Sweet Cherry Cupcakes Recipe: Fluffy Treats for Every Occasion

Sweet summer memories bloom in these delectable cherry cupcakes that dance with vibrant fruit flavor.

Memories of grandma’s kitchen whisper through each delightful bite.

Tangy cherries nestle into soft, fluffy batter creating a magical dessert experience.

Subtle almond undertones complement the bright fruit perfectly.

Delicate crumbs promise a tender texture that melts immediately.

Fresh cherries bring unexpected bursts of natural sweetness to every single cupcake.

Each carefully crafted treat tells a story of pure culinary joy.

Bake these and watch smiles spread across eager faces.

Cherry Cupcake Tips to Keep Handy

• Prevent Batter Overworking: Gently mix ingredients just until combined to maintain a tender, soft cupcake texture without developing tough gluten strands.
• Select Quality Cherries: Choose bright, plump maraschino cherries and pat them dry to prevent excess moisture from affecting the cupcake's consistency.
• Control Moisture Levels: Drain maraschino cherries thoroughly and lightly dust with flour before folding into batter to prevent sinking and ensure even distribution.
• Optimize Baking Performance: Use room temperature ingredients like eggs, butter, and milk to create a smoother, more uniform batter that rises evenly in the oven.
• Customize Flavor Variations: Experiment by adding almond extract or replacing some milk with cherry juice to enhance the cupcakes' fruity profile and create a more intense cherry taste.

Store Cherry Cupcakes Without Drying Out

• Store cooled cupcakes in an airtight container with a tight-fitting lid. Place wax paper between layers to prevent sticking and preserve frosting. Keep refrigerated for up to 3-4 days.
• Wrap individual unfrosted cupcakes tightly in plastic wrap, then place in a freezer-safe container. Freeze for maximum 2 months. Thaw at room temperature for 1-2 hours before serving.
• Warm refrigerated cupcakes in microwave for 10-15 seconds on low power. Alternatively, let sit at room temperature for 15-20 minutes to restore soft texture and enhance flavor.
• Keep cupcakes away from direct sunlight and heat sources. Cover with plastic wrap or aluminum foil to maintain freshness and prevent drying out.

Cherry Cupcake Companions You’ll Love

• Choose a light, crisp white wine like Moscato or Riesling that matches the cupcakes' sweetness without overpowering their delicate cherry essence.
• Serve alongside a smooth vanilla latte or cold brew coffee, letting the rich, milky undertones balance the cupcake's fruity brightness.
• Accompany the cupcakes with a scoop of vanilla bean ice cream or a dollop of whipped cream to add creamy richness that highlights the cherries' natural sweetness.
• Brew a subtle chamomile or lavender tea to complement the cupcakes, providing a gentle, aromatic counterpoint to the sweet cherry flavor.

Cherry Cupcake Mix-Ins That Work

• Gluten-Free Cherry Cupcakes: Replace all-purpose flour with a gluten-free flour blend, ensuring an identical texture and taste for those with gluten sensitivities.
• Vegan Cherry Delight: Substitute butter with coconut oil, eggs with flax eggs, and milk with almond milk to create a plant-based version that maintains the cupcake's rich flavor.
• Low-Sugar Cherry Option: Use a sugar substitute like stevia or monk fruit sweetener to reduce overall sugar content, making these cupcakes more diabetic-friendly and health-conscious.
• Dairy-Free Cherry Treat: Swap regular milk with coconut milk or oat milk, and use dairy-free margarine instead of butter to accommodate lactose-intolerant individuals while preserving the cupcake's moisture and taste.

Why Cherry Cupcakes Are Always a Hit

• Perfect for beginner bakers who want a foolproof dessert that looks and tastes impressive. The straightforward steps guarantee success even for those with minimal kitchen experience.
• Takes less than an hour from start to finish, making these cherry cupcakes an ideal spontaneous baking project. Minimal prep time means you can whip up a delicious dessert without spending hours in the kitchen.
• Colorful maraschino cherries add a playful touch that kids will love. The sweet, vibrant cupcakes become an instant hit at family gatherings, potlucks, or as a special after-school surprise that brings everyone together.
• Works wonderfully for multiple occasions like birthdays, picnics, or casual get-togethers. The simple yet delightful recipe can be easily scaled up or down to suit different group sizes and celebrations.

What You’ll Need for Cherry Cupcakes

• All-Purpose Flour: Foundation of the cupcake with soft, tender texture.
• Baking Powder: Light and fluffy rising agent for even cupcake height.
• Salt: Enhances overall flavor balance and brings out sweetness.

