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

5 from 4 votes

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 50 minutes minutes

Makes: 24 cupcakes

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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

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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:

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  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:

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  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 from Better Homes & Gardens.

Additional Info

Course: Dessert

Cuisine: American

Did you make this?Let me know how it turned out in the comments below!