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7 cupcakes with cherries on top and pink icing on cake stand

Cherry and Pistachio Cupcakes by John Gregory Smith

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About the bake

Looking for a cherry-on-top kind of bake? This Cherry and Pistachio cupcake recipe will tick all of your boxes. 

John Gregory Smith has shared his most loved bake, his sweet and nutty Cherry and Pistachio cupcakes. Simple to bake and easy to polish off a whole tray of these whilst nattering with a cup of tea and good friends. 

John's most loved bake stems from a childhood of limited sweet treats, so he combined all the flavours he loves to make this easy cupcake recipe. You'll be nuts not to give this a go. 

35Total Time
15Prep Time
20Bake Time
12Makes
Easy

Method

  1. Step 1:

    Pre-heat the oven to 170°  fan and line a cupcake tin with 12 cases.

  2. Step 2:

    Chuck the flour, sugar, bicarbonate of soda, butter, pistachio cream, eggs, milk, vanilla extract and salt into a mixing bowl and whisk together for 3-4 minutes using an electric beater until pale and creamy.  

  3. Step 3:

    Divide the mixture between the cupcake cases and even out the tops. Pop into the oven for 18-20 minutes or until lightly golden on top and a skewer comes out clean. Leave to cool completely.

  4. Step 4:

    To make the frosting, beat the butter together with the icing sugar. Add the jam and beat together. Add the cream cheese and mix well. Spoon onto the cupcakes and swirl around. Top each with a cherry and serve immediately.

Ingredients

  • For the Cupcakes

    • 125g Allinsons Self Raising Flour
    • 125g Billington's Light Muscovado Sugar
    • 1/4 tsp Bicarbonate of Soda
    • 80g Unsalted butter (room temperature)
    • 60g Pistachio Cream
    • 2 Large eggs
    • 2 tbsp Whole Milk
    • 1 tsp Nielsen-Massey Vanilla Extract
    • A Pinch Salt

  • For the Frosting

    • 100g Unsalted Butter (room temperature)
    • 80g Silver Spoon Icing Sugar
    • 3 tbsp Dark Cherry Jam
    • 200g Cream Cheese
    • 12 Cherries

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