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Cheery Cherry Chip Cupcakes

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Heather Baird
Updated May 14, 2013
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Pink is the perfect color for a mood-lifting treat. Chopped maraschino cherries give these from-scratch cupcakes their fruity taste and distinctive color.

Cheery Cherry Chip Cupcakes

  • Prep Time 30 min
  • Total 1 hr 25 min
  • Servings 18
  • Ingredients 16
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Ingredients

Cupcakes

  • 1 jar (10 oz) maraschino cherries, drained, liquid reserved
  • 2 cups Gold Medal™ all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter
  • 1 1/4 cups sugar
  • 1/2 cup maraschino cherry liquid
  • 1/4 cup whole milk
  • 2 teaspoons almond extract
  • Pink food color
  • 2 egg whites, beaten to stiff peaks

Topping and Garnish

  • 2 tubs (12 oz) Betty Crocker™ Whipped Vanilla Frosting
  • Reserved 1 tablespoon maraschino cherry juice
  • 1 teaspoon almond extract
  • Pink food color
  • 18 maraschino cherries with stems
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Line 18 regular-size muffin cups with paper baking cups; set aside.
  • Step 
    2
    Finely chop cherries with large chef’s knife. Place chopped cherries in paper towel-lined bowl to drain while preparing batter.
  • Step 
    3
    In medium bowl, stir together flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer on medium speed until well blended.
  • Step 
    4
    In glass measuring cup, stir together 1/2 cup cherry liquid, the milk and 2 teaspoons almond extract.
  • Step 
    5
    Beginning and ending with flour mixture, alternately add flour mixture and milk mixture to butter mixture, beating well after each addition. Stir in a few drops of food color until desired pink color is achieved. Fold in stiffly beaten egg whites. Fold in chopped cherries. Spoon batter into muffin cups, filling each about 3/4 full.
  • Step 
    6
    Bake 20 to 25 minutes or until cupcakes spring back when lightly touched in center. Remove from muffin cups to cooling rack. Cool completely, about 30 minutes.
  • Step 
    7
    To make Topping, spoon frosting into bowl with 1 tablespoon cherry liquid. Add 1 teaspoon almond extract and enough food color for desired pink color; beat 2 minutes with electric mixer on medium speed. If desired, transfer topping to decorating bag fitted with large star tip; pipe topping onto cupcakes in large swirls. Or, spread topping on cupcakes with off-set spatula. Garnish each cupcake with 1 cherry with stem.

Nutrition

380 Calories
15g Total Fat
2g Protein
58g Total Carbohydrate
45g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
130
Total Fat
15g
23%
Saturated Fat
8g
40%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
160mg
7%
Potassium
50mg
1%
Total Carbohydrate
58g
19%
Dietary Fiber
1g
4%
Sugars
45g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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