We love cupcakes at our house, mostly because they are the perfect serving size and while I’ve posted a few here before, this week has been a cupcake explosion at our house. It all started with my Pink Champagne Cupcakes with Strawberry Champagne Frosting. Then my kids wanted to make something more kid like (I get it) and so thus began the quest to find the perfect cupcake to make.
I have a totally funny story about our cupcake making escapades that I will probably post over the weekend, but in the meantime, I really wanted to share this delicious cupcake. They lasted less than 48 hours and we made over 2 dozen of them!
This was totally my daughter’s idea and then we googled it and found out that Martha Stewart had some cupcakes that were very similar. At any rate, these were my brilliant daughter’s idea even if Martha Stewart did come up with them first. ahem.
- 2 c. cake flour
- ¾ c. granulated sugar
- ¾ tsp. baking soda
- 1½ tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. cloves
- 2 Tbls. ground ginger
- ¾ tsp. salt
- ¾ c. brown sugar
- 8 Tbs. butter, softened at room temperature
- ¾ c. buttermilk
- 2 eggs
- 8 oz sour cream
- 1 c. whipping cream
- 1½ c. powdered sugar
- 2 T. maraschino cherry juice
- 1 tsp. cherry extract
- 1 tsp. Pink Wilton Icing Color, if desired
- Preheat your oven to 350 degrees. Spray your cupcake/muffin pan with cooking spray and set aside.
- In a large bowl, mix all of the dry ingredients - cake flour, granulated sugar, baking soda, cinnamon, nutmeg, cloves, ground ginger, salt, and brown sugar together.
- Add the butter and buttermilk to the flour mixture. Beat well (about 2-3 min).
- Add the eggs and beat for 1-2 minute or until thoroughly incorporated.
- Scoop the batter into the prepared cupcake pan. About ½ full.
- Bake for 20-30 minutes or until a toothpick comes out clean when inserted in the middle of the cupcake.
- In a small bowl, whip the whipping cream until stiff peaks are just about to form. Add the sour cream. Add the powdered sugar, cherry extract and maraschino cherry juice. Beat again. Mix in the icing color, if desired.
- Use a knife to cut out the desired shape on the top of the cupcake. We didn't go too deep because most of us don't love lots of icing, but if you do - you can go deeper. Pipe the icing into the cut out shape. Serve.
Here are the rest of Brielle’s cupcakes she made:
The second batch tasted better anyway – we used a spice cake batter with a cherry icing. I kept thinking how yummy they would have been if we had made them filled with cherry filling as well. There’s always next time!