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Cherry Vanilla Cupcakes

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 24 cupcakes 1x

Description

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!


Scale

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, store-bought or homemade
  • 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

Instructions

To Make The Cupcakes:

  1. 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.
  2. 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.
  3. 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.
  4. 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:

  1. 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.

Notes

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 fromĀ Better Homes & Gardens.