Whenever I see fresh cherries at the market, it takes me back to summers spent at my grandma’s house. She had this tiny cherry tree in the backyard, and we’d pick handfuls to snack on or bake into something sweet.
That’s where my love for cherry desserts started! These cherry heart cupcakes are my way of bringing a bit of those memories to the table—cute, tasty, and surprisingly simple to make.
These aren’t just any cupcakes—they’re gluten-free, moist, and packed with juicy cherries.
Plus, they’re shaped like little hearts, making them perfect for Valentine’s Day, anniversaries, or whenever you want to surprise someone with a treat that looks fancy but isn’t fussy to whip up.
Tips and Variations
- Cherry swap: No fresh cherries? No problem. Use frozen cherries (just thaw and drain them well) or even dried cherries for a chewy twist.
- Make it dairy-free: Swap the butter for coconut oil or a dairy-free butter substitute, and use dairy-free yogurt.
- Extra flavor boost: Add a pinch of cinnamon or almond extract to enhance the cherry flavor.
- Serving suggestion: These cupcakes are great on their own, but a dollop of whipped cream or a scoop of vanilla ice cream takes them to another level.
Gluten-Free Cherry Heart Cupcakes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Moist, gluten-free cupcakes loaded with fresh cherries, perfect for any special occasion.
Ingredients
- 1 cup almond flour
- ½ cup gluten-free all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup coconut sugar (or brown sugar)
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup fresh cherries, pitted and chopped
- ¼ cup Greek yogurt (or dairy-free yogurt for vegan option)
- Optional: Powdered sugar for dusting or a light glaze
Instructions
- Preheat and prep:
Preheat your oven to 350°F (175°C). Grease a heart-shaped cupcake pan or line a standard cupcake tin with liners. - Mix the dry ingredients:
In a medium bowl, whisk together the almond flour, gluten-free flour, baking soda, and salt. - Cream the butter and sugar:
In a larger bowl, beat the softened butter and coconut sugar until fluffy. Add the eggs, one at a time, beating well after each. Stir in the vanilla extract. - Combine wet and dry:
Gradually add the dry mixture to the wet ingredients, mixing until just combined. Gently fold in the chopped cherries and Greek yogurt. The batter will be thick—don’t worry, that’s how it should be. - Fill and bake:
Spoon the batter into the prepared cupcake pan, filling each about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. - Cool and decorate:
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack. Once cooled, dust with powdered sugar or drizzle a light glaze if you’re feeling fancy.
Notes
- You can use frozen or dried cherries if fresh ones aren’t available.
- These cupcakes can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 160
- Sugar: 12g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
