Summer On Your Plate

Juicy Cherry Vanilla Cupcakes

Juicy Cherry Vanilla Cupcakes

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It’s cherry season! I love sweet cherries. Especially the dark, almost black ones, that remind me of my childhood with smudgy mouths and “dirty” fingers.

I used the birthday of my sisters to turn some cherries into cupcakes. To do so, I took the recipe for my simple vanilla cupcakes and added some cubed cherries.

De-seeding the cherries is not a fun work to do and it will stain your hands. So if you have just manicured your hands you might want to put on some gloves to prevent stains.

Have fun baking and indulging.



You like cupcakes? Here are more recipes: strawberry cupcakes, orange and lemon cupcakes, mocha cupcakes, apple cinnamon cupcakes, gingerbread cupcakes and mojito cupcakes.

Juicy Cherry Vanilla Cupcakes
Gang/Type: Cake
Ergibt/Yield: 12 Cupcakes
For the cupcakes:
  • 240 ml (1 cup) soy milk
  • 1 tsp apple cider vinegar
  • 80 ml (1/3 cup) neutral tasting oil
  • 2 tsp vanilla extract
  • 160 g (3/4 cup) sugar
  • 220 g (1 1/4 cup) flour
  • 2 tbsp corn starch
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 24 sweet cherries

For the buttercream:
  • 150 ml (1/2 cup plus 2 tbsp) soy milk
  • 2 tbsp sugar
  • 2 tbsp instant pudding powder vanilla flavored
  • 150 g (5.3 oz) vegan butter
  • 1 tbsp powdered sugar
  1. Preheat the oven to 180° C (360° F), equip a muffin pan with paper liners. De-seed the cherries and cut into eights. To make sure every cupcakes gets the same amount of cherries, I build 12 little piles on the cutting board.

  2. In a big bowl whisk soy milk and apple cider vinegar and let curdle for about 5 minutes. Add sugar, vanilla extract and oil and whisk for 1 minute until foamy.

  3. Lay a sieve over the bowl and measure the dry ingredients in it, then sieve over the wet ingredients and mix briefly. If there are only a few lumps left, it is perfect, don't overmix.

  4. Pour the dough evenly in the cupcake liners. This works best with an ice cream scoop with ejection function or when you pour the batter in a freezer bag, cut off a corner and pipe it in the paper liners. Add the cherries and slightly press into the batter.

  5. Bake in the oven for about 18 - 23 minutes until a toothpick comes out clean. Let cool for 5 minutes in the muffin pan, then remove and let cool completely on a cooling rack.

  6. For the frosting in a pot combine soymilk, sugar and starch/pudding powder (and cocoa) and bring to boil. Let simmer for 1 - 2 minutes, then pour in a bowl and cover the pudding with clingfilm to prevent it from getting a skin. Put it directly on the pudding, not on top of the bowl.

  7. Let pudding and butter get room temperature. Then beat butter and powdered sugar (and cocoa powder) 3 - 4 minutes until fluffy, then beat in the pudding one tablespoon after another and beat until it is really fluffy. This takes a couple of minutes.

  8. Pour the buttercream into a piping bag and pipe on the cupcakes. Add one cherry on top of each cupcake.
If the buttercream curdles, beat it again with two tablespoons of hot coconut oil. This way it will become smooth again. To pour the batter IN the paper liners and not around them, I use an ice cream scoop with ejection function, that I have bought years ago.

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