White Chocolate Cherry Cupcakes

If you’re looking for a Christmas bake that feels a bit special without being a total faff, these white chocolate cherry cupcakes are the ones. Soft, fluffy vanilla sponges hiding a little pocket of homemade sweet cherry filling, all topped with a big cloud of whipped white chocolate ganache. They look so pretty on a festive dessert table, and they taste even better than they look.

The whole thing is really just three simple parts: a vanilla cupcake, a quick cherry filling made in one saucepan, and a ganache that does most of its work in the fridge while you get on with other things. Nothing here is difficult, it just needs a little bit of planning ahead (the ganache likes a good long chill). Pop the kettle on, put some Christmas music on, and let’s get baking.

Why You’ll Love This Recipe

• The vanilla sponge is light, soft and fluffy, thanks to a bit of sour cream and milk in the batter
• The homemade cherry filling tastes like an actual cherry pie and is thick enough that it won’t soak into the cake
• That whipped white chocolate ganache is creamy, dreamy and pipes beautifully into tall, bakery-style swirls
• They look gorgeous with a cherry on top, some white chocolate curls and a dusting of icing sugar
• You can bake the cupcakes ahead, so they’re perfect for parties, gifting or Christmas Day
• It makes a batch of 12, which is just right for sharing (or not, no judgement here)

Ingredients Breakdown

Plain flour – the base of the sponge. Plain flour (all-purpose in the US) gives the cupcakes enough structure to hold that cherry filling without being heavy.

Baking powder and bicarbonate of soda – these work together to give the cupcakes their lovely rise and soft crumb. Bicarbonate of soda helps balance out the tang from the sour cream.

Salt – a small pinch that rounds out the sweetness and makes the vanilla and white chocolate flavours stand out.

Unsalted butter – gives the sponge its rich, buttery flavour. If you only have salted butter, you can use it and just leave out the pinch of salt in the sponge.

Granulated sugar – for sweetness, and it helps create that light, fluffy texture when beaten with the butter. Caster sugar works just as well if that’s what you have.

Eggs – these bind everything together and add richness. Make sure they’re at room temperature so they mix in smoothly.

Vanilla extract – the main flavour in the sponge, and it’s also used in the filling and the ganache. Vanilla extract is best here, but vanilla bean paste is a lovely swap.

Sour cream – keeps the cupcakes really moist and tender, with a very slight tang. Full-fat natural yoghurt or crème fraîche both work as a replacement.

Whole milk – loosens the batter just enough for a soft, fluffy crumb. Semi-skimmed will do in a pinch, though whole milk gives the best result.

Cherries – the star of the filling. Fresh or frozen both work brilliantly, just make sure they’re pitted, and there’s no need to defrost frozen ones first.

Sugar (for the filling) – sweetens the cherries and helps them release their juices as they cook.

Lemon juice – adds a bit of zing so the filling doesn’t taste too sweet. A little goes a long way.

Cornflour – this is what thickens the filling, so it holds its shape inside the cupcake instead of soaking into the sponge. It’s called cornstarch in the US.

Almond extract – completely optional, but just a tiny amount gives the filling that classic cherry pie flavour. If you don’t have any, just leave it out.

White chocolate – the base of the ganache, so it’s worth using a good quality one with a high cocoa butter content for the smoothest result (although the white chocolate bars from Lidl are just as good). White chocolate chips can be used if that’s what you have, but a bar chopped up finely usually melts more smoothly.

Double cream – this is what makes the ganache light, creamy and whippable. Heavy whipping cream is the US equivalent, and whipping cream also works well.

A pinch of salt (for the ganache) – stops the white chocolate from tasting too sweet.

Cherry, white chocolate curls and icing sugar – these are all for the finishing touches, so use as many or as few as you like.

Step by Step Instructions

Get your tin ready. Preheat your oven to 175°C (155°C fan, gas mark 4) and line a 12-hole muffin tin with cupcake cases.

Mix the dry ingredients. In a bowl, whisk together the flour, baking powder, bicarbonate of soda and salt, then set aside.

