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White Cherry Cupcake with White Butter Icing
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White Cherry Cupcake with Butter Frosting

White Cherry Cupcake with Butter Frosting are little cakes of moist dense cake with a cherry surprise in the middle. Topped with a creamy thick frosting.
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Servings: 12
Author: Amy Stafford

Ingredients


White Cherry Cupcakes:

  • 1 cup cake flour
  • ½ cup whole milk at room temperature
  • 3 large egg whites at room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 5 tablespoons unsalted butter softened but still cool
  • 12 whole pitted sweet cherries


Butter Frosting:

  • 2 cups confectioners sugar icing or powdered sugar, sifted
  • 1/2 cup unsalted butter room temperature
  • 1 teaspoon pure vanilla extract or DAVE’s vanilla-coffee syrup
  • 2-3 tablespoons milk or light cream

Instructions

Cupcake Directions:

  • Preheat the oven to 350 degrees F. Line a 12-cup standard size cupcake tin with paper liners. Spray each with nonstick cooking spray.
  • Lightly whisk milk, egg whites, and vanilla extract in large glass measuring cup.
  • Mix cake flour, sugar, baking powder, and salt in the bowl of a stand electric mixer and add butter; beating at low speed until mixture resembles moist crumbs, with no large clumps of flour.
  • Add 3/4 of the milk mixture to the crumbs and beat at medium speed 1-2 minutes. Add remaining milk mixture and beat 30 seconds more. Scrape down the sides of the bowl and beat for 20 seconds longer at low speed.
  • Evenly distribute the batter in the cupcake tin add a single cherry into each cupcake. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove the cupcakes from the pan carefully and let them cool completely on a wire rack before frosting.

Butter Frosting:

  • In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract.
  • With the mixer on low-speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high-speed until frosting is light and fluffy (about 5 minutes).
  • Distribute frosting evenly among cupcakes.