cherry vanilla cupcakes
Eeks. I’m super behind on posting this week. But so excited to share these adorable little cherry cupcakes with you!
Now while I adore fresh cherries, I have to admit that these little cupcakes feature one of my secretly favorite ingredients: maraschino cherries! I know, I know. They’re soaked in sugar, not in the fresh produce section, yada yada yada….but I admit I still get a pretty excited when they pop up in a drink or some fun dessert. Hey, all things in moderation, right? :)
The other fun thing about treating yourself to baking with maraschino cherries is that they’re of course available year-round. So if I’m craving cherry cupcakes in March??? Voila. And this cupcake recipe is doubly delicious. The cake is sweet and light, but the cherry almond frosting is lick-your-lips cherrylicious. I took these to my small group for some “taste-testing”, and they happily devoured them. Definitely a winner of a recipe.
So grab a jar of this sweet little indulgence, and enjoy!!!
- 1/2 cup (1 stick) butter
- 4 egg whites
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 3/4 cup buttermilk
- 1/3 cup maraschino cherry juice
- 1 1/2 cups sugar
- 1 tsp. vanilla
- 1/2 teaspoon almond extract
- maraschino cherries with stems (optional garnish)
- 1 cup (2 sticks) butter, softened
- 4 cups powdered sugar
- 3 tablespoons maraschino cherry juice or milk
- 1/2 teaspoon almond extract
To Make The Cupcakes:
Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-four baking cups with paper bake cups (or coat with cooking spray). In a medium bowl stir together flour, baking powder, salt, and baking soda. In a separate bowl, whisk together buttermilk and cherry juice until combined; set aside.
Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, vanilla, and almond extract; beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each addition just until combined.
Spoon (or use a cookie scoop to transfer) batter into prepared muffin cups, filling each about two-thirds full. Bake for 15 to 18 minutes, or until tops spring back when lightly touched. Cool cupcakes in baking cups on wire racks until completely cooled.
Frost the cupcakes using a piping bag (with a star tip), or spread the frosting on with a knife. If desired, top with cherries.
Makes 24 (2-1/2-inch) cupcakes.
To Make The Frosting:
In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Beat in maraschino cherry juice and almond extract. Gradually beat in additional powdered sugar. If necessary, beat in additional juice or milk, 1 teaspoon at a time, until frosting reaches a spreading consistency. Makes 4 cups frosting.
If you are not using a pastry bag to pipe on the frosting as pictured above, feel free to halve the frosting recipe since you may not use as much.
Slightly adapted from Better Homes & Gardens.