Cherry Blossom Cupcakes Using Pillsbury Cake Mix
Pillsbury Cherry Blossom Cupcake Recipe features soft vanilla cupcakes made with cake mix and decorated with delicate pink cherry blossom buttercream for a beautiful spring dessert.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
Ingredients
1 box Pillsbury white or vanilla cake mix
Ingredients listed on cake mix box such as eggs oil and water
2 to 3 tablespoons maraschino cherry juice optional
1/4 cup finely chopped maraschino cherries optional
1 cup unsalted butter softened
3 1/2 cups powdered sugar
2 tablespoons maraschino cherry juice or 1/2 teaspoon cherry extract
2 to 3 tablespoons heavy cream
Pink gel food coloring
White or yellow gel food coloring for centers
Edible sugar pearls optional
Instructions
1. Preheat oven to 350°F and line muffin tin with liners.
2. Prepare cake mix according to package directions, replacing a small portion of water with cherry juice if desired.
3. Fold in chopped cherries if using.
4. Fill liners two-thirds full and bake 18 to 22 minutes.
5. Cool completely.
6. Beat butter for frosting until smooth.
7. Gradually add powdered sugar, then cherry juice and cream until fluffy.
8. Tint frosting pink.
9. Pipe blossom clusters onto cupcakes.
10. Add small center dots and optional pearls.
Notes
Pat cherries dry before adding to batter. Use gel coloring for soft pastel tones. Decorate cupcakes only after they are fully cooled.