Cherry Jam Filled Cupcakes
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A cupcake delicacy is this chocolate cupcake filled with a bourbon cherry jam and topped with a flavorful whipped bourbon cherry icing.
If you’re a chocoholic and Bing cherry lover then there’s a high chance you are going to fall hard for these cherry jam filled cupcakes.
Cherry Jam Filled Cupcakes Recipe
Cherry Jam Filling Ingredients
- 1 pound fresh cherries (I used Bing cherries)
- 1 1/2 cups granulated sugar
- Juice from 1/2 lemon
- lemon zest from 1/2 lemon
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla extract (see Jett’s Kitchen recipe for homemade vanilla extract)
- 1 Tablespoon bourbon (optional but recommended)
Cupcake Ingredients
- 1 1/2 cups cake flour
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter melted
- 2 large eggs (room temperature)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon vanilla extract
- 3/4 cup espresso or strong black coffee
Icing Ingredients
- 2 8-ounce packages cream cheese at room temperature
- 2 cups cold heavy whipping cream
- 1 1/4 cups powdered sugar
- 6 Tablespoons Bourbon Cherry Juice
Cherry Jam Filling Instructions
Prepare Cherries
First rinse cherries under cold water and pat dry. I leave the stems on until after removing the pits. Next you’ll need to remove the cherry pits. I have always used this clamp type cherry pitter. I place my large cutting board over the sink and clamp the device onto the board and then proceed to remove the pits. The pitted cherries fall into a clean bowl. Then after all the pits are removed I double check the cherries to make sure all seeds were removed. I do this by 1) wearing gloves 2) using a chop stick and poke it into the pitted cherry making sure there’s no pits inside 3) remove the stems and finally 4) put the confirmed pitted cherry into a new bowl.
Combine Cherries with Sugar and Cook
Next, in a large pan place pitted cherries and sugar. Stir until all cherries are coated in sugar and allow to rest covered for about one-hour or until natural juices form. If you like a chunky type jam mash cherries with a potato masher while in the pan. For a less chunky jam gently blend cherries to desired consistency. (I blended mine). Add lemon juice and cook cherries over medium high heat stirring constantly for about 10 minutes or until desired thickness. Keep a close eye while cooking as the mixture may want to boil over.
Add Other Cherry Jam Ingredients and Jar
Remove cherries from heat and add lemon zest, vanilla extract, almond extract and bourbon (if using). Stir until well combined. Place cherry jam into two clean and sterilized 6 ounce jam jars. Allow to cool on the counter and then place in refrigerator when not being used.
Cupcake Instructions
Making the batter
Preheat oven to 350 degrees Fahrenheit. This recipe makes about 12-17 cupcakes (depending on how full you fill the cupcake liners). Using a mixer combine all cake ingredients in a large bowl. Mix for about 2-3 minutes until batter thickens up a bit. Pour batter into cupcake pans or liners. I highly recommend using silicone liners. Just spray the liners with non-stick cooking spray, place in cupcake pan and fill with cake batter.
Bake
Bake cupcakes 15-18 minutes or until a toothpick comes out clean. Remove cupcakes from oven and allow to completely cool before filling or icing.
Core Cupcakes
Once cupcakes are cooled carefully core out the top 3/4th of the centers of each cupcake with a medium size core. I find using this nifty cupcake corer works wonders! Since I have had mine for many years I could not find the same exact one but if I had to get a new one I would get this one because it has two different size cut outs (small and medium). Save the cake pieces removed from the cupcakes (I call them the cupcake holes. Similar to donut holes if you know what I mean). Anyway, use them for taste testing for later. Wink Wink!
Icing Instructions
Place heavy whipping cream in a large bowl along with cherry juice and powdered sugar and beat on low speed until sugar has been incorporated. Gradually increase speed to high and beat until stiff peaks form.
Fill cupcakes and ice
Fill cupcakes with cherry jam. Using a disposable cake decorating bag along with cake decorating tip 1M by Wilton and ice cupcakes. Place a cherry on top serve and enjoy!
