Maraschino cherry cupcakes are soft, moist, and packed with sweet cherry flavor. Made from scratch and topped with a delicious pink frosting, they are perfect for any celebration.
Maraschino Cherry Cupcakes
If you love cherries and cupcakes, these maraschino cherry cupcakes are the perfect dessert. They are soft, fluffy, and filled with sweet cherry flavor in every bite.
Made completely from scratch, this recipe is easy enough for beginners and delicious enough for special occasions like Valentine’s Day or parties.
Why You’ll Love These Maraschino Cherry Cupcakes
- Made from scratch with simple ingredients
- Soft and moist texture
- Beautiful pink color, perfect for celebrations
- Great for parties and holidays
- Easy step-by-step process
Key Ingredients
- Maraschino cherries, for sweetness and flavor
- Butter creates a rich texture
- Sugar adds sweetness and structure
- Eggs help bind the batter
Step-by-Step Instructions
Start by preparing your ingredients. Chop the cherries and pat them dry to prevent excess moisture in the batter.
Add the cherries into the batter and mix gently.
Alternate the dry ingredients with the wet mixture until combined.
The batter should be thick and smooth before baking.
Fill cupcake liners about 3/4 full and bake until set.
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How to Know Cupcakes Are Done
- A toothpick inserted in the center comes out clean
- The tops spring back when lightly pressed
- The edges are lightly golden
Tips for the Best Cupcakes
- Pat cherries dry to avoid watery batter
- Do not overmix the batter
- Use room temperature ingredients
- Fill liners only 3/4 full
Variations
- Add chocolate chips for a cherry chocolate version
- Use almond extract for extra flavor
- Top with whipped cream instead of frosting
Frequently Asked Questions
Can I use fresh cherries?
Yes, but maraschino cherries provide a sweeter and more consistent flavor.
Can I make these ahead?
Yes, store in an airtight container for up to 3 days.
Can I freeze them?
Yes, freeze unfrosted cupcakes and thaw before serving.
I hope you can try these delicious maraschino cherry cupcakes at home. If you do, tag @LivingSweetMoments or use #LivingSweet.
Maraschino Cherry Cupcakes
Ingredients
Cupcakes:
- 1 cup maraschino cherries drained and chopped (reserve liquid)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1 1/4 cups sugar
- 1/2 cup maraschino cherry liquid
- 1/4 cup whole milk
- 2 teaspoons almond extract
- 2 egg whites beaten
Frosting:
- 1 tablespoon Reserved maraschino cherry liquid
- 1 cup butter softened
- 3 1/2 cups confectioners’ sugar
- 2 teaspoons milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Garnish:
- 18 maraschino cherries with stems
Instructions
For Cupcakes
- Preheat oven to 350°F. Line a muffin tin with cupcake liners.
- Finely chop the maraschino cherries and place them on paper towels to remove excess moisture.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a separate bowl, beat butter and sugar until light and fluffy.
- In a small bowl, mix the cherry liquid, milk, and almond extract.
- Alternately add the dry ingredients and cherry mixture to the butter mixture, mixing until combined.
- Fold in the beaten egg whites, then gently fold in the chopped cherries.
- Fill cupcake liners about 3/4 full.
- Bake for 20 to 25 minutes, or until cupcakes spring back when lightly touched.
- Remove from pan and let cool completely.
For Frosting
- Beat butter until smooth.
- Gradually add powdered sugar and mix until combined.
- Add cherry liquid, milk, vanilla, and salt. Beat until smooth and creamy.
Assembly
- Frost cooled cupcakes.
- Top each cupcake with a maraschino cherry.
Notes
- Pat cherries dry to prevent excess moisture in the batter
- Do not overmix the batter
- Use room temperature ingredients for best texture
- Fill liners only 3/4 full
I followed the recipe to a tee and they totally collapsed in the oven. They looked like big craters.
Oh my goodness Kelly! I am so sorry this happened! When they rise and collapse in the oven is usually because the batter has even been overmixed or the temperature in your oven is higher than it should.
its nice
Thank you Bob 🙂