There’s something quietly joyful about baking cherry cupcakes. I always find myself smiling halfway through, mostly because the batter turns this soft, pretty pink that feels a little nostalgic and a little playful.
These cupcakes are tender, lightly sweet, and dotted with juicy maraschino cherries that bring bursts of flavor in every bite. And that cherry buttercream? Creamy, dreamy, and just the right amount of indulgent.
I love that they feel special without being complicated. No fancy tools, no stress – just a simple, from-scratch recipe that comes together in a very satisfying way.
If you’re baking for a celebration or just a quiet afternoon craving, these cherry cupcakes always seem to fit right in. They’re charming like that.
Ingredients Needed for the Recipe
- All-purpose flour – forms the base structure of the cupcakes and gives them their soft crumb.
- Baking powder – helps the cupcakes rise and stay light instead of dense.
- Salt – balances sweetness and enhances all the flavors.
- Unsalted butter – adds richness and creates a tender texture in both cake and frosting.
- Granulated sugar – sweetens the cupcakes and helps create a fluffy batter.
- Egg whites – provide structure while keeping the cupcakes light in color and texture.
- Vanilla extract – adds warmth and depth to both cupcake and frosting.
- Almond extract – pairs beautifully with cherry flavor and adds a subtle nutty note.
- Whole milk – keeps the batter smooth and adds moisture.
- Pink food coloring – optional, but gives the cupcakes their signature soft pink shade.
- Maraschino cherries – the star ingredient, adding sweetness and juicy texture.
- Powdered sugar – creates the smooth, creamy base for the frosting.
- Milk or heavy cream – adjusts the consistency of the buttercream.
- Maraschino cherry juice – infuses the frosting with real cherry flavor.
- Salt (for frosting) – keeps the buttercream from tasting overly sweet.
A Little Note on Flavor and Texture
The combination of cherry and almond is something I never get tired of. It’s soft, slightly sweet, and has this almost bakery-style depth that makes the cupcakes feel a bit more special.
Texture-wise, these cupcakes stay moist without being heavy. The cherries add little juicy pockets, which I personally think is what makes them stand out from plain vanilla cupcakes.
How to make Cherry Cupcakes?
Step 1 – Prepare the Oven and Pan
Start by preheating your oven to 350°F. Line about 10 to 12 muffin cups with paper liners so everything is ready to go.
I like doing this first because once the batter is mixed, it shouldn’t sit around too long. It keeps the rise nice and even.
Step 2 – Mix the Dry Ingredients
In a small bowl, whisk together the flour, baking powder, and salt. This step might seem simple, but it helps distribute everything evenly.
Set it aside once mixed. You’ll come back to it soon when building the batter.
Step 3 – Cream Butter and Sugar
In a large bowl, beat the butter until smooth and creamy. Then gradually add the sugar and keep beating until the mixture looks pale and fluffy.
This takes a few minutes, but it’s worth it. It creates the light base that gives the cupcakes their soft texture.
Step 4 – Add Egg Whites and Flavoring
Add the egg whites one at a time, mixing well after each addition. Then stir in the vanilla and almond extract.
If you’re using food coloring, this is the moment to add it. The batter should turn a gentle pink shade.
Step 5 – Combine Wet and Dry Ingredients
With the mixer on low, add about a third of the dry ingredients, then half of the milk. Repeat this process until everything is combined.
Switch to a spatula toward the end and mix just until the flour disappears. Overmixing can make the cupcakes dense.
Step 6 – Fold in the Cherries
Gently fold in the chopped maraschino cherries. Make sure they’re patted dry so they don’t add excess moisture.
This step brings the batter to life. You’ll start seeing little pops of red throughout.
Step 7 – Bake the Cupcakes
Divide the batter evenly into the prepared muffin cups. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
Let them cool completely before frosting. I know it’s tempting to rush, but warm cupcakes will melt the buttercream.
Step 8 – Make the Cherry Buttercream
Beat the butter until very smooth. Add powdered sugar, milk, cherry juice, vanilla, almond extract, and salt, then mix until creamy.
Adjust the consistency with more sugar or milk as needed. Add a touch of pink coloring if you want that soft pastel finish.
Step 9 – Frost and Decorate
Once the cupcakes are fully cool, frost them however you like. You can pipe swirls or simply spread the frosting on top.
Sometimes I add a cherry on top, just for fun. It makes them look a little extra special.
Tips
- Make sure your butter is at room temperature for both batter and frosting.
- Pat the cherries dry to prevent extra moisture in the cupcakes.
- Don’t overmix the batter once the flour is added.
- Cool cupcakes completely before frosting to avoid melting.
- Use clear vanilla if you want a brighter pink color.
- Start with less food coloring and build up gradually.
