Cherry Cobbler Cupcake

Total Time:
1 hr 45 min
Prep:
30 min
Inactive:
35 min
Cook:
40 min

Yield:
24 cupcakes
Level:
Easy

Ingredients
  • Cake Batter:
  • 8 ounces pastry flour
  • 1/2 ounce cornstarch
  • 2 tablespoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 ounces (1 1/4 sticks) unsalted butter, at room temperature
  • 10 1/2 ounces granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup buttermilk
  • 1 can cherry filling
  • Oatmeal Crisp Crumble:
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 3/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 cup cold butter
  • Cinnamon Buttercream:
  • 1 cup cake shortening
  • 8 ounces (2 sticks) unsalted butter, at room temperature
  • 2 teaspoons vanilla
  • 2 pounds confectioners' sugar
  • 2 tablespoons cinnamon
Directions
  • For the cake batter: Preheat the oven to 325 degrees F; line cupcake pans with 24 cupcake liners.

  • In a medium bowl, combine the pastry flour, cornstarch, cinnamon, baking powder, nutmeg, baking soda and salt and set aside. Using an electric mixer with a paddle attachment, cream the butter and granulated sugar until light and fluffy; scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition; mix in the vanilla. Alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture and beating well after each addition.

  • Spoon the batter into the liners, filling them about halfway, and add 1 teaspoon of cherry filling in the center of each. Bake until an inserted toothpick comes out clean, about 25 minutes. Let the cupcakes cool completely before frosting.

  • Raise the oven temperature to 350 degrees F for the crumble.

  • For the oatmeal crisp crumble: In a medium bowl, combine the all-purpose flour, rolled oats, brown sugar, cinnamon and nutmeg. Cut in the cold butter until the mixture gets crumbly. Spread the mixture on a baking sheet and bake for 15 minutes. Let cool.

  • For the cinnamon buttercream: In the bowl of an electric mixer with a paddle attachment, beat the shortening and butter on medium speed until creamy and smooth. Add the vanilla and beat for 2 minutes. Add the confectioners' sugar and cinnamon and beat for 1 minute. Add 1/4 cup water and beat until creamy and smooth.

  • To assemble: Frost the cupcakes with the cinnamon buttercream and garnish with the oatmeal crisp crumble.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.


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