Cherry Cupcakes
These vibrant cherry cupcakes are infused with real cherries in both the batter and the frosting, so every bite is bursting with cherry flavor!
Cherry Cupcakes
These cherry cupcakes aren’t just infused with cherry flavor โ they’re bursting with it at every level. Juicy maraschino cherries are baked in the fluffy batter and infused into the creamy frosting, creating a cherry jubilee in every bite!
I’ve always loved cherry flavored anything since I was a kid. One of my favorite special treats when we went out to our favorite restaurant was a Shirley Temple soda, with extra maraschino cherries of course!
These Cherry Cupcakes bring me all the nostalgic vibes. They have SO much cherry deliciousness inside because we used maraschino cherries and juice for the cupcake batter and the frosting. If you’re a cherry lover like me, these are a must-try!
They’d also be the perfect festive dessert for Valentine’s Day or Gal-entine’s Day, thanks to their gorgeous pink and red colors.
These Cherry Cupcakes are a fun and bright dessert idea! Perfect for any occasion, the delicious homemade frosting is sure to please the eyes and taste buds of anyone you share them with. Using maraschino cherry juice in both the cupcake and the frosting makes these extra flavorful!
Ingredients
- 2 1/4 cups all-purpose flour
- 1 2/3 cup sugar
- 2/3 cup butter, softened
- 1 1/4 cups milk
- 4 tsp baking powder
- 1 tsp Salt
- 1 tsp vanilla extract or almond extract
- 3 eggs
- 1/2 cup chopped maraschino cherries
- 1 cup maraschino cherry juice
โFor the Cherry Icing
- 1/2 cup butter, softened
- 4 oz cream cheese, softened
- 2-3 cups powdered sugar
- 1/2 cup Maraschino cherry juice
- Pink gel food coloring
Optional Garnishes
- 24 Maraschino cherries with stems
Helpful Kitchen Tools
Iโve included shop-able ad links for your convenience in re-creating this recipe; disclosure policy available here.
- Stand mixer โ You can also use an electric hand mixer if thatโs what you have at home. But if youโve been eyeing a gorgeous KitchenAid mixer, check out the refurbished options!
- Muffin tin
- Cupcake liners
- Batter scoop
- Frosting decorating bag โ We love these reusable silicone piping bags because you can wash and use them over and over again. A star tip makes those gorgeous icing swirls that you see at fancy bakeries.
Instructions
To Prep: Preheat oven to 350ยฐF and prep a muffin tin with cupcake liners.
- In a large mixing bowl or in the bowl of a stand mixer, cream butter, sugar, and vanilla for 1-2 minutes, until light and fluffy. Mix in the eggs until well combined.
- Whisk in the chopped cherries and cherry juice.
- Beat in the flour, baking powder, and salt. Slowly pour in the milk as you mix, until everything is fully combined. Scrape sides of the bowl to make sure all of the dry ingredients are incorporated.
- Scoop batter into your lined cupcake pan, so the cups are about half full. Bake for 20-25 minutes, then place pan on wire rack to cool.
To Make The Frosting
- In a large bowl, beat together the butter and cream cheese.
- Gradually add the powdered sugar a cup at a time, mixing as you add, until stiff peaks form.
- Mix in a few drops of food coloring, as needed, to get a bright pink color.
- Scoop icing mixture into a piping bag with a star tip and swirl onto cooled cupcakes. Top with a maraschino cherry.
Prep Tips
- Storage –ย You can keep theย unfrosted cupcakes in an airtight container at room temperature for up to 3 days. Once frosted, the cupcakes need to be refrigerated because they contain cream cheese. You can also freeze the unfrosted cupcakes for up to 2 months in an airtight container or freezer bag, and frost after thawing.
- Food Coloring – We used a touch of food coloring to get a vibrant hot pink color for the frosting. However, if you prefer not to use added coloring, the cherry juice itself will give the frosting a light pink hue.
- Decorate – We topped each of our cupcakes with a maraschino cherry. You could alternatively add sprinkles or other fun decorations.
More Cherry Recipes To Try
- Iced Cherry Bread
- Cherry Jello Shots
- No Bake Cherry Cheesecake
- Cherry Garcia Cookies
- Cherry Garcia Fudge
- Cherry Sheet Cake
- Chocolate Covered Cherry Cookies
- Cherry Mini Brownie Cupcakes
Cherry Cupcake Recipe (Printable Recipe Card)
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Cherry Cupcakes
Equipment
- Electric mixer
- Mixing bowls
- Muffin Pan
- cupcake liners
- Piping bag
Ingredients
- 2 1/4 cups all-purpose flour
- 1 2/3 cup sugar
- 2/3 cup butter softened (but not melted)
- 1 1/4 cups milk
- 4 tsp baking powder
- 1 tsp Salt
- 1 tsp vanilla extract
- 3 eggs
- 1/2 cup chopped maraschino cherries
- 1 cup maraschino cherry juice
โFor the Cherry Icing
- 1/2 cup butter softened
- 4 oz cream cheese softened
- 2-3 cups powdered sugar
- 1/2 cup Maraschino cherry juice
- Pink gel food coloring
Optional Garnishes
- 24 Maraschino cherries with stems
Instructions
- Preheat oven to 350ยฐF and prep a muffin tin with cupcake liners.
- In a large mixing bowl cream butter, sugar, and vanilla for 1-2 minutes, until light and fluffy. Mix in the eggs until well combined.
- Stir in the chopped cherries and cherry juice.
- Beat in the flour, baking powder, and salt. Slowly pour in the milk as you mix, until everything is fully combined.
- Scoop batter into your prepared muffin pan, so the cups are about half full. Bake for 20-25 minutes.
To Make The Frosting
- In a large bowl, beat together the butter and cream cheese.
- Gradually add the powdered sugar a cup at a time, mixing as you add, until stiff peaks form.
- Mix in a few drops of food coloring, as needed, to get a bright pink color.
- Scoop icing into a piping bag with a star tip and swirl onto cooled cupcakes. Top with a maraschino cherry.
Notes
Nutrition
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