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A closeup Gluten-Free Cherry Cupcake

Gluten-Free Cherry Cupcakes

Stefani Weiss
These Gluten-Free Cherry Cupcakes are tender and spongy, light, infused with cherries, fruity, and just so delicious!
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Cuisine Baking, Gluten-Free, Lactose-Free, Nut Free
Servings 12 cupcakes

Ingredients
  

  • 112 ml (½ cup) vegetable oil
  • 150 g (¾ cup) sugar
  • 2 eggs (at room temperature)
  • 1 ¾ teaspoon baking powder
  • 180 g (1 ¼ cup) gluten-free flour
  • 125 ml (½ cup) lactose-free milk (or dairy free)
  • 1 teaspoon Vanilla Extract

For the Cherry Jam

  • 250 g fresh or frozen cherries
  • 60 ml ( ¼ cup) water
  • 1 tablespoon sugar
  • 1 tablespoon Cornstarch
  • 3 tablespoon water

For the cherry buttercream frosting

  • 150 g cherries (fresh or frozen)
  • 230 g (1cup) butter
  • 650 g (5 cups) cofectioners sugar
  • 1 teaspoon vanilla extract
  • Fresh cherries for decoration (optioanl)

Instructions
 

Cupcakes

  • Start by preheating the oven to 350°F (180°C). Position the rack in the center of your oven. Line cupcake pan with paper liners and set aside
  • In a medium mixing bowl combine oil and sugar. Add eggs and beat with an electric mixer at medium speed for one minute. Add flour, salt, baking powder, dairy-free milk, and vanilla extract (or paste); beat at medium speed for one minute.
  • Spoon batter evenly into cupcake liners. Bake for 18-20 minutes or until the center springs back when touched and cupcakes are very lightly browned.
  • Let cool in the pan on the rack for five minutes. Remove cupcakes from the pan onto the rack and cool completely before filling them with the jam and frosting.

Cherry Jam

  • Place the fresh or frozen cherries with water in a pan and cook over medium heat. Once they start to soften add a mixture of cornstarch and water and let it simmer for another 5min, stirring continuously. The sauce should  be slightly thick, if it is not thick enough add 1 more teaspoon of cornstarch dissolved in 2 tabelspoons of water

Cherry Buttercream Frosting

  • Start by making the cherry puree: place fresh or frozen cherries in a blender and blend until smooth.
  • In a stand mixer bowl, add butter and cherry puree and mix on a medium speed. Add the rest of the ingredients and mix on low for a few minutes until you get a light and fluffy frosting

Assamble The Cupcakes

  • Insert a paring knife into the top of the cupcake at an angle. Hold the blade so that the flat side is facing the edge of the cupcake. It should at a 45-degree angle to the cupcake. Don't push the blade too deep into the cupcake, otherwise the frosting will come out the bottom.If you don't have a paring knife, you can use a teaspoon instead.Aim the hole to be about 1 inch (2.54cm) wide.
  • Pull the cone shape out of the cupcake. Cut the cone in half and discard the pointed part. You will use the top, flat part to plug the hole at the end
  • Fill the cupcakes with the cherry jam. And  then close the hole with the top(flat part) of the cone.
  • Frost the cooled cupcakes and decorate with fresh cherries
Keyword Gluten-Free Cherry Cupcakes