Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease and flour each cup.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, salt, baking soda, and unsweetened cocoa powder until well combined.1 ½ cups all-purpose flour, 1 cup granulated sugar, ½ teaspoon salt, 1 teaspoon baking soda, 2 tablespoons unsweetened cocoa powder
- In a separate medium bowl, beat the softened unsalted butter until light and fluffy. Gradually add the granulated sugar and continue beating until pale and creamy.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, 1 teaspoon vanilla extract
- In a small bowl or liquid measuring cup, whisk together the buttermilk, red food coloring, and white vinegar. The vinegar will react with the buttermilk, enhancing the red color.1 cup buttermilk, 2 tablespoons red food coloring (gel or liquid), 1 teaspoon white vinegar
- Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk mixture in two additions. Begin and end with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix.
- Gently fold in the maraschino cherry juice and the chopped maraschino cherries until evenly distributed throughout the batter. The batter will be a vibrant red with speckles of cherry.½ cup maraschino cherry juice (from maraschino cherries, drained), ½ cup chopped maraschino cherries, drained and patted dry
- 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 inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for about 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are entirely cool before frosting.
- In a large bowl, beat the softened cream cheese and softened unsalted butter until smooth and creamy.8 ounces cream cheese, softened, ½ cup unsalted butter, softened
- Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully incorporated.4 cups powdered sugar
- Stir in the vanilla extract. Add milk, one tablespoon at a time, until the frosting reaches your desired consistency – it should be smooth, spreadable, and hold its shape. If desired, add a few drops of red food coloring for a matching hue.1 teaspoon vanilla extract, 2-3 tablespoons milk (or more, to reach desired consistency), A few drops red food coloring
- Once the cupcakes are completely cool, spread or pipe the cream cheese frosting generously over the tops. Garnish with extra chopped cherries or a drizzle of cherry syrup if you like.
Notes
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes are best stored in the refrigerator in an airtight container for up to 3-4 days. For longer storage, freeze unfrosted cupcakes wrapped tightly, then in foil, and in a freezer-safe bag for up to 2-3 months.
