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–+ servings

White Chocolate Cherry Cupcakes

5 from 2 votes
Light and fluffy vanilla cupcakes filled with cherry jam and topped with a white chocolate buttercream.
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Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Servings6 cupcakes
Calories652 kcal

Ingredients 

Vanilla Cupcakes

  • 90 g all purpose flour (¾ c.)
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 100 g granulated sugar (½ c.)
  • 41 g unsalted butter cubed, room temperature (3 tbsp.)
  • 32 g vegetable oil (2 ½ tbsp.)
  • 1 egg white room temperature
  • 1 tsp. vanilla
  • 45 g sour cream room temperature (3 tbsp.)
  • 55 g whole milk room temperature (¼ c.)

Cherry Jam

  • 160 g dark sweet cherries washed and pitted (1 c.)
  • 2 tbsp. granulated sugar
  • 1 tbsp. lemon juice
  • 1 ½ tsp. corn starch
  • 1 tbsp. water

White Chocolate Buttercream

  • 113 g white chocolate (⅔ c.)
  • 140 g unsalted butter room temperature (½ c. + 2 tbsp.)
  • ¼ tsp. salt
  • 160 g powdered sugar (1 ⅓ c.)

Instructions 

Vanilla Cupcakes

  • Preheat the oven to 350°F / 175°C. Line a muffin tin with 6 parchment liners.
  • To a medium sized mixing bowl, add the flour, baking powder, salt, sugar, and butter. Use a hand mixer or a stand mixer fitted with the paddle attachment to beat the mixture together until the butter has completely combined with the dry ingredients and no lumps remain.
  • Add in the oil, egg white, vanilla, sour cream and milk. Whisk the ingredients together just until a cohesive batter has formed.
  • Distribute the batter evenly between the six liners. Bake for 15-20 min., or until a toothpick inserted in the center of the cupcakes comes out clean.

Cherry Jam

  • Rinse the cherries and pit them.
  • Add the cherries, sugar, and lemon juice to a small saucepan set over medium heat. Stir and mash down the cherries ocasionally, until the mixture comes to a simmer.
  • In a small bowl, whisk together the cornstarch and water.
  • While constantly whisking the cherries, pour the cornstarch slurry into the saucepan. Continue to constantly whisk until the mixture thickens (~1 minute.)
  • Remove the cherry jam from the heat and place it in the fridge to cool down before filling the cupcakes.

White Chocolate Buttercream

  • In a small mixing bowl, melt the white chocolate and set aside.
  • In a medium sized mixing bowl, beat together the butter and salt for one minute.
  • Add in half of the powdered sugar and beat until combined, then add in the rest of the powdered sugar. Beat in the melted white chocolate.

Cupcake Assembly

  • Push down in the center of the cupcakes to make a divot for the cherry jam, or use a large round piping tip to scoop out the center of the cupcakes.
  • Fill the inside of each cupcake with some of the cherry jam.
  • Transfer the white chocolate buttercream to a piping bag fitted with your tip of choice, and generously frost each cupcake.
  • Top each cupcake with extra cherries. Serve and enjoy!

Notes

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Nutrition

Serving: 1cupcakeCalories: 652kcalCarbohydrates: 77gProtein: 4gFat: 38gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 74mgSodium: 276mgPotassium: 166mgFiber: 1gSugar: 63gVitamin A: 839IUVitamin C: 3mgCalcium: 119mgIron: 1mg