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!
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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
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.
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