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Buttermilk Spice Cupcakes with Cherry Frosting

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Incredibly moist Buttermilk Spice Cupcakes with Cherry Frosting are so good! My daughter had fun frosting these by filling it in, but they totally frost like normal cupcakes. 

Buttermilk Spice Cupcakes with Cherry Frosting

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.

It didn’t take long to decide on these delicious Buttermilk Spice Cupcakes with Cherry Frosting though. I mean, can you blame us? They are incredible! But then my daughter has a knack for baking and she comes up with some fun flavor combinations.

Buttermilk Spice Cupcakes with Cherry Frosting

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 Buttermilk Spice Cupcakes with Cherry Frosting!

Making Cupcakes

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.

And she had a blast making them and cutting out the centers to fill with frosting. She used a cookie cutter for some but overall she just cut into them with a knife. I’m telling you, just in case you want to.

However, she only did this with about a dozen of them. All the others and any future batch, we simply piped the frosting on like normal.

The sweet cherry flavor seriously compliments the spice of the cupcake. The buttermilk helps make the cupcake super soft and moist. These are super easy cupcakes to make and everyone adores them.

How do I store cupcakes?

For best results, cupcakes should be cooled completely. Store cooled cupcakes in an air tight container. I have a container I purchased specifically for cupcakes, but any container with a tight fitting lid will work.

Most cupcakes should be stored on the counter at room temperature but only last approximately two to three days.

Are you ready to make some Buttermilk Spice Cupcakes with Cherry Frosting? 

Buttermilk Spice Cupcakes with Cherry Frosting

Buttermilk Spice Cupcakes with Cherry Frosting

Yield: 24 cupcakes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Perfect for holidays, just change up the frosting and flavors. These little spiced treats are fantastic with the sweet cherry frosting nestled into the shapes.

Ingredients

For Cake:

  • 2 c. cake flour
  • ¾ c. granulated sugar
  • ¾ tsp. baking soda
  • 1 ½ 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

For Frosting:

  • 8 oz sour cream
  • 1 c. whipping cream
  • 1 ½ c. powdered sugar
  • 2 T. maraschino cherry juice
  • 1 tsp. cherry extract
  • 1 tsp. Pink Wilton Icing Color, if desired

Instructions

For Cake:

  1. Preheat your oven to 350 degrees. Spray your cupcake/muffin pan with cooking spray and set aside.
  2. 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.
  3. Add the butter and buttermilk to the flour mixture. Beat well (about 2-3 min).
  4. Add the eggs and beat for 1-2 minute or until thoroughly incorporated.
  5. Scoop the batter into the prepared cupcake pan. About ½ full.
  6. Bake for 20-30 minutes or until a toothpick comes out clean when inserted in the middle of the cupcake.

For the Frosting:

  1. 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.

To finish the cupcakes:

  1. 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.

Did you make this recipe?

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Dean Harkness (@Deanus)

Sunday 19th of February 2012

Gosh, these look good. Kelly G was trying to get me to make these just the other day but I was already making muffins of some kind. Will definitely give them a go though :o)

Hope you're having a great weekend.

Nicole Humphrey Cook

Tuesday 21st of February 2012

Well hello there my fellow writer friend Dean! :) Kelly is always pimping out my recipes - she's so amazing. I love her. If you do decide to try them out, please be sure and let me know. Also thank you so much for your wonderful comment, made me smile to see your instantly recognizable name and face on my blog. :) Hope your weekend was awesome and that your week remains that way too.

Clarkie @ Beloved Green

Sunday 19th of February 2012

How very sweet!

Nicole Humphrey Cook

Tuesday 21st of February 2012

Thank you!

Maureen

Friday 17th of February 2012

What clever cupcakes! I looked at them and wondered how you got the hearts so perfect. They're lovely.

Nicole Humphrey Cook

Tuesday 21st of February 2012

Maureen, I simply cut them out with a knife. I used a REALLY sharp knife and just gently let the blade cut the shape. Trust me they didn't all turn out perfect, but for the most part, most of them did. Thank you so much!

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