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    Home » Desserts » Cupcakes

    Very Cherry Cupcakes (With Frosting!)

    Published: Aug 24, 2021 · Modified: May 17, 2022 by Jenna · This post may contain affiliate links · Leave a Comment

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    very cherry cupcakes pin

    A delicious cupcake filled with cherry flavor and topped with a delicious cherry buttercream.

    I'm always trying to come up with new cherry flavored desserts for my husband, as cherries are one of his absolute favorite fruits. And while I'm not a fan of cherry pie, I do enjoy cherries in other desserts.

    These Very Cherry Cupcakes make a perfect treat for Valentine's Day or girl themed baby shower. The bright pop of pink is fun and whimsical, and they taste absolutely delicious!

    Jump to:
    • Why This Recipe Works
    • Ingredients
    • Frosting Ingredients
    • How to Make Very Cherry Cupcakes
    • Storage
    • Recipe

    Why This Recipe Works

    • The cupcake is light and fluffy and filled with cherry flavor
    • The frosting adds more depth to the cherry flavor as well as the perfect amount of sweetness
    • They are just a really adorable pink cherry cupcake!

    Ingredients

    • Egg whites: keep the cupcake batter light and airy
    • Buttermilk: helps create a moist and tender crumb
    • Maraschino cherry juice: adds a touch of pink and lots of cherry flavor
    • Sugar
    • Almond extract: cherry and almond are a match made in heaven!

    Frosting Ingredients

    The rest of the ingredients are pretty standard: butter, flour, baking powder, salt, sugar and vanilla.

    The frosting is a basic buttercream that uses maraschino cherry use in place of traditional milk or cream. The addition of a little bit of almond extract really punches up the flavor!

    How to Make Very Cherry Cupcakes

    In a medium bowl stir together the dry ingredients: flour, baking powder, salt, and baking soda.

    In a separate bowl, whisk together buttermilk and cherry juice until combined. Set aside.

    In a large mixing bowl, cream butter and sugar for about 2 minutes.

    Add vanilla and almond extract; beat until combined.

    Add egg whites, one at a time, beating well after each addition.

    Alternate adding the 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 and a toothpick insert in the center comes out clean.

    Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely

    Frost the cupcakes using a piping bag, or spread the frosting on with a knife and top with maraschino cherries or fresh fresh cherries if you prefer.

    Storage

    Store the cupcakes at room temperature in an airtight container for up to 3 days.

    Recipe

    cherry cupcakes on a plate

    Very Cherry Cupcakes

    4.50 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 18 minutes
    Total Time: 3 hours 33 minutes
    Servings: 18 cupcakes
    Calories: 484kcal
    Author: Jenna

    Ingredients

    For The Cupcakes

    • ½ cup unsalted butter 1 stick, room temperature
    • 4 egg whites room temperature
    • 2 cups all-purpose flour
    • 1 tsp. baking powder
    • ½ tsp. salt
    • ¼ tsp. baking soda
    • ¾ cup buttermilk
    • ⅓ cup maraschino cherry juice
    • 1 ½ cups sugar
    • 1 tsp. pure purevanilla extract
    • ½ teaspoon almond extract
    • maraschino cherries for garnish

    For The Frosting

    • 1 cup 2 sticks butter, softened
    • 4 cups powdered sugar
    • 3 tablespoons maraschino cherry juice
    • ½ teaspoon pure almond extract

    Instructions

    • Preheat oven to 350°F. Spray two 12-count muffin pans with nonstick spray or line with cupcake liners.
    • 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.
    • In a large mixing bowl, cream butter and sugar for about 2 minutes.
    • Add vanilla and almond extract; beat until combined.
    • Add egg whites, one at a time, beating well after each addition.
    • Alternate adding the 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 and a toothpick insert in the center comes out clean.
    • Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely
    • Frost the cupcakes using a piping bag (with a star tip), or spread the frosting on with a knife. If desired, top with a cherry.

    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.

    Notes

    Store at room temperature in an airtight container for up to 3 days.

    Nutrition

    Calories: 484kcal | Carbohydrates: 83g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 307mg | Potassium: 77mg | Fiber: 1g | Sugar: 66g | Vitamin A: 497IU | Calcium: 51mg | Iron: 1mg
    « Old Fashioned Strawberry Cake
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