Spring is close! I can feel it. I can feel it in the crisp air, in the delightful sunshine, and thankfully, the melting globs of snow. Yay! Finally!
My favorite season in DC is spring. The markets are filled with the delightful seedlings that I love to plant, the trees grow their leaves back, and of course, the cherry blossoms come out with all their glorious pink-hued glory.
I also love that spring comes with it’s own cherry blossom themed flavors and items – and one of my favorite ones are the delicious cherry blossom cupcakes from Georgetown Cupcakes.
These delicious, moist, and flavorful cupcakes have a hint of cherry flavor that goes perfectly with clouds of buttercream frosting. They are definitely special and I look forward to them every spring.
My husband and I love them so much that we even had mini cherry blossom cupcakes at our engagement party. Memories…sigh..
Luckily for us, the beautiful ladies of Georgetown Cupcakes have shared their recipe for their delicious cupcakes! Yay! So whenever you want to make something festive and a sure-hit, try these guys out.
Georgetown Cupcakes Cherry Blossom Cupcakes
Makes 12 cupcakes (with a little extra batter left over)
1/2 cup fresh cherries, chopped (or frozen and defrosted if fresh not available)
2 1/2 cups flour, sifted
2 1/2 teaspoons baking powder, sifted
1/4 teaspoon salt
8 tablespoons unsalted butter, at room temperature
1 3/4 cups sugar
2 large eggs, at room temperature
2 1/4 teaspoons pure vanilla extract, plus seeds from 1 vanilla bean
1 1/4 cups whole milk, at room temperature
For the cherry buttercream frosting:
16 tablespoons butter
4 cups confectioner’s sugar, sifted
1 teaspoon whole milk
1 teaspoon pure vanilla extract
1/8 teaspoon salt
1/4 cup of fresh cherry juice (juice squeezed from cherries; if you use frozen cherries, there should be enough juice once the cherries have thawed)
1. Line a standard cupcake pan with 12 paper baking cups. Preheat oven to 350 degrees Fahrenheit.
2. Sift together the dry ingredients on parchment and set aside.
3. In the bowl of an electric stand mixer, cream together butter and sugar for 3-5 minutes, or until light and fluffy. Add the eggs, one at a time, mixing slowly after each addition.
4. Add the vanilla to the milk.
5. Add a third of the dry ingredients to the bowl, followed by a third of the milk. Mix thoroughly. Repeat. Using a spatula, gently fold in the cherries.
6. Scoop the batter into the cupcake pan using a standard-size ice cream scoop, and bake for 16-18 minutes or until a toothpick comes out clean.
For the frosting:
1. Combine the ingredients in a mixer and whip together at high speed until light and airy, approximately 3-5 minutes.
2. Frost each cupcake with a signature swirl of icing, and top with a fondant cherry blossom. For the fondant cherry blossom, roll out pink shades of fondant, and cut out cherry blossoms using a mini flower cookie cutter. Add a candy center if desired. Serve and enjoy!
ALSO – did you guys know that Starbucks in Asia has TONS of cherry blossom (“sakura” in Japanese) themed swag. I am so incredibly sad that they don’t sell this gorgeous merchandise here. I would be all over this… If anyone knows anyone in Korea or Japan that wants to send me some stuff, I’ll happily take it! Look how stinking cute those demi cups are. Argh! I love it all!
Sakura for life guys. Sakura for life.