There’s something undeniably delightful about baking. It’s a little ritual that brings warmth and joy to any day, especially when it involves creating something as charming as cherry heart cut out cupcakes. Recently, I decided to whip up a batch for a gathering and let me tell you, the smiles they brought were beyond rewarding. The combination of rich, chocolatey cake with a sweet cherry filling suits any occasion. These adorable treats are perfect for birthdays, Valentine’s Day, or just because.
What makes these cupcakes extra special is the simple yet profound delight they bring. The soft and moist cake pairs beautifully with the tart cherry filling, while the decorative heart shape adds a love-filled touch. Whether you’re celebrating with friends or indulging for yourself, these cupcakes will satisfy both your sweet tooth and your heart.
Why you’ll love these
- Quick and easy to make, perfect for beginners.
- Rich chocolate flavor complemented by sweet cherry filling.
- Adorable presentation that impresses guests.
- Versatile for various occasions, from birthdays to casual gatherings.
- Fun to decorate with buttercream and heart-shaped sprinkles.
"These cupcakes taste incredible and are so simple to make!"
Step-by-step overview
Making cherry heart cut out cupcakes is a straightforward process. Begin by preheating your oven and preparing a cupcake pan with liners. Mix the dry ingredients, then combine with wet ingredients, and finally, fold in boiling water. After baking, let them cool, cut out heart shapes, fill with cherry pie filling, and finish with frosting and sprinkles. Just follow the steps for adorable results!
What you’ll need
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup cherry pie filling
- Buttercream frosting (for decoration)
- Heart-shaped sprinkles (for decoration)
Ingredient notes & swaps
- All-purpose flour: Can be substituted with gluten-free flour for a gluten-free version.
- Cocoa powder: Use Dutch-processed cocoa for a richer flavor.
- Cherry pie filling: Fresh cherries can be used for a lighter, fresher alternative.
How to make it
To create these charming cupcakes, follow these simple steps:
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry mix. Beat on medium speed for 2 minutes until smooth.
- Carefully stir in the boiling water until fully combined; the batter will be thin.
- Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18–20 minutes or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool completely in the pan.
- Once cooled, cut a heart shape from the center of each cupcake and fill with cherry pie filling.
- Frost the tops generously with buttercream frosting and sprinkle with heart-shaped sprinkles for a festive touch.
- Enjoy your adorable cherry heart cut out cupcakes!
Pro Tip: Ensure the cupcakes are completely cool before cutting into them to maintain their structure and prevent crumbling.
Helpful cooking tips
- When mixing the batter, avoid over-mixing to keep the cupcakes tender.
- For a more intense chocolate flavor, use high-quality cocoa powder.
- If you don’t have a heart-shaped cookie cutter, you can use a small knife to carefully cut the shape.
- Store any leftovers in an airtight container to maintain moisture.
Best ways to enjoy it
Serve your cherry heart cut out cupcakes on pretty platters or in individual cupcake boxes for a charming presentation. Pair them with a scoop of vanilla ice cream or fresh whipped cream for an extra indulgent treat. They’re delightful for celebrations or simply as a sweet pick-me-up on a busy day.
How to store & freeze
To keep your cherry heart cut out cupcakes fresh, store them in an airtight container at room temperature for up to 2 days. For longer storage, place them in the refrigerator for up to a week. You can also freeze them, unfrosted, for up to 2 months. Just make sure to wrap them individually in plastic wrap and then place them in a sealed bag or container.
How to fix common issues
If your cupcakes turn out dry, ensure you don’t overbake them. Check for doneness a couple of minutes before the recommended time. For cupcakes that sink in the middle, too much liquid from the cherry filling could be the cause — ensure you don’t overfill or dampen the batter too much. If they are too dense, make sure to measure the flour correctly and relax during mixing.
Recipe variations
Feel free to get creative with your cherry heart cut out cupcakes! You might consider adding chocolate chips to the batter for extra chocolatey goodness, or swapping the cherry filling with raspberry or strawberry for a different flavor profile. If you’re feeling adventurous, try a cream cheese frosting for a tangy contrast, or incorporate nuts for added texture.
Common questions
Can I make these cupcakes gluten-free?
Absolutely! Just replace the all-purpose flour with your favorite gluten-free blend, and adjust the baking powder if needed for best results.
How can I add more cherry flavor?
Incorporate almond extract into your batter for a deeper flavor complexity. Additionally, you can mix chopped cherries directly into the batter for more cherry bursts.
What if I don’t have cherry pie filling?
You can easily make your filling by simmering fresh or frozen cherries with a touch of sugar and cornstarch until thickened. It’s a simple way to customize your frosting.
These cherry heart cut out cupcakes are not only fun to bake but delightful to share. Their rich chocolate flavor, combined with the tart cherries, creates a perfect balance that appeals to any palate. Now, grab your ingredients and enjoy the baking process!
Cherry Heart Cut Out Cupcakes
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry mix. Beat on medium speed for 2 minutes until smooth.
- Carefully stir in the boiling water until fully combined; the batter will be thin.
- Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18–20 minutes or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool completely in the pan.
- Once cooled, cut a heart shape from the center of each cupcake and fill with cherry pie filling.
- Frost the tops generously with buttercream frosting and sprinkle with heart-shaped sprinkles for a festive touch.