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Maraschino Cherry Cupcakes with Pink Cream Cheese Frosting Recipe

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4.2 from 83 reviews

  • Author: Amina
  • Total Time: 1 hour
  • Yield: 24 cupcakes
  • Diet: Vegetarian

Description

These Maraschino Cherry Cupcakes with Pink Cream Cheese Frosting are moist, flavorful, and bursting with cherry goodness. The cupcakes incorporate finely chopped maraschino cherries in the batter, making them sweet and tangy, while the smooth pink cream cheese frosting adds the perfect creamy finish. Topped with a stemmed maraschino cherry, these cupcakes are a delightful and visually appealing treat perfect for parties or any special occasion.

Ingredients

Cupcakes

  • 1 1/2 cups granulated sugar
  • 1/2 cup 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)

Pink Cream Cheese Frosting

  • 1 (8 oz.) package 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, for topping)

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Line two 12-cup cupcake pans with paper liners and set aside.
  2. Cream Sugar and Oil: In a large mixing bowl with a stand or hand mixer, on low speed, cream together the granulated sugar and vegetable oil until fluffy. Gradually add egg whites one at a time while mixing on low.
  3. Add Vanilla: Pour in the vanilla extract and mix until combined.
  4. Combine Dry Ingredients: In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt.
  5. Incorporate Dry Ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet mixture, stopping occasionally to scrape down the sides of the bowl. The batter should become smooth and creamy.
  6. Add Buttermilk and Cherry Syrup: Stir the cherry syrup into the buttermilk. Slowly add this mixture to the batter while mixing on low speed until fully incorporated.
  7. Fold in Chopped Cherries: Using a rubber spatula, gently fold the finely chopped maraschino cherries into the batter just until evenly distributed.
  8. Fill Cupcake Liners: Ladle or pour the batter into the lined cupcake pans, filling each cup approximately 3/4 full.
  9. Bake the Cupcakes: Place both pans in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean and crumb-free. Remove from oven and allow cupcakes to cool to room temperature.
  10. Prepare Frosting: In a clean bowl, cream together the room temperature butter and cream cheese with a mixer until smooth. Add reserved cherry syrup and vanilla extract, mixing until well blended.
  11. Add Powdered Sugar: Gradually add powdered sugar one cup at a time, mixing at low speed and scraping down the bowl sides as needed. Continue until frosting reaches a thick and creamy consistency.
  12. Add Color: Add 4-8 drops of red food coloring to the frosting, mixing to achieve your preferred shade of pink.
  13. Frost Cupcakes: Using a knife or piping bag fitted with your favorite tip, frost the cooled cupcakes evenly.
  14. Garnish: Top each frosted cupcake with a stemmed maraschino cherry for a classic and elegant finish.

Notes

  • Ensure egg whites are at room temperature for better incorporation and volume.
  • Be careful not to overmix the batter once the dry ingredients are added to avoid a dense cupcake.
  • Adjust the amount of powdered sugar in the frosting to reach your desired sweetness and consistency.
  • For a more intense cherry flavor, consider adding a teaspoon of cherry extract to the batter or frosting.
  • Use paper liners to make cupcake removal easier and for cleaner presentation.
  • These cupcakes can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/maraschino-cherry-cupcakes-with-pink-cream-cheese-frosting-recipe/