The Best Cherry Cupcakes Recipe: Sweet Summer Joy in Every Bite

Sweet memories of childhood summers dance through these delightful cherry cupcakes that promise pure delight.

Sunshine-drenched kitchens spark joy with each carefully crafted bite.

Luscious red cherries nestle perfectly inside soft, tender crumbs.

Baking becomes an intimate celebration of simple pleasures and home-style comfort.

Delicate swirls of buttercream crown these miniature treats with elegant charm.

Fresh ingredients blend seamlessly, creating a dessert that whispers nostalgia and warmth.

You’ll want to savor every magical morsel and share the love.

Why Cherry Cupcakes Deserve A Spot At Parties

• Craft Sweet Memories: These cherry cupcakes bring pure joy with their delightful burst of fruity flavor, perfect for creating special moments with loved ones.
• Customize with Ease: Customize the frosting's consistency and sweetness level to match your personal taste, making each batch uniquely yours.
• Bake Like a Pro: Beginner bakers can confidently tackle this recipe with simple steps and common kitchen ingredients, ensuring delicious results every single time.
• Crowd-Pleasing Dessert: Ideal for potlucks, birthdays, and family gatherings, these vibrant cupcakes will be the star of any dessert table, winning hearts with their cheerful cherry charm.

Ingredients To Gather For Perfect Cherry Cupcakes

• All-Purpose Flour: A key ingredient that provides the structure for the soft and tender cupcakes.
• Granulated Sugar: Adds sweetness and helps create a light, fluffy texture.
• Unsalted Butter: Provides rich flavor and moisture to the cupcake batter.
• Eggs: Bind the ingredients together and contribute to the cupcake's rich texture.
• Milk: Adds moisture and helps create a smooth, consistent batter.

• Vanilla Extract: Brings a warm, classic flavor to the cupcakes.
• Maraschino Cherries: Adds a sweet and vibrant cherry flavor and color to the cupcakes.

• Baking Powder: Helps the cupcakes rise and become light and airy.
• Salt: Balances the sweetness and enhances the overall flavor of the cupcakes.

• Powdered Sugar: Creates a smooth and sweet frosting base.
• Butter: Provides a creamy texture and rich flavor to the frosting.
• Cherry Juice: Adds a subtle cherry flavor and pink color to the frosting.
• Milk: Helps achieve the right frosting consistency.
• Vanilla Extract: Adds depth to the frosting's flavor profile.

Cherry Cupcake Baking Instructions For All Levels

Step 1: Warm Up the Oven

Crank up your oven to a toasty 350F (175C).

Grab your muffin tin and line it with adorable paper cupcake liners.

Step 2: Whip Up Creamy Base

In a spacious mixing bowl, blend softened butter and sugar until the mixture becomes light, airy, and irresistibly fluffy.

Use an electric mixer for best results.

Step 3: Introduce Eggs and Flavor

Gently incorporate eggs one at a time, then splash in vanilla extract.

Stir until everything looks smooth and well-combined.

Step 4: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Salt

Slowly fold dry ingredients into the butter mixture, alternating with milk.

Mix gently until just combined – don’t overmix!

Step 5: Add Cherry Magic

Carefully fold chopped maraschino cherries into the batter, distributing them evenly throughout.

Step 6: Bake to Perfection

Divide batter equally among cupcake liners.

Pop the tin into the preheated oven and bake for 18-20 minutes.

Check doneness by inserting a toothpick – it should come out clean.

Step 7: Cool Down

Transfer cupcakes to a wire rack and let them cool completely.

Patience is key for perfect frosting!

Step 8: Whip Up Frosting

In a clean bowl, beat softened butter until creamy.

• Powdered sugar
• Milk
• Vanilla extract
• Cherry juice

Blend until the frosting becomes smooth and fluffy.

Step 9: Decorate and Delight

Once cupcakes are totally cool, generously spread the cherry-infused frosting on top.

For an extra touch, garnish with a few maraschino cherries.

Pro Tips For Fluffy Moist Cherry Cupcakes Always

• Add an extra splash of milk to keep cupcakes tender and prevent dryness during baking.
• Mix a tablespoon of cherry juice directly into the cake batter for a more intense fruity taste.
• Avoid overmixing the batter to ensure light, fluffy cupcakes with a delicate crumb.
• Adjust powdered sugar gradually to achieve the ideal spreading texture for smooth, creamy topping.
• Store cupcakes in an airtight container at room temperature for up to 3 days to maintain freshness and softness.

