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Baking recipe · from the recipe book

Gingerbread Cupcakes with Cherry Filling

Dark, moist molasses cupcakes warm with ginger, cinnamon and cloves, hiding a glossy sweet-cherry center under a tangy whipped yogurt-cream topping.

Gingerbread Cupcakes with Cherry Filling

Ingredients

  • 1¾ cups220 gAll-purpose flour
  • 1½ tbsp8 gGround ginger
  • 2 tsp5 gGround cinnamon
  • ½ tsp1 gGround cloves
  • ½ tsp1 gGround nutmeg
  • 1⅛ tsp5 gBaking soda
  • ¾ tsp3 gBaking powder
  • ¼ tsp2 gSalt
  • ½ cup100 gUnsalted buttermelted and slightly cooled
  • ½ cup packed110 gBrown sugarpacked
  • ⅓ cup110 gMolasses
  • 2 large100 gEggsroom temperature
  • ¾ cup (180 ml)180 gButtermilk, low-fatroom temperature
  • 1⅔ cups pitted250 gSweet cherrieschopped
  • 3 tbsp40 gGranulated sugar
  • 1 tbsp10 gCornstarch
  • 2 tsp10 gLemon juice
  • 1 cup (240 ml)240 gHeavy creamcold
  • 4 oz120 gPlain Greek yogurt, nonfatcold
  • ½ cup50 gPowdered sugar
  • 1 tsp4 gVanilla extract

Steps

  1. Make the filling first: in a small saucepan, stir together the chopped cherries, granulated sugar, cornstarch and lemon juice. Simmer over medium heat, stirring, 5–6 minutes until thick and glossy. Spread on a plate and chill while you bake.
  2. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  3. In a bowl, whisk the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, baking powder and salt.
  4. In a second bowl, whisk the melted butter, brown sugar and molasses, then whisk in the eggs one at a time, then the buttermilk.
  5. Pour the wet mixture into the flour mixture and fold just until no dry streaks remain.
  6. Divide the batter evenly among the liners, about two-thirds full.
  7. Bake 18–20 minutes, until a toothpick in the center comes out clean. Cool 5 minutes in the pan, then move to a rack and cool completely, about 45 minutes.
  8. With a small knife or apple corer, cut a cone about 1 inch wide and deep from the top of each cupcake. Spoon in the cooled cherry filling, dividing all of it evenly, and trim the cones to replace them as lids if you like.
  9. For the topping, whip the cold heavy cream, powdered sugar and vanilla to soft peaks, then fold in the Greek yogurt and whip briefly to firm peaks.
  10. Pipe or spread the topping over the cupcakes and keep chilled until serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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