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Buttermilk Cupcakes with Cherries

Buttermilk Cupcakes with Cherries

An easy recipe to make cupcakes, topped with buttermilk icing and garnished with cherries: the perfect dessert!

21 March, 2018
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Type of dish

Dietary Consideration

serves for


total time

0 HR 55 MIN


All purpose flour
175 g
Bicarbonate of soda
1/2 tsp
Baking Powder
1/2 tsp
1/4 tsp
200 g
55 g
Vanilla extract
1 tsp
110 ml
Icing sugar
225 g
Lemon juice
1/2 tbsp
Candy Sprinkles
6, glace, candied, halved


For the cupcakes

Preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.

Sift together the flour, bicarbonate of soda, baking powder and salt and set aside.

Beat the butter and sugar in a mixing bowl until light and fluffy.

Beat in the egg and vanilla until smooth.

Add half the flour mixture to the butter mixture and stir until almost combined.

Add the buttermilk and stir until almost combined.

Add the remaining flour mixture and stir until well blended.

Spoon into the paper cases and bake for about 20 minutes until golden and springy to the touch.

Cool in the tin for 10 minutes, then place on a wire rack to cool completely.

For the icing

Sift the icing sugar into a bowl and beat in the lemon juice and just enough water to give a thick coating consistency.

Spoon a little icing onto each cake and sprinkle with sugar strands.

Top with a cherry half and leave to set.

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