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
Notes
Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days. Frosted cupcakes are best stored in an airtight container in the refrigerator for up to 3-4 days. 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.
