Vanilla Mini Cupcakes with Cherry Buttercream Frosting

A-Tooch finally scored the mini cupcake pan she has been wanting for quite a while now. For a coworker’s birthday, she tried her inaugural recipe in the pan.

‘Tis the season for tasty fruit treats! After trying the cherry buttercream cupcakes at Tu-Lu’s not too long ago, I’ve been hooked on duplicating that recipe (in my non-gluten-free way). At the suggestion of some awesome foodie tweeps, I went for a cherry buttercream to top my vanilla mini cupcakes.

Cherry Buttercream:
1/2 stick unsalted butter
1 cup granulated sugar
1/2 tsp. vanilla extract
4 tbsp. maraschino cherry juice
2 tsp. milk

Mix all ingredients except maraschino cherry juice together until light and whipped. Fold maraschino cherry juice into mixture. I drained and diced some of the cherries as a garnish — makes a nice touch! Ahem, as you can see I filled the mini cupcake pan pretty quickly so ended up with a whole assortment of cupcakes for every shape and size.

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3 Comments

  1. A Cambridge Story
    Posted April 27, 2011 at 9:39 AM | Permalink

    These are so cute! Love the cherry on top.

  2. Molly
    Posted April 27, 2011 at 9:41 AM | Permalink

    These are so cute! I’m reminded of the cherry bomb cupcakes at Cherry Bomb (the place in Brighton that closed in less than a year). I do remember liking the one little detail they did by putting a few cherries at the bottom of the batter so there would always be a cherry-filled bite.

  3. Elizabeth
    Posted April 27, 2011 at 11:43 AM | Permalink

    Mmm, these look delicious.

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