Easy Homemade Maraschino Cherry Cupcakes are the perfect way to add a pop of vibrant color and sweet, nostalgic flavor to any occasion. This useful recipe delivers delightful, homemade treats without the fuss, making them an ideal choice for bakers of all skill levels.
Key Ingredients for Easy Homemade Maraschino Cherry Cupcakes
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup buttermilk, at room temperature
- ¼ cup maraschino cherry juice (from the jar of maraschino cherries)
- ½ cup finely chopped maraschino cherries, drained and patted dry
For the Frosting (Optional but highly recommended):
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar, sifted
- ¼ cup maraschino cherry juice
- 1 teaspoon vanilla extract
- Maraschino cherries, for garnish
How to Make Easy Homemade Maraschino Cherry Cupcakes
Whipping up these Easy Homemade Maraschino Cherry Cupcakes is a joy because they are incredibly simple to assemble. You’ll be amazed at the burst of sweet cherry flavor and the tender crumb that emerges, creating a truly satisfying dessert. This recipe takes approximately 20 minutes of prep time and 20-25 minutes of baking time.
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 paper liners.
- 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, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. This incorporates air, leading to a lighter cupcake.
- 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. Begin by adding one-third of the dry ingredients to the butter mixture and mix on low speed until just combined. Then, add half of the buttermilk mixture and mix until just combined. Repeat this process, alternating between dry and wet ingredients, ending with the dry ingredients. Be careful not to overmix.
- Fold in Cherries: Gently fold in the finely chopped maraschino cherries until evenly distributed throughout the batter.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake: Bake for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
For the Frosting:
- Beat Butter: In a large bowl, beat the softened butter until creamy.
- Add Powdered Sugar: Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition.
- Incorporate Liquids: Add the maraschino cherry juice and vanilla extract and beat until smooth and fluffy. If the frosting is too thick, add a little more cherry juice, a teaspoon at a time, until the desired consistency is reached. If it’s too thin, add a bit more powdered sugar.
- Frost Cupcakes: Once the cupcakes are completely cool, frost them with the prepared maraschino cherry frosting. Garnish with a whole maraschino cherry on top.
Why You’ll Love This Easy Homemade Maraschino Cherry Cupcakes
You’ll absolutely adore these Easy Homemade Maraschino Cherry Cupcakes for their delightful burst of nostalgic cherry flavor and their incredibly tender texture. Unlike store-bought versions that can be overly sweet, these homemade gems offer a perfectly balanced sweetness, enhanced by the subtle fruity notes from the maraschino cherries themselves. The vibrant pink hue that naturally develops from the cherry juice is visually stunning and tells a story of homemade goodness.
Making these cupcakes at home not only guarantees a fresher, more delicious treat but also offers a wonderful cost-saving benefit compared to purchasing them from a bakery. Imagine the joy of serving a batch of these custom creations, knowing you achieved that delightful flavor and charming appearance yourself! They are perfect for birthdays, holidays, or just a sweet afternoon pick-me-up, offering a touch of playful elegance. So, roll up your sleeves and give these Easy Homemade Maraschino Cherry Cupcakes a try – your taste buds will thank you!
Storing and Reheating Tips
Storing:
- Room Temperature: Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days.
- Refrigerated: Frosted cupcakes are best stored in an airtight container in the refrigerator for up to 3-4 days. This is especially important in warmer climates to prevent the frosting from melting.
- Freezing: For longer storage, you can freeze unfrosted cupcakes. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months.
Reheating/Thawing:
- Thawing Frozen Cupcakes: Remove frozen unfrosted cupcakes from their packaging and let them thaw completely on a wire rack at room temperature. If you plan to frost them, ensure they are fully cooled before adding frosting.
- Reheating Room Temperature Cupcakes: These are best enjoyed at room temperature. If they have been refrigerated, let them sit out for about 30 minutes to an hour before serving to allow them to soften.
Final Thoughts
These Easy Homemade Maraschino Cherry Cupcakes are a sweet and simple delight that promises to bring smiles to everyone’s faces. Their vibrant color and classic flavor make them a joy to bake and even more of a joy to eat. Give them a try and experience the magic of homemade!
Easy Homemade Maraschino Cherry Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. This incorporates air, leading to a lighter cupcake.½ cup unsalted butter, softened, 1 cup granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.2 large eggs, at room temperature, 1 teaspoon vanilla extract
- In a small bowl, whisk together the buttermilk and maraschino cherry juice. Begin by adding one-third of the dry ingredients to the butter mixture and mix on low speed until just combined. Then, add half of the buttermilk mixture and mix until just combined. Repeat this process, alternating between dry and wet ingredients, ending with the dry ingredients. Be careful not to overmix.½ cup buttermilk, at room temperature, ¼ cup maraschino cherry juice (from the jar of maraschino cherries), 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, ½ cup unsalted butter, softened, 1 cup granulated sugar, 2 large eggs, at room temperature, 1 teaspoon vanilla extract
- Gently fold in the finely chopped maraschino cherries until evenly distributed throughout the batter.½ cup finely chopped maraschino cherries, drained and patted dry
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake 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.
- In a large bowl, beat the softened butter until creamy.1 cup unsalted butter, softened
- Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition.3 cups powdered sugar, sifted
- Add the maraschino cherry juice and vanilla extract and beat until smooth and fluffy. If the frosting is too thick, add a little more cherry juice, a teaspoon at a time, until the desired consistency is reached. If it’s too thin, add a bit more powdered sugar.¼ cup maraschino cherry juice, 1 teaspoon vanilla extract
- Once the cupcakes are completely cool, frost them with the prepared maraschino cherry frosting. Garnish with a whole maraschino cherry on top.Maraschino cherries, for garnish