Sour Cherry Cupcakes
Sweet and tangy sour cherry cupcakes feature vibrant cherry flavor with a moist crumb, perfect for fruit lovers and ideal for casual gatherings or tea time treats.
Ingredients
Instructions
- Cream sugar and shortening together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Gradually add flour and baking powder, alternating with milk, beginning and ending with flour.
- Mix until just combined and smooth.
- Stir in drained sour cherries gently into the batter.
- Pour batter into prepared baking pan and bake at 375°F (190°C) for 25 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, consider substituting half of the shortening with unsweetened applesauce. If sour cherries are not available, you can use canned tart cherries or fresh cherries, adjusting the sugar to taste. Make sure to drain the cherries thoroughly to avoid excess moisture in the batter. Using room-temperature eggs and milk will also help create a fluffier cupcake.
Serving Suggestions
These sour cherry cupcakes are delightful on their own but can be enhanced with a simple glaze or whipped cream topping. They pair beautifully with vanilla ice cream for a decadent dessert. For a themed gathering, serve alongside other sweet treats like Zebra Stripe Cookies or Stella'S Ginger Cookies to impress your guests.
Storage & Reheating
Store leftover cupcakes in an airtight container at room temperature for up to three days. To keep them fresh longer, refrigerate them for up to a week. For reheating, place cupcakes in the microwave for about 10-15 seconds, or enjoy them at room temperature for the best flavor and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cherry Cupcakes contains roughly 936 calories, with 7g protein, 80g carbohydrates, and 67g fat. It is an excellent source of calcium (27% of the Daily Value), and a good source of iron and protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cherries instead of canned?
Yes, you can use frozen sour cherries. Just make sure to thaw and drain them well before adding to the batter to prevent excess moisture. This will help maintain the texture of your cupcakes.
What can I substitute for shortening?
If you prefer not to use shortening, you can substitute it with an equal amount of unsalted butter or coconut oil for a different flavor profile. Both options will yield a rich and moist cupcake.
How can I make these cupcakes gluten-free?
To make gluten-free sour cherry cupcakes, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum for better texture. This will allow those with gluten sensitivities to enjoy the cupcakes without compromising on taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).