I just made Cherry Chip Cupcakes that are blushing pink from maraschino juice with whole cherries peeking out of each top, and honestly you won’t be able to resist scrolling to see them.

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I am obsessed with Cherry Chip Cupcakes because they hit that cherry-gone-right spot. I love the way bright maraschino cherry juice streaks the batter and the chew of chopped cherries surprises you in every bite.

The cupcakes stay tender thanks to unsalted butter and a little milk, but the real sin is the pink buttercream. Cherry frosting that actually tastes like cherries, not candy, piped sloppy and unapologetic on top.

And I will take a white chocolate chip in there too if you tempt me. Cupcakes with cherry on top?

Yes, please. I can’t stop taking another even at midnight.

Ingredients

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All purpose flour: the cake’s body, soft and reliable.
Basically, the base you’ll trust.
Baking powder: lifts the cupcakes so they’re light.
Plus, no weird soggy spots.
Fine salt: sneaks out the sweetness.
Keeps things from tasting flat.
Unsalted butter (batter): rich mouthfeel and that homey cake fat.
Granulated sugar: sweetness and tiny crumb structure.
It’s more than just sweet.
Eggs: bind everything and add a little protein bounce.
Vanilla extract: warm background note.
It’ll make the cherries pop.
Whole milk: adds tenderness and richness, keeps crumbs soft.
Reserved cherry juice (batter): subtle cherry flavor and tiny pink tint.
Chopped maraschino cherries: juicy bursts and fun color contrast.
White chocolate chips (optional): extra sweet, melty pockets.
Basically candy in cake.
Butter (buttercream): ultra creamy base for spreading and piping.
Powdered sugar: gives structure and that fluffy frosting thickness.
Reserved cherry juice (frosting): adds bright cherry taste and a pink hue.
Vanilla extract (frosting): rounds out sweetness and keeps frosting from tasting flat.
Pinch of salt (frosting): balances the sugar.
Small but mighty.
Gel food coloring (optional): bold pink without more juice.
Use a little.

Ingredient Quantities

1 1/2 cups (190 g) all purpose flour

1 tsp baking powder

1/4 tsp fine salt

1/2 cup (115 g) unsalted butter, room temperature

1 cup (200 g) granulated sugar

2 large eggs, room temperature

1 tsp vanilla extract

1/2 cup (120 ml) whole milk, room temperature

1/4 cup (60 ml) reserved maraschino cherry juice, divided (about 4 tbsp total)

3/4 cup chopped maraschino cherries, drained and patted dry (about 8 to 10 cherries)

Optional 1/2 cup white chocolate chips or chopped white chocolate for a sweeter nuttin special

For the pink buttercream frosting

1 cup (230 g) unsalted butter, room temperature

4 cups (480 g) powdered sugar, sifted as needed

2 to 3 tbsp reserved maraschino cherry juice (use more for stronger color and flavor)

1 tsp vanilla extract

Pinch of salt

Optional a drop or two of red or pink gel food coloring if you want bolder pink

How to Make this

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1. Preheat oven to 350F (175C) and line a 12-cup muffin tin with liners; have your room temp ingredients ready so they mix smooth.

2. Whisk together 1 1/2 cups (190 g) all purpose flour, 1 tsp baking powder and 1/4 tsp fine salt in a bowl; set aside.

3. In a large bowl cream 1/2 cup (115 g) unsalted butter with 1 cup (200 g) granulated sugar until light and a little fluffy, about 2 to 3 minutes; scrape the bowl so nothing sticks.

4. Add 2 large eggs one at a time, mixing just until combined, then stir in 1 tsp vanilla extract.

5. Mix 1/2 cup (120 ml) whole milk with 1/4 cup (60 ml) reserved maraschino cherry juice (this is the 1/4 cup divided portion mentioned) and add to the butter mixture in two additions, alternating with the dry ingredients and gently mixing until just combined; dont overmix or the cupcakes get tough.

6. Fold in 3/4 cup chopped maraschino cherries that you drained and patted dry (about 8 to 10 cherries) and optional 1/2 cup white chocolate chips or chopped white chocolate if you want it sweeter; flour the cherries or chips lightly first if they sink in your batter.

7. Divide batter into liners filling about 2/3 full, bake 16 to 20 minutes or until a toothpick comes out with a few moist crumbs; rotate the pan halfway through if your oven runs hot. Let cupcakes cool in pan 5 minutes then transfer to a wire rack to cool completely.

8. For frosting beat 1 cup (230 g) unsalted butter until creamy, then gradually add 4 cups (480 g) powdered sugar and a pinch of salt, scraping the bowl as needed so it mixes evenly.

9. Add 2 to 3 tbsp reserved maraschino cherry juice (use more for stronger color and flavor) and 1 tsp vanilla extract, then beat until light and fluffy; add a drop or two of gel food coloring only if you want bolder pink. If frosting is too soft chill 10 to 15 minutes and re-whip.

10. Pipe or spread the pink buttercream onto cooled cupcakes and top each with an extra maraschino cherry or a few chopped pieces. Store covered at room temp for a day or in the fridge for longer, but bring back to room temp before serving for best texture.

Equipment Needed

1. Oven (set to 350F)
2. 12-cup muffin tin and paper liners
3. Large mixing bowl and a smaller bowl for dry ingredients
4. Electric hand mixer or stand mixer (or a sturdy whisk if you must)
5. Whisk and rubber spatula for scraping the bowl
6. Measuring cups and spoons, plus a kitchen scale if you have one
7. Toothpick or cake tester and a cooling rack
8. Fine mesh sieve for powdered sugar (or just tap-sift with a spoon)
9. Piping bag and tip or an offset spatula for the buttercream

FAQ

Q: Can I use fresh cherries instead of maraschino cherries?

A: You can, but the flavor and color will change. Fresh cherries are less sweet and more tart, so add a little extra sugar and maybe a splash of cherry juice or simple syrup to the batter. Drain and chop them well so they don't make the batter too wet.

Q: Why did my cupcakes sink in the middle?

A: Most likely they were underbaked or the oven temp was too low. Also overmixing can add too much air which collapses when cooling. Check with a toothpick, bake until it comes out with a few moist crumbs, and avoid opening the oven too early.

Q: Can I skip the white chocolate chips?

A: Sure. Theyre optional. If you skip them, you might want to add a touch more chopped cherries or a few extra minutes of mixing to keep the batter evenly textured.

Q: How do I get the buttercream pink without using food coloring?

A: Use more of the reserved maraschino cherry juice. Start with 2 tablespoons and add a little at a time until you reach the color and flavor you want. The juice will thin the buttercream so add powdered sugar if it gets too soft.

Q: Can I make the cupcakes ahead and freeze them?

A: Yes. Freeze unfrosted cupcakes in an airtight container for up to 3 months. Thaw in the fridge overnight, then bring to room temp before frosting. You can also freeze frosted cupcakes, but the texture of the buttercream may change slightly.

Q: My frosting is grainy or too thin, what do I do?

A: If grainy, sift the powdered sugar and beat longer to make it smooth. If too thin, add more powdered sugar a tablespoon at a time, or chill the buttercream for 10 to 15 minutes and whip again. If too thick, add a teaspoon of cherry juice or milk at a time until spreadable.

Cherry Chip Cupcakes Recipe Substitutions and Variations

All purpose flour: use 1 1/2 cups cake flour if you want softer, more tender cupcakes; or 1 1/2 cups whole wheat pastry flour for a nuttier flavor, but expect a slightly denser crumb and maybe add 1 to 2 tbsp extra milk.
Unsalted butter (cupcakes or frosting): swap for equal parts softened margarine or a plant based stick butter for dairy free. If using margarine, pick a high fat one so the texture stays rich.
Whole milk: replace with equal parts buttermilk for tang and extra lift, or use a non dairy milk like oat or almond milk at the same volume; if using low fat milk, it still works but batter may be a touch less rich.
Maraschino cherry juice (for color/flavor): sub with pomegranate or cranberry juice if you want similar color and tartness, or use a few drops of red food coloring plus 1 to 2 tsp lemon juice for brightness if you don’t have any cherry juice.

Pro Tips

1) Dry the cherries really well and toss them in a spoonful of flour before folding into the batter. If they’re still wet they make the batter soggy and they’ll sink less when coated lightly in flour.

2) Use the reserved maraschino juice in stages. Add a little to the milk for flavor in the cake, then add more to the frosting a tablespoon at a time so you can control color and consistency. Too much at once will make the frosting runny, so chill and re-whip if that happens.

