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 min
  • Total Time 1 hr 25 min
  • Servings 18

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
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.

Expert Tips

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.