Name: Cherry Cupcakes with Cherry Compote and Cherry Buttercream Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: Western
Ingredients: 120 ml sunflower oil; 3 eggs; 250 g white sugar; 290 g self-raising flour; 1 tsp salt; 270 ml whole milk; 2 tsp vanilla bean paste; 300 g cherries, pitted and roughly chopped; 40 g superfine sugar; 1 tbsp lemon juice; 500 g powdered sugar; 160 g unsalted butter; 30 ml whole milk; 2 tsp vanilla bean paste; ½ cup cherry compote (reserved); Fresh cherries for topping

Print Recipe·4 from 4 reviews

If you adore the sweet, vibrant taste of cherries and want to elevate your baking game, this Cherry Cupcakes with Cherry Compote and Cherry Buttercream Recipe is an absolute must-try. These cherry-infused delights combine moist vanilla cupcakes with luscious cherry compote centers and a heavenly cherry buttercream frosting that tastes like a bite of cherry heaven. From the rich flavor to the gorgeous presentation, each cupcake is bursting with the perfect balance of sweet and tart, making it an irresistible treat for any occasion.

Ingredients You’ll Need

A flat lay of baking ingredients arranged neatly on a white marbled surface with clear labels in simple black font. The glass bowls show layers and textures: bright yellow butter in small chunks top left, fine white icing sugar in a large bowl top right, plain white sugar in a medium bowl center-left, and white flour in a medium bowl center right. A small white bowl holds salt at the top left, near a small white bowl with pale yellow lemon juice below it. Bright red cherries with green stems fill a glass bowl at bottom left. A clear glass jug with white milk is placed below the cherries, next to a clear cup of oil in the center. On the right, three brown eggs sit in a small glass bowl above a white bowl of fine castor sugar. A tiny white bowl containing a small amount of dark vanilla sits beside the flour. The photo is clear and bright, taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is the heart of any exceptional bake, and for this recipe, it’s all about simple, fresh components that come together to create a magical cherry experience. Each ingredient plays a key role – from bringing moisture to the batter to adding that perfect tang in the compote, and a creamy, fluffy texture in the buttercream.

120 ml sunflower oil: Keeps the cupcakes moist and tender without overpowering flavors.
3 eggs: Provides structure and richness to the cupcake batter.
250 g white sugar: Sweetens the batter beautifully and helps with browning.
290 g self-raising flour: The perfect lift agent to give cupcakes a soft and airy texture.
1 tsp salt: Enhances and balances all the sweet flavors in the recipe.
270 ml whole milk: Adds moisture and richness to the cupcake batter.
2 tsp vanilla bean paste: Infuses a deep, aromatic vanilla flavor that complements cherries perfectly.
300 g cherries: The star fruit, juicy and tart – essential for the compote.
40 g superfine sugar: Used in the compote to balance cherry tartness without graininess.
1 tbsp lemon juice: Adds brightness and helps to thicken the compote.
500 g powdered sugar: Creates a silky-smooth buttercream frost.
160 g unsalted butter: The base for a luscious, smooth frosting with no overpowering saltiness.
30 ml whole milk: Incorporated to lighten the buttercream while maintaining creaminess.
½ cup cherry compote: Folded into the buttercream and used as a delicious filling for extra cherry goodness.

How to Make Cherry Cupcakes with Cherry Compote and Cherry Buttercream Recipe

Step 1: Prepare the Vanilla Cupcakes

First things first, preheat your oven to 180°C (350°F) and line your muffin pans with 24 cupcake liners. These cupcakes rely on a tender vanilla base that’s moist and airy, so getting the batter just right is key. Start by whisking together sunflower oil, eggs, and sugar until the mixture becomes light and combined. This helps to aerate the batter for a soft crumb.

Step 2: Combine Flour and Liquids

Next, sift the salt and self-raising flour, then gently fold this into your wet mix at a low speed, making sure not to over-mix to keep the cupcakes fluffy. Slowly add your milk blended with vanilla bean paste, ensuring a smooth, lump-free batter. Pour the batter evenly into your cupcake cases about two-thirds full to give them room to rise beautifully.

Step 3: Bake and Cool

Bake them for 12 to 15 minutes; the cupcakes should spring back when touched and a skewer should come out clean. Let them rest in their tins for 5 minutes before moving to a cooling rack to avoid soggy bottoms.