- Taste the frosting and adjust sweetness with a pinch of salt if needed.
Variations and Substitutions
If maraschino cherries aren’t your thing, fresh cherries can work too. The flavor will be slightly less sweet, but still lovely in its own way.
Just keep in mind that fresh cherries don’t bring the same moisture. The cupcakes might feel a little lighter and less rich.
You can also skip almond extract if you prefer a pure cherry flavor. I’ve tried it both ways, and honestly, it depends on your mood.
For a slightly different twist, adding a bit of chocolate drizzle on top creates a cherry-chocolate combo that feels indulgent but not overwhelming.
Storage and Make-Ahead Ideas
These cupcakes keep well at room temperature for about two days if covered properly. I usually store them in a container with a tight lid.
If you want to keep them longer, freezing works beautifully. Wrap them tightly and they’ll stay fresh for up to three months.
When ready to enjoy, just let them thaw at room temperature. The texture holds up surprisingly well, which is always a win.
You can also make the cupcakes a day ahead and frost them later. That actually makes things feel more relaxed, especially if you’re baking for an event.
Cherry Cupcakes Recipe
Description
These cherry cupcakes feature a soft pink cupcake filled with maraschino cherries and covered with creamy maraschino cherry buttercream. They’re delicious, easy to make, and the perfect homemade treat for any celebration!
ingredients
For the Cherry Cupcakes
For the Maraschino Cherry Frosting
Instructions
Make the Cupcakes
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Preheat the oven to 175°C (350°F). Line 10 to 12 muffin cups with paper liners and set aside.
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Whisk the flour, baking powder, and salt together in a small mixing bowl. Set aside.
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Beat the butter in a large mixing bowl until it’s smooth and creamy. Gradually beat in the sugar, mixing until fluffy and pale in color—3 to 4 minutes.
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Beat in the egg whites 1 at a time, followed by the vanilla and almond extract. Beat in the food coloring, if using.
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With mixer on low, beat in 1/3 of the dry ingredients, followed by half of the milk.
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Set the mixer aside and switch to mixing with a spatula. Add another third of the dry ingredients, the remaining milk, then the last of the dry ingredients. Stir until the flour is just incorporated.
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Fold in the chopped cherries gently.
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Divide the batter between the prepared muffin cups and bake for 15 to 20 minutes, until a toothpick inserted into the center of the cupcakes comes out clean. Cool completely before frosting.
Make the Frosting & Assemble
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Place the butter in a large mixing bowl and beat with an electric mixer until very smooth and creamy.
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Add 2 1/2 cups powdered sugar, 3 tablespoons of milk, the cherry juice, vanilla, almond extract, and salt and beat to combine. Mix in food coloring (if using).
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Scrape down the sides and bottom of the bowl, then turn mixer to medium and beat until smooth. Add additional powdered sugar if frosting is too thin and additional milk if frosting is too thick.
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Frost and decorate cooled cupcakes as desired. Top with a maraschino cherry for garnish if you like.
Nutrition Facts
Servings 12
Serving Size 1 cupcake
- Amount Per Serving
- Calories 385kcal
- % Daily Value *
- Total Fat 18gg28%
- Saturated Fat 11gg56%
- Trans Fat 0.5gg
- Cholesterol 48mgmg16%
- Sodium 210mgmg9%
- Potassium 55mgmg2%
- Total Carbohydrate 54gg18%
- Dietary Fiber 0.5gg2%
- Sugars 42gg
- Protein 3gg6%
- Calcium 6% mg
- Iron 4% mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Almond Extract: You can substitute vanilla for the almond extract if you prefer, but almond and cherry are a classic pairing.
- Clear Vanilla: I use clear vanilla in my cherry cupcakes and frosting because that lets me get a true pink color, but regular vanilla works too.
- Storage: Uneaten cupcakes can be stored, covered, at room temperature for up to 2 days or in the freezer, tightly wrapped, for up to 3 months.
- Fresh Cherries: You can use fresh cherries instead of maraschino. Omit the cherry juice in the frosting for a more natural flavor.
Frequently Asked Questions
Can I use fresh cherries instead of maraschino?
Yes, you can use fresh cherries. The cupcakes won't be quite as moist, and you should omit the maraschino cherry juice from the frosting. The flavor will be less sweet and more natural.
Why is my frosting too thin or too thick?
Frosting consistency is easy to fix. If it's too thin, add more powdered sugar (1/4 cup at a time). If it's too thick, add more milk or cream (1 tablespoon at a time) until you reach the desired spreadable or pipeable consistency.
Do I need a stand mixer for this recipe?
No, a hand mixer or even a sturdy whisk and some elbow grease will work perfectly fine for both the cupcake batter and the frosting.