Love cherries and cupcakes? Then you will want to make this Cherry Filled Vanilla Cupcake recipe. Vanilla cake mix is a moist pound cake sponge filled with cream cheese, coconut and chopped sweet cherries. Bake in liners. When ready to serve cakes, frost with fresh whipped cream and top with a single long stem sweet cherry.

I like to bake the cupcakes in a white liner, then before serving, add a clean decorative cupcake liner to the small cakes. This makes the cupcakes present well and besides sometimes cupcake liners will peel away from the cupcakes after baking. If that happens just removed the baked liner and add the decorative one.

How to Make Cherry Vanilla Cupcakes

Recipe begins with a white box cake mix. I usually use boxed mixes in baking for two reasons, it’s easy, and dry ingredients are measured out, plus they are accurate in baking. However, I do have a cupcake recipe where I have made from scratch. Check out the Dark Chocolate Mocha Cupcakes with Whipped Cream Frosting or Tiramisu Cupcakes.

You will love these cupcakes, for they are moist and not too sweet. A small teaspoon of filling is baked into the cupcake which adds a fun surprise when you bite into it.

Let’s Make Cupcake Filling & Cake Batter

For the Filling: In medium bowl, add softened cream cheese, egg white, confectioners sugar, extract and coconut. Stir to mix, then add chopped well drained cherries. Set aside while making cupcake batter.

For the Cake Batter: In mixing bowl fitted with paddle attachment, add all cake ingredients beat on medium speed to combine. Be use to use egg whites only if you want a white cupcake. You can add white food gel to the batter for extra dash of white.

Line cupcake mini and standard pan with liners. Reserve the decorative cupcake liners for serving. In general, baking in decorative designed liners turn dark and not present well.

Add 2 tablespoons batter in each cup.  Add 1/2 teaspoon of filling to mini cupcakes and 1 teaspoon in standard cupcakes. 

Top with small amount of cake batter to cover filling, only filling cupcake pans 3/4 full. Bake at 350 for 25 minutes standard cupcake and 15 minutes for minis. Allow to cool before frosting.

Frosting:  In chilled bowl, with wire whisk, whip heavy cream to soft peaks, add confectioners sugar and extract, beat until stiff peaks form. Fill pastry bag with tip # 1 M with whipped cream. Pipe cupcakes right before serving, add single stemmed cherry.  Photo below is fresh whipped cream whipped to medium peak, enough beating with mixer to hold the shape of the piping design from piping tip.

Tip: Chill your mixing bowl and whisk beater for whipping heavy cream. Be sure to use heavy whipping cream for this frosting, it also needs to be well chilled for best whipping stability. I also add 2 tablespoons confectioners sugar to the whipping cream after it is beaten in soft peaks this helps hold the cream as well as sweeten just a bit. Adding clear vanilla or creme bouquet flavoring will make your whipped cream taste delicious.

These cupcakes are great for summer Patriotic events like 4th of July & Labor Day or anytime you want to celebrate. The scape is set in red, white and blue. To see more about this table check out Summer Tablescapes.

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