Easy Homemade Maraschino Cherry Cupcakes will transform your baking with their delightful burst of flavor and simple preparation. This recipe is your key to unlocking stunning, homemade cupcakes that are perfect for any occasion, offering a delicious alternative to store-bought treats.
Key Ingredients for Easy Homemade Maraschino Cherry Cupcakes
For the Cupcakes:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ½ cup maraschino cherry juice (from the jar of cherries)
- ½ cup maraschino cherries, drained and finely chopped
For the Maraschino Cherry Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup maraschino cherry juice
- 1 teaspoon vanilla extract
- Red food coloring (optional, to enhance color)
- Maraschino cherries, halved or sliced, for garnish
How to Make Easy Homemade Maraschino Cherry Cupcakes
Get ready for a taste of pure joy with these Easy Homemade Maraschino Cherry Cupcakes! They are incredibly simple to whip up, delivering a moist, tender crumb infused with the sweet, slightly tart flavor of maraschino cherries. The vibrant pink frosting adds a festive touch, making these cupcakes a guaranteed crowd-pleaser. With a preparation time of about 25-30 minutes and baking time of 18-22 minutes, you can create delicious homemade treats with minimal fuss.
Step-by-Step Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners or grease and flour each cup well.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Alternate Wet and Dry Ingredients: In a small bowl, whisk together the buttermilk and maraschino cherry juice. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk mixture in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined; do not overmix.
- Fold in Cherries: Gently fold in the finely chopped maraschino cherries until evenly distributed throughout the batter.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake the Cupcakes: Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Cool the Cupcakes: Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. This step is crucial for preventing condensation and ensuring perfectly formed cupcakes.
For the Maraschino Cherry Frosting:
- Beat Butter: In a large bowl, beat the softened butter with an electric mixer until smooth and creamy.
- Add Powdered Sugar: Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition until fully incorporated. The mixture will be thick.
- Incorporate Cherry Juice and Vanilla: Add the maraschino cherry juice and vanilla extract. Beat on medium-high speed until the frosting is light, fluffy, and smooth. If desired, add a drop or two of red food coloring to achieve a vibrant pink hue.
- Frost the Cupcakes: Once the cupcakes are completely cool, frost them generously using a piping bag with your favorite tip or a spatula.
- Garnish: Garnish each cupcake with a halved or sliced maraschino cherry.
Why You’ll Love This Easy Homemade Maraschino Cherry Cupcakes
These Easy Homemade Maraschino Cherry Cupcakes are an absolute delight, bursting with a gorgeous, subtly sweet maraschino cherry flavor that will transport you straight to a classic soda shop. The cupcakes themselves are incredibly moist and tender, a perfect canvas for the dreamy, creamy frosting that’s infused with even more of that delightful cherry essence. Unlike the often-artificial taste of store-bought versions, you’ll savor the authentic, homemade goodness that comes from using fresh ingredients and a recipe crafted with care.
Beyond the incredible taste, making these cupcakes at home is wonderfully budget-friendly, saving you money without compromising on quality or presentation, a welcome change from grocery store pricetags. The vibrant color and the sweet surprise within each bite, complemented by the delightful cherry garnish, make them incredibly special and perfect for parties or just a sweet treat. Don’t just dream about delicious homemade desserts; grab your apron and whip up a batch of these stunning Easy Homemade Maraschino Cherry Cupcakes today – your taste buds will thank you!
Storing and Reheating Tips
- Room Temperature: Cooled, unfrosted cupcakes or frosted cupcakes can be stored in an airtight container at room temperature for up to 2-3 days. Ensure they are completely cool before storing to prevent condensation.
- Refrigeration: For longer storage, particularly in warmer climates or if the frosting contains dairy that might spoil, store frosted cupcakes in an airtight container in the refrigerator for up to 4-5 days. It’s best to let them sit at room temperature for about 30 minutes before serving for optimal texture.
- Freezing: Unfrosted cupcakes freeze exceptionally well. Wrap them tightly in plastic wrap, then place them in a freezer-safe airtight container or a heavy-duty freezer bag for up to 2-3 months. To thaw, unwrap them and let them come to room temperature on a wire rack. Frosted cupcakes can also be frozen, but the frosting might soften upon thawing; it’s best to freeze them before adding delicate garnishes.
Final Thoughts
These Easy Homemade Maraschino Cherry Cupcakes offer a perfect blend of nostalgic flavor and simple baking. They are a testament to how delicious and impressive homemade can be, encouraging you to embrace the joy of creating these sweet treats in your own kitchen. Give them a try, and you’ll be delighted with the delightful results!
Easy Homemade Maraschino Cherry Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners or grease and flour each cup well.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.2.5 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon baking soda, 0.5 teaspoon salt
- In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-5 minutes.0.5 cup unsalted butter, 1.5 cups granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.1 teaspoon vanilla extract
- In a small bowl, whisk together the buttermilk and maraschino cherry juice. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk mixture in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined; do not overmix.0.5 cup buttermilk, 0.5 cup maraschino cherry juice
- Gently fold in the finely chopped maraschino cherries until evenly distributed throughout the batter.0.5 cup maraschino cherries
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. This step is crucial for preventing condensation and ensuring perfectly formed cupcakes.
- For the Maraschino Cherry Frosting: Beat the softened butter with an electric mixer until smooth and creamy.1 cup unsalted butter
- Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition until fully incorporated. The mixture will be thick.4 cups powdered sugar
- Add the maraschino cherry juice and vanilla extract. Beat on medium-high speed until the frosting is light, fluffy, and smooth. If desired, add a drop or two of red food coloring to achieve a vibrant pink hue.0.25 cup maraschino cherry juice, 1 teaspoon vanilla extract, red food coloring
- Once the cupcakes are completely cool, frost them generously using a piping bag with your favorite tip or a spatula.
- Garnish each cupcake with a halved or sliced maraschino cherry.maraschino cherries