Print

Cherry Chip Cupcakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Cherry Chip Cupcakes are soft, fluffy, and packed with little bites of chopped maraschino cherries. With a delicate pink hue and a sweet cherry vanilla flavor, they’re topped with a creamy cherry buttercream for the perfect nostalgic dessert!

Ingredients

Scale

For the Cupcakes:

  • 1 ½ cups all-purpose flour

  • 1 ½ teaspoons baking powder

  • ¼ teaspoon salt

  • ½ cup unsalted butter, softened

  • ¾ cup granulated sugar

  • 2 large egg whites

  • ½ cup whole milk

  • ¼ cup maraschino cherry juice (from the jar)

  • 1 teaspoon vanilla extract

  • ½ cup finely chopped maraschino cherries

  • Optional: 1–2 drops pink food coloring for a stronger color

For the Cherry Buttercream:

  • 1 cup (2 sticks) unsalted butter, softened

  • 3 cups powdered sugar, sifted

  • 3 tablespoons maraschino cherry juice

  • ½ teaspoon vanilla extract

  • Pinch of salt

  • Optional: pink food coloring for a more vibrant frosting

Optional Garnish:

  • Maraschino cherries (with stems)

  • Pink sprinkles

  • White chocolate shavings

Instructions

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

2. Mix the Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Cream the Butter and Sugar:

In a large bowl, beat the butter and sugar together until light and fluffy (2–3 minutes).

4. Add the Wet Ingredients:

Add egg whites one at a time, beating well after each. Then mix in the milk, cherry juice, and vanilla.

5. Combine and Fold in Cherries:

Gradually mix in the dry ingredients until just combined. Fold in the chopped cherries and food coloring if using.

6. Bake the Cupcakes:

Divide the batter evenly into the liners and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the Frosting:

7. Prepare the Cherry Buttercream:

Beat butter until creamy. Add powdered sugar one cup at a time, then cherry juice, vanilla, and a pinch of salt. Beat until light and fluffy. Adjust consistency with more powdered sugar or cherry juice as needed.

8. Frost the Cupcakes:

Once cooled, pipe or spread the frosting onto the cupcakes. Garnish with a maraschino cherry or sprinkles for a fun touch!

Serving Suggestions:

 

  • Great for birthdays, Valentine’s Day, or tea parties

  • Pair with cherry cola or strawberry milk for a nostalgic vibe

  • Serve chilled for an extra-refreshing bite

Notes

Pro Tips:

  • Pat cherries dry before chopping to avoid excess moisture in the batter

  • Don’t overmix once cherries are added to avoid tinting the whole batter

  • Use a piping bag with a star tip for a beautiful frosting swirl

Common Mistakes to Avoid:

  • Adding too much cherry juice – will make the batter too thin

  • Not drying cherries – can make cupcakes soggy or bleed color

  • Overbaking – leads to dry cupcakes, so check early

Storage Instructions:

  • Store in an airtight container at room temp for up to 2 days

  • Refrigerate for up to 5 days; bring to room temp before serving

  • Freeze unfrosted cupcakes up to 2 months; thaw and frost fresh

 

Enjoy your Cherry Chip Cupcakes—pretty in pink and perfectly sweet!

Find it online: https://bakesbliss.com/cherry-chip-cupcakes/