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.

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!