Description
These Cherry Cupcakes are moist and tender, bursting with cherry flavor and topped with a luscious cherry-infused frosting. Perfect for birthdays, Valentine’s Day, or any celebration, these pretty pink treats are as delicious as they are festive!
Ingredients
Units
Scale
For the cupcakes:
- 1 1/2 cups (190 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) milk
- 1/2 cup (120 ml) maraschino cherry juice (from the jar)
- 1/2 cup (75 g) chopped maraschino cherries
For the cherry frosting:
- 1 cup (230 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar, sifted
- 1/4 cup (60 ml) maraschino cherry juice
- 1 teaspoon vanilla extract
- Maraschino cherries (for garnish)
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Prepare the dry ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the butter and sugar:
- In a large mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, followed by the vanilla extract. Beat until well combined.
- Mix the wet and dry ingredients:
- Gradually add the dry ingredients to the wet mixture, alternating with the milk and maraschino cherry juice, beginning and ending with the dry ingredients. Fold in the chopped cherries.
- Bake the cupcakes:
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make the cherry frosting:
- In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Add the maraschino cherry juice and vanilla extract, beating until smooth and fluffy.
- Frost the cupcakes:
- Once the cupcakes are completely cooled, pipe or spread the frosting on top. Garnish each cupcake with a whole maraschino cherry for a decorative touch.
Notes
- Storage: Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
- Variations: Add a drop of red or pink food coloring to the batter or frosting for a more vibrant hue.
- Flavor twist: Substitute almond extract for the vanilla in the frosting for a cherry-almond flavor.