Homemade Cherry Cupcakes

Treat yourself to a taste of nostalgia with these cherry cupcakes, featuring the timeless sweetness of maraschino cherries baked into every delicious bite.

cherry cupcakes

Cherry cupcakes are such a treat, especially during cherry season. It’s that wonderful time of year when cherry trees bloom, covering everything in beautiful, light pink or white flowers. These blossoms not only look stunning but also mean that fresh cherries are on their way.

Making cherry cupcakes now feels like celebrating this natural beauty and the delicious cherries that come with it. The cupcakes, whether filled with fresh or maraschino cherries or topped with cherry frosting, taste amazing and remind me of the pretty cherry blossoms. It’s like capturing a piece of this special season in every bite.

Two years ago we drove down to Door County, Wisconsin to see the cherry tree blossoms.  It was absolutely gorgeous and it was the first time I had seen so many blossoming cherry trees in one location.  

This year we drove down to the Traverse City area but we missed the cherry blossom season by a week or two. However, we bought some cherry coffee there (yes, it’s a thing, and it’s amazing) so all was not lost.

Basically, cherry blossom season is my favorite now.  Right next to lilac season.  (Of course, recipes for strawberry season and blueberry season are pretty great too.)

I use maraschino cherries in this recipe, mainly because my backyard cherry trees have not produced any cherries yet (it’s coming though.)  So, I haven’t tried this recipe with fresh cherries.  Obviously, maraschino cherries are going to be sweeter, and add more moisture to the batter.  

However, there is plenty of sugar in these cupcakes so I don’t think making them with fresh cherries would make them too sour.  However, you’ll still need the maraschino juice, so it  makes sense to me to save the fresh cherries to top each cupcake, or to snack on alongside my cupcakes (because, really, can you eat too many cherry things?)

All that to say, feel free to try with fresh chopped cherries, however, I haven’t done it myself so I can’t give you any indication as to whether your cupcakes will turn out right or not!

Also, the cherry juice in the icing makes it a nice pink frosting, but if it’s not pink enough for you I recommend adding some more pink food coloring.  Top each cupcake with a stemmed fresh cherry for a pop of color!

Cherry lovers, these delicious cupcakes are for you! 

Cherry icing cupcakes

HOMEMADE CHERRY CUPCAKES

 

Ingredients

For the cupcakes:

  • 2 1/4 cups of flour
  • 1 2/3 cups sugar
  • 2/3 cups vegetable oil
  • 1 cup milk
  • 3 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tsp almond extract
  • 4 large egg whites
  • 1 large egg
  • 3/4 cups chopped maraschino cherries
  • 1/4 cups maraschino cherry juice

For the icing:

  • 4 cups powdered sugar
  • 1/2 cup butter
  • 2 tsp vanilla
  • 8 tbsp cherry juice

Instructions for Cherry Cupcakes

Step 1:

  • Preheat your oven to 350°F (175°C).
  • Line a cupcake pan with cupcake liners.

Step 2:

  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3:

  • In a large mixing bowl, combine the sugar and vegetable oil. Mix until well combined.
  • Add the egg and egg whites, one at a time, mixing well after each addition.
  • Stir in the almond extract.

Step 4:

  • Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.

Step 5:

  • Gently fold in the chopped maraschino cherries and the maraschino cherry juice until evenly distributed throughout the batter.

cherry cupcake batter

Step 6:

  • Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.

Step 7:

  • Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  • Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

unfrosted cherry cupcakes

Instructions for Cupcake Frosting

Step 1:

  • In a large bowl, beat 1/2 cup of softened butter until smooth and creamy.

Step 2:

  • Mix in 8 tbsp of cherry juice until well combined.

Step 3:

  • Gradually add 4 cups of powdered sugar, one cup at a time, mixing well after each addition.

Step 4:

  • Mix in 2 tsp of vanilla extract until the icing is smooth and fluffy.

Step 5:

  • If the icing is too thick, add a little more cherry juice.
  • If it’s too thin, add more powdered sugar

Step 6:

  • Spread or pipe the icing onto your cooled cherry cupcakes.

Tips:

  • Butter: Make sure your butter is at room temperature.
  • Consistency: The icing should be smooth and spreadable.

The cherry flavor in these maraschino cherry cupcakes is a burst of spring in your mouth.  Enjoy this sweet treat with a glass of cold lemonade!

Homemade Cherry Cupcakes

Treat yourself to a taste of nostalgia with these cherry cupcakes, featuring the timeless sweetness of maraschino cherries baked into every delicious bite.

Ingredients
  

For the Cupcakes

  • 2 1/4 cups flour
  • 3 1/2 tsp baking powder
  • 1 tsp salt
  • 1 2/3 cups white sugar
  • 2/3 cup vegetable oil
  • 1 cup milk
  • 1 tsp almond extract
  • 4 large egg whites
  • 1 large egg
  • 3/4 cup maraschino cherries
  • 1/4 cups maraschino cherry juice

For the Frosting

  • 4 cups powdered sugar
  • 1/2 cup butter, softened
  • 2 tsp vanilla extract
  • 8 tbsp cherry juice

Instructions
 

For the Cupcakes

  • Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, combine the sugar and vegetable oil. Mix until well combined.
  • Add the egg and egg whites, one at a time, mixing well after each addition.
  • Stir in the almond extract.
  • Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
  • Gently fold in the chopped maraschino cherries and the maraschino cherry juice until evenly distributed throughout the batter.
  • Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
  • Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  • Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

For the Frosting

  • In a large bowl, beat the softened butter until smooth and creamy.
  • Mix in cherry juice until well combined.
  • Gradually add 4 cups of powdered sugar, one cup at a time, mixing well after each addition.
  • Mix in 2 tsp of vanilla extract until the icing is smooth and fluffy.
  • If the icing is too thick, add a little more cherry juice. If it's too thin, add more powdered sugar
  • Spread or pipe the icing onto your cooled cherry cupcakes.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating