Chocolate Cherry Cupcakes with Cherry Buttercream

These chocolate cherry cupcakes are rich, fruity, and topped with real cherry buttercream made from preserves. With fresh cherries folded into the cake and a smooth, not-too-sweet frosting, they’re the kind of cupcake you’ll want to make again.

Course Dessert

Cuisine American

Keyword Cherry Buttercream, Cherry Cupcakes, cherry dessert, Chocolate Cherry Cupcakes, Cupcake with a Cherry On Top, Cupcake with Cherry, fresh cherry cupcakes, homemade chocolate cherry cupcakes, moist chocolate cherry cupcakes

Prep Time 22

Cook Time 16

Total Time 38

Servings cupcakes

Calories 389kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For ingredient accuracy.
2 mixing bowls One large for the batter, one for the frosting
cupcake liners For easy cleanup and smooth release.
Muffin Tin Standard size (12-cup) for evenly shaped cupcakes.
hand mixer or stand mixer. Gets the buttercream smooth and fluffy.
cherry pitter (optional) Makes simple work out of pitting cherries.
piping bag with tips (optionsl) If you want a cleaner, styled finish on your cupcakes.

Ingredients

Cupcakes:

1 cup (120g) all-purpose flour
⅓ cup (28 g) unsweetened cocoa powder
½ tsp. (2 g) baking soda
½ tsp. (2 g) baking powder
¼ tsp. (1.5 g) table salt
½ cup (100 g) granulated sugar
½ cup (120 ml) vegetable oil
2 large (100 g out of shell) eggs room temperature
1 tsp. (5 ml) vanilla extract
⅓ cup (80 ml) milk room temperature, full-fat for the best flavor
1 cup (150 g) fresh cherries pitted and chopped

Cherry Buttercream:

1 cup (226 g) unsalted butter softened
3 cups (360 g) confectioners' sugar
⅓ cup (100 g) cherry preserves
12 fresh cherries for topping (optional)

Instructions

Preheat the oven to 350°F and line a 12-count cupcake pan with paper liners. Set aside.
In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and granulated sugar until fully combined.
1 cup (120g) all-purpose flour, ⅓ cup (28 g) unsweetened cocoa powder, ½ tsp. (2 g) baking soda, ½ tsp. (2 g) baking powder, ¼ tsp. (1.5 g) table salt, ½ cup (100 g) granulated sugar
Add the vegetable oil, eggs, vanilla extract, and milk to the dry ingredients. Beat until the batter is completely smooth.
½ cup (120 ml) vegetable oil, 2 large (100 g out of shell) eggs, 1 tsp. (5 ml) vanilla extract, ⅓ cup (80 ml) milk
Fold in the chopped fresh cherries, mixing gently to distribute them evenly throughout the batter.
1 cup (150 g) fresh cherries
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
While the cupcakes cool, make the cherry buttercream. In a large bowl, beat the softened butter until light and creamy.
1 cup (226 g) unsalted butter
Gradually add the confectioners’ sugar, mixing until fully incorporated and smooth.
3 cups (360 g) confectioners' sugar
Add the cherry preserves one tablespoon at a time, beating after each addition, until the flavor and color are where you want them.
⅓ cup (100 g) cherry preserves
Spread or pipe the buttercream onto the cooled cupcakes, and top each with a fresh cherry if you like.
12 fresh cherries for topping

Notes

Use room temperature milk, eggs, and butter for best texture.
Add the cherry preserves slowly to prevent the buttercream from breaking.
Cupcakes can be made a day ahead and stored unfrosted in an airtight container.
Frosted cupcakes should be refrigerated and brought to room temp before serving.

For the best results when making these chocolate cherry cupcakes with cherry buttercream, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

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Nutrition