3) Make sure butter, eggs and milk are truly room temp. Cold ingredients make the batter lumpy and can cause dense cupcakes. If you forgot to plan ahead, set eggs in warm water for 5 minutes and nuke the butter in 5 second bursts till just soft.

4) If you add white chocolate or chips, freeze them for 10 minutes first or chop them small. Big chunks melt and shift, and frozen bits are less likely to sink. Also rotate the pan halfway through baking if your oven has hot spots so all cupcakes rise evenly.

Cherry Chip Cupcakes Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I just made Cherry Chip Cupcakes that are blushing pink from maraschino juice with whole cherries peeking out of each top, and honestly you won't be able to resist scrolling to see them.

Servings

servings

Calories

516

kcal

Equipment: 1. Oven (set to 350F)
2. 12-cup muffin tin and paper liners
3. Large mixing bowl and a smaller bowl for dry ingredients
4. Electric hand mixer or stand mixer (or a sturdy whisk if you must)
5. Whisk and rubber spatula for scraping the bowl
6. Measuring cups and spoons, plus a kitchen scale if you have one
7. Toothpick or cake tester and a cooling rack
8. Fine mesh sieve for powdered sugar (or just tap-sift with a spoon)
9. Piping bag and tip or an offset spatula for the buttercream

Ingredients

1 1/2 cups (190 g) all purpose flour
1 tsp baking powder
1/4 tsp fine salt
1/2 cup (115 g) unsalted butter, room temperature
1 cup (200 g) granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
1/2 cup (120 ml) whole milk, room temperature
1/4 cup (60 ml) reserved maraschino cherry juice, divided (about 4 tbsp total)
3/4 cup chopped maraschino cherries, drained and patted dry (about 8 to 10 cherries)
Optional 1/2 cup white chocolate chips or chopped white chocolate for a sweeter nuttin special
For the pink buttercream frosting
1 cup (230 g) unsalted butter, room temperature
4 cups (480 g) powdered sugar, sifted as needed
2 to 3 tbsp reserved maraschino cherry juice (use more for stronger color and flavor)
1 tsp vanilla extract
Pinch of salt
Optional a drop or two of red or pink gel food coloring if you want bolder pink

Directions

Preheat oven to 350F (175C) and line a 12-cup muffin tin with liners; have your room temp ingredients ready so they mix smooth.
Whisk together 1 1/2 cups (190 g) all purpose flour, 1 tsp baking powder and 1/4 tsp fine salt in a bowl; set aside.
In a large bowl cream 1/2 cup (115 g) unsalted butter with 1 cup (200 g) granulated sugar until light and a little fluffy, about 2 to 3 minutes; scrape the bowl so nothing sticks.
Add 2 large eggs one at a time, mixing just until combined, then stir in 1 tsp vanilla extract.
Mix 1/2 cup (120 ml) whole milk with 1/4 cup (60 ml) reserved maraschino cherry juice (this is the 1/4 cup divided portion mentioned) and add to the butter mixture in two additions, alternating with the dry ingredients and gently mixing until just combined; dont overmix or the cupcakes get tough.
Fold in 3/4 cup chopped maraschino cherries that you drained and patted dry (about 8 to 10 cherries) and optional 1/2 cup white chocolate chips or chopped white chocolate if you want it sweeter; flour the cherries or chips lightly first if they sink in your batter.
Divide batter into liners filling about 2/3 full, bake 16 to 20 minutes or until a toothpick comes out with a few moist crumbs; rotate the pan halfway through if your oven runs hot. Let cupcakes cool in pan 5 minutes then transfer to a wire rack to cool completely.
For frosting beat 1 cup (230 g) unsalted butter until creamy, then gradually add 4 cups (480 g) powdered sugar and a pinch of salt, scraping the bowl as needed so it mixes evenly.
Add 2 to 3 tbsp reserved maraschino cherry juice (use more for stronger color and flavor) and 1 tsp vanilla extract, then beat until light and fluffy; add a drop or two of gel food coloring only if you want bolder pink. If frosting is too soft chill 10 to 15 minutes and re-whip.
Pipe or spread the pink buttercream onto cooled cupcakes and top each with an extra maraschino cherry or a few chopped pieces. Store covered at room temp for a day or in the fridge for longer, but bring back to room temp before serving for best texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.