Cherry Cupcakes Recipe

Get ready to be whisked away on a flavor-filled adventure with our Homemade Cherry Cupcakes Recipe—made with love, from scratch with a dash of whimsy, and maraschino cherries on top, literally! Cake that makes you close your eyes and do a little happy dance, because life’s too short for dry cupcakes, right? And then there’s the homemade cherry buttercream frosting—a dreamy, velvety cloud of pure joy. It’s not just frosting; it’s a cherry-kissed masterpiece that takes these cupcakes to a whole new level of deliciousness.

More Cupcakes You’ll Love:

Cherry-Stuffed Chocolate Cupcakes: If you have never tried the deliciousness of chocolate and cherries together, then you don’t know what you are missing! So, why not give these oh-so-YUM Cherry-Stuffed Chocolate Cupcakes a try? They are easy to make and come out mouth-watering delicious.

Strawberry Shortcake Cupcakes: These strawberry shortcake cupcakes are so delicious and so easy to make, you’re going to love this recipe! They smell like heaven while they’re baking and remind you of being a kid on a summer morning eating dessert for breakfast.

Strawberry Cheesecake Cupcakes: Cheesecake in itself is smooth, creamy, and decadent. Add in strawberries and you have yourself a mouthwatering dessert! These Strawberry Cheesecake Cupcakes are the perfect treat for Valentine’s Day or any day. After all, who can resist this scrumptious and yummy cupcake?! 

Cherry Cupcake Ingredients:

•  2 1/4 cups all-purpose flour
• 1 2/3 cup sugar
• 2/3 cup butter
• 1 1/4 cups milk
• 4 tsp baking powder
• 1 tsp Salt
• 1 tsp Vanilla
• 3 eggs
• 1/2 cup chopped maraschino cherries.
• 1 cup maraschino cherry juice
• 24 Maraschino cherries with stems
• 24 cupcake liners

Ingredients For the icing:

• 1 stick butter
• 4oz. cream cheese
• 16 -20oz. confectioners’ sugar (If you want a thicker frosting add more powdered sugar)
• 1/2 cup Maraschino cherry juice
• Pink gel food coloring

Directions to make Cherry Cupcakes:

Heat oven to 350 degrees. Fill 12 muffin cups with paper liners and set aside. 

In a large bowl, cream butter, sugar and vanilla until light and fluffy for about 1 minute, scraping the side of the bowl to make sure all ingredients are mixed well.

Add the eggs and mix well until the egg and sugar mixture is light and fluffy. 

Next, add chopped cherries and cherry liquid and stir until fully combined. 

Add the flour, baking powder, and salt to the pink cupcake batter and stir until combined.

While stirring, add the milk to the flour mixture until everything is fully combined and the cake batter has formed. 

Fill paper-lined muffin cups 1/2 full. Bake for 20-25 minutes. Makes 24 cupcakes.  

For the Icing:

In a large bowl, whip the softened butter and cream cheese until creamy.

Gradually add the powdered sugar, one cup at a time, beating well after each addition.

Finally, fold in the cherry juice and a few drops of pink food coloring gel, until well incorporated.

Add frosting to a piping bag with a star tip and pipe frosting on each cupcake in a swirl pattern, then top with a cherry.

Get ready to embark on a delicious journey with our Homemade Cherry Cupcakes—a recipe that’s as fun to make as it is to devour. These cupcakes, infused with real cherries and topped with heavenly cherry buttercream, will elevate your baking game to a whole new level of fruity delight.

Storage Tips:

1. Airtight Container: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days.
2. Refrigeration: Refrigerate frosted cupcakes if not consumed within a day to preserve freshness.
3. Freezing: Freeze unfrosted cupcakes for up to 2 months in an airtight container. Frost after thawing.

Baking Tips: Baking cupcakes can be a delightful and rewarding experience! Here are some tips to ensure your cupcakes turn out perfect every time.

1. Even Scoops: Use an ice cream scoop for uniform cupcake sizes, ensuring even baking.
2. Don’t Overmix: Mix until just combined to avoid dense cupcakes.
3. Cooling Rack: Cool cupcakes on a rack to prevent condensation and maintain freshness.
4. Decorate Creatively: Have fun decorating! Experiment with different frosting techniques, toppings, or colors to add a personal touch.
5. Frost Only When Cool: Ensure cupcakes are completely cool before frosting to prevent the frosting from melting.
6. Use an Ice Cream Scoop: For uniform cupcake sizes, use an ice cream scoop to portion the batter.
7. Use Quality Ingredients: Start with fresh, high-quality ingredients for the best flavor.
8. Bring Ingredients to Room Temperature: Allow butter, eggs, and milk to come to room temperature. This helps them blend more easily, creating a smoother batter.
9. Measure Accurately: Use precise measuring tools and follow the recipe measurements accurately.
10. Preheat the Oven: Preheat your oven before you start mixing to ensure even baking.
11. Line Cupcake Tins: Use cupcake liners to prevent sticking and make for easy cleanup.

Print the Recipe:

Cherry Cupcakes

Yield: 24

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

 These Cherry cupcakes, infused with real cherries and topped with a heavenly cherry buttercream, will elevate your baking game to a whole new level of fruity delight.

Print

Ingredients

• For the Cupcakes
• 2 1/4 cups all-purpose flour
• 1 2/3 cup sugar
• 2/3 cup butter
• 1 1/4 cups milk
• 4 tsp baking powder
• 1 tsp Salt
• 1 tsp Vanilla
• 3 eggs
• 1/2 cup chopped maraschino cherries.
• 1 cup maraschino cherry juice
• 24 Maraschino cherries with stems
• 24 cupcake liners
• ​
• For the icing:
• 1 stick butter
• 4oz. cream cheese
• 16 -20oz. confectioners’ sugar (If you want a thicker frosting add more powdered sugar)
• 1/2 cup Maraschino cherry juice
• Pink gel food coloring

Instructions

• Heat oven to 350 degrees. Fill 12 muffin cups with paper liners and set aside. 
• In a large bowl, cream butter, sugar and vanilla until light and fluffy for about 1 minute, scraping the side of the bowl to make sure all ingredients are mixed well. Add the eggs and mix well until the egg and sugar mixture is light and fluffy. 
• Next, add chopped cherries and cherry liquid and stir until fully combined. 
• Add the flour, baking powder, and salt to the pink cupcake batter and stir until combined. While stirring add the milk to the flour mixture until everything is fully combined and cake batter has formed. 
• Fill paper-lined muffin cups 1/2 full. Bake for 20-25 minutes. Makes 24 cupcakes.  

For the Icing

• In a large bowl, whip the softened butter and cream cheese until creamy.
• Gradually add the powdered sugar, one cup at a time, beating well after each addition.
• Finally, fold in the cherry juice and a few drops of pink food coloring gel, until well incorporated.
• Add frosting to a piping bag with a star tip and pipe frosting on each cupcake in a swirl pattern, then top with a cherry.

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