Irresistible Cherry Chocolate Chip Cupcakes with Fluffy Vanilla Bean Buttercream: Your Perfect Summer Recipe
Discover the ultimate summer delight with these incredibly moist and tender cherry chocolate chip cupcakes. Each bite features ripe, juicy cherries and delicate mini chocolate chips, crowned with a cloud of fluffy vanilla bean buttercream. This recipe promises to become your go-to treat for any occasion!
Summer has undeniably deepened my love affair with fresh cherries. This year, my fruit drawer has been a constant sanctuary for these vibrant, sweet jewels. Every time I open the refrigerator, I find myself reaching for a handful of these ruby-red delights, savoring their sweet burst of flavor.
The ritual is almost as enjoyable as the fruit itself: the gentle pull from the stem, the satisfying pop as you bite in, and the inevitable, delightful stain of deep red on my fingertips, a testament to a perfectly enjoyed snack.
This season, the cherries have been exceptionally sweet, almost candy-like in their natural goodness. Their intense sweetness has even managed to sway me from my usual indulgence of dark chocolate-covered almonds – a true testament to their irresistible charm. They embody the essence of summer, offering a refreshing and naturally sweet treat that’s hard to beat.
Cherries: More Than Just a Snack – A Summer Tradition!
Beyond their delicious taste, cherries also bring a playful spirit to any summer gathering, especially picnics. There’s a particular game my family enjoys, a quirky tradition we lovingly call “Spit the Pit.” It’s delightfully simple, yet endlessly amusing, proving that sometimes the simplest pleasures are the best.
To play, you just need at least two participants, so grab a friend or a family member. Each player pops a cherry into their mouth, carefully extracts the pit, and then, with all the gusto they can muster, launches the pit as far as possible. The person who achieves the greatest distance claims victory and, usually, bragging rights until the next round.
Yes, it’s undeniably juvenile. And yes, despite being well into adulthood, you’ll still find me on the lawn, competing with my equally weird siblings, gleefully spitting cherry pits. It’s a cherished summer pastime that brings out the inner child in all of us, a reminder that fun doesn’t have an age limit when you’re surrounded by loved ones and a bounty of fresh cherries.
Baking for a Sweet Celebration: Cherry Chocolate Chip Cupcakes
Amidst all the cherry-munching and pit-spitting, I managed to reserve a precious few for these exquisite cherry chocolate chip cupcakes. These weren’t just any cupcakes; they were baked with love to celebrate Sally’s upcoming marriage to Kevin, her number one taste tester and soon-to-be husband! The theme for Sally’s bridal shower was, of course, sprinkles – her absolute favorite!
It struck me as perfect that cherries, with their bright red hue and subtle heart-like shape, were an ideal choice for such a joyous and romantic occasion. To truly embrace the celebration and complement the vibrant cherries, I generously adorned each cupcake with a healthy sprinkle of festive red and white jimmies, adding an extra pop of color and celebratory flair.
I am absolutely convinced you are going to fall head over heels for this particular cherry chocolate chip cupcake recipe. Why, you ask? For starters, these cupcakes are not just good; they’re truly world-rocking. But beyond their incredible flavor, this recipe is a dream to make: the entire batter comes together effortlessly in a single bowl with just a whisk. That’s right – no electric mixer needed, making cleanup a breeze!
Please excuse me for a moment while I momentarily drift into a delightful daydream, lost in thoughts of these utterly perfect cupcakes.
The Secret to Ultra-Moist Cupcakes: Melted Butter & Sour Cream
One of the key elements that sets this recipe apart is the use of melted butter instead of the more traditional softened butter. This seemingly small change has a profound impact on the final texture, resulting in a super moist, tender cupcake that practically melts in your mouth with every bite. Melted butter also simplifies the baking process immensely. Imagine: one bowl, one whisk, and significantly fewer dishes to wash afterward. It’s a baker’s dream come true, making homemade cupcakes an accessible joy for everyone.
And speaking of moisture and tenderness, I also incorporated full-fat sour cream into the batter. Sour cream is a fantastic addition to baked goods. Not only does it infuse the cupcakes with an incredible depth of moisture, ensuring they stay soft and fresh for longer, but its slight acidity also interacts beautifully with the baking powder, contributing to a wonderfully tender crumb and a subtle, delightful tang that perfectly complements the sweetness of the cherries and chocolate.
Of course, these wouldn’t be “cherry chocolate chip cupcakes” without an abundant presence of both! We’re talking about generous handfuls of freshly pitted cherries and plenty of delightful mini chocolate chips generously folded into the batter. Yes, pitting cherries can seem like a chore, but for this recipe, you only need to pit about half a cup, making it a small effort for a grand reward.
May I offer a game-changing suggestion? Invest in a good cherry pitter! My baking life was revolutionized the moment I acquired my OXO cherry pitter. Life before it was a messy affair – even messier than my usual baking adventures! I’m talking cherry-splattered walls, stained clothes, bright red cutting boards, and even stray cherry juice on the dog. The mere thought of those sticky, crimson chaos episodes still sends a shiver down my spine. With a pitter, the process is clean, quick, and efficient, allowing you to enjoy the fruit without the fuss.
The Grand Finale: Fluffy Vanilla Bean Buttercream
But wait… it gets even better! Each and every one of these incredible cupcakes is crowned with a magnificent swirl of fluffy, dreamy vanilla bean buttercream. Just let that luxurious thought sink in. This isn’t just any frosting; it’s a silken, rich, and intensely flavorful topping that elevates these cupcakes from simply delicious to truly extraordinary. The flecks of vanilla bean paste add a gourmet touch and an unparalleled aromatic depth that will tantalize your taste buds.
Creating this buttercream is a joyful process. We cream unsalted butter until it’s light and airy, then gradually incorporate sifted powdered sugar for a smooth, lump-free consistency. The vanilla bean paste is where the magic happens, infusing the frosting with its rich, complex flavor. A touch of heavy cream ensures the perfect pipeable consistency, resulting in a cloud-like texture that beautifully complements the moist cupcake beneath.
Whether you’re celebrating a special occasion or simply treating yourself to a delightful homemade dessert, these cherry chocolate chip cupcakes with vanilla bean buttercream are guaranteed to impress. They bring together the fresh flavors of summer with the comforting joy of baking, all wrapped up in a perfectly balanced, irresistible package.
Cherry Chocolate Chip Cupcakes
Moist, tender cupcakes loaded with pitted cherries and mini chocolate chips, crowned with a swirl of fluffy vanilla bean buttercream. The perfect easy summer treat!
Yield: 12 cupcakes
Total Time: 35 minutes
Prep Time: 15 minutes
Cook Time: 20-22 minutes
Ingredients:
For the Cupcakes (Wet Ingredients):
1/2 cup unsalted butter, melted and cooled
1 cup granulated sugar
2 large eggs
1/2 cup full-fat sour cream
1 teaspoon vanilla extract
1 teaspoon almond extract (optional, but highly recommended for flavor depth)
For the Cupcakes (Dry Ingredients & Add-ins):
1 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup (approximately 14-16) fresh pitted cherries, finely chopped
1/2 cup mini chocolate chips
For the Vanilla Bean Buttercream:
1 and 1/2 sticks unsalted butter, at room-temperature
2 and 1/2 cups powdered sugar, sifted (essential for smooth buttercream)
1 teaspoon vanilla bean paste (or 2 teaspoons vanilla extract for an alternative)
2 tablespoons heavy cream
Colorful sprinkles, for garnish (optional)
Directions:
1. Prepare for Baking: Preheat your oven to 350 degrees F (175 degrees C). Line a standard 12-cup muffin tin with paper cupcake liners.
2. Combine Wet Ingredients: In a large mixing bowl, whisk together the melted and cooled unsalted butter with the granulated sugar until thoroughly combined and smooth. Whisk in the eggs one at a time, incorporating each fully before adding the next, until just blended. Stir in the sour cream, vanilla extract, and almond extract until the mixture is cohesive.
3. Add Dry Ingredients: Carefully add the all-purpose flour, baking powder, and kosher salt directly on top of the wet ingredients in the bowl. Using a wooden spoon or a rubber spatula, gently mix until the dry ingredients are just incorporated into the wet, being careful not to overmix. A few small lumps are perfectly fine and often lead to a more tender cupcake. Overmixing can result in tough cupcakes.
4. Fold in Add-ins: Gently fold in the chopped pitted cherries and mini chocolate chips until they are evenly distributed throughout the batter.
5. Fill Liners and Bake: Fill each cupcake liner approximately two-thirds full with batter. I find a 1/4-cup cookie scoop works perfectly for uniform cupcakes. Bake for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out mostly clean, with perhaps a few moist crumbs clinging to it. Avoid overbaking, as this can dry out your cupcakes.
6. Cool Cupcakes: Allow the baked cupcakes to cool in the muffin tin for about 5 minutes before carefully transferring them to a wire rack to cool completely. It’s crucial that cupcakes are fully cooled before frosting to prevent the buttercream from melting.
For the Fluffy Vanilla Bean Buttercream:
1. Cream the Butter: In the bowl of a stand mixer fitted with the paddle attachment, cream the room-temperature unsalted butter on medium speed until it is light, pale, and fluffy (this usually takes about 2-3 minutes). Scrape down the sides of the bowl as needed.
2. Add Powdered Sugar: Reduce the mixer speed to low. Gradually add the sifted powdered sugar to the bowl, a half cup at a time, mixing until just combined after each addition. Stop the mixer frequently to scrape down the sides and bottom of the bowl to ensure all ingredients are well incorporated. Once all the sugar has been added, increase the speed to medium and beat for an additional 2 minutes until the frosting is light and smooth.
3. Incorporate Vanilla and Cream: Scrape down the sides of the bowl thoroughly. Add the vanilla bean paste (or vanilla extract). Give the mixture a few good turns on low speed. With the mixer still on low, slowly drizzle in the heavy cream. Once all the heavy cream has been incorporated, turn the speed up to medium-high and whip for 1 minute to achieve a wonderfully light and fluffy consistency. Scrape down the sides of the bowl one last time and give it a final whip.
4. Frost and Garnish: Transfer the prepared buttercream to a piping bag fitted with your desired tip (a round #14 tip works well for classic swirls). Alternatively, you can use a cake spatula or a simple butter knife to spread the buttercream onto each cooled cupcake. For an extra festive touch, top with colorful sprinkles.
All images and text ©One Sweet Mess.
More Delicious Treats for Celebrations
These cherry chocolate chip cupcakes were just one part of a grand celebration! Here are some other fantastic sprinkle-themed and celebratory recipes from fellow bakers that are perfect for any party or sweet craving:
Chocolate Swiss Roll Cake from Lauren’s Latest
Funfetti Cookie Dough Balls from Averie Cooks
Cake Batter Funfetti Cookies from Diethood
Cake Batter Popcorn from I Heart Naptime
Confetti Cookie Milkshake from Bake Your Day
Cake Batter Ice Cream Balls from Oh, Sweet Basil
Frosted Sugar Cookies from Roxana’s Home Baking
Peanut Butter Filled Doughnuts from Crazy For Crust
Funfetti Sugar Cookie Cups from Crunchy Creamy Sweet
Shirley Temple from Damn Delicious
Funfetti Pudding Mix Cookies from Cooking Classy
Cherry Chocolate Chip Cupcakes from The Messy Baker
Chocolate Frosted Sugar Cookie Bars from Handle the Heat
Vanilla Banana Muffins from Love From the Oven
Homemade Funfetti Yellow Birthday Cake from Ambitious Kitchen
Frosting Filled Deep Dish Cake Batter Cookies from The Domestic Rebel