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Cherry Lemon Cupcakes

Delightful and tangy cupcakes with a perfect balance of cherry and lemon flavors.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1/2 cup chopped cherries

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a separate bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
  4. Alternately add the flour mixture and milk to the butter mixture, starting and ending with flour.
  5. Fold in lemon zest, lemon juice, and chopped cherries.
  6. Divide batter evenly among cupcake liners and bake for 18-20 minutes, or until a toothpick comes out clean.
  7. Let cool completely before frosting.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally