These cherry cupcakes feature a soft pink cupcake filled with maraschino cherries and covered with creamy maraschino cherry buttercream. They’re delicious and they’re even easy to make!
Maraschino cherry cupcakes are basically my 5-year-old self’s dream dessert.
I mean come on! They’re pink! And full of cherries, and topped with pink frosting, and really what’s not to love?
And for a cupcake made totally from scratch, they’re reasonably easy to make too—no special equipment or tricky techniques required.
Why you’ll love these cherry cupcakes:
- No stand mixer necessary!
- The ingredients are all staples you probably have on hand already
How to make cherry cupcakes
- Beat room temperature butter with granulated sugar in a large mixing bowl until it’s very light
- Beat in egg whites, vanilla, and almond extract
- Beat in the food coloring (optional but it makes the cupcakes really pretty)
- Fold in the dry ingredients and some whole milk
- Stir in chopped cherries
- Divide between paper-lined muffin cups and bake!
Notes
Be sure to cool your cupcakes completely before you frost them or the frosting will melt.
If you don’t like almond extract you can substitute vanilla instead but almond and cherry go together beautifully.
I like to use clear vanilla in my cherry cupcakes so I can get a true pink color but feel free to use regular vanilla if that’s what you have.
I also use Wilton pink gel food coloring; a little bit goes a long way. You can use whatever food coloring you prefer.
How to make maraschino cherry frosting
- Beat room temperature butter until very smooth and creamy
- Add powdered sugar and a few other ingredient
- Mix until smooth and creamy
I used this closed star pastry tip to frost my cupcakes but you can definitely just spread the frosting on top.
What are maraschino cherries?
Originally they were Marasca cherries pickled in seawater, then preserved in maraschino liqueur, a liqueur made from distilling Marasca cherries.
Marasca cherries are a sour black cherry that grew wild in the Dalmatia region of Croatia. Preserving them in maraschino liqueur was popular there for a long time.
In the 19th century their popularity spread to the rest of Europe but because they were very expensive they were seen as a delicacy that only the very wealthy could afford.
They came to the US in the 19th century as well and due to their popularity and expense many people began creating imitations.
The maraschino cherry as we know it today is the creation of Professor Ernest Wiegand of Oregon State University. (Excuse me while I take a moment to be a proud Oregonian.)
In the early 1900s Oregon was growing a whole lot of cherries. But cherry growers lacked a method to preserve the cherries without making them mushy. Therefore, from 1925 to 1931, Wiegand researched and perfected a technique that is used by maraschino cherry producers to this day.
And no, that method doesn’t include formaldehyde, which is apparently a common misconception.
For a more in-depth history see this article. If you’re a history nerd like me then you’ll love it.
Can I use fresh cherries in these cupcakes?
You can certainly use fresh cherries in your cupcakes rather than maraschino cherries, however the cupcakes won’t be quite as moist.
If you do use fresh cherries, just omit the maraschino cherry juice in the frosting.The frosting won’t have any maraschino cherry flavor (of course) but it will still be delicious.
A few more recipes you might like
Cherry Crumb Pie
Easy Chocolate Cherry Cake
Chocolate Ganache Cupcakes
Raspberry Cupcakes
Red Velvet Cheesecake Cupcakes
Did you make these cherry cupcakes? Yay! Let me know what you think with a comment and a rating below. And post a pic on Insta–tag @theitsybitsykitchen so I can see your gorgeous creations!
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter at room temperature
- 1/2 cup granulated sugar
- 3 egg whites
- 1 teaspoon vanilla extract clear vanilla if you have it
- 1/2 teaspoon almond extract*
- 1/2 cup whole milk
- Pink food coloring
- 3/4 cup maraschino cherries patted dry and chopped
- 12 tablespoons unsalted butter at room temperature
- 3 1/2 to 4 cups powdered sugar
- 3 to 6 tablespoons milk or heavy cream
- 2 tablespoons maraschino cherry juice
- 1/2 teaspoon vanilla extract clear if you have it
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- pink food coloring optional
- Preheat the oven to 350 degrees. Line 10 to 12 muffin cups with paper liners and set aside.
- Whisk the flour, baking powder, and salt together in a small mixing bowl. Set aside.
- Beat the butter in a large mixing bowl until it’s smooth and creamy. Gradually beat in the sugar, mixing until fluffy and pale in color—3 to 4 minutes.
- Beat in the egg whites 1 at a time, followed by the vanilla and almond extract. Beat in the food coloring, if using.
- With mixer on low, beat in 1/3 of the dry ingredients, followed by half of the milk.
- Set the mixer aside and switch to mixing with a spatula. Add another third of the dry ingredients, the remaining milk, then the last of the dry ingredients. Stir until the flour is just incorporated.
- Fold in the chopped cherries.
- Divide the batter between the prepared muffin cups and bake for 15 to 20 minutes, until a toothpick inserted into the center of the cupcakes comes out clean. Cool completely before frosting.
- Place the butter in a large mixing bowl and beat with an electric mixer until very smooth.
- Add 2 1/2 cups powdered sugar, 3 tablespoons of milk, the cherry juice, vanilla, almond extract, and salt and beat to combine. Mix in food coloring (if using).
- Scrape down the sides and bottom of the bowl, then turn mixer to medium and beat until smooth. Add additional powdered sugar if frosting is too thin and additional milk if frosting is too thick.
- Frost and decorate cooled cupcakes as desired.
Recipe Video
- *You can substitute vanilla for the almond extract if you prefer.
- I use clear vanilla in my cherry cupcakes and frosting because that lets me get a true pink color but you can use regular if that’s what you have.
- Uneaten cupcakes can be stored, covered, at room temperature for up to 2 days or in the freezer, tightly wrapped, for up to 3 months.
Adapted from How to Bake Everything
Ariane says
Delish! Thanks for the recipe.
Kelsie says
I’m so glad you enjoyed them, Ariane!
Kacey says
Cute? Yes, but, my goodness, these stuck to the cupcake liners so so badly. I made these for a birthday party and tried one out beforehand. I am so glad I did! These are much too crumbly/sticky to serve to guests!
Kelsie says
I’m sorry they didn’t turn out the way you expected!
Julie says
Hi! It says 10 servings, does that mean 10 regular sized cupcakes? Thanks!
Kelsie says
Yes, you’ll get between 10 and 12 regular sized cupcakes from this recipe.
Amanda - Saporito Kitchen says
These are adorable! My kids are OBSESSED with maraschino cherries right now – I think I’ll have to try these out this weekend!
Kelsie says
Thanks, Amanda!
Cheyanne @ No Spoon Necessary says
I am totally SWOONING over these cupcakes!!! These are the definition of pretty in pink!!!!!! I always have maraschino cherries in the refrigerator (because I’m a 10 year old girl at heart and love shirley temples – I spike them of course. lol), so these cupcakes are definitely happening at my house!!! Love that they are so easy to make too! Pinned!!!
Kelsie says
Haha! Shirley Temples rule :). Thanks, Chey!
John / Kitchen Riffs says
Really great looking cupcakes! Terrific color, and I’ll bet the flavor is excellent. Thanks!
Kelsie says
Thank you, John!
sherry says
these are so very pretty. they look delicious! cheers sherry
Kelsie says
Thank you, Sherry!
Leanne says
That colour pink really does remind me of the colour pink I loved as a child! I also loved cupcakes, and would have been all over these! My younger self would have picked the cherries off, but now that would be the first thing I’d eat! These are so cute Kelsie! Pinning!
Kelsie says
Thank you, Leanne!
Katherine | Love In My Oven says
Cherry chip cake was ALWAYS my favorite as a kid. These totally remind me of those days! I would have zero will power around these!!! Beautiful!
Kelsie says
Thank you, Katherine!
Laura says
5-year-old DREAM is so right on, Kelsie! My dream as well! I love the almond + cherry, it’s so good! These are so pretty, too and I love an easy recipe! Thanks!
Kelsie says
Thank you, Laura!
Carlee says
These are a childhood dream come true for sure. Too this day anything topped with a maraschino cherry has my attention. These look fabulous!
Kelsie says
I know! Put a maraschino cherry on cardboard and I’ll prob take a bite! Thanks, Carlee!
Kelly @ Kelly Lynn’s Sweets and Treats says
These cupcakes just make me smile! So pretty and I’m sure they are absolutely divine!! Love the mini history lesson too 🙂
Kelsie says
Thank you, Kelly!
annie@ciaochowbambina says
Such a pretty sweet! They look so tender and delectable! Just what I want in my cupcake!!
Kelsie says
Yay! Thanks Annie!
Kim Lange says
Pink is my favorite color, so of course I’m in love with these cherry gems! …Besides the fact, I love cherry anything and these cupcakes look so moist and luscious! YUM! Pinning and Happy Monday! xo
Kelsie says
It’s my fave too! thanks, Kim!
Alexandra @ It's Not Complicated Recipes says
Kelsie, these are divine! That colour is spectacular, and I bet they taste just as good as they look 🙂 Definitely trying this soon!
Kelsie says
Thank you, Alexandra!
David @ Spiced says
Maraschino cherries really are a fun dessert topping! I had no idea about the background of these, though. Fun! Also, I want to shove one of these cupcakes in my face. Is that allowed?? 🙂
Kelsie says
Totally allowed! Thanks, David!
Milena says
These look lovely and I liked reading about the background of Marasca cherries – sounds so similar to how the Croatians preserved Dalmatian olives back in the day. I love Geeking about food:) When it happens to be pink looking so much better:)
Kelsie says
It’s so interesting right? Thanks, Milena!
Dawn - Girl Heart Food says
Pickled seawater? That’s kinda funny, isn’t it? Who knew? My childhood self (and adult self) would love one or two of these…definitely because of the pretty pink colour. Plus, who doesn’t love cherries?? Pinned! Have a wonderful week ahead, Kelsie!
Kelsie says
Thank you, Dawn!