Looking for a delicious homemade maraschino cherry cupcakes recipe? This pretty, pink cupcakes includes a moist, delicious maraschino cherry cake, topped with cherry cream cheese frosting. The perfect pink cupcakes for Valentine’s Day, birthday party or girl baby shower!
If you love the flavor and moist texture of homemade cupcakes, these maraschino cherry cupcakes are for you! Made with a simple cake batter that comes together easily in your hand or stand mixer, this pink cupcake recipe is perfect for any occasion.
The cherry cream cheese frosting is delicious and goes wonderfully with the cherry cake. Hand frost or use a piping bag to easily add frosting, and top with a stemmed maraschino cherry for the perfect simple garnish.
What do I need to make maraschino cherry cupcakes?
Here’s a quick-reference grocery list of the ingredients you’ll need to make these cupcakes:
- Granulated sugar – often called white sugar, granulated sugar is the most common way to sweeten cupcakes.
- Vegetable oil – using oil instead of butter will render a more moist and tender cupcake. Using simple vegetable or canola oil is best for baking a moist cake or cupcake.
- Egg whites – the protein in the egg whites will help bind the cake and help the cupcakes retain their shape and not fall apart.
- Vanilla extract – ideal for ultimate flavor.
- Cake Flour – great for cake recipes, cake flour will produce a more tender, soft cupcake.
- Baking Powder – needed for leavening and to help the cupcakes rise when baked.
- Baking Soda – also helpful leavening and will help the cupcakes rise.
- Salt – needed for balancing the flavor of the cupcakes. Don’t leave the salt out.
- Buttermilk – perfect for creating an ultra-moist and tender cupcake. Buttermilk adds extra flavor and will react with the baking soda to create a tender, fluffy cake.
- 1 (10 oz.) jar, maraschino cherries (cherries + the syrup in the jar) – will help create a great cherry flavor and pretty pink color for the cupcakes.
For the Cherry Cream Cheese Frosting, you’ll need:
- 1 (8 oz.) pkg. cream cheese
- Butter
- Vanilla Extract
- 1 (10 oz.) jar, maraschino cherries, with stems + syrup
- Powdered Sugar
- Red food coloring
How do I make maraschino cherry cupcakes?
- First, start by mixing your batter. Use either a hand or stand mixer. Begin by creaming together the sugar, oil and egg whites. Mixture will be light and creamy. Then, mix in the vanilla extract. Stop the mixer to scrape down the sides of the bowl.
- In a separate bowl, whisk together the cake flour, baking powder, baking soda and salt.
- Gradually add the dry ingredients to the wet ingredients with the mixer on low speed, stopping to scrape down the sides of the bowl.
- Measure out your buttermilk and stir in the 3 tbsp. of cherry syrup. With mixer on low speed, gradually pour in the buttermilk mixture to the cake batter.
- Lastly, using a rubber scraper, gently fold in the chopped cherries to the batter.
- Ladle or pour the batter into a lined cupcake pan. Fill cupcakes approximately 3/4 full. Bake at 350 degrees for 18-20 minutes.
Should I use paper cupcake liners?
Cupcake liners are a good idea, especially if the cupcakes are going to be shared and distributed to kids. The liners help keep the cupcakes held together, are easier to hold and create less of a mess with crumbs.
I also really like silicone baking cups. With these baking cups there is no need for non-stick spray or paper liners. There is no sticking at all with silicone baking cups, as the cakes slide right out.
How do I make pink frosting for cupcakes?
- Start with room temperature cream cheese and butter. Using your hand or stand mixer, cream the butter and cream cheese together, then add the vanilla extract and cherry syrup. Combine.
- Gradually begin adding the powdered sugar to the cream cheese mixture one cup at a time. Mixer speed should be on low to keep the powdered sugar in the bowl. Stop the mixer to scrape down the sides of the bowl and to continue adding in one cup of powdered sugar at a time.
- Once all of the powdered sugar has been added, the consistency of the frosting will be rather thick. Add in 4-8 drops of the red food coloring and mix into the frosting. Add more to achieve a darker pink color.
- Cupcakes can be frosting by hand using a knife or piped on using a piping bag with your desired tip. Garnish with a stemmed maraschino cherry.
Want to make traditional cream cheese frosting? Check out my post for the Best Ever Cream Cheese Frosting! I use this recipe on my Red Velvet Layer Cake at Real Housemoms, my Carrot Cake Sheet Cake and my Red Velvet Sheet Cake.
