Cherry Cupcakes are a delightful treat that everyone loves! With their sweet cherry flavor and fluffy frosting, these cupcakes are perfect for any occasion. Whether it’s a birthday party, a family gathering, or just a cozy weekend snack, making these cupcakes is easy and fun.
Why Make This Recipe
You should make Cherry Cupcakes because they are so yummy and colorful! They can brighten up any day and are a hit with kids and adults alike. Plus, it’s a fun activity to bake together with family or friends. Once you try these cupcakes, you’ll want to make them again and again!
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
For the Cherry Frosting:
- 8 tablespoons unsalted butter
- 8 tablespoons vegetable shortening
- 4 cups powdered sugar
- 2 tablespoons powdered sugar (extra)
- 4 to 6 tablespoons half and half
- 4 tablespoons maraschino cherry juice
- 1/2 teaspoon clear vanilla flavoring
- 1/4 teaspoon almond extract
- 24 maraschino cherries with stems
Directions:
- Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners to make baking easier.
- In a large bowl, cream the salted sweet cream butter and granulated sugar together until it’s light and fluffy.
- Add the egg whites one at a time, mixing well after each one.
- Stir in the cherry juice, clear vanilla flavoring, and almond extract until everything is combined.
- In another bowl, mix the flour, baking powder, baking soda, and a pinch of salt. Then, add this dry mixture to the wet ingredients, alternating with the whole milk. Start and end with the flour mixture for the best results!
- Add 1 to 2 drops of red food color until you get the color you want, then gently fold in the cherry pie filling.
- Divide the batter into the cupcake liners and bake for 18-20 minutes. Check with a toothpick; if it comes out clean, they’re ready!
- To make the cherry frosting, beat the unsalted butter and vegetable shortening together until smooth. Gradually mix in the powdered sugar, adding half and half to get the right consistency.
- Mix in the cherry juice, clear vanilla flavoring, and almond extract.
- Frost the cooled cupcakes with the cherry frosting. Top each with a maraschino cherry. Enjoy!
How to Serve Cherry Cupcakes
Serve Cherry Cupcakes as a dessert at parties or enjoy them as an afternoon snack. They look beautiful on a platter and taste amazing with a cup of coffee or tea.
How to Store Cherry Cupcakes
To keep your Cherry Cupcakes fresh, store them in an airtight container at room temperature for up to three days. If you want them to last longer, you can store them in the refrigerator for up to a week.
Tips to Make Cherry Cupcakes
- Make sure the butter is at room temperature for easier mixing.
- Use a cookie scoop to portion the batter evenly into the liners.
- Let the cupcakes cool completely before frosting to prevent melting.
Variation
If you want to try something different, you can add chocolate chips to the batter for a fun twist. You could also use different fruit fillings like strawberries or blueberries for variety!
FAQs
Q: Can I use fresh cherries instead of cherry pie filling?
A: Yes, you can! Just chop fresh cherries and fold them gently into the batter.
Q: How can I make these cupcakes gluten-free?
A: Substitute all-purpose flour with a gluten-free flour blend to make them gluten-free.
Q: Can I freeze these cupcakes?
A: Yes! Just frost them after thawing. They can be frozen for up to three months.
ANNONCE
