308. Make it Monday: Fresh Cherry Cupcakes

What do you get when you combine a pound of cherries that are on their last leg, and an excess of cream cheese frosting?  Why, fresh Cherry Cupcakes with Cream Cheese frosting of course!

One day I will learn that following the measurements for any of the Wilton icing recipes will result in more icing than you could possibly ever need!

Fresh Cherry Cupcakes
serves 14 | 5 points+ per serving

Combining chopped fresh cherries with pureed fresh cherries or cherry juice these cupcakes are undeniably moist and delicious even without icing.  Top with cream cheese icing for a cherry cheesecake flavor.


1 ½ cup all-purpose flour
1 ¼ teaspoon baking powder
1 cup sugar
1 cup pitted and chopped cherries
¾ cup milk
¾ tablespoon vinegar
1 egg
¼ c cherry puree or cherry juice
¼ cup butter
2 tablespoons canola oil


  1. Preheat oven to 350
  2. Mix milk and vinegar and set aside
    Note: You could also use ¾ cup buttermilk.  This may alter the points+ value
  3. In medium bowl combine flour, baking powder, and salt.
  4. Cream together butter and sugar until light and fluffy, about 2 minutes
  5. Add egg, oil, vanilla extract and cherry puree.
  6. Gradually mix in dry ingredients alternating with milk mixture and ending with the final addition of dry ingredients.
  7. Fold in chopped cherries
  8. Pour into muffin pan and bake for 16 – 19 minutes.

In case you need a reason to make these, they’re are a great way to say “Thank you for watching my pets while I’m out of town!”

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