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Cheery Cherry Chip Cupcakes

  • Prep 30 min
  • Total 1 hr 25 min
  • Servings 18

Pink is the perfect color for a mood-lifting treat. Chopped maraschino cherries give these from-scratch cupcakes their fruity taste and distinctive color. MORE + LESS -



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

Topping and Garnish

containers Betty Crocker™ Whipped vanilla frosting
Reserved 1 tablespoon maraschino cherry juice
teaspoon almond extract
Pink food color
maraschino cherries with stems


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  • 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.

Nutrition Information

No nutrition information available for this recipe

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