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Cherry Filled Cupcakes with Whipped White Chocolate Frosting Recipe

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3.8 from 3 reviews

Delight in these Cherry Filled Cupcakes featuring soft, buttery vanilla cupcakes with a luscious pocket of homemade cherry pie filling, topped with a tall swirl of whipped white chocolate ganache. Perfect for a decadent dessert that combines fruity freshness with creamy sweetness.

  • Total Time: 5 hours
  • Yield: 12 cupcakes

Ingredients

Whipped White Chocolate Ganache

  • 6 ounces white chocolate baking bar, finely chopped
  • 1/2 cup heavy whipping cream (for heating)
  • 1 cup cold heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Vanilla Cupcakes

  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream, at room temperature
  • 1/4 cup whole milk, at room temperature

Cherry Filling

  • 2 cups pitted cherries (fresh or frozen)
  • 1/3 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon almond extract (optional)

Topping (Optional)

  • 12 fresh cherries
  • White chocolate curls

Instructions

  1. Prepare the Ganache: Place the finely chopped white chocolate in a heat-safe bowl. Heat 1/2 cup heavy cream until just steaming, then pour it over the chocolate. Let stand for 2 minutes, then gently stir until smooth. Stir in 1 teaspoon vanilla extract and a pinch of salt. Whisk in 1 cup cold heavy cream, cover, and chill for 4 hours or overnight to set.
  2. Bake the Cupcakes: Preheat the oven to 350°F (175°C) and line 12 muffin cups with paper liners. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a mixer, beat softened butter and 3/4 cup sugar for 3–4 minutes until pale and fluffy. Add eggs one at a time, then stir in 2 teaspoons vanilla extract. Combine sour cream and milk; add to the batter alternately with dry ingredients in three parts, mixing just until blended. Fill liners two-thirds full.
  3. Bake: Bake cupcakes for 18 to 21 minutes until tops spring back lightly when pressed. Cool completely on a wire rack.
  4. Make Cherry Filling: In a saucepan over medium heat, cook cherries, sugar, and lemon juice, stirring occasionally, for 5–7 minutes until cherries soften and release juices. Mix cornstarch and cold water until smooth, add to the pan, and cook 1–2 minutes more until thickened. Remove from heat and stir in vanilla and almond extract. Cool completely.
  5. Core and Fill Cupcakes: Using a cupcake corer or knife, cut a small hole in the center of each cooled cupcake. Spoon cherry filling generously into the cavity.
  6. Whip and Frost: Whip chilled ganache with an electric mixer until fluffy and stiff enough to pipe. Pipe a tall swirl on each cupcake. Garnish with a fresh cherry and white chocolate curls if desired.

Notes

  • Timing: Most of the total time is for chilling the ganache; prepare it the night before to save time.
  • Make-Ahead: Store plain cupcakes in a sealed container at room temperature for up to 2 days; add filling and frosting on serving day.
  • Storage: Keep frosted cupcakes refrigerated in a covered container for up to 3 days; allow them to come to room temperature for about 20 minutes before serving.
  • Author: Monica
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/cherry-filled-cupcakes-with-whipped-white-chocolate-frosting-recipe/