Cherry Cupcakes
An easy recipe like this one is always worth knowing. Bursting with flavors, these are pretty in pink and light as air.
Prep Time:20 minutes mins
Cook Time:25 minutes mins
Cooling Time:30 minutes mins
Total Time:1 hour hr 15 minutes mins
Servings:18 cupcakes
For the cupcakes:
- 10 ounces maraschino cherries drained (save the liquid)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ cup unsalted butter
- 1 ¼ cups granulated sugar
- ¼ cup whole milk
- 2 teaspoons vanilla extract
- 2 egg whites beaten
For the frosting:
- 1 cup unsalted butter softened
- 3 ½ cups confectioners’ sugar
- 2 teaspoons milk
- 1 teaspoon vanilla extract
Preheat the oven to 350°F and line a muffin tin with paper cups and set aside. Chop the cherries into fine slices and place them in a bowl lined with a paper towel to drain and reserve the liquid.
Mix the flour and baking powder in a medium bowl, and blend the butter and white sugar in a large bowl until smooth. In a third bowl, mix ½ cup of the reserved cherry liquid, milk, and vanilla extract.
Now add the flour mixture and the cherry mixture to the butter mixture, alternating back-and-forth between adding the flour and then the cherry mixture, while beating well after each addition. Optionally, add a couple of drops of red food coloring to make the batter pinker or red, and then fold in the chopped cherries and the beaten egg whites.
Pour the batter into each muffin cup using a spoon until about ¾ full, and then bake for about 20 minutes or until an inserted toothpick comes out clean. Cool them on a cooling rack for 30 minutes.
To make the frosting:
Beat the sugar and softened butter in a bowl until blended well, and then add the milk, vanilla, and 1 tablespoon of the remaining cherry liquid and beat until smooth for about 4 minutes.
Pipe the frosting onto each cupcake and garnish with a cherry. Enjoy!
- Food coloring or food dye is optional in this recipe, but if you want to enhance the pink or red colors you might like to add a few drops.
- If you prefer to garnish these with fresh cherries on the stems, this adds a fresh appearance.
- For a different take on the flavor, swap the vanilla extract for almond extract. Almonds and cherries go together beautifully.
Calories: 273kcal | Carbohydrates: 56g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 144mg | Potassium: 102mg | Fiber: 1g | Sugar: 20g | Vitamin A: 486IU | Calcium: 49mg | Iron: 1mg