Easter Cherry Blossom Cupcakes
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Why I Love This Recipe
Cherry blossoms are a symbol of renewal and the fleeting nature of life in Japanese culture, making them a perfect addition to Easter celebrations.
Ingredients You'll Need
1 1/2 cups gluten-free flour blend
1 cup granulated sugar
1/4 cup unsweetened applesauce
1/4 cup vegetable oil
1/2 cup almond milk
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup chopped cherries (fresh or frozen)
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 tsp almond extract
Pink food coloring (optional)
Cherry blossoms for decoration (optional)
Directions
Preheat the oven to 350°F and line a muffin tin with cupcake liners.
In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
Add the applesauce, oil, almond milk, and almond extract to the dry ingredients, and mix until well combined.
Gently fold in the chopped cherries until evenly distributed in the batter.
Fill each cupcake liner two-thirds full with the batter and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely before frosting.
To make the cream cheese frosting, beat the softened cream cheese and butter together until smooth.
Gradually add the powdered sugar and almond extract, and continue to beat until the frosting is light and fluffy.
If desired, add a few drops of pink food coloring to achieve a light pink hue for the frosting.
Frost the cooled cupcakes using a piping bag or offset spatula.
Garnish with edible cherry blossoms for a festive touch.
Pairs Well With
A light and fruity rosé wine complements the cherry flavor of the cupcakes, or serve with a hot cup of green tea for a delightful pairing.
Questions, Comments & Reviews
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