Cherry Cobbler Cupcakes
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4.67 from 6 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 Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: cherry cobbler cupcakes, cherry cupcakes
Servings: 16 cupcakes
Calories: 195kcal

Ingredients

  • 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

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 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.

Nutrition

Calories: 195kcal | Carbohydrates: 31g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 37mg | Sodium: 126mg | Potassium: 151mg | Sugar: 18g | Vitamin A: 4.9% | Vitamin C: 2% | Calcium: 5.5% | Iron: 5.3%