Tart Cherry Cupcakes
Total Time: 36-37 minutes
Prep: 20 minutes
Cook: 16-17 minutes
Yield: 20 cupcakes
- 1/2 cup Montmorency tart cherry juice concentrate, room temperature
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 3/4 cup flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sour cream
Beat together the softened butter and sugar until light and fluffy.
Add in the eggs, one at a time, beating the mixture well after each addition.
Add in vanilla and mix until well incorporated. Scrape down the bowl.
In a bowl, sift together the flour, baking soda, baking powder and salt. In another bowl, whisk together the sour cream and juice concentrate until well blended.
Alternate adding the flour mix and the juice mixture, starting and ending with the flour mix. Blend until just combined. Scrape the bowl and blend for bit more.
With a large scoop, divide the batter among a cupcake pan filled with cupcake liners. It fills between 18-20.
Bake at 350F for 16-17 minutes. Do not over bake.
Allow to cool before frosting.
Top with vanilla frosting.
Recipe courtesy of Amy Christie, ThisHeartofMineBlog.com