Skip to Content
  • Save
  • Pinterest
  • Email
  • Facebook
  • Print

Cheery Cherry Chip Cupcakes

By Heather Baird
Created January 10, 2017
These scratch-made cupcakes are a great addition to a summer picnic or any dessert table!
Cheery Cherry Chip Cupcakes

My girlfriends and I love to picnic when the weather is pretty, and since we all share a love for sweets I make sure to bring along a cupcake-keeper full of their favorites. Cherry chip is the most popular in our group, and they’re just as cheerful in appearance as they are in taste. 

I love making these for birthday parties and showers, too. Their pretty pink hue makes them perfect for any girly get-together. This recipe is versatile too—you can also bake the batter in a 9-inch cake pan and it will be just as moist and delicious as the cupcake version.

The cake recipe is scratch-made, but the icing provides a sweet shortcut. It’s made with delicious Betty Crocker Whipped Vanilla frosting. 

To get started, you’ll notice that the recipe’s ingredient list calls for two egg whites stiffly beaten. You’ll simply place two egg whites in a medium bowl and whip on high speed with an electric mixer until the egg whites thicken, and when the beaters are lifted from the bowl the whites will be pulled into standing peaks. Do this first, and set the beaten whites aside for later use.

beaters with egg whites

Next, chop the cherries. This can be done with a cutting board and large chef’s knife, or you can place the cherries in a food processor and pulse two or three times in quick bursts. Pour the cherries into a paper towel-lined bowl to drain slightly while you prepare the batter.

chopping cherries in a food processor

Have a muffin tin (or two if you have them) lined with cupcake papers.

muffin tin lined with liners

Cream together butter and sugar until well mixed.

creamed butter and sugar in a bowl

Mix flour and milk mixture in alternately and then add pink food coloring. The batter will be thick. Gently fold in the stiffly beaten egg whites with a rubber spatula.

folding in milk and flour and pink food coloring

Fold in chopped cherries until evenly dispersed. It’s okay if they still have a little juice on them when they’re incorporated into the batter.

folding in chopped cherries

Spoon the batter into the cupcake papers about 3/4 full. I like to measure batter by the level 1/4 cup so all the cupcakes are uniform in size.

cupcake batter in pan

The baked cupcakes should be firm to the touch, and just barely brown around the edges.


With Betty Crocker Whipped Vanilla Frosting, the cherry topping comes together in a snap. I used a piping bag fitted with a large star tip to frost these, but when I’m not in the mood to get out my decorator box, I simply smooth the icing on with an off-set spatula.

piping frosting onto top of baked cupcake

Don’t forget the cherry on top!

finished frosted and baked cupcakes with cherries on top