Cherry Vanilla Cupcakes - Baking Cherry

Cherry Vanilla Cupcakes with White Chocolate Cream Cheese Frosting. A soft and fluffy vanilla cupcake, filled with a moist cherry filling and topped with a creamy and delicious white chocolate cream cheese frosting.

Prep time: 25mins | Cook time: 15mins | Yield: about 10 cupcakes

Ingredients:

For the Cake:

2 Eggs at room temperature
3/4 cup (150g) Granulated Sugar
1/2 cup (125g) Plain Yogurt
1/3 cup (80ml) Vegetable Oil
1 or 2 tsp Vanilla Extract
1 1/4 cups (160g) All-Purpose Flour
1 tsp (4g) Baking Powder
1/4 tsp (1g) Salt

For the Filling:

4oz (115g) White Chocolate, chopped
2 Tbsp (30ml) Milk, at room temperature
1/2 cup (90g) Maraschino Cherries, drained and chopped
For the White Chocolate Cream Cheese Frosting:
6oz (170g or about 1 1/4 cups) White Chocolate, chopped
2 Tbsp (28g) Butter, at room temperature
6oz (170g or 3/4 cup) Cream cheese at room temperature
1/2 cup (60g) Powdered Sugar
1 tsp (5ml) Vanilla Extract (optional)

Video:

Directions:

Cake:

Line a muffin tin with 10 paper liners.
Preheat the oven to 350°F (180°C).
In the bowl of an electric mixer, place the eggs and sugar. Beat on medium speed for about 2 minutes.
Add the yogurt, oil, and vanilla. Beat on low speed for 10 seconds to combine the ingredients.
Sift the flour, baking powder, and salt over the mixture. Stir with a wire whisk until just combined. Do not overmix the flour.
Fill the paper liners about 2/3 full with batter.
Bake for about 15 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
Transfer the cupcakes to a wire rack and let them cool completely at room temperature.

Filling:

In a medium bowl, place the chopped chocolate and milk. Melt using a double boiler or microwave in 30-second intervals, stirring after each interval until smooth.
Stir in the chopped cherries until combined.
Refrigerate for 20-25 minutes.
Using a teaspoon, create a cavity in the center of each cupcake and fill with the cherry filling.

Frosting:

In a medium bowl, place the white chocolate. Melt using a double boiler or microwave in 30-second intervals, stirring after each until smooth. Let it cool for a few minutes at room temperature.
In the bowl of an electric mixer fitted with the whisk attachment, place the butter, cream cheese, sugar, and vanilla. Beat on medium speed until smooth, about 3 to 4 minutes.
Add the melted and cooled white chocolate and beat for 2 minutes more.
Refrigerate for 10 to 20 minutes or until firm enough to pipe.
Using a piping bag fitted with a 1M tip, pipe swirls of frosting on top of each cupcake and finish with a cherry on top.

Store the cupcakes until serving time or up to 5 days.