Ingredients

The following ingredients have 14 Servings
  • 1 cup brown sugar
  • 1/2 cup unsalted butter (room temperature)
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs (room temperature)
  • 1 tablespoon lemon zest (from about 1 lemon)
  • 1 cup milk
  • 24 cherries (pitted and de-stemmed)
  • 2 tablespoons corn starch
  • 2 tablespoons sugar
  • Fresh whipped cream (to taste)
  • 12 cherries with stems (for garnish)

Instruction

  • Preheat oven to 350 F.
  • In a medium-sized mixing bowl, beat brown sugar and butter until fully combined.
  • Mix in flour, baking powder, baking soda, and salt.
  • Mix in eggs one at a time.
  • Mix in lemon zest and milk.
  • Fill cupcake liners 1/4 full. Note that this will not use all of the batter.
  • Bake for 7 minutes.
  • While the batter is baking, roll the pitted and de-stemmed cherries in a bowl of corn starch and sugar until the cherries are fully coated.
  • Remove cupcake tin from the oven and place two coated cherries on top of the partially cooked batter in each cupcake liner.
  • Divide remaining batter evenly among the cupcake liners, covering the cherries. The batter will come nearly to the top of the cupcake liners.
  • Bake for 20 minutes or until cupcakes bounce back when lightly touched.
  • Top each cooled cupcake with fresh whipped cream and a cherry.