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING CHERRY JAM FILLED CUPCAKES AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
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Cherry Jam Filled Cupcakes
A cupcake delicacy is this chocolate cupcake filled with a bourbon cherry jam and topped with a flavorful whipped bourbon cherry icing.
Ingredients
Cherry Jam Filling Ingredients
- 1 pound fresh cherries (I used Bing cherries)
- 1 1/2 cups granulated sugar
- juice from 1/2 lemon
- lemon zest from 1/2 lemon
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla extract (see Jett’s Kitchen recipe for homemade vanilla extract)
- 1 Tablespoon bourbon (optional but recommended)
Cupcake Ingredients
- 1 1/2 cups cake flour
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter melted
- 2 large eggs (room temperature)
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 3/4 cup espresso or strong black coffee
Icing Ingredients
- 2 8-ounce packages cream cheese at room temperature
- 2 cups cold heavy whipping cream
- 1 1/4 cups powdered sugar
- 6 Tablespoons Bourbon Cherry Juice
Instructions
Cherry Jam Filling
-
Prepare Cherries
First rinse cherries under cold water and pat dry. I leave the stems on until after removing the pits. Next you’ll need to remove the cherry pits. I have always used this clamp type cherry pitter. I place my large cutting board over the sink and clamp the device onto the board and then proceed to remove the pits. The pitted cherries fall into a clean bowl. Then after all the pits are removed I double check the cherries to make sure all seeds were removed. I do this by 1) wearing gloves 2) using a chop stick and poke it into the pitted cherry making sure there’s no pits inside 3) remove the stems and finally 4) put the confirmed pitted cherry into a new bowl.
Combine Cherries with Sugar and Cook
Next, in a large pan place pitted cherries and sugar. Stir until all cherries are coated in sugar and allow to rest covered for about one-hour or until natural juices form. If you like a chunky type jam mash cherries with a potato masher while in the pan. For a less chunky jam gently blend cherries to desired consistency. (I blended mine). Add lemon juice and cook cherries over medium high heat stirring constantly for about 10 minutes or until desired thickness. Keep a close eye while cooking as the mixture may want to boil over.
Add Other Cherry Jam Ingredients and Jar
Remove cherries from heat and add lemon zest, vanilla extract, almond extract and bourbon (if using). Stir until well combined. Place cherry jam into two clean and sterilized 6 ounce jam jars. Allow to cool on the counter and then place in refrigerator when not being used.
Cupcake Instructions
-
Making the Batter
Preheat oven to 350 degrees Fahrenheit. This recipe makes about 12-17 cupcakes (depending on how full you fill the cupcake liners). Using a mixer combine all cake ingredients in a large bowl. Mix for about 2-3 minutes until batter thickens up a bit. Pour batter into cupcake pans or liners. I highly recommend using silicone liners. Just spray the liners with non-stick cooking spray, place in cupcake pan and fill with cake batter.
Bake
Bake cupcakes 15-18 minutes or until a toothpick comes out clean. Remove cupcakes from oven and allow to completely cool before filling or icing.
Core out centers
Once cupcakes are cooled core out the centers with a medium size core. I find using this nifty cupcake corer works wonders! Since I have had mine for many years I could not find the same one but if I had to get a new one I would get this one because it has two different size cut outs (small and medium). Save the cake pieces removed from the cupcakes (I call them the cupcake holes. Similar to donut holes if you know what I mean). Anyway, use them for taste testing for later. Wink Wink!
-
Icing Instructions
Place heavy whipping cream in a large bowl along with cherry juice and powdered sugar and beat on low speed until sugar has been incorporated. Gradually increase speed to high and beat until stiff peaks form.
-
Fill Cupcakes and Ice
Fill cupcakes with cherry jam. Using a disposable cake decorating bag along with cake decorating tip 1M by Wilton and ice cupcakes. Place a cherry on top serve and enjoy!
