Cherry Chip Cupcakes

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.


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. 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 ⅓ of the flour mixture to the sugar mixture and stir to combine. Add ½ of the buttermilk mixture to the sugar mixture and stir to combine.


Repeat with another ⅓ of the flour mixture, and then the rest of the buttermilk mixture, and finish with the last ⅓ of the flour misture, mixing after each addition. Stir in the chopped cherries.


Put ⅓ of a cup of the batter into the each of the prepared muffin cups. Bake for 12-15 minutes until the cake is 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.

Bread bun

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