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cherry cupcakes on a plate
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Very Cherry Cupcakes

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 3 hours 33 minutes
Servings 18 cupcakes
Calories 484kcal

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
  • 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