Step 4: Make the Cherry Compote

While your cupcakes are cooling, halve and pit the cherries, then roughly chop them. In a saucepan set over medium heat, combine cherries, superfine sugar, and lemon juice. Stir occasionally, pressing cherries against the pan’s sides to encourage softening and release their juices. Once it thickens into a luscious compote, allow it to cool, reserving half a cup for mixing into the buttercream and the rest for filling the cupcakes.

Step 5: Prepare the Cherry Buttercream

Create the dreamiest buttercream by beating unsalted butter with powdered sugar until the texture resembles fine breadcrumbs. Gradually add the milk and vanilla bean paste, then whip on high speed until the frosting is light, fluffy, and perfectly smooth. Fold in the reserved cherry compote gently at low speed to create a beautiful pink-hued cherry buttercream.

Step 6: Assemble the Cupcakes

Use an apple corer to hollow out the center of each cupcake, carefully filling each hole with the cherry compote. Then, pipe the cherry buttercream on top in generous swirls. A fresh cherry on top finishes these beauties perfectly, making them as delightful to look at as to eat.

How to Serve Cherry Cupcakes with Cherry Compote and Cherry Buttercream Recipe

A metal muffin tray holds 12 light golden cupcakes in white paper liners. Each cupcake is smooth and evenly risen with a rounded top, all uniformly baked. The tray has some small stains and slight discolorations, showing use. It sits on a white marbled surface that adds subtle texture to the background. The photo is taken from above with soft natural light, highlighting the cupcakes' soft and fluffy texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra pop of color and flavor, garnish your cupcakes with whole fresh cherries or even a sprinkle of edible rose petals. A light dusting of powdered sugar can add a charming touch that catches the light beautifully on your frosting swirls.

Side Dishes

These cupcakes pair wonderfully with a cup of black tea or a chilled glass of sparkling rosé. For a more indulgent dessert spread, serve alongside vanilla bean ice cream or fresh whipped cream to balance the sweet and tart cherries.

Creative Ways to Present

Instead of traditional cupcake liners, try using pastel-colored or patterned wrappers to match a seasonal theme. Presenting these cherry cupcakes on a rustic wooden cake stand or vintage china adds a cozy, inviting vibe. For parties, consider serving them arranged with fresh cherries and mint sprigs for an extra festive touch.

Make Ahead and Storage

Storing Leftovers

Store your cherry cupcakes in an airtight container at room temperature for up to two days to keep the cake fresh and the buttercream soft. If your kitchen is warm, refrigerating them is a better option, but allow cupcakes to come to room temperature before serving for maximum flavor and texture.

Freezing

If you want to enjoy these delights later, freeze the unfrosted cupcakes by wrapping them individually in plastic wrap and placing them in a freezer bag. The cherry compote and buttercream are best made fresh, but you can freeze leftover compote separately in a sealed container for up to two months.

Reheating

To revive frozen cupcakes, thaw at room temperature for a few hours or overnight in the fridge. Avoid microwaving with the frosting on, as it can melt and change texture. Instead, reheat briefly before frosting or enjoy them chilled.

FAQs

Can I use frozen cherries for the compote?

Absolutely! Just thaw and drain any excess juice before cooking to avoid a watery compote. Frozen cherries work well and extend the cherry season any time of year.

What if I don’t have vanilla bean paste?

You can substitute with high-quality vanilla extract, but vanilla bean paste gives a richer flavor and tiny vanilla flecks that look beautiful in your batter and frosting.

How do I prevent the buttercream from curdling?

Make sure the butter is at room temperature but not too soft. Add the milk gradually and beat at medium speed. If it does curdle, keep beating; it usually smooths out with a bit more mixing.

Can I make these cupcakes gluten-free?

Yes! Use a gluten-free self-raising flour blend and ensure your baking powder is gluten-free. The texture might be slightly different but just as delicious.

How long does the cherry compote keep?

Stored in an airtight container in the fridge, cherry compote lasts up to 5 days. It’s perfect for other uses too, like topping pancakes or stirring into yogurt.

Final Thoughts

These Cherry Cupcakes with Cherry Compote and Cherry Buttercream Recipe are an absolute joy to bake and share. The vibrant cherry flavors intertwined with the smooth vanilla and fluffy textures make every bite a celebration. Whether it’s a casual afternoon tea or a festive gathering, these cupcakes will shine and earn their place as a beloved favorite. Give this recipe a try—you’ll be so glad you did!