Cherry cobbler cobbler cupcakes are a perfect all-American choice summer dessert. They are great for July 4th or Memorial Day – complete with the iconic cherry on top!
These cherry cobbler cupcakes are the cupcake version of cherry cobbler. (A cherry cobbler is a baked dessert where a sweet cherry filling is covered with dollops of biscuit batter such that the batter looks like cobblestones.)
My cupcakes take the spirit of the cobbler, but are more cakey and a perfect hand-held treat.
There are two cherries baked right into each cupcake and the cupcakes have a sweet brown sugar flavor.
What Makes This Cherry Cobbler Cupcake Recipe Work
The secret to making these cupcakes work is adding the cherries partially through the bake. If you add the cherries at the beginning, they will sink to the bottom.
In the image below, the batter has already been in the oven for seven minutes.
Dusting the pitted cherries with cornstarch also keeps them from sinking. I dust with a little sugar as well to sweeten them up!
How to Make Cherry Cobbler Cupcakes
To make cherry cobbler cupcakes, start by mixing up the brown sugar and butter. You could use white sugar, but I find that that the brown sugar makes the cupcakes taste more rustic and complex.
Mix in the remainder of the dry ingredients. Then, add eggs, fresh lemon zest, and milk.
Be careful not to overmix as it can make the cupcakes gummy.
Fill the cupcake liners just 1/4 full. You will have plenty of batter leftover. You need to leave space to add the cherries. Start baking the cupcakes while you prepare the cherries.
You’ll be pitting a lot of cherries for this recipe. You can do them one at a time, but I like to use a multi cherry pitter like the one below. It’s a major time saver!
Roll the pitted cherries in cornstarch and sugar to keep them from sinking in the batter.
Once your cupcakes have baked for seven minutes, place two of the pitted and cornstarched cherries on top of the partially-cooked batter in each cupcake and top with the remaining batter.
Continue to bake for another twenty minutes or until the cupcakes bounce back when lightly touched.
If You Like This Recipe, You’ll Also Like…
Cherry Cobbler Cupcakes
- 1 cup brown sugar
- 1/2 cup unsalted butter room temperature
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs room temperature
- 1 tablespoon lemon zest from about 1 lemon
- 1 cup milk
- 24 cherries pitted and de-stemmed
- 2 tablespoons corn starch
- 2 tablespoons sugar
- Fresh whipped cream to taste
- 12 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 zest and milk.
- Fill cupcake liners 1/4 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.