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Homemade pink Maraschino Cherry Cupcakes topped with vanilla buttercream and glossy red cherries.

Maraschino Cherry Cupcakes

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Tender Maraschino Cherry Cupcakes crowned with silky almond-cherry buttercream for a sweet, nostalgic treat.
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Prep Time 25 minutes
Cook Time 15 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Servings: 12
Course: Cupcakes, Dessert
Cuisine: American, Bakery
Calories: 517
Ingredients Method Nutrition Notes

Ingredients
  

  • ¼ cup 57 g unsalted butter softened (use regular or dairy-free butter)
  • ¼ cup 60 ml neutral oil (canola, vegetable grapeseed or sunflower oil)
  • 2 large egg whites use room-temperature whites for easier mixing
  • ¼ cup 60 ml maraschino cherry juice (reserved from the cherry jar)
  • ½ teaspoon vanilla extract pure or imitation vanilla works
  • ½ cup 100 g granulated sugar (fine white sugar)
  • 1 cup + 3 tablespoons 148 g all-purpose flour (spoon and level or weigh for accuracy)
  • 2 tablespoons 16 g cornstarch (helps create a softer crumb)
  • 1¼ teaspoons baking powder use fresh baking powder for reliable rising
  • ½ teaspoon fine salt balances the sweetness
  • ½ cup 120 ml milk (regular or dairy-free milk)
  • ½ cup 67 g maraschino cherries finely chopped (pat dry before chopping)
  • 1½ cups 340 g unsalted butter softened (use softened butter for a smooth frosting)
  • 1 teaspoon vanilla extract adds rounded sweetness
  • ½ teaspoon almond extract gives the frosting its cherry-almond flavor
  • 3 cups 360 g powdered sugar (sift if noticeably lumpy)
  • 1 tablespoon maraschino cherry juice adds flavor and a light cherry tint
  • ¼ teaspoon fine salt balances the buttercream

Method
 

  1. Heat the oven to 350°F (180°C) and place 12 cupcake liners into a muffin tin.
  2. Beat the softened butter and oil together with a hand mixer or stand mixer fitted with the paddle until smooth and blended.
  3. Add the cherry juice, egg whites, and vanilla, then mix until the liquid ingredients are evenly incorporated.
  4. Blend in the granulated sugar until the mixture is uniform.
  5. Whisk the flour, cornstarch, baking powder, and salt together in a separate bowl.
  6. Add the milk and dry mixture gradually in alternating additions, mixing gently after each addition just until the batter comes together.
  7. Fold the finely chopped cherries through the batter until they are evenly dispersed.
  8. Divide the batter among the liners, filling each about two-thirds full. Bake for 13–17 minutes, checking with a toothpick for a clean or nearly clean result.
  9. Allow the cupcakes to rest in the tin for about 10–15 minutes, then transfer them to a cooling rack.
  10. Beat the softened butter with the vanilla, almond extract, cherry juice, salt, and a small portion of the powdered sugar until creamy.
  11. Gradually incorporate the remaining powdered sugar in small additions until the buttercream reaches a smooth, spreadable consistency. If it becomes too thick, blend in milk a little at a time; if too loose, add additional powdered sugar gradually.
  12. Pipe or spread the cherry buttercream over the completely cooled cupcakes and decorate as desired.

Nutrition

Serving: 75gCalories: 517kcalCarbohydrates: 67gProtein: 3gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 41mgSodium: 378mgPotassium: 55mgFiber: 1gSugar: 47gVitamin A: 1263IUVitamin C: 1mgCalcium: 47mgIron: 1mg

Notes

These soft cherry cupcakes bring back the simple joy of colorful bakery treats, with little cherry pieces tucked into every tender bite. The creamy almond-cherry frosting makes them feel extra special, perfect for sharing around a cozy table.

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