What is the best way to frost cupcakes?
One of the quickest ways to frost a large number of cupcakes is to use a piping bag, fitted with your desired tip, filled with your frosting. This goes much quicker than manually frosting cupcakes with a knife. It is also less messy and you’re able to use a more accurate amount of frosting per cupcake.
For this cherry cupcakes recipe, I used a Wilton bag, with a coupling attachment and no tip. This creates a thicker 1 cm frosting stream that pipes perfectly onto your cupcakes.
Don’t have a piping bag? No problem. Spoon your frosting into a large, gallon-sized zip-lock bag, cut the corner off the bag, and squeeze the frosting out to create your own piping bag.
How do I store cherry cupcakes?
Cupcakes can be left at room temperature, but will not keep long. When kept at room temperature the cupcakes will last about 2 days.
For best results, store the cupcakes in a resealable container and refrigerate. Refrigerated cupcakes will last 5-7 days.
If you loved these pink cupcakes, check out some of these other frosted treats:
Love cherries? Check out some of my other cherry recipes here:
- Cherry Milkshake
- Cherry Crisp with Almond Crumble
- Cream Cheese Cherry Scones
- Cherry Bread Recipe
- Cherry Cobbler with Cake Mix
- Cherry Overnight Oats with Greek Yogurt
- Cherry Jello Pretzel Salad
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Maraschino Cherry Cupcakes with Pink Cream Cheese Frosting
Equipment
- Cupcake Pan This Wilton Non-Stick Cupcake Pan is fantastic for cupcakes and muffins.
- Stand Mixer My KitchenAid Stand Mixer is fantastic for making cakes and cupcakes!
- Frosting Bags and Tips This Wilton Cake Decorating Set includes tips, bags and more. Such a great price, too!
Ingredients
For Cupcakes:
- 1 1/2 cups granulated sugar
- 1/2 cups vegetable oil
- 4 egg whites room temperature
- 1 1/2 teaspoons vanilla extract
- 2 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 3 Tablespoons reserved cherry syrup from jar of cherries
- 1 (10 oz. jar) maraschino cherries finely chopped
For Cherry Cream Cheese Frosting:
- 1 (8 oz. pkg.) cream cheese room temperature
- 1/2 cup butter 1 stick, room temperature
- 2 Tablespoons maraschino cherry syrup reserved, from jar
- 1 teaspoon vanilla extract
- 5 1/2 – 6 cups powdered sugar
- 4-8 drops red food coloring
- 1 (10 oz. jar) maraschino cherries with stems
Instructions
- Preheat oven to 350 degrees. Line (2) 12-cup cupcake pans with paper liners. Set prepared pans aside.
- In a large mixing bowl with a stand or hand mixer, on low, cream together the sugar and oil until fluffy. While still on low, gradually add the egg whites one at a time. Add in the vanilla and mix until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Gradually add the dry ingredients to the wet ingredients while the mixer is on low, stopping to scrape down the sides of the bowl. Batter will be smooth and creamy.
- Measure out the buttermilk and add the cherry syrup to the buttermilk. Stir. While mixer is on low, slowly add the buttermilk mixture to the batter.
- Using a rubber scraper, fold in the chopped cherries just until evenly dispersed into the batter.
- Pour or ladle the batter into the lined cupcake pan. Fill each cupcake nearly 3/4 full.
- Bake the cupcakes (both pans can go into the oven at the same time) at 350 degrees for 18-20 minutes, or until a toothpick inserted into a cupcake comes out clean and crumb free. Let cupcakes cool to room temperature.
- While cupcakes are cooling, mix the frosting. With a clean bowl and stand or hand mixer, cream together the room temperature butter and cream cheese. Add the cherry syrup and vanilla, and continue to mix until smooth. Gradually add the powdered sugar one cup at a time. Do this slowly, so the powdered sugar stays in the bowl. Stop the mixer occasionally to scrape down the sides of the bowl and add more powdered sugar. Once all the powdered sugar is added frosting consistency will be thick and creamy.
- Add in a few drops of red food coloring to achieve your desired pink color – add more to achieve a darker pink color.
- Frost the cooled cupcakes with a knife or piping bag with your desired tip. Top each cupcake with a stemmed maraschino cherry.
Notes
Nutrition
These cupcakes are so beautiful! Really perfect to celebrate spring!
Oh wow these look amazing! I love cherries and the frosting looks finger licking good 🙂 Checking these out from the tuesday talent show!
Cathy
These are so cute–almost too pretty to eat! l love the pink icing. 🙂
These look beautiful. I love the frosting recipe especially. Cream cheese frosting is always amazing and in my humble opinion a whole lot tastier than most buttercreams. Pinned instantly. Thanks so much for sharing your recipe, Erin! Thankfully I get to enjoy pretty flowers year-round here in the tropics but I definitely miss springtime, my favorite season ever!
Jelli! I’m totally with you on the Cream Cheese frosting! Thanks so much for stopping by! ~Erin
These look delicious…and almost too pretty to eat!
Haha, almost!! They are just as good to eat, as they are to look at. Hope you get to enjoy, Ariean! ~Erin
These cupcakes couldn’t be any more gorgeous, Erin! I have always wanted to go to DC when Cherry Blossoms are in full bloom, especially after a rough winter!!!
Hi kathi! The Cherry Blossom festival is beautiful! And yes, it will be especially nice after the brutal winter we’ve had. Enjoy the cupcakes! ~erin
Oh my goodness! How I love a cupcake. Especially one as pretty as these! Awesome photographs! Crossing my fingers spring comes {and stays} soon!
Thanks so much, Ashley! I love me a cupcake about any time. Thanks so much for stopping by. ~Erin
I love the color and the Cherry on top!
Coming from Wake Up Wednesdays! Visit me on my blog. Thanks
Thanks so much Mika!
Hi Erin! these cupcakes look so great and love the pretty pink! Stopping over from Love Bakes Good Cakes and pinning! Have a great Friday!
Your cupcakes look too good to eat. I love cherry flavored desserts. They look moist and that icing just makes me want a cherry cupcake now. Visiting from Wake Up Wednesday Linky Party. Have a wonderful evening.
Angel
Thanks so much Angel! They are very moist, flavorful, and the frosting is perfect! Hope you get to enjoy! ~Erin
OMG These look amazing!! My mouth is watering lol I would love for you to share this at my Friday T.G.I.F. linky party 🙂
Erin, just popping in again to say I’m so happy you shared these wonderful cupcakes at Best of the Weekend – thank you! Sharing and pinning. Happy Saturday!
Love these cupcakes pretty shade of pink! So pretty and delish-looking!
I will definitely be trying this recipe. These cute cupcakes look and sound delicious. I have never had the opportunity to see the cherry blossoms in DC. I will be there late this year – November. Sigh. Thank you for sharing. ~Kelly
unDeniably Domestic
Hi Kelly! A little known secret, DC and Northern Virginia is seriously beautiful in the Fall! November is a beautiful time of year here – you’ll definitely enjoy it. Hope you get to enjoy the cupcakes soon, also! Happy Spring! ~Erin
These are so pretty, and I just love maraschino cherries! Pinned to my cupcake board! Stopping by from Saturday Night Fever!
Erin these look divine!!!
Thanks so much, Crystal!! 😉
The cupcakes look gorgeous 🙂 I can’t wait to try them.
Thanks so much for sharing on my T.G.I.F. linky party 🙂 Have a great day!
Oh man, these look so good. I’ve pinned your recipe and I will make them!
BH&G is my very favorite cookbook. Got one as a wedding gift in 1970 and had to buy a new one because I used it so much the pages were worn out. Plus my grown up grand asked if she could have it. 🙂 Pinned the recipe because as soon as I get back from grocery shopping I’m going to make it.
I’ve featured these gorgeous cherry cupcakes on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.
Hi Vera! I don’t mind at all. Thanks so much for featuring!! All the best for a wonderful week. ~Erin
Gorgeous cupcakes! I modified slightly to make Cherry Whoopie Pies with a Chocolate Ganache filling. Super yummy!! A great idea for Valentine’s Day, President’s Day and and cherry season. Thanks for the inspiration!
Great idea, Rhonda!
I made these cupcakes tonight, half batch, and despite the fact that I am making the frosting in the morning as I ran out of time this evening I had to see how the cake turned out.
So of course I tried a piece of one of the case….and proceeded to finish the entire cupcake as it tasted amazing! It was so moist and flavorful! I can’t wait to see what the frosting tastes like tomorrow. I will definitely be adding this to my favorites list!
Thanks
Is the battery usually quite runny?
Yes, the batter for this will be slightly thin. It will still bake up beautifully, tho.