Cherry Cupcakes
These Cherry Cupcakes are sweet, fluffy, and have an old-school flavor that tastes like your Grandma made them. With a few simple ingredients you will have a homemade cherry dessert for holidays, parties, or whenever the craving hits.
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These cherry-topped cupcakes are full of soft cake and little bits of cherry in every bite. That frosting? It’s buttery, fluffy, and flavored with the juice straight from the cherry jar. Honestly, they’re really simple and fun to make and your family will love them.
Are you a fan of old-fashioned cherry desserts? Check out this Cherry Cola Cake, Cherry Cheesecake Lush, or these Maraschino Cherry Cookies.
Why You’ll Love This Recipe
- Soft and moist. The texture is so good and not dry at all.
- Easy to make. Basic ingredients, no fancy steps.
- That cherry flavor. It’s not overpowering, just sweet and a little nostalgic.
- Perfect for any occasion. Birthdays, holidays, or just a weekend baking day.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- All‑purpose flour – Nothing fancy here. Just regular flour.
- Baking powder & salt – Helps the cupcakes rise and balances the sweetness.
- Unsalted butter – Softened so it creams easily with sugar.
- Granulated sugar – Sweetens everything up.
- Eggs – Room temp is best, but no stress if they’re not.
- Vanilla extract – Classic vanilla flavor.
- Almond extract (optional) – Totally optional, but it makes the cherry flavor pop.
- Whole milk – Adds moisture. You want that soft crumb.
- Maraschino cherries – Chopped up small and folded into the batter. Keep a few for garnish if you want.
- Powdered sugar – For that light, sweet frosting.
- Maraschino cherry juice – Adds cherry flavor and color to the buttercream.
- Pinch of salt – Just a little to balance the sweetness in the frosting.
Variations
- Add texture: Want a little crunch? Add some chopped nuts on top or in the batter.
- Go chocolate cherry: Add a little chocolate by tossing in some mini chocolate chips.
- Make it pretty: I like the simplicity of just the cherry on top. However, you can also top them with sprinkles, sanding sugar, or even edible glitter for more sparkle.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the softened butter and sugar together until it looks light and fluffy.
- Beat in the eggs one at a time, then mix in vanilla and almond extract. Add in the dry ingredients, milk, and cherries.
- Pour the muffin batter into the muffin cupcakes and bake in the preheated oven.
- Beat the butter until creamy, then slowly add powdered sugar. Add the cherry juice and almond extract, and beat until it’s fluffy and spreadable.
- Once the cupcakes are completely cool, frost them, and then add a cherry on top.
Storage
- Storing: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Let them come to room temp before serving, or warm for a few seconds.
Make ahead: Bake the cupcakes a day in advance and frost them when you’re ready.
Wendys Tips
- Spray your liners: Lightly spray your cupcake liners, to prevent the batter from sticking to the paper.
- Small cherries: Chop the cherries into small pieces so they spread evenly in the batter.
- Chill the frosting: If the frosting feels too soft, pop it in the fridge for 10 minutes before piping.
FAQ
Do you have questions about this cherry cupcakes recipe? Here are the answers to the most commonly asked questions.
No, the pie filling will make your cupcake batter too wet.
No worries! Just leave it out or swap for a little extra vanilla.
A toothpick should come out clean or with just a few crumbs.
Cherry Cupcakes
Equipment
- Cupcake Pan
- paper liners
- Large Mixing Bowl
- Electric Mixer
- piping bag with tip – optional
Ingredients
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional, enhances cherry flavor
- ½ cup whole milk
- ¾ cup chopped maraschino cherries plus a few extra for garnish
For the cherry buttercream:
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 2-3 tablespoons Maraschino cherry juice
- ¼ teaspoon almond extract optional
- Pinch salt
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Whisk together flour, baking powder, and salt in a medium bowl.
- Cream butter and sugar in a large bowl until light and fluffy. Beat in eggs one at a time, then add vanilla and almond extract.
- Mix in the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Gently fold in chopped cherries.
- Divide batter evenly among cupcake liners, filling each about 2/3 full.
- Bake for 18–22 minutes or until a toothpick comes out clean. Cool completely before frosting.
- For the buttercream, beat butter until creamy. Gradually add powdered sugar, then cherry juice and almond extract. Beat until light and fluffy.
- Frost the cooled cupcakes and top with a cherry if desired.
Notes
- Bake until a toothpick inserted in center comes out clean (around 18–22 mins).
- Use extra maraschino juice to thin the frosting if needed.
- Chill frosting before piping for cleaner peaks.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
