Cherry Chip Cupcakes with Bourbon Vanilla Frosting
Pretty cherry chip cupcakes for your #CookfortheCure Party! Raise donations for Susan G. Komen's 1,000 Cooks for the Cure by baking these light and moist pink buttermilk cupcakes, studded with maraschino cherries and topped with a fluffy bourbon vanilla whipped cream cheese frosting.
Servings: 12 cupcakes
Calories: 326kcal
Ingredients
- 1 1/4 cups all purpose flour
- 2/3 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2/3 cup buttermilk
- 2/3 cup vegetable oil
- 1 egg white (large)
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon white vinegar
- 1/2 cup maraschino cherries, drained and finely chopped
- 4 ounces cream cheese (half a brick; do not use the kind in a tub)
- 1/4 cup granulated sugar
- 1 teaspoon good bourbon whiskey, optional
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup heavy cream, cold
Instructions
To Make the Cherry Chip Cupcakes:
- Preheat the oven to 350 degrees F and line a cupcake pan with papers.
- Place the flour, sugar, baking soda, and salt in a large mixing bowl and stir to combine.
- Stir the buttermilk, oil, egg white, extracts, and vinegar together, in a large liquid measure.
- Pour the liquid ingredients into the dry, and mix on low speed until smooth, about a minute. Stir in the chopped cherries and fill the prepared pan no more than ⅔ full of batter.
- Bake for 18 minutes or until a bamboo skewer inserted in the thickest part of the cake comes out clean or with a few moist crumbs. Do not brown. Cool completely and frost with Bourbon Vanilla Frosting.
To Make the Bourbon Vanilla Frosting:
- Place the cream cheese in a medium bowl, along with the sugar, bourbon (if using), and extracts. Beat on medium speed (using the paddle attachment) until smooth and creamy.
- With the mixer at medium low speed, pour in the cold cream in a slow and steady stream.
- When all of the cream has been incorporated, stop the mixer, scrape the bottom and sides of the bowl with a silicone spatula, switch to the whisk attachment, and then whip on medium high until the frosting holds stiff peaks (about a minute). Take care not to over-whip, or the frosting could thin out and become runny.
Notes
For more info on the frosting, click here: Whipped Cream Frosting.
Nutrition
Calories: 326kcal | Carbohydrates: 27g | Protein: 3g | Fat: 23g | Saturated Fat: 17g | Cholesterol: 39mg | Sodium: 199mg | Potassium: 64mg | Fiber: 1g | Sugar: 17g | Vitamin A: 440IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg