Spring finally feels like it’s arriving — at least for the moment. After a long stretch of cold mornings, seeing cherry blossoms in bloom is a cheerful reminder that warmer days are coming.
These cherry blossom cupcakes were a joy from start to finish — fun to bake, decorate, photograph, and eat. Interestingly, there’s no chocolate in the batter; the deep color and subtle, chocolate-like notes come from the cherries themselves. They work well as unfrosted muffins for breakfast, or as frosted cupcakes for dessert or a spring gathering. The bright pink frosting shown here is quick to make and uses natural beet juice rather than artificial food coloring.
Cherry Blossom Cupcakes
Adapted from Chocolate Covered Katie’s Hummingbird Cupcakes.
- 2 cups cherries, pitted (240g) (frozen or fresh)
- 2 tbsp milk of choice (30g)
- 2 1/2 tsp white or apple cider vinegar (12g)
- 2 tsp pure vanilla extract (8g)
- 3 tbsp vegetable or coconut oil (30g)
- 1 cup spelt, all-purpose, or gluten-free flour (130g)
- If using gluten-free flour, add 1/4 tsp xanthan gum
- 1/2 cup sugar of choice or xylitol (90g) (reduce to 1/3 cup for a less-sweet muffin)
- 1/16 tsp pure stevia, or 2 extra tbsp sugar if not using stevia
- 1/2 tsp plus 1/8 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup mini chocolate chips, optional
Instructions: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners. In a blender or food processor, puree the cherries with the milk, vinegar, vanilla, and oil until smooth. In a separate mixing bowl, whisk together the flour, sugar, stevia (if using), salt, baking powder, and baking soda. If you are using gluten-free flour, be sure to add the xanthan gum.
Pour the wet cherry mixture into the dry ingredients and stir gently until just combined. Fold in mini chocolate chips if you like a hint of chocolate in each bite. Divide the batter evenly among 10–11 muffin cups. Bake for 19–20 minutes, or until the cupcakes have domed slightly and a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
Frosting suggestion: For the frosting in the photos, scoop the thick cream from the top of a can of full-fat coconut milk and whip it until smooth. Stir in beet juice (about 2 teaspoons per 1/2 cup of coconut cream) to reach a vivid pink color, and sweeten lightly with stevia or a touch of sugar to taste. This all-natural frosting is best applied shortly before serving because it contains no stabilizers or preservatives.
Serving and storage tips: These cupcakes are versatile — serve them plain as muffins for breakfast or topped with frosting for dessert. Store unfrosted cupcakes at room temperature in an airtight container for up to two days, or freeze for longer storage. If frosted with coconut cream, keep them refrigerated and consume within 2–3 days for best texture and freshness.
Variations: Swap cherries for other berries if desired, or add citrus zest to the batter for brightness. For a denser, more chocolatey profile, include finely chopped dark chocolate or use unsweetened cocoa along with extra cherries.
View Cherry Blossom Cupcakes Nutrition Facts
Question of the Day: What’s your favorite way to eat cherries?
My favorite is frozen cherries straight from the bag. They have a rich, almost ice-cream-like texture and flavor, and eating them frozen keeps the mess minimal. They’re an easy, satisfying snack and are great to keep on hand.
Recipe inspiration: Mocha Coconut Chocolate Dipped Macaroons.