How to Bake Cherry Cupcakes at Home: A Step-by-Step Guide

If you're a fan of fruity, sweet, and slightly tangy treats, cherry cupcakes are a delightful choice. These cupcakes are moist, fluffy, and bursting with cherry flavor, making them perfect for any occasion. In this blog, we’ll go through a detailed, step-by-step guide on how to bake cherry cupcakes at home.

Ingredients

For the Cupcakes:

1 ½ cups (190g) all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs
½ cup (120ml) milk
1 tsp vanilla extract
½ cup (120g) chopped fresh or maraschino cherries
2 tbsp cherry juice (from maraschino cherries or fresh cherry puree)

For the Cherry Buttercream Frosting:

1 cup (230g) unsalted butter, softened
3 cups (360g) powdered sugar
3 tbsp cherry juice
½ tsp vanilla extract
A few drops of red or pink food coloring (optional)
Fresh or maraschino cherries for garnish

Step-by-Step Instructions

Step 1: Prepare the Cherries

If using fresh cherries, pit and chop them into small pieces.
If using maraschino cherries, drain and chop them, saving some cherry juice for later.

Step 2: Preheat the Oven

Preheat your oven to 350°F (175°C).
Line a muffin tin with cupcake liners.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Step 4: Cream the Butter and Sugar

In a large mixing bowl, beat butter and sugar with an electric mixer until light and fluffy. This should take about 2-3 minutes.

Step 5: Add the Eggs and Flavoring

Add eggs one at a time, beating well after each addition.
Mix in vanilla extract and cherry juice.

Step 6: Combine Wet and Dry Ingredients

Add the dry ingredients in three parts, alternating with milk. Begin and end with the flour mixture.
Gently fold in the chopped cherries using a spatula.

Step 7: Bake the Cupcakes

Divide the batter evenly among the cupcake liners, filling each about ¾ full.
Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Making the Cherry Buttercream Frosting

Step 8: Beat the Butter

In a mixing bowl, beat softened butter until creamy and smooth.

Step 9: Add Sugar and Cherry Juice

Gradually add powdered sugar, one cup at a time, beating on low speed.
Pour in cherry juice and vanilla extract. Beat until fluffy.
If desired, add food coloring for a vibrant pink shade.

Step 10: Frost the Cupcakes

Once the cupcakes are completely cool, use a piping bag or a spatula to frost them.
Top with a fresh or maraschino cherry for garnish.

Tips for the Best Cherry Cupcakes

✔ Use fresh cherries for a natural, juicy flavor. If using maraschino cherries, drain them well to avoid excess moisture.
✔ Adjust sweetness by using less sugar in the frosting if needed.
✔ Refrigerate leftover cupcakes in an airtight container for up to 3 days.

Frequent Asked Questions (FAQs) about this blog...

1. Can I use frozen cherries instead of fresh or maraschino cherries?

Yes! Thaw frozen cherries first and pat them dry to prevent excess moisture from affecting the cupcake texture.

2. How do I make the cupcakes extra moist?

To keep them moist, avoid overmixing the batter and do not overbake. You can also add a tablespoon of sour cream or yogurt for extra moisture.

3. Can I substitute the all-purpose flour with a gluten-free alternative?

Yes! Use a 1:1 gluten-free baking flour for the best results. Some flours may need a little extra liquid for proper texture.

4. Can I use cherry extract instead of cherry juice?

Yes, cherry extract can enhance the flavor. Use ½ teaspoon cherry extract in place of 2 tablespoons of cherry juice.

5. How can I make these cupcakes without eggs?

You can replace eggs with:

¼ cup unsweetened applesauce per egg
1 mashed banana per egg
1 tablespoon flaxseed meal + 3 tablespoons water (let sit for 5 minutes)

6. How do I prevent my cherries from sinking in the batter?

Toss chopped cherries in a little flour before adding them to the batter. This helps them stay evenly distributed.

7. Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes a day before and store them in an airtight container. Frost them just before serving for the best freshness.

8. How do I store leftover cherry cupcakes?

Store them in an airtight container at room temperature for 1 day or in the refrigerator for up to 3 days.

9. Can I freeze cherry cupcakes?

Yes! Freeze unfrosted cupcakes in an airtight container for up to 2 months. Thaw at room temperature before frosting.

10. What’s the best way to pipe frosting neatly?

Use a piping bag with a star tip for a professional look. If the frosting is too soft, chill it for 10-15 minutes before piping.

Final Thoughts

Baking cherry cupcakes at home is fun, easy, and rewarding. Whether for a special event or just to treat yourself, these cupcakes will impress with their soft texture and rich cherry flavor.

Sizzle and Spoon

Saturday, March 15, 2025

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