Cherry Valentine’s Day Cupcakes

Let’s take time out my OCD theme to celebrate Valentine’s Day.

Last year I saw this wonderful recipe for Cherry Buttermilk Cupcakes with Cherry Buttercream Frosting at A Spicy Perspective.   I vowed to store this recipe away until February 2013.

It was a long wait!

But finally, today is the day to try this yummy recipe!

Happy Valentine’s Day!

This is Sommer’s recipe all the way.   All I did was  decrease the amount of vanilla and added some almond extract.   I also added Amaretto to the frosting instead of Kirsch.

Cherry Valentine’s Day Cupcakes
Inspired by Cherry Buttermilk Cupcakes with Cherry Buttercream Frosting by A Spicy Perspective

3 sticks unsalted butter, softened
2 c. sugar
2 large farm fresh eggs
1 t. pure vanilla extract
1 t. almond extract
1/2 cup chopped frozen dark sweet cherries
3 c. cake flour
3/4 t. baking soda
1 1/2 t. baking powder
1/2 t. salt
1 1/2 c. full-fat buttermilk

Preheat the oven to 350 degrees F. and line muffin tins with cupcake liners.

In the bowl of a stand mixer, cream the butter and sugar until light and fluffy (3-5 minutes), scraping bowl often.

Add the eggs one at a time, mixing well.   Add vanilla, almond extract and cherries. Beat and scrape the bowl.

Chopped frozen dark sweet cherries.

Whisk together the dry ingredients in a separate bowl.

Starting and ending with the flour mixture, alternate adding the buttermilk and flour mixture until batter in just combined. Scrape the bowl and mix again for just a moment.

Use a cookie scoop and fill cupcakes liners (about half full).   Do not over fill!

Bake for 20-25 minutes, until a toothpick inserted into the center of the cupcake comes out clean. Cool completely before frosting.

Amaretto Frosting for Cherry Valentine’s Day Cupcakes

4 sticks unsalted butter, softened
2 pinches of salt
1 1/2 T. vanilla extract
4 T. Amaretto
8 – 11 cups powdered sugar
1-4 drops red food coloring (optional)

In the bowl of a stand mixture, beat the butter until light and fluffy (2 minutes).   Scrape the bowl and beat in the salt, vanilla and Amaretto. Add the powdered sugar, a little at a time until the desired consistency is reached.  Add food coloring if desired.

Frost cooled cupcakes.

I also did a sprinkling of red sugar.

Now for the bad news!

This is what happens when you over fill the cupcakes. 🙁

This is what you do with the leftover “muffin tops” and frosting. 🙂

Happy, Happy, Happy Valentine’s Day!