Cherry Cupcakes are a delightful treat that bring joy to any occasion. With their vibrant color and delicious flavor, these cupcakes are perfect for birthdays, gatherings, or just because! They are moist, sweet, and topped with dreamy frosting, making them a favorite among kids and adults alike.
Why Make This Recipe
Making Cherry Cupcakes at home is a fun and rewarding experience. Not only are they quick and easy to whip up, but they also offer a chance to bond with family in the kitchen. If you love cherries and want a dessert that looks beautiful and tastes amazing, this recipe should be on your must-try list! Plus, they are great for sharing with friends or enjoying as a little treat for yourself.
How to Make Cherry Cupcakes
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 8 tablespoons salted sweet cream butter
- 1 1/2 cups granulated sugar
- 4 egg whites
- 3/4 cup whole milk
- 1/3 cup maraschino cherry juice
- 1 teaspoon clear vanilla flavoring
- 1/2 teaspoon almond extract
- 1 to 2 drops red food color
- 21 ounces cherry pie filling
- 8 tablespoons unsalted butter (for frosting)
- 8 tablespoons vegetable shortening
- 4 cups powdered sugar (for frosting)
- 2 tablespoons powdered sugar (for frosting)
- 4 to 6 tablespoons half and half (for frosting)
- 4 tablespoons maraschino cherry juice (for frosting)
- 1/2 teaspoon clear vanilla flavoring (for frosting)
- 1/4 teaspoon almond extract (for frosting)
- 24 maraschino cherries with stems (for decoration)
Directions:
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, mix together the flour, baking powder, and baking soda. Set aside.
- In a large mixing bowl, cream together the salted butter and sugar until light and fluffy.
- Add the egg whites one at a time, beating well after each addition. Mix in the milk, cherry juice, vanilla, almond extract, and food color.
- Gradually add the dry ingredients to the wet mixture, mixing until combined. Fold in the cherry pie filling gently.
- Fill the cupcake liners 2/3 full with the batter. Bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool completely.
- For the frosting, beat together the unsalted butter and vegetable shortening until creamy. Gradually add the powdered sugar, mixing until smooth.
- Add in the half and half, cherry juice, vanilla, and almond extract, mixing until you reach your desired frosting consistency.
- Frost the cooled cupcakes with the cherry frosting and top each with a maraschino cherry.
How to Serve Cherry Cupcakes
Serve your Cherry Cupcakes on a pretty plate or a colorful stand. They are perfect for parties, picnics, or just a fun family dessert night. Don’t forget to enjoy one with a cup of milk or your favorite beverage!
How to Store Cherry Cupcakes
To keep your Cherry Cupcakes fresh, store them in an airtight container at room temperature for up to 3 days. You can also refrigerate them if you want to keep them longer, but they are best enjoyed at room temperature.
Tips to Make Cherry Cupcakes
- Make sure your butter is softened to room temperature for easier mixing.
- For extra cherry flavor, use cherry extract in addition to the cherry juice.
- Don’t overmix your batter; mix just until combined for the fluffiest cupcakes.
Variation
You can switch up the frosting by using cream cheese frosting or adding chocolate chips to the batter for a fun twist. Try different toppings, like sprinkles or crushed nuts, to make them your own!
FAQs
Q: Can I use fresh cherries instead of pie filling?
A: Yes! You can chop fresh cherries and fold them into the batter for a delicious twist.
Q: How do I make these cupcakes gluten-free?
A: Substitute the all-purpose flour with a gluten-free flour blend in the same measurement.
Q: Can I prepare the batter in advance?
A: Yes, you can prepare the batter a day ahead and store it in the fridge. Just bring it to room temperature before baking.