Cream the butter and sugar. Beat the softened butter and sugar together for 3 to 4 minutes, until it’s very pale and fluffy. It really is worth taking your time with this step.

Add the eggs. Add the eggs one at a time, beating well after each one, then mix in the vanilla extract.

Combine the wet ingredients. In a separate bowl or jug, stir together the sour cream and milk.

Bring the batter together. Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream mixture. Mix only until everything is just combined.

Fill the cases. Divide the batter between the cupcake cases, filling each one about two-thirds full.

Bake. Bake for 18 to 21 minutes, until the tops spring back when you lightly touch them.

Cool completely. Let the cupcakes cool fully before you fill them. Warm cupcakes will make the filling and ganache melt and slide about.

Start the cherry filling. Add the cherries, sugar and lemon juice to a saucepan over a medium heat. Cook for 5 to 7 minutes, stirring now and then, until the cherries soften and release their juices.

Thicken it. Mix the cornflour and cold water together to make a slurry, then stir it into the cherries. Cook for another 1 to 2 minutes, until the filling is very thick.

Finish and cool the filling. Take the pan off the heat and stir in the vanilla and almond extract, if using. Leave it to cool completely.

Melt the white chocolate. Place the finely chopped white chocolate in a heatproof bowl. Heat 120g of the double cream in a small pan until it’s steaming but not boiling, then pour it over the chocolate and leave it to sit for 2 minutes.

Make the ganache base. Stir slowly until the mixture is completely smooth, then stir in the vanilla and salt.

Add the cold cream. Whisk in the remaining 240g of cold double cream until combined.

Chill. Cover the bowl and pop it in the fridge for at least 4 hours, or overnight if you can.

Whip the ganache. Once it’s thoroughly chilled, whip it with a mixer until it’s light, fluffy and holds its shape well enough to pipe.

Core the cupcakes. Use a cupcake corer or a small knife to remove a small hole from the centre of each cooled cupcake. Snacking on these is optional.

Fill them. Fill each cupcake generously with the cooled cherry filling.

Pipe the ganache. Pipe the whipped white chocolate ganache high on top of each cupcake.

Add the finishing touches. Top each one with a cherry, some white chocolate curls or shavings, a tiny drizzle of cherry sauce, and a light dusting of icing sugar if you like.

Tips for Success

• Bring your eggs, sour cream and milk to room temperature before you start. It helps the batter mix together smoothly and gives a lighter sponge.
• Don’t overmix once the dry ingredients go in. Mix just until combined for a soft, tender crumb.
• Make sure the cherry filling is properly thick. It should be thicker than a usual pie filling so it stays put in the middle of the cupcake and doesn’t soak into the sponge.
• Let everything cool completely, both the cupcakes and the filling, before assembling.
• Chill the ganache for the full 4 hours at least. Overnight is even better and gives you the best whipped texture.
• Fill and top the cupcakes shortly before serving for the freshest texture, especially if you’ve baked the sponges ahead.
• Store the finished cupcakes in an airtight container in the fridge for up to 3 days.

FAQ

Can I make these cupcakes ahead of time? Yes! The cupcakes can be baked up to 2 days ahead and stored in an airtight container at room temperature. Fill and top them shortly before serving so they taste as fresh as possible.

Can I refrigerate the finished cupcakes? Yes, the whipped ganache and cherry filling mean the finished cupcakes are best kept in the fridge. Let them sit at room temperature for around 20 to 30 minutes before serving for the best texture.

Why did my white chocolate ganache turn runny? It most likely needs more time to chill before whipping. Make sure it’s properly cold all the way through. If it’s still too soft, pop it back in the fridge for a little longer and whip it again.

Can I use white chocolate chips for the ganache? You can, but for the smoothest ganache and best flavour, I’d go for a good quality white chocolate with a high cocoa butter content, chopped finely.

How should I store these cupcakes? Keep the finished cupcakes in an airtight container in the fridge for up to 3 days. For the best flavour and texture, let them come closer to room temperature before you serve them.