Cherry cupcakes are a great idea for a family and friends gathering, morning/afternoon tea or lunch box. Here is an easy recipe to try. Enjoy!
Serves: 12
Preparation: 40 minutes
Baking: 35 minutes
Ingredients:
Cherry Cupcakes mixture
- 125 g unsalted butter
- ½ cup raw sugar
- ½ cup Greek yoghurt
- 2 free range eggs
- 2 cups self-rising flour
- 1 tsp baking powder
- ½ cup cocoa powder
- ½ cup organic almond milk
- 250 g pitted cherries
- Pinch of Himalayan salt
Icing
- 125 g butter
- 1 cup icing sugar
- 1 tsp vanilla essence
- 1 tbs milk
Preparation
Step 1
Place the butter and sugar in a bowl and beat until smooth. Add eggs and beat well until creamy.
Step 2
Stir in the yoghurt and mix well to combine. Lightly add flour, baking powder, salt, milk and cherries and mix well to combine.
Step 3
Preheat oven to 180 °C. Line the muffin tray with paper cups and spoon in the mixture evenly. Bake for about 35 minutes, or until cooked. You can use a toothpick to check if they are ready.
Step 4
Place the muffins on a wire rack to cool.
Step 5
Icing: Place the butter, icing sugar and vanilla in a small bowl and mix to combine. Add milk as needed to get a smooth spreadable consistency.
Step 6
Coat each cupcake with the icing and sprinkle with icing sugar.
Tips
- You can replace self-rising flour with plain flour and add an extra teaspoon of baking powder.
- You can decorate the cupcakes with whole cherries with stems on them.
- Sprinkle each cupcake with a chocolate topping instead of icing sugar.
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➥ DISCLAIMER: This post is not intended to replace medical treatment. The information provided is for educational purposes only and does not constitute medical advice.