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!!!

Cherry Vanilla Cupcakes

Introducing a bright and cheery dessert for any occasion that is quick and easy to prepare.You will love this sweet Cherry Vanilla Cupcakes recipe!

Ingredients:

!Cupcake Ingredients:
!
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)
!
!Frosting Ingredients:
1 cup (2 sticks) butter, softened
4 cups powdered sugar
3 tablespoons maraschino cherry juice or milk
1/2 teaspoon almond extract

Directions:

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.
.
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.

Slightly adapted from Better Homes & Gardens.

Ali’s Tip:

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.

Source:

Slightly adapted from Better Homes & Gardens.

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Comments

  1. Annie @ Annie's Cooking Lab — March 28, 2012 @ 9:42 pm (#)

    These look great! I have to admit that I love maraschino cherries too :)

  2. sara — March 28, 2012 @ 9:57 pm (#)

    So pretty! I love these – they look so delicious! :)

  3. meg jones wall — March 29, 2012 @ 10:48 am (#)

    gorgeous photos! these look absolutely beautiful :)

  4. Melinda — March 29, 2012 @ 3:46 pm (#)

    I have made these cupcakes and they were absolutely fabulous!! Pain in the ass but fabulous….

  5. Kristen @ The Endless Meal — March 30, 2012 @ 7:29 pm (#)

    These cupcakes are absolutely adorable! While I’m not normally a maraschino cherry fan, these look too tasty to resist!

  6. Karen G — March 30, 2012 @ 9:34 pm (#)

    You always have the tastiest cupcake recipes. I’m always here for some of the others so I’m sure this one will become another go-to recipe as soon as I can figure out what to do with four egg yolks! Any suggestions? These look great!

  7. Shannon A — March 31, 2012 @ 8:47 pm (#)

    I made these tonight and they were amazing!! They were really easy to make and came out tasting delicious. They were a definite crowd-pleaser and I will be making them again soon! Thank you for the wonderful recipe!

  8. Maria smith — April 11, 2012 @ 10:01 pm (#)

    This looks amazing!!

  9. autumn — April 14, 2012 @ 12:56 pm (#)

    i made these cupcakes, only i used cake flour and some self-rising flour.. they turned out really dense, like a pound cake, but delicious, nonetheless. i chopped up some of the cherries and threw them in the batter, too. loved the recipe.

  10. Jenny Aubrey — April 22, 2012 @ 9:21 am (#)

    These are fabulous! I have to admit that I’m not a ‘from scratch’ kind of baker, but these were fairly easy and SO tasty! My only problem is that I’m not a pro with the pastry bag, so my frosting didn’t turn out as well. Any advice ladies? I think I didn’t have the right tip for my pastry bag? The frosting on these has almost a ribbon look to it. Luckily, the cupcakes are so delicious, I don’t think anyone is going to complain about the look of the frosting!

  11. Nicole — May 23, 2012 @ 3:48 pm (#)

    Do you think these would hold up well with a couple maraschino cherries baked into the middle of the cupcake? I made some cherry coke cupcakes with cherries baked in the middle last weekend, and they were so good. I thought it would be fun to do that with these too!

  12. jamie — September 4, 2012 @ 2:48 pm (#)

    I just made these cupcakes(they are cooling to be frosted). While they are delicious, of course I tried one, the batter didn’t make 24 cupcakes, I ended up with about 20; and the last 4 are tiny.

  13. Chelsea — April 11, 2013 @ 11:48 am (#)

    These cupcakes are amazing! I made them for some of the soldiers at my husbands unit and they were gone in seconds. I did notice that the batter didn’t make the full 24 count batch, but maybe I’m using a cupcake tin that is too big? Also, I whipped in a stick of cream cheese to the frosting because it was really thin and I didn’t have enough powdered sugar. It was a delicious, happy accident.

  14. Marybeth — December 29, 2013 @ 5:05 pm (#)

    Just made these. Pretty good, just the frosting was REALLY buttery. I added more cherry juice and 10x sugar to stiffen and take away the butter taste so much. Another keeper for me. BTW only made 23 for me.

  15. Elizabeth Krueger — May 9, 2014 @ 10:25 am (#)

    I am making these today for my grandmothers birthday! I am planning to chop up some cherries and throw them in the batter. They look so gorgeous and sophisticated

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