcal

Equipment

• Muffin Pan
• Anchor Hocking 2 Quart Glass Batter Bowl With Lid
• OXO Large Cookie Scoop

Ingredients

  

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• 3 cups flour
• 3 tsp baking powder
• ¼ teaspoon salt
• 1½ cups sugar
• 1½ teaspoon vanilla
• 1½ teaspoon almond extract
• 3 eggs
• 1½ cups heavy cream
• 1 cup cherries chopped
• ½ cup mini chocolate chips

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Instructions

 

• Preheat your oven to 350°F and prepare cupcake pans for 18 cupcakes.
• In a large bowl, whisk together the flour, baking powder, salt and sugar.
• In another bowl, whisk together the eggs, vanilla, almond extract and cream.
• Mix the wet ingredients into the dry ingredients until just combined.
• Fold in the chopped cherries and mini chocolate chips.
• Scoop batter into cupcake liners and bake for about 25 minutes. The tops should be golden and spring back when touched with a finger.
• Cool in cupcake tin for about 10 minutes and then remove to a wire rack to cool completely. Frost and enjoy!

Nutrition

Serving: 1CupcakeCalories: 251kcalCarbohydrates: 38gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 3gCholesterol: 53mgSodium: 129mgFiber: 1gSugar: 21g

Tried this recipe?Mention @carleecooks or tag #cookingwcarlee!

Thanks for sharing!