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.
Ingredients
Scale
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
Instructions
- Prepare the oven environment by heating to 350F (175C) and arranging cupcake liners in a standard 12-cup muffin tin.
- Combine flour, baking powder, and salt in a medium bowl, whisking thoroughly to distribute leavening agents evenly.
- Use an electric mixer to cream butter and sugar until the mixture becomes light, airy, and substantially increased in volume, approximately 2-3 minutes.
- Incorporate eggs individually into the butter-sugar mixture, ensuring complete integration after each addition. Mix in vanilla extract until smooth and uniform.
- 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.
- Carefully fold chopped maraschino cherries into the batter using a spatula, distributing them evenly without disrupting the batter’s structure.
- Portion batter into cupcake liners, filling each approximately two-thirds full to allow proper rising during baking.
- Transfer muffin tin to preheated oven and bake for 18-20 minutes, monitoring for golden edges and checking doneness with a toothpick test.
- 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