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Cheery Cherry Chip Cupcakes

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Cheery Cherry Chip Cupcakes
  • Prep 30 min
  • Total 1 hr 25 min
  • Servings 18
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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.
By Heather Baird
Updated May 14, 2013

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

Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For quicker chopping, cherries can be placed in a food processor and pulsed in two or three quick bursts.
  • tip 2
    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

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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