Celebrating the 4th with Cherry Cobbler Cupcakes!
These cherry cobbler cupcakes feature two fresh-pitted cherries baked right into a brown sugar lemony batter.
Cherry Cobbler Cupcakes for July 4th
Yield: 16 cupcakes
- 1 cup brown sugar
- ½ cup unsalted butter, room temperature
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs, room temperature
- ½ teaspoon lemon extract
- 1 cup milk
- 32 cherries, pitted and de-stemmed
- 2 tablespoons corn starch
- 2 tablespoons sugar
- Fresh whipped cream, to taste
- 16 cherries with stems, for garnish
1.Preheat oven to 350 F.
2.In a medium-sized mixing bowl, beat brown sugar and butter until fully combined.
3.Mix in flour, baking powder, baking soda, and salt.
4.Mix in eggs one at a time.
5.Mix in lemon extract and milk.
6.Fill cupcake liners ¼ full. Note that this will not use all of the batter.
7.Bake for 7 minutes.
8.While the batter is baking, roll the pitted and de-stemmed cherries in a bowl of corn starch and sugar until the cherries are fully coated.
9.Remove cupcake tin from the oven and place two coated cherries on top of the partially cooked batter in each cupcake liner.
10.Divide remaining batter evenly among the cupcake liners, covering the cherries. The batter will come nearly to the top of the cupcake liners.
11.Bake for 20 minutes or until cupcakes bounce back when lightly touched.
12.Top each cooled cupcake with fresh whipped cream and a cherry.
The cherry cobbler cupcakes are even better when wrapped in adorable cupcake wrappers from Bella Cupcake Couture…
Thank you to the folks at The Cupcake Project for this beautiful photography and great recipe. We hope you will give it a try!
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