Cheery Cherry Chip Cupcakes

Cheery Cherry Chip Cupcakes

Blogger Heather Baird of SprinkleBakes shares a recipe for scratch-made cherry cupcakes that are a great addition to a summer picnic or any dessert table!

Prep Time

30

Minutes

Total Time

1:25

Hr:Mins

Makes

18

cupcakes

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
containers Betty Crocker® Whipped vanilla frosting
Reserved 1 tablespoon maraschino cherry juice
1
teaspoon almond extract
Pink food color
18
maraschino cherries with stems
  1. Heat oven to 350°F. Line 18 regular-size muffin cups with paper baking cups; set aside.
  2. Finely chop cherries with large chef’s knife. Place chopped cherries in paper towel-lined bowl to drain while preparing batter.
  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.
  4. In glass measuring cup, stir together 1/2 cup cherry liquid, the milk and 2 teaspoons almond extract.
  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.
  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.
  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.
Makes 18 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
For quicker chopping, cherries can be placed in a food processor and pulsed in two or three quick bursts.
Even though the reduced oven temperature will help keep these cupcakes from over-baking, it’s a good idea to keep an eye on them. When done, the cakes should be slightly brown around the top edge, and the middle should still be pale.

Nutrition Information:

1 Serving (1 Serving)