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Cherry Cupcakes

Created by: Courtney
Prep Time 1 hour 15 minutes
Cook Time 22 minutes
Total Time 1 hour 37 minutes
Yield: 12 cupcakes
These cherry cupcakes with cherry buttercream frosting are "pretty in pink". Made with moist and tender cherry cake with flecks of maraschino cherries throughout and frosted with a generous swirl of sweet cherry buttercream frosting. These cupcakes are perfect for springtime baking, bridal and baby showers, or just because!

Equipment

Ingredients 

Cherry Cupcakes

  • 1 ¼ cup (156 g) all-purpose flour
  • 1 ½ tsp (1.5 tsp) baking powder
  • ½ tsp (0.5 tsp) salt
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (57 g) unsalted butter room temperature
  • ¼ cup (60 ml) vegetable oil
  • 2 (2) large egg whites room temperature
  • 2 tbsp (24 g) sour cream room temperature
  • 2 tsp (2 tsp) vanilla extract
  • ½ tsp (0.5 tsp) almond extract
  • 6 tbsp (90 ml) milk room temperature
  • 2 tbsp (30 ml) maraschino cherry juice
  • ½ cup (118 g) maraschino cherries finely chopped

Cherry Buttercream Frosting

  • 1 cup (227 g) unsalted butter room temperature
  • 2 ½ cups (300 g) powdered sugar
  • 2 tsp (2 tsp) vanilla extract
  • ¼ tsp (0.25 tsp) salt
  • 3 tbsp (45 ml) maraschino cherry juice
  • 2 tbsp (30 ml) heavy cream

Additional Ingredients

  • 2 tbsp (30 g) pink sprinkles
  • 12 (12) maraschino cherries

Instructions

Cherry Cupcakes

  • Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
  • In a small mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil on medium speed for a few minutes until light and creamy. Add in the egg whites, sour cream, vanilla extract, and almond extract and mix on medium speed until combined and smooth.
  • Add half of the flour mixture to the mixing bowl and mix on low speed until mostly combined. Then, add in the maraschino cherry juice and milk and mix on low speed until mostly combined. Add the remaining flour mixture and mix the cupcake batter on low speed until fully combined and smooth. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated. Fold in the finely chopped maraschino cherries.
  • Portion the cupcake batter into the cupcake liners using a large cookie scoop. To make the 12 cupcakes, you will need a heaping scoopful or filling the liners to about ¾ full.
  • Bake the cupcakes for 20 to 22 minutes until the cupcakes are puffed up and they bounce back when gently touched. Cool the cupcakes in the pan for 5 minutes and then transfer to a wire rack to cool completely.

Cherry Buttercream Frosting

  • In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and creamy.
  • Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined. 
  • Add the vanilla extract and salt. While mixing on low speed, drizzle in the maraschino cherry juice and heavy cream. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
  • Increase the mixer speed to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy.
  • Optional: To smooth out the buttercream and remove any air bubbles, heat ½ cup of the frosting in the microwave for 15 seconds. Pour the melted frosting back into the mixing bowl and mix the frosting on low speed until the buttercream is super smooth and creamy.

Assembling the Cupcakes

  • Fill a piping bag fitted with a Wilton 1M piping tip with the cherry buttercream frosting. Pipe a generous swirl of frosting onto the cooled cupcakes. Decorate the cupcakes with pink sprinkles and maraschino cherries.

Notes

Store the cupcakes in an airtight container at room temperature for 1 to 2 days or in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture.
Scroll up the blog post to check out my expert baking tips, learn more about storing and serving, and to see frequently asked questions. 
Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information.

Nutrition

Calories: 461kcal | Carbohydrates: 57g | Protein: 3g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 216mg | Potassium: 61mg | Fiber: 1g | Sugar: 46g | Vitamin A: 659IU | Vitamin C: 0.03mg | Calcium: 59mg | Iron: 1mg

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