• Butter, Granulated Sugar: Creamy base that provides rich sweetness and tender crumb.
• Eggs: Binding agent that adds structure and moisture to cupcakes.
• Vanilla Extract: Provides warm, deep flavor complexity.
• Milk: Adds moisture and helps create smooth, consistent batter.

• Maraschino Cherries: Bright, sweet bursts of fruity flavor throughout cupcakes. Best when chopped into small pieces for even distribution. Adds vibrant color and juicy texture.

Bake Cherry Cupcakes Like You Mean It

Step 1: Warm Up the Oven

Crank the oven to 350F (175C). Grab a standard 12-cup muffin tin and line it with cute cupcake liners.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Salt

Blend these ingredients until they’re evenly distributed.

Step 3: Cream Butter and Sugar

Grab a large mixing bowl and beat softened butter with granulated sugar using an electric mixer. Whip for 2-3 minutes until the mixture looks light and fluffy. This step pumps air into the batter, creating super soft cupcakes.

Step 4: Introduce Eggs and Vanilla

Drop in eggs one at a time, making sure each is fully mixed before adding the next. Pour in vanilla extract and blend until smooth.

Step 5: Marry Wet and Dry Ingredients

Slowly add dry ingredients to wet ingredients, alternating with milk. Always start and finish with dry mixture. Mix gently- too much mixing makes tough cupcakes.

Step 6: Sprinkle in Cherries

Carefully fold chopped maraschino cherries into the batter using a spatula. Be gentle to keep the batter light and airy.

Step 7: Fill Cupcake Liners

Distribute batter evenly into liners, filling each about two-thirds full. This gives cupcakes room to rise beautifully.

Step 8: Bake to Perfection

Slide the muffin tin into the oven. Bake for 18-20 minutes until a toothpick comes out clean when inserted into the center. Let cupcakes rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Cherry Cupcakes Recipe

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• Total Time: 40 minutes
• Yield: 12 1x

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Description

Sweet cherry cupcakes deliver delightful homemade magic straight from grandma’s kitchen. Moist crumb and luscious cherry frosting promise pure comfort in every single bite you’ll savor.

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Ingredients

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Main Cherry Ingredients:

• ½ cup (120 milliliters) maraschino cherry juice
• ½ cup (75 grams) chopped maraschino cherries
• ¼ cup (60 milliliters) maraschino cherry juice
• Maraschino cherries (for garnish)

Flour and Leavening Ingredients:

• 1 ½ cups (190 grams) all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt

Dairy and Sweet Ingredients:

• ½ cup (115 grams) unsalted butter, softened
• ¾ cup (150 grams) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup (120 milliliters) milk

Frosting Ingredients:

• 1 cup (230 grams) unsalted butter, softened
• 4 cups (480 grams) powdered sugar, sifted
• ¼ cup (60 milliliters) maraschino cherry juice
• 1 teaspoon vanilla extract

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Instructions

1. Prepare the oven environment by heating to 350F (175C) and arranging cupcake liners in a standard 12-cup muffin tin.
2. Combine flour, baking powder, and salt in a medium bowl, whisking thoroughly to distribute leavening agents evenly.
3. Use an electric mixer to cream butter and sugar until the mixture becomes light, airy, and substantially increased in volume, approximately 2-3 minutes.
4. Incorporate eggs individually into the butter-sugar mixture, ensuring complete integration after each addition. Mix in vanilla extract until smooth and uniform.
5. Alternate adding dry ingredients and milk to the wet mixture, beginning and concluding with dry ingredients. Stir gently to maintain batter’s delicate texture, avoiding overmixing.
6. Carefully fold chopped maraschino cherries into the batter using a spatula, distributing them evenly without disrupting the batter’s structure.
7. Portion batter into cupcake liners, filling each approximately two-thirds full to allow proper rising during baking.
8. Transfer muffin tin to preheated oven and bake for 18-20 minutes, monitoring for golden edges and checking doneness with a toothpick test.
9. Remove cupcakes from oven and let rest in the pan for 5 minutes before transferring to a wire rack for complete cooling.

Notes

• Swap maraschino cherries with fresh or frozen cherries for a more natural, less sweet flavor profile that adds depth to the cupcakes.
• Use gluten-free flour blend as a direct substitute for all-purpose flour to make these cupcakes suitable for those with gluten sensitivities.
• Reduce sugar content by using half granulated sugar and half coconut sugar for a lower glycemic index and more complex sweetness.
• Consider draining maraschino cherries thoroughly to prevent excess moisture from making cupcakes soggy, which can affect the overall texture and baking results.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 265
• Sugar: 24 g
• Sodium: 150 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 0.5 g
• Protein: 2 g
• Cholesterol: 45 mg