Cherry cupcakes are a fun and fruity treat that always brings a smile. They’re soft, sweet, and filled with real cherry flavor in every bite. Whether you’re baking for a party or just because, these cupcakes are easy to make and always a hit, with their pretty pink color and classic cherry on top, they look as good as they taste.
Key Benefits
Cherry cupcakes aren’t just cute—they’re the kind of dessert that delivers big on flavor, ease, and charm. Whether you’re a weekend baker or just getting started in the kitchen, this recipe is simple to follow and incredibly rewarding.
Here’s why you’ll love making (and eating) these fruity cupcakes:
- Bursting with cherry flavor: Every bite is packed with sweet cherry goodness, thanks to both maraschino cherries and a touch of cherry juice in the batter.
- Soft and moist texture: The cupcakes bake up light and tender, with just the right amount of sweetness.
- Perfect for any occasion: from birthdays to spring picnics, they fit right in—especially with that classic cherry-on-top look.
- Kid-friendly and freezer-safe: These are great to bake ahead and freeze or let the kids help decorate for a fun kitchen activity.
- Visually stunning: The soft pink hue and glossy cherry topping make them an eye-catching addition to any dessert table.
Ingredients for cherry cupcakes
All-purpose flour – Use all-purpose flour for a light, tender texture. Don’t swap with cake flour.
Baking powder – Baking powder is needed for fluffiness. Don’t replace it with baking soda.
Salt – Salt enhances flavor without making it salty.
Unsalted butter – Adds flavor and moisture. Use salted butter with less salt if needed.
Granulated sugar – Gives sweetness and moisture, creating a light texture.
Vanilla extract – Adds a sweet, subtle flavor.
Eggs – Provide structure and moisture. Don’t substitute them.
Whole milk – Adds moisture. Lower-fat milk may make the cupcakes drier.
Maraschino cherries – Chopped cherries add bursts of fruity flavor.
Instructions
Now that you’ve gathered all your ingredients, let’s dive into baking these delightful cherry cupcakes. Don’t worry—this process is straightforward and fun, and you’ll be enjoying fresh cupcakes in no time!
Preheat the oven – Set the oven to 350°F (175°C) and line a muffin tin with cupcake liners to prevent sticking.
Cream butter and sugar – Beat softened butter and sugar together until light and fluffy, about 3 minutes.
Add eggs and extracts – Add eggs one at a time, then mix in vanilla (and almond extract if using).
Mix in dry ingredients – Combine flour and baking powder, then alternate adding them with milk and cherry juice. Don’t overmix.
Fold in cherries – Gently fold chopped maraschino cherries into the batter.
Fill liners – Divide the batter evenly, filling each liner about 2/3 full.
Bake cupcakes – Bake for 18-22 minutes. Check doneness with a toothpick—it should come out clean.
Cool the cupcakes – Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Pro Tips
To make your cherry cupcakes even more delicious and foolproof, here are some pro tips to elevate your baking game:
Use room temperature ingredients. For the best texture, ensure your butter, eggs, and milk are at room temperature before mixing. This helps everything blend together smoothly for a light, airy batter.
Don’t overmix the batter. When combining your wet and dry ingredients, mix just until combined. Overmixing can lead to dense, tough cupcakes instead of light and fluffy ones.
Draining maraschino cherries. Before chopping your maraschino cherries, make sure to drain them well. Too much liquid can affect the batter’s consistency, so gently pat them dry with paper towels to avoid excess moisture.
Make the frosting ahead. If you’re short on time, you can prepare the cherry frosting in advance and store it in the fridge. Just give it a quick stir before using it to frost the cupcakes for a smooth finish.
Add a cherry glaze for extra sweetness. If you want your cupcakes to have an extra shine, try drizzling a little cherry juice reduction or simple syrup over the tops. It will give them a glossy, appealing look.
Get creative with frosting. For a unique touch, pipe the frosting in fun patterns or use a small offset spatula for a smooth, rustic finish. Adding a cherry on top is a must, but you could also sprinkle a bit of crushed graham crackers for texture or even a hint of dark chocolate shavings.
Variations
One of the best things about these cherry cupcakes is how easily you can switch things up to suit different tastes or occasions. Here are a few fun variations to try:
Add cream cheese frosting. If you love a tangy contrast to the sweetness of the cupcake, swap out the cherry frosting for a creamy cream cheese frosting. Its slight tang pairs wonderfully with the fruity cherry flavor.
