To get you in the festive mood for Christmas baking, I hereby present the classic vanilla cupcake jazzed up with the traditional red and green Christmas colours. The mixture of red and green candied cherries thrown into the plain vanilla batter adds another dimension to this classic cupcake. Taken from Cake Journal, the batter yields a moist, tender crumb if baked just right and keeps for days so that you can bake them well ahead if needed. If you feel it might be too bright and colorful for you, skip the cherries and use chocolate chips, raisins or almond flakes or a mixture of all of them along with a good measure of Christmas cheer.



225 g (1 5/8 cup) all-purpose flour

1 1/2 tsp baking powder

125 g (1/2 cup) unsalted butter, room temperature

175 g (7/8 cup) white granulated sugar

2 tsp vanilla extract or seeds from 1 vanilla bean

3 large eggs, room temperature

80 ml (1/3 cup) whipping cream, room temperature

1/2 cup candied cherries, coarsely chopped


  • Preheat oven to 170°C/325°F. Oil a muffin pan or fill with paper cases. Whisk together flour and baking powder.

  • In another bowl, cream together the butter and sugar, until fluffy and white. Add vanilla and eggs, one at a time.

  • Whisk until fully incorporated. Now add the dry ingredients and the chopped cherries . Stir in the whipping cream.

  • Do not overbeat. Fill dough into molds until 2/3 full. Bake about 30 minutes or until a toothpick comes out clean.

  • Cool completely before topping with your favorite frosting and decorate them as you like. Makes about 16 cupcakes.

With Red & Green Candied Cherries