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
Notes
These cupcakes can be stored in an airtight container at room temperature for up to 2-3 days. For longer storage, refrigerate for up to 4-5 days. Unfrosted cupcakes can be frozen for up to 2-3 months.
