Cherry cobbler cupcakes
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4.7 from 10 votes

Cherry Cobbler Cupcakes

These cherry cobbler cupcakes feature two fresh pitted cherries baked right into a brown sugar lemony batter.
Prep Time15 mins
Cook Time27 mins
Total Time42 mins
Course: Dessert
Cuisine: American
Keyword: cherry, cherry cobbler cupcakes, cherry cupcakes
Servings: 12 cupcakes
Calories: 255kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

Be careful not to overmix the batter as it can make the cupcakes gummy. 
If you don't have fresh lemons, you can use 1/4 teaspoon of lemon extract instead of the zest.
Without the whipped cream, the cupcakes can be stored at room temperature for up to three days or in the refrigerator for up to one week. Once you add the whipped cream, the cupcakes must be refrigerated and can be kept in the fridge for up to one week. 

Nutrition

Calories: 255kcal | Carbohydrates: 40g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 169mg | Potassium: 185mg | Fiber: 1g | Sugar: 24g | Vitamin A: 325IU | Vitamin C: 2.3mg | Calcium: 72mg | Iron: 1.2mg