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Homemade Cherry Chip Cupcakes
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!
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Servings:
18
Cupcakes
Author:
Carlee
Ingredients
3
cups
all-purpose flour
3
teaspoons
baking powder
¼
teaspoon
salt
1½
cups
granulated sugar
1½
teaspoons
vanilla extract
1½
teaspoons
almond extract
3
eggs
1½
cups
heavy cream
1
cup
cherries
chopped
½
cup
mini chocolate chips
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:
1
Cupcake
|
Calories:
251
kcal
|
Carbohydrates:
38
g
|
Protein:
4
g
|
Fat:
10
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
3
g
|
Cholesterol:
53
mg
|
Sodium:
129
mg
|
Fiber:
1
g
|
Sugar:
21
g
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