Brandied Cherry Cupcakes
Brandied cherry cupcakes are dense enough to travel well.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 18 cupcakes
Brandied Cherry Syrup Ingredients
- 2 15 ounce cans of cherries in heavy syrup
- ½ cup brandy
- 2 cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup unsalted butter room temperature
- 1/3 cup sugar
- 1/3 cup honey
- 2 eggs
- 2/3 cup milk
- Brandied cherry syrup from above
- Brandied cherries from above
- 18 half pint mason jars
- 1 cup unsalted butter room temperature
- 3 cups powdered sugar
- 4 teaspoons vanilla bean paste
- 2 tablespoons milk
- ¾ cup mini chocolate chips
Brandied Cherry Syrup Directions
Combine ingredients in a medium-sized saucepan.
Bring to a boil and then reduce heat to medium-low.
Simmer for fifteen minutes.
Use a sieve to strain out the cherries. Reserve both the syrup and cherries.
Preheat oven to 350 F.
In a medium-sized mixing bowl, whisk flour, baking powder, and baking soda.
In another medium-sized bowl, beat butter, sugar, and honey until well combined.
Beat eggs and milk into the butter mixture.
Alternately fold the flour mixture and 2/3 cup of the cherry syrup into the wet ingredients.
Fold in all of the brandied cherries.
Scoop ¼ cup of batter into each mason jar.
Carefully, put the jars directly onto the oven rack – no baking sheet is needed. Important: Do not put the lids on.
Bake for 25 minutes or until a toothpick comes out dry.
Remove from oven and pour 1 tablespoon of cherry syrup into each jar. The cupcake will absorb the syrup.
Mix butter and powdered sugar until light and fluffy.
Mix in vanilla bean paste and milk until fully combined.
Fold in chocolate chips.
Pipe onto cooled cupcakes.
Seal the jars.
If desired, freeze until ready to gift.
Calories: 411kcal | Carbohydrates: 51g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 67mg | Sodium: 52mg | Potassium: 103mg | Sugar: 34g | Vitamin A: 16.1% | Vitamin C: 0.6% | Calcium: 4.8% | Iron: 6.9%