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
Scale
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