Make them chocolate cherry cupcakes. For a chocolate twist, add 1/4 cup of cocoa powder to the dry ingredients and fold in mini chocolate chips along with the chopped cherries. The rich chocolate flavor complements the cherries beautifully.
Try a cherry almond combo. Enhance the cherry flavor by adding 1/4 teaspoon of almond extract to both the cupcake batter and frosting. The almond gives a deeper, more complex flavor that pairs perfectly with the cherries.
Top with whipped cream. Instead of frosting, you could use freshly whipped cream and top it with a whole cherry. This gives the cupcakes a lighter, more airy feel—perfect for a summer treat.
Serving Suggestions for cherry cupcakes
These cherry cupcakes are perfect for a variety of occasions, from casual gatherings to festive celebrations. Here are some ideas to make them even more special when it’s time to serve:
Serve with a scoop of vanilla ice cream. Pair these cupcakes with a scoop of creamy vanilla ice cream for a simple yet indulgent dessert. The cold, smooth ice cream contrasts beautifully with the soft, moist cupcake.
Create a cupcake platter. For a visually appealing treat, arrange the cupcakes on a decorative platter with a few fresh cherries around the edges. This makes for a stunning centerpiece at parties or picnics.
Top with extra cherries. Garnish each cupcake with a maraschino cherry or fresh cherries for an extra pop of color and flavor. You can also add a few mint leaves for a refreshing touch.
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FAQs about cherry cupcakes
Can I use fresh cherries instead of maraschino cherries?
Yes, you can! Fresh cherries will add a more natural sweetness and a firmer texture. If you’re using fresh cherries, be sure to pit them and chop them finely before adding them to the batter. Keep in mind that fresh cherries release more moisture, so you may want to reduce the amount of milk slightly to maintain the right consistency.
How do I store these cherry cupcakes?
To keep your cherry cupcakes fresh, store them in an airtight container at room temperature for up to 2 days. If you want them to last longer, you can refrigerate them for up to a week. Just let them come to room temperature before serving for the best flavor and texture.
Can I make these cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day or two in advance. Just allow them to cool completely, then store them in an airtight container. Frost the cupcakes right before serving to keep the frosting fresh and fluffy.
How can I make the frosting thicker?
If your frosting turns out too thin, simply add powdered sugar, one tablespoon at a time, until you reach the desired consistency. If it’s too thick, you can thin it out with a little more cherry juice or milk until it’s smooth and spreadable.
Can I freeze these cupcakes?
Yes, these cherry cupcakes freeze beautifully! After baking and cooling, wrap each cupcake individually in plastic wrap, then store them in a freezer-safe bag or container. When you’re ready to enjoy them, simply thaw them at room temperature and frost as desired.
cherry cupcakes
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- ¼ cup maraschino cherry juice
- 1 ½ tsp baking powder
- ½ tsp vanilla extract
- ¼ tsp almond extract optional
- ½ cup whole milk
- ¾ cup chopped maraschino cherries
For the Cherry Frosting:
- ½ cup unsalted butter softened
- 2 ½ cups powdered sugar
- 2 tbsp maraschino cherry juice
- ¼ tsp vanilla extract
- Whole maraschino cherries for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This ensures the cupcakes don’t stick and gives them that perfect shape.
- Cream the butter and sugar. In a large bowl, beat together the softened butter and granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy—this should take about 3 minutes.
- Add eggs and extracts. Crack in the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract (and almond extract, if using) until fully combined.
- Mix in the dry ingredients. In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with the milk and maraschino cherry juice. Start and end with the dry ingredients. Mix until just combined—be careful not to overmix to keep the cupcakes light and tender.
- Fold in the chopped cherries. Gently fold the chopped maraschino cherries into the batter. This adds little pockets of cherry goodness throughout each bite.
- Fill the cupcake liners. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. This gives the cupcakes enough room to rise without overflowing.
- Bake the cupcakes. Place the muffin tin in the preheated oven and bake for 18-22 minutes. To check if they’re done, insert a toothpick into the center of a cupcake—it should come out clean or with just a few crumbs attached.
- Cool the cupcakes. Once baked, remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely before frosting.