Maraschino Cherry Cupcakes

Maraschino Cherry Cupcakes

Maraschino Cherry Cupcakes
Maraschino Cherry Cupcakes Here’s the perfect cupcakes for your sweetheart on Valentine’s Day. Try these delicious maraschino cherry cupcakes with delicious, creamy buttercream frosting. Don’t forget to top with a cherry! I love cherries! I could eat them by the case! I especially love them in cherry limeades. Yum! Maraschino Cherry Cupcakes Recipe Yields: 18 […]

Maraschino Cherry CupcakesMaraschino Cherry Cupcakes

Here’s the perfect cupcakes for your sweetheart on Valentine’s Day. Try these delicious maraschino cherry cupcakes with delicious, creamy buttercream frosting. Don’t forget to top with a cherry! I love cherries! I could eat them by the case! I especially love them in cherry limeades. Yum!

Maraschino Cherry Cupcakes Recipe

Yields: 18 cupcakes
Time: 1 hour 25 minutesMaraschino Cherry Cupcakes

Ingredients

Cupcakes:

  • 1 jar (10 oz) maraschino cherries, drained, liquid reserved
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter
  • 1 ¼ cups sugar
  • ½ cup maraschino cherry liquid
  • ¼ cup whole milk
  • 2 teaspoons almond extract
  • 2 egg whites, beaten
  • Optional: pink food color

Frosting:

  • Reserved 1 tablespoon maraschino cherry liquid
  • 1 cup butter, softened
  • 3 ½ cups confectioners’ sugar
  • 2 teaspoons milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Garnish:

  • 18 maraschino cherries with stems

Directions

  1. Heat oven to 350 degrees F. Line regular-size muffin cups with paper baking cups; set aside.
  2. Finely chop cherries and place in paper-towel-lined bowl to drain while preparing batter.Maraschino Cherry Cupcakes
  3. In a medium bowl, stir together flour, baking powder and salt, set aside. In large bowl, beat butter and sugar with electric mixer on medium speed until well blended.
  4. In a small bowl, stir together ½ cup cherry liquid, the milk and 2 teaspoons almond extract.Maraschino Cherry Cupcakes
  5. Beginning and ending with flour mixture, alternately add flour mixture and cherry mixture to butter mixture, beating well after each addition. If desired, stir in a few drops of food coloring until desired pink color is achieved. Fold in stiffly beaten egg whites. Fold in chopped cherries. Spoon batter into muffin cups, filling each about ¾ full.Maraschino Cherry Cupcakes
  6. Bake 20 to 25 minutes or until cupcakes spring back when lightly touched in center. Remove from muffin cups to cooling rack. Cool completely, about 30 minutes.
  7. To make frosting, combine butter, sugar and salt in a bowl. Beat until blended.Maraschino Cherry Cupcakes
  8. Add the milk, vanilla and cherry liquid and beat for an additional 3 to 5 minutes or until smooth and creamy.
  9. Pipe frosting onto cupcakes and garnish each with 1 cherry with stem.

Maraschino Cherry Cupcakes

 

Print the recipe below!

Maraschino Cherry Cupcakes
 
Author:
Recipe type: Dessert
Serves: 18 cupcakes
Ingredients
  • Cupcakes:
  • 1 jar (10 oz) maraschino cherries, drained, liquid reserved
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter
  • 1 ¼ cups sugar
  • ½ cup maraschino cherry liquid
  • ¼ cup whole milk
  • 2 teaspoons almond extract
  • 2 egg whites, beaten
  • Optional: pink food color
  • Frosting:
  • Reserved 1 tablespoon maraschino cherry liquid
  • 1 cup butter, softened
  • 3 ½ cups confectioners’ sugar
  • 2 teaspoons milk
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • Garnish:
  • 18 maraschino cherries with stems
Instructions
  1. Heat oven to 350 degrees F. Line regular-size muffin cups with paper baking cups; set aside.
  2. Finely chop cherries and place in paper-towel-lined bowl to drain while preparing batter.
  3. In a medium bowl, stir together flour, baking powder and salt, set aside. In large bowl, beat butter and sugar with electric mixer on medium speed until well blended.
  4. In a small bowl, stir together ½ cup cherry liquid, the milk and 2 teaspoons almond extract.
  5. Beginning and ending with flour mixture, alternately add flour mixture and cherry mixture to butter mixture, beating well after each addition. If desired, stir in a few drops of food coloring until desired pink color is achieved. Fold in stiffly beaten egg whites. Fold in chopped cherries. Spoon batter into muffin cups, filling each about ¾ full.
  6. Bake 20 to 25 minutes or until cupcakes spring back when lightly touched in center. Remove from muffin cups to cooling rack. Cool completely, about 30 minutes.
  7. To make frosting, combine butter, sugar and salt in a bowl. Beat until blended.
  8. Add the milk, vanilla and cherry liquid and beat for an additional 3 to 5 minutes or until smooth and creamy.
  9. Pipe frosting onto cupcakes and garnish each with 1 cherry with stem.

 

Maraschino Cherry Cupcakes

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