These adorable pink cherry cupcakes are flavored with maraschino cherries and syrup, and topped with a fluffy pink cherry whipped buttercream frosting.
Homemade cherry cupcakes are fun, fruity and pink!
Maraschino cherries are always already pitted, so you don't need to worry about removing it.
The cherries are typically available stemless, or with stems. The stems on make for a really playful garnish to top the cupcakes with, while the stemless ones create a classic "cherry on top" look.
I never buy maraschino cherries, but I cannot resist making these cupcakes with them. The flavor is so bright and fruity, and the color is just as vivid.
You can make this recipe using more natural, canned red tart cherries, but be aware that the color will be more violet than pink, and the flavor not nearly as distinct.
Ingredients
Maraschino cherries- with or without stems (check front of jar label to see if stems are included or not)
Butter- salted, and completely softened at room temperature
Vanilla- if possible, use clear vanilla extract to help preserve the vivid pink color
Flour- cake flour is preferred, but can substitute all purpose flour
Eggs- large, whites only
Oil- neutral oil, such as vegetable oil
Cherries
The bright, red maraschino cherries and the juice creates the perfect fruity base for the cherry cupcakes, with the perfect bright pink color.
Before you begin, reserve one dozen of the best looking cherries from the jar in a small bowl, covered with plastic wrap.
Separate the remaining cherries from the red cherry juice, and also reserve the juice. The juice will be used in the cupcake batter as well as the cherry buttercream frosting.
Remove the stems, if any, from those not-so-perfect cherries and discard their stems.
Blend the de-stemmed cherries with the milk using an immersion blender or similar appliance.
Stop blending when the cherry pieces are very tiny, but still visible.
Set the blended cherry and milk mixture aside.
Batter
Preheat the oven.
Combine the dry ingredients in a medium bowl and set aside.
Then, cream together the sugar, butter and vanilla until the butter is fluffy and pale in color.
Add the egg whites one at a time, alternating with about one cup of the dry flour mixture and blending on low speed until just combined.
For a lighter, more sponge-cake like texture, whip the egg whites separately until frothy, then fold them into the cupcake batter as the last step.
Finally, fold in the milk and maraschino cherry mixture into the cupcake batter until evenly blended and the batter is pink.
Bake
Fill a line cupcake pan three quarters of the way full with the batter.
Bake the cupcakes for approximately 20 minutes at 350 degrees Fahrenheit.
The cupcakes are done when the center tops are set, and spring back when ever so lightly touched. Try not to toast the edges of the cupcakes.
Allow the cupcakes to cool in the pan for 5-10 minutes before transferring them to a cooling rack.
Allow them to cool completely on a cooling rack for a minimum of 30 minutes.
If you aren't frosting them right away, cover them with plastic wrap after one hour.
Frosting
This cherry buttercream frosting packs a delightful punch of pink coloring, along with a fruity cherry flavor. It's also really quick and easy to make.
Work with completely softened butter that has been softened at room temperature.
The cherry frosting is easy. Beat the butter, powdered sugar, and vanilla until a uniform consistency is obtained.
Then, add the maraschino cherry juice, beating until light and fluffy.
If the frosting looks too thin, add powdered sugar one tablespoon at a time, eating until it reaches the desired consistency.
Conversely, if it seems to thick, add more cherry juice one tablespoon at a time until it reaches the desired consistency.
The cupcakes must be completely cooled before frosting. Use a piping bag or spread the frosting on with a knife.
Top the adorable pink, cherry cupcakes with the reserved cherries that were set aside for garnish.
Recipe Tips
- For a lighter, sponge-cake cupcake texture, whip the egg whites separately and fold them into the cupcake batter at the end after the maraschino mixture.
- Don't overmix the batter or the cupcakes can become flat.
- Reserve about a dozen of the best looking, most perfect cherries with stems to garnish the tops of the cupcakes once frosted.
- Maraschino cherries can be purchased stemless, or with stems, so check the label on the front of the jar to determine which ones you want to use.
- If you don't have a food processor or immersion blender, the cherries can be crushed in a zip lock bag with a rolling pin and whisked into the milk. (For the cupcake batter.)
- For a chunkier studded cherry cupcake, just give the maraschino cherries a rough chop.
- You can substitute canned cherries, such as red tart cherries, but be aware that the coloring will be more violet, and the cherry taste not as pronounced.
- Sifting the powdered sugar before beating it into the frosting will ensure that the cherry buttercream is smooth.
If you tried this recipe, or have questions, feel free to leave a comment or rating in the recipe card.
For similar recipes, try:
Cherry Cupcakes
Ingredients
Cherry Cupcake Batter
- 10 oz maraschino cherries plus juice
- 1 cup milk whole, or 2%
- ½ cup butter (1 stick), softened
- 1 cup sugar
- 1 ½ teaspoons vanilla extract clear, if possible
- 3 large egg whites
- 2 cups cake flour can substitute all purpose
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
Cherry Frosting
- ½ cup butter (1 stick), softened
- 4 cups powdered sugar sifted
- 1 teaspoon vanilla clear, if possible
- 4 tablespoons maraschino cherry juice from the jar
Instructions
Cherry Cupcake Batter
- Preheat the oven to 350 degrees Fahrenheit.
- Reserve one dozen of the best looking maraschino cherries, set aside, cover and store in the refrigerator.
- Remove stems (if any) from remaining cherries in jar.
- Add those cherries to the milk in a medium bowl and pulse with an immersion blender, or food processor or other blender until only tiny pieces remain. Set cherry milk mixture aside.
- In another bowl, combine flour, baking powder and salt. Set aside.
- In a mixing bowl, beat the softened butter, sugar and vanilla until creamed together.
- Add egg whites, alternating with flour mixture and beat on low speed until just combined.
- Fold in the cherry milk mixture plus 2 tablespoons of the cherry juice until evenly combined.
- Fill lined cupcake pan three quarters of the way full with cherry cupcake batter and bake for approximately 20 minutes until set and springy.
- Allow cupcakes to cool for a minimum of 30 minutes.
Cherry Buttercream Frosting
- Beat softened butter, powdered sugar, vanilla and 4 tablespoons of the cherry juice until smooth.
- Pipe onto cupcakes, or spread with a spatula.
- Top frosted cupcakes with the reserved cherries.
Notes
- For a lighter, sponge-cake cupcake texture, whip the egg whites separately and fold them into the cupcake batter at the end after the maraschino mixture.
- Don't overmix the batter or the cupcakes can become flat.
- Reserve about a dozen of the best looking, most perfect cherries with stems to garnish the tops of the cupcakes once frosted.
- Maraschino cherries can be purchased stemless, or with stems, so check the label on the front of the jar to determine which ones you want to use.
- If you don't have a food processor or immersion blender, the cherries can be crushed in a zip lock bag with a rolling pin and whisked into the milk. (For the cupcake batter.)
- For a chunkier studded cherry cupcake, just give the maraschino cherries a rough chop.
- You can substitute canned cherries, such as red tart cherries, but be aware that the coloring will be more violet, and the cherry taste not as pronounced.
- Sifting the powdered sugar before beating it into the frosting will ensure that the cherry buttercream is smooth.
Erin
Love that these us real cherries!