My cupcake suggestion for this year’s July 4th party combines the taste of cherry cobbler with the fun factor of a single serving cupcake – complete with iconic cherry (my non-cupcake suggestion, in case you were curious, is my homemade Pocky Sticks decked out for July 4th)! These cherry cobbler cupcakes feature two fresh pitted cherries baked right into a brown sugar lemony batter.
The cherry cobbler cupcakes are even better when wrapped in adorable cupcake wrappers from Bella Cupcake Couture…
…and set out on a stand from The Smart Baker!
Cherry Cobbler Cupcakes
- 1 cup brown sugar
- ½ cup unsalted butter room temperature
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs room temperature
- ½ teaspoon lemon extract
- 1 cup milk
- 32 cherries pitted and de-stemmed
- 2 tablespoons corn starch
- 2 tablespoons sugar
- Fresh whipped cream to taste
- 16 cherries with stems for garnish
- Preheat oven to 350 F.
- In a medium-sized mixing bowl, beat brown sugar and butter until fully combined.
- Mix in flour, baking powder, baking soda, and salt.
- Mix in eggs one at a time.
- Mix in lemon extract and milk.
- Fill cupcake liners ¼ full. Note that this will not use all of the batter.
- Bake for 7 minutes.
- While the batter is baking, roll the pitted and de-stemmed cherries in a bowl of corn starch and sugar until the cherries are fully coated.
- Remove cupcake tin from the oven and place two coated cherries on top of the partially cooked batter in each cupcake liner.
- Divide remaining batter evenly among the cupcake liners, covering the cherries. The batter will come nearly to the top of the cupcake liners.
- Bake for 20 minutes or until cupcakes bounce back when lightly touched.
- Top each cooled cupcake with fresh whipped cream and a cherry.
Every blog in the party created July 4th cupcakes using Bella Cupcake Couture wrappers. Grab some milk and a cupcake and have a look at all of the blogs below for some incredible July 4th inspiration.
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