Flavor Variations To Try With Cherry Cupcakes

• Gluten-Free Cherry Cupcakes: Replace wheat flour with almond or coconut flour for a gluten-free version that maintains the cupcake's soft texture and cherry flavor.
• Vegan Cherry Delight: Substitute butter with coconut oil, eggs with flax eggs, and use plant-based milk to create a dairy-free and egg-free cherry cupcake option.
• Low-Sugar Cherry Treat: Use stevia or monk fruit sweetener instead of granulated sugar, and incorporate fresh cherries for a healthier, reduced-sugar alternative.
• Chocolate Cherry Fusion: Add cocoa powder to the batter and mix dark chocolate chips with the cherries for a rich, decadent variation that chocolate lovers will enjoy.

Serving Cherry Cupcakes For Tea Or Birthdays

• Sweet Cherry Topping Paradise: Sprinkle fresh chopped cherries over frosted cupcakes for a burst of fruity color and extra texture.
• Cocktail Party Delight: Serve these cupcakes alongside maraschino cherry martinis for a themed dessert that matches your drink's flavor profile.
• Picnic Perfect Presentation: Pack these cupcakes in individual clear containers with a small decorative fork for elegant outdoor gatherings or summer potlucks.
• Dessert Gift Packaging: Wrap cupcakes in clear cellophane with a red ribbon, creating a charming homemade gift that showcases the beautiful cherry-studded treat.

Storing Cherry Cupcakes Without Losing Freshness

• Store frosted cupcakes in an airtight container in the refrigerator for up to 3-4 days. Wrap each cupcake individually in plastic wrap to prevent drying out and maintain freshness.
• Wrap unfrosted cupcakes tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw at room temperature and frost before serving.
• Let cold cupcakes sit at room temperature for 15-20 minutes to soften. Avoid microwaving, as it can make the cake tough and dry.
• Keep unfrosted cupcakes at room temperature in a sealed container for 1-2 days, away from direct sunlight and heat sources.

FAQs

• Can I use fresh cherries instead of maraschino cherries?

Yes, you can substitute fresh cherries. Chop them finely and drain excess liquid to prevent soggy cupcakes.

• How do I prevent my cupcakes from being dry?

Do not overmix the batter and avoid overbaking. Check cupcakes at 18 minutes and remove immediately when a toothpick comes out clean.

• What if I don't have a muffin tin?

You can use disposable aluminum cupcake pans or silicone cupcake molds as alternatives. Just ensure they are oven-safe.

• Can I make these cupcakes gluten-free?

Replace all-purpose flour with a gluten-free flour blend designed for baking. Add xanthan gum if the blend doesn’t already include it.

Cherry Cupcakes Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 12 reviews

• Total Time: 45 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Sweet cherry cupcakes embrace summer’s delight with luscious fruit and delicate crumb. Homemade treats deliver pure pleasure, inviting you to savor each delectable bite.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 large eggs
• 1 1/2 cups (360 ml) all-purpose flour
• 1 cup (240 ml) granulated sugar
• 1/2 cup (120 ml) unsalted butter, softened
• 1/2 cup (120 ml) milk

Flavoring Ingredients:

• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup (120 ml) maraschino cherries, chopped (plus extra for garnish)

Frosting Ingredients:

• 1/2 cup (120 ml) unsalted butter, softened
• 2 cups (480 ml) powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 1/4 cup (60 ml) maraschino cherry juice

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the oven environment by heating to 350F (175C) and arranging paper liners inside a muffin tin.
2. Create a smooth, airy base by thoroughly blending softened butter and granulated sugar until the mixture becomes light and voluminous.
3. Incorporate eggs individually into the butter-sugar mixture, then introduce vanilla extract, mixing until fully integrated.
4. Develop the dry foundation by whisking flour, baking powder, and salt in a separate vessel. Gradually introduce this mixture into the wet ingredients, alternating with milk, and blend until just harmonized.
5. Gently incorporate chopped maraschino cherries into the batter, ensuring even distribution without overmixing.
6. Allocate batter evenly among cupcake liners, filling each approximately two-thirds full. Bake for 18-20 minutes, verifying doneness by inserting a toothpick into the center – it should emerge clean.
7. Transfer cupcakes to a wire rack, allowing complete cooling to room temperature.
8. Craft the frosting by whipping softened butter until creamy. Systematically add powdered sugar, milk, vanilla extract, and cherry juice, beating until achieving a smooth, pillowy consistency.
9. Once cupcakes have thoroughly cooled, generously apply the cherry-infused frosting. Optional: embellish with additional maraschino cherries for visual appeal.

Notes

• Use room temperature ingredients to ensure smooth mixing and even baking.
• Drain maraschino cherries thoroughly to prevent excess moisture in the batter.
• Chop cherries into small pieces for better distribution throughout the cupcakes.
• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and add a teaspoon of xanthan gum for better texture.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 263 kcal
• Sugar: 32 g
• Sodium: 138 mg
• Fat: 11 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.2 g
• Carbohydrates: 38 g
• Fiber: 0.5 g
• Protein: 3 g
• Cholesterol: 46 mg