These cherry cupcakes are soft, fluffy, and filled with sweet bites of fresh fruit.
They have a light vanilla base, a pretty pink frosting, and just enough cherry flavor to feel special without being too heavy.
They’re perfect for birthdays, spring gatherings, or anytime you want a bakery-style dessert that still feels easy to make at home.
Why You’ll Love This Recipe
These cupcakes have a soft, tender crumb with juicy chopped cherries in every bite.
The frosting is creamy, lightly sweet, and naturally tinted with maraschino cherry juice.
The recipe uses simple pantry staples and comes together in a very approachable way.
They look beautiful for parties, but they’re easy enough for casual weekend baking.
What You’ll Need (Ingredient Highlights)
Fresh cherries add real fruit flavor and a juicy texture that makes these cupcakes stand out.
Buttermilk helps create a soft, moist crumb and gives the batter a gentle richness.
Vanilla extract adds warmth and rounds out the fruