Cherry Blossom Cupcakes are the very definition of springtime in a bite — light, fluffy, and blushing the loveliest pink. These cupcakes dance with the delicate flavors of vanilla and almond, capped with a dreamy cherry preserve frosting and finished off with dainty floral decorations. Whether you’re throwing a garden party, celebrating the season, or just want to bring a touch of whimsy to your dessert table, this recipe will become your new favorite way to greet spring.
Ingredients You’ll Need
Each ingredient in these Cherry Blossom Cupcakes is chosen for a reason, working in harmony to create a balanced and beautiful treat. The flavor combination is classic yet surprising, with every component adding something unique to the taste, texture, or color that sets these cupcakes apart.
- All-purpose flour: Provides the essential structure for cupcakes that are light but sturdy enough for a generous swirl of frosting.
- Baking powder and baking soda: Together, they ensure your cupcakes rise with a perfect crumb — no dense, flat treats here!
- Salt: Just a pinch brings all the other flavors into sharper focus, so nothing tastes flat or overly sweet.
- Unsalted butter (softened): Both in the batter and frosting, butter gives these cupcakes a rich, melt-in-your-mouth texture and flavor.
- Granulated sugar: Sweetens the cupcakes and adds to the moist, tender crumb.
- Large eggs: Bind everything together and add just the right amount of richness.
- Vanilla extract: Brings warmth and elevates the delicate cherry and almond notes.
- Almond extract: Adds a subtle floral undertone that pairs beautifully with cherry and gives the cupcakes their signature taste.
- Buttermilk: Keeps the cupcakes extra moist and tender, while lending a gentle tang.
- Powdered sugar: The secret to a smooth, creamy cherry frosting that’s perfectly spreadable or piped.
- Cherry preserves: Not only flavor the frosting, but their natural pink hue brings joyful color without artificial dyes.
- Milk: Helps the frosting reach that perfect consistency — soft and luscious, never stiff.
- Edible cherry blossoms or fondant blossoms: The finishing touch for that unmistakable springtime look, elevating each cupcake to showstopper status.
How to Make Cherry Blossom Cupcakes
Step 1: Prep Your Oven and Pan
Begin by preheating your oven to 350°F and lining a standard 12-cup muffin tin with cute cupcake liners. This not only prevents sticking but also makes removal and cleanup so much easier — plus, who doesn’t love pretty liners?
Step 2: Mix Dry Ingredients
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking breaks up any lumps and ensures that each cupcake rises evenly, creating fluffy little clouds every time.
Step 3: Cream Butter and Sugar
In a large bowl, cream the softened butter with the granulated sugar. Beat until they’re light, pale, and almost fluffy — this step adds air, which will make your Cherry Blossom Cupcakes lighter than air.
Step 4: Add Eggs and Flavorings
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Follow with the vanilla and almond extracts, which give your cupcakes that signature floral aroma and sweetness.
Step 5: Combine Wet and Dry Using Buttermilk
Alternate adding your dry ingredient mix and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix just until combined — over-mixing is the enemy of tenderness, so go easy here!
Step 6: Fill and Bake
Evenly scoop the batter into your prepared cupcake liners, filling each about two-thirds full. Pop them in the oven and bake for 18 to 20 minutes — you’ll know they’re ready when a toothpick inserted in the center comes out clean and the tops spring back when lightly touched.
Step 7: Cool Completely
Transfer the baked cupcakes to a wire rack and let them cool fully. Patience is key! Frosting too soon means melty mess instead of glorious swirls.
Step 8: Make the Frosting
Using a mixer, beat the softened butter until creamy. Add powdered sugar, cherry preserves, and two tablespoons of milk. Mix until smooth and spreadable, adding extra milk a teaspoon at a time if needed. The cherry preserves will give your frosting a lovely blush and a burst of flavor.
Step 9: Frost and Decorate
Generously frost each cupcake, swirling high if you wish! Finish with an edible cherry blossom or a crafted fondant blossom as the ultimate nod to spring. Admire your work — and prepare for a flurry of compliments.
How to Serve Cherry Blossom Cupcakes
Garnishes
For the prettiest finish, top each cupcake with a delicate edible cherry blossom, or use fondant blossoms that you can shape ahead of time. A sprinkle of sparkling sugar or a light dusting of powdered sugar around the blossom adds just a touch of magic and makes these Cherry Blossom Cupcakes look as if they’ve come straight from a patisserie window.
Side Dishes
Although the cupcakes are definitely the star, serve alongside fresh fruit, like juicy strawberries or sliced peaches, or a pot of fragrant jasmine tea for a refreshed palate between bites. Their light, floral nature makes them wonderful company for a spring salad or tea sandwiches at a cozy afternoon tea.
Creative Ways to Present
Arrange your Cherry Blossom Cupcakes on a tiered cake stand adorned with petals, or place each cupcake in a blossom-print box as elegant favors. For parties, consider displaying them in a circle with fresh cherry branches in the center, mimicking the look of a blooming cherry tree and making the dessert table feel truly special.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (hard to imagine!), store any remaining Cherry Blossom Cupcakes in an airtight container at room temperature for up to 24 hours, or in the refrigerator for up to three days. Keep them away from strong-smelling foods to avoid unwanted flavors mingling with those delicate cherry and almond notes.
Freezing
These cupcakes are freezer-friendly, too! Place unfrosted cupcakes in a single layer in a freezer-safe bag or container and freeze for up to two months. Thaw at room temperature before frosting for the best texture and taste. Frosting can also be frozen — just whip it up again after thawing to restore its creamy fluffiness.
Reheating
Enjoy room-temperature cupcakes for the softest texture. If refrigerated, let them sit out for about 30 minutes before serving. Avoid microwaving, as it can dry them out and melt the luscious frosting. For a just-baked feel, you can warm the unfrosted cupcakes (not the frosted ones) for 10-15 seconds in the microwave, then frost as usual.
FAQs
Can I use cherry jam instead of cherry preserves for the frosting?
Absolutely! Cherry jam will work well in the frosting and offer a similarly sweet tang. Just make sure it’s seedless for the smoothest texture, and adjust the milk as needed since jams can have a slightly different consistency from preserves.
Is it possible to make Cherry Blossom Cupcakes gluten-free?
Yes! Substitute a high-quality gluten-free all-purpose flour blend for the standard flour. Make sure your baking powder and baking soda are gluten-free as well. The cupcakes will still rise beautifully and taste delightful.
What if I can’t find edible cherry blossoms?
No worries! Fondant cherry blossoms are easy to make or find at baking supply shops, and even a few pink sprinkles, sugared petals, or dried flower petals will add a lovely finish. The key is to capture that gentle, floral vibe.
Can I add floral extracts like sakura or rose?
Definitely! Just a drop of sakura or rose extract in your frosting will give your Cherry Blossom Cupcakes an extra floral touch reminiscent of a real spring garden. Go lightly — floral flavors are best when they’re just a whisper, never overpowering.
How far ahead can I make these cupcakes for a party?
You can bake the cupcakes a day in advance and store them, unfrosted, in an airtight container at room temperature. Prepare the frosting the same day you plan to serve for the freshest flavor and presentation, assembling just before your guests arrive.
Final Thoughts
There’s truly something magical about baking — and sharing — these Cherry Blossom Cupcakes. Their floral notes, sugary pink frosting, and whimsical appearance bring smiles to any occasion. Whether for a celebration or a sweet weekend treat, don’t miss out on the joy of these cupcakes. Bake a batch, share with friends, and watch everyone fall for the charm of spring in every bite!
Print
Cherry Blossom Cupcakes Recipe
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delicate and flavorful, these Cherry Blossom Cupcakes are a delightful treat perfect for spring gatherings or special occasions. The light almond-infused cake pairs beautifully with the fruity cherry frosting, creating a harmonious blend of flavors.
Ingredients
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup buttermilk
Frosting:
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons cherry preserves
- 2 tablespoons milk (more if needed)
Decoration:
- Edible cherry blossoms or fondant blossoms for garnish
Instructions
- Preheat oven and prepare tin: Preheat oven to 350°F and line a 12-cup muffin tin with cupcake liners.
- Prepare dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Make cupcake batter: In a separate large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla and almond extracts. Alternate adding dry ingredients and buttermilk to the wet mixture, mixing until just combined.
- Bake cupcakes: Divide batter evenly among liners and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- Prepare frosting: For frosting, beat butter, powdered sugar, cherry preserves, and milk until smooth and spreadable.
- Decorate cupcakes: Frost cooled cupcakes and top with edible or fondant cherry blossom decorations.
Notes
- Cherry preserves give a natural pink tint and fruity flavor to the frosting.
- For a floral twist, add a drop of sakura or rose extract.
- Cupcakes can be made a day ahead and stored in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert, Cupcakes
- Method: Baking
- Cuisine: American with Japanese Inspiration
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 27 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 45 mg
