Cherry Cupcakes Recipe

If you’re looking for a light, fluffy, and delicious cupcake recipe that brings a touch of summer to any occasion, you’re in the right place. These cherry cupcakes are perfect for sweet celebrations, family gatherings, or a simple treat to brighten up your day. With their moist crumb, rich cherry flavor, and a hint of vanilla, this dessert will be a hit with both kids and adults alike. Here’s how to make these delightful cherry cupcakes from scratch.

Ingredients for Cherry Cupcakes

For the Cupcakes:

• 1 ½ cups (190g) all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup (120ml) whole milk
• ½ cup (120g) maraschino cherries, chopped (plus extra for garnish)

For the Cherry Frosting:

• 1 cup (230g) unsalted butter, softened
• 3 cups (360g) powdered sugar
• 2-3 tablespoons (30-45ml) milk or heavy cream
• 1 teaspoon vanilla extract
• ¼ cup (60g) maraschino cherry juice (from the jar)
• Optional: maraschino cherries for garnish

Instructions for Making Cherry Cupcakes

this recipe

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners and set aside.
2. Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This will ensure that the leavening agents are evenly distributed throughout the batter.
3. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed for about 2-3 minutes, or until the mixture is light and fluffy. This step is crucial for incorporating air into the batter, which helps create a light and airy cupcake.
4. Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix until combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry mixture. Mix until just combined; overmixing can lead to dense cupcakes.
6. Fold in the Cherries: Gently fold in the chopped maraschino cherries with a spatula or spoon, being careful not to overwork the batter.
7. Fill the Muffin Tin: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. This will leave enough room for the cupcakes to rise without overflowing.
8. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Cherry Frosting Instructions

1. Cream the Butter: In a large bowl, beat the softened butter using an electric mixer on medium speed for 2-3 minutes until smooth and creamy.
2. Add the Powdered Sugar: Gradually add the powdered sugar, beating on low speed until the sugar is mostly incorporated. Increase to medium speed and beat until fluffy, about 2-3 minutes.
3. Add Flavor and Consistency: Mix in the vanilla extract and cherry juice until the frosting is smooth and well-blended. Add milk or heavy cream, a little at a time, until the desired consistency is reached. The frosting should be thick but spreadable.
4. Frost the Cupcakes: Once the cupcakes have cooled completely, use a piping bag or an offset spatula to generously spread or pipe the cherry frosting onto each cupcake. Garnish with a whole maraschino cherry for an added touch of elegance.

Tips for Perfect Cherry Cupcakes

• Quality Cherries: For the best flavor, use high-quality maraschino cherries. Avoid using ones that are overly sweetened or have artificial flavoring.
• Frosting Variations: For an extra special twist, add a touch of almond extract to the frosting to enhance the cherry flavor.
• Make Ahead: You can prepare the cupcakes a day in advance and store them in an airtight container at room temperature. Frost them just before serving to keep the icing fresh.

Why You’ll Love These Cherry Cupcakes

These cherry cupcakes are more than just a sweet treat—they’re a burst of flavor in every bite. The tender, moist cake paired with the creamy cherry frosting creates a delightful contrast that’s sure to impress. The hint of cherry juice in the frosting adds an extra layer of flavor that complements the cherries in the cupcakes perfectly.

Serving and Storage Tips for Cherry Cupcakes

Serving Tips

1. Presentation: To make these cherry cupcakes even more appealing, consider serving them on a cake stand or platter lined with a decorative paper or napkin. Garnish with a sprinkle of powdered sugar or a drizzle of melted white chocolate for an added touch.
2. Temperature: Serve these cupcakes at room temperature for the best flavor and texture. If they’ve been stored in the fridge, allow them to sit out for 15-20 minutes before serving to bring them to room temperature.
3. Pairing Suggestions: These cherry cupcakes pair wonderfully with a cup of tea, coffee, or even a glass of chilled milk. For a special treat, try serving them with a scoop of vanilla or cherry ice cream.
4. Toppings: Enhance your cupcakes with additional toppings such as a few chocolate shavings, a light sprinkle of toasted coconut, or a drizzle of cherry sauce for a gourmet finish.

Storage Tips

1. Short-Term Storage: Store the cupcakes in an airtight container at room temperature for up to 2-3 days. This helps keep the cupcakes moist and prevents them from drying out.
2. Refrigeration: If you need to store the cupcakes for more than a few days, place them in an airtight container in the refrigerator for up to a week. Keep in mind that the frosting may become a bit firmer when chilled, so let them sit at room temperature for about 15 minutes before serving.
3. Freezing: For long-term storage, you can freeze the cupcakes without frosting for up to 2-3 months. Wrap each cupcake individually in plastic wrap and then place them in a freezer-safe container or resealable freezer bag. When ready to eat, thaw at room temperature for a few hours or overnight. Frost the cupcakes after they have fully thawed.
4. Frosting Storage: If you want to make the frosting ahead of time, store it in an airtight container in the refrigerator for up to 3 days. Before using, let it come to room temperature and re-whip it for a smooth consistency.

With these serving and storage tips, you can ensure that your cherry cupcakes remain fresh, flavorful, and ready to impress any time you want to enjoy them.

1. Can I use fresh cherries instead of maraschino cherries? Yes, you can use fresh cherries, but they should be pitted and chopped into small pieces. Keep in mind that fresh cherries have a different moisture content than maraschino cherries, so they may affect the texture and sweetness of the cupcakes. To balance this, you may want to add a little extra sugar to the batter or use a cherry syrup to enhance the flavor.
2. How can I make the cherry frosting more flavorful? To make the cherry frosting even more flavorful, try adding a touch of almond extract, which pairs beautifully with cherry. You can also add a few finely chopped cherries to the frosting for added texture and flavor. For a richer cherry taste, use cherry juice or a small amount of cherry extract in the frosting.
3. Can I make these cupcakes ahead of time? Absolutely! You can bake the cupcakes a day or two in advance and store them in an airtight container at room temperature. Frost them just before serving to maintain their freshness. If you need to prepare the cupcakes further in advance, you can freeze them without frosting for up to 2-3 months, then thaw and frost as needed.
4. What’s the best way to store leftover cupcakes? Store leftover cupcakes in an airtight container at room temperature for up to 2-3 days. If you want to extend their shelf life, place them in the refrigerator for up to a week. For long-term storage, freeze the cupcakes without frosting for up to 2-3 months. Let them thaw at room temperature and add the frosting after they’ve fully thawed.

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