Go Back
–+ servings

Black Cherry Cupcakes

Indulge in the rich, dark allure of Black Cherry Cupcakes, where every bite bursts with the lush sweetness of ripe cherries encased in a moist, decadent chocolate cake. Topped with a velvety, cherry-infused frosting, these cupcakes are a sumptuous treat that combines the classic comfort of cupcakes with the sophisticated twist of black cherries. Perfect for those who crave something uniquely delicious.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 12
Calories 230 kcal

Ingredients
  

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • Wet Ingredients:
  • 1/2 cup unsalted butter softened
  • 1/2 cup allulose or monk fruit sweetener or a mix of both
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 cup unsweetened almond milk
  • Cherry Component:
  • 1/2 cup black cherries pitted and chopped (fresh or frozen, unsweetened)
  • Frosting:
  • 1/2 cup unsalted butter softened
  • 1 cup allulose or monk fruit sweetener powdered
  • 2 tbsp heavy cream or almond milk
  • 1 tsp cherry extract optional for additional cherry flavor
  • A few drops of natural red food coloring optional

Instructions
 

Preheat Oven:

  • Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

Prepare Dry Ingredients:

  • In a bowl, sift together almond flour, coconut flour, cocoa powder, baking powder, and salt.

Mix Wet Ingredients:

  • In another bowl, cream the butter with the sweetener until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

Combine Wet and Dry:

  • Gradually add the dry ingredients to the wet mixture, alternating with almond milk, starting and ending with the dry ingredients. Mix until just combined.
  • Fold in the chopped cherries gently into the batter.

Bake:

  • Divide the batter evenly among the cupcake liners. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.

Frosting:

  • Beat the softened butter until creamy. Gradually add the powdered allulose or monk fruit sweetener, beating until smooth. Add heavy cream or almond milk, cherry extract, and food coloring if using. Continue to beat until you get a fluffy frosting consistency.

Decorate:

  • Once cupcakes are cool, frost them using a piping bag or a knife. You can top with a cherry if desired.

Nutrition

Calories: 230kcalCarbohydrates: 7gProtein: 4gFat: 20g