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.
Cherry Filled Vanilla Cupcakes
Vanilla cupcakes are filled with cherry cream cheese coconut filling, and baked to perfection. Whipped cream frosting makes the cakes light and not too sweet, it’s like a sundae with a cherry on top. Bake in cupcake liners then serve with decorative cupcake liners for pretty presentation.
- Prep Time: 12 minutes
- Cook Time: 25 minute bake- 10 minute frosting
- Total Time: 45 minutes
- Yield: 24 standard 10-12 mini cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Easy Cake Recipe
1 white cake mix
1- package dry mix only instant vanilla pudding and pie mix
1/4 cup all purpose flour
3 egg whites
1- 1/3 cups water
1/2 cup vegetable oil
1 teaspoon vanilla
1/2 teaspoon orange extract
1- 4 ounce package cream cheese, softened
1 egg white
1/4 cup sugar
1 cup shredded sweetened coconut
1/2 cup maraschino cherries, well drained, dried & chopped
Whipped Cream Frosting
1 cup heavy whipping cream
1/4 cup confectioners sugar
1 teaspoon vanilla or almond extract
- In medium bowl, add softened cream cheese, egg white, confectioners sugar, extract and coconut.
- Stir to mix, then add chopped well drained cherries.
- In mixing bowl, add all cake ingredients beat on medium speed to combine.
- Line cupcake mini and standard pan with liners.
- 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 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 for. Fill pastry bag with tip # 1 M with whipped cream. Pipe cupcakes right before serving, add single stemmed cherry.
Store cupcakes in refrigerator.
Using almond extract in whipped cream frosting will enhance the cherry flavor of the cupcake.
Bake cupcakes in white liners, then serve with decorative cupcake liners for presentation.
Best served day made. Pipe with whipped cream right before serving.
Cupcakes can be baked ahead and frozen without frosting for up to 30 days.
Keywords: Cherry Vanilla Cupcakes, Cherry Filled Cupcakes, Whipped cream Frosting, Long stem Cherries
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