Homemade Cherry Chip Cupcakes, not only are they absolutely delicious but they are just gorgeous to look at too. If you like the boxed cherry chip cake mix you will just love this recipe because it takes all the flavors you love and turns them into homemade goodness.
Cherry chip cupcakes are pink and fun with just the right amount of cherry flavor. They are a favorite in our house!
Cherry Chip Cupcakes
Homemade cherry chip cupcakes are one of my very favorite (and prettiest) type of cupcakes. It’s way better than a box of cherry chip cake and it’s not quite as bold as just plain maraschino cherries. My husband, who doesn’t enjoy fake cherry flavoring, really loved these. I, who quite likes a boxed cherry chip cake, was completely sold. They were excellent!
And this frosting… oh wow. It’s light and fluffy and has rich depth of flavor thanks to some vanilla, almond, and coconut flavoring. It’s simple but full of flavor and the perfect fluffy frosting to go on beautiful fruity cupcakes.
So do yourself a little favor and keep track of this recipe for the next time you need a dessert. Not only are they absolutely delicious but they are just gorgeous to look at too.
Ingredients for homemade Cherry Chip Cupcakes:
Maraschino cherries: you’ll chop them up AND use some of the reserved juice from the jar in the cake (it helps flavor the cake and gives it that gorgeous pink color). They’re normally sold near the ice cream toppings and/or chopped nuts on the baking isle.
Butter: the butter (instead of oil like in some cake recipes) adds a great flavor to the finished cupcakes.
Egg whites: these help the color of the cupcakes to stay light pink AND they help the cupcakes to rise nicely.
Vanilla AND almond extract: adding two kinds of flavoring in addition to the Maraschino cherries really makes for a lot of flavor in the finished cupcakes.
Buttermilk: a secret ingredient to help the cupcakes be extra moist and fluffy.
How can I tell when the cupcakes are done?
You’ll know that they are done when you press lightly on the top and the cake springs back (no indent is left) or a toothpick inserted into the center comes out clean. The finger poke test is my favorite though and it’s a great trick to know!
Should I use cake flour or all-purpose flour?
I prefer all-purpose flour over cake flour because the cupcakes have a slightly more dense and sturdy crumb. When you want a hand-held treat it is nice when it sticks together. Cake flour is more traditional for homemade cakes, but all-purpose works great in cupcakes.
How full do I fill the cupcake liners?
I like to put 1/3 cup of batter into the prepared muffin cups. If you put too much batter they will overflow. You’ll know that they are done when you press lightly on the top and the cake springs back (no indent is left) or a toothpick inserted into the center comes out clean.
How do I get my icing just right?
The icing consistency is important… you can find some tips on what you are looking for and how to achieve that texture/consistency here. To achieve maximum fluffiness I also recommend using a stand mixer or a hand mixer.
More cupcake recipes:
- Easy Chocolate Cupcakes
- Pumpkin Cupcakes with Whipped Cinnamon Icing
- Pink Lemonade Cupcakes
- Sweet Tooth Fairy’s VaNIElla Squared Cupcake Copycat Recipe
Cherry Chip Cupcakes with Whipped Vanilla Icing
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Total Time: 25 minutes
- Yield: 24 cupcakes 1x
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Homemade Cherry Chip Cupcakes, not only are they absolutely delicious but they are just gorgeous to look at too.
Ingredients
For the Cupcakes
- 1 10-ounce jar maraschino cherries
- 1/2 cup unsalted butter, at room temperature
- 1 1/2 cups sugar
- 4 large egg whites
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cup buttermilk
- 2 tablespoons maraschino cherry juice
For the vanilla frosting:
- 1 cup (unsalted butter, at room temperature
- 4 cups powdered sugar, sifted
- 1/4 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1/8 teaspoon coconut extract
Instructions
- Preheat the oven to 350 degrees and line two muffin tins with 24 cupcake liners.
- Drain the marachino cherries and reserve the juice. Chop the cherries with a sharp knife.
- In a large bowl beat the butter and sugar together until light and fluffy (stand mixer or hand mixer work great here), this should take 3-5 minutes. Add the egg whites one at a time, beating well after each one. Add the vanilla and almond extracts and stir to combine.
- In a medium bowl add the flour, baking soda, baking powder, and salt. Whisk together.
- In a small bowl combine the buttermilk and 2 tablespoons of the reserved maraschino cherry juice.
- Add 1/3 of the flour mixture to the sugar mixture and stir to combine. Add 1/2 of the buttermilk mixture to the sugar mixture and stir to combine. Repeat with another 1/3 of the flour mixture, and then the rest of the buttermilk mixture, and finish with the last 1/3 of the flour misture, mixing after each addition. Stir in the chopped cherries.
- Put 1/3 of a cup of the batter into the each of the prepared muffin cups. Bake for 12-15 minutes until the cake is done. You’ll know that they are done when you press lightly on the top and the cake springs back (no indent is left) or a toothpick inserted into the center comes out clean.
- When they are done, remove from oven and let the cupcakes cool in the pan for 5 minutes and then remove them from the pan onto a wire rack and let them cool completely before frosting.
For the icing:
- Add all of the icing ingredients to the bowl of your stand mixer (with the whisk attachment on). Mix on low until the ingredients start to come together and then increase the speed to high. Mix on high for 4 to 5 minutes until the icing is light and fluffy. Place the icing in a pastry bag with a 2A tip and pipe onto cooled cupcakes.
- Enjoy now or store any leftovers in an airtight container.
Notes
The icing consistency is important… you can find some tips on what you are looking for and how to achieve that texture/consistency here.
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 Cupcake
- Calories: 292
- Sugar: 32g
- Sodium: 100.8mg
- Fat: 13.6g
- Carbohydrates: 40.8g
- Protein: 2.7g
- Cholesterol: 65.4mg
Keywords: cherry chip cake, cherry chip cupcakes, cherry chip cupcake recipe, cherry chip recipe, homemade cherry chip cake
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I hope this convinced you to try your hand at this homemade cherry chip cupcake recipe because it’s so good. You’ll love the rich flavors and the pretty pink cake. I hope you make it soon!
About Melissa
Melissa is dedicated to helping parents figure out the nightly questions, "What's for Dinner?!" with her no-fuss approach to cooking. Read more...
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Could this be made into a cake instead of cupcakes?
I’m high altitude so I don’t have great luck making homemade cake (it always sinks in the middle), so I’m not sure. In theory it should!
These were DELICIOUS! I added a little bit of cherry juice to the icing…amazing. Will definitely make again.
★★★★★
Ohhh excellent idea! Thank you for sharing your tip!
Has anyone tried making these cupcakes with more of a liquid type cherry preserve? I just watched the kids baking challenge and one young man used just that. He got rave reviews from both Duff and Valerie. After viewing the episode I went on a search for a recipe and yours was the closest I came to finding such a recipe. I’m not too big on using extracts, fruity ones I should say, for the same reason why your husband isn’t a fan. If anyone can help with the type of recipe I’m looking for, I’d really appreciate it…
Sounds delicious! If I see anything that might work I’ll be sure to pass it your way!
Would substituting the coconut extract for vanilla extract work too?
Yep, it’ll change the flavor a bit but not enough to not make them. Still delicious!
oh, and the link for Completely Delicious cherry chip cake actually take me to your websites chocolate buttercream recipe… 😉
the ingredients and recipe directions don’t seem to be here anymore… it just says “ingredients” and when I click on the print button to see if it shows up there, it still just says ingredients and then the website link…
It was a glitch on my end and is working now! Thank you for letting me know!
If you are allergic to almond how would you get around the almond extract?
Vanilla extract would be a good sub!
These are really good! Next time I will add a little bit of the cherry juice to the frosting as well 🙂 Thanks for sharing!
These are too cute!! Beautiful photos 🙂
Oh man, these cupcakes have me, hook, line and sinker. I cannot resist anything with marachino cherries in it. It’s my inner child, I think. = )
these sound great. i love the buttermilk in the cupcake and the heavy cream in the frosting!
These are so adorable. Pinning to try soon!