Preheat oven to 350° F. Line a cupcake pan with 12 cupcake liners.
In a mixing bowl, combine all-purpose flour, granulated sugar, baking powder, and salt. Whisk to combine.
Add in milk, vegetable oil, sour cream, egg, vanilla extract, and maraschino cherry juice. Whisk until well combined with the dry ingredients. Do not overmix.
Fold in chopped maraschino cherries.
Portion the cupcake batter into the cupcake liners using a large cookie scoop, about ¾ full.
Bake for 20 minutes until the tops of the cupcakes bounce back slightly when touched.
Remove the cupcake pan from the oven and cool for 5 minutes. Transfer the cupcakes to a wire rack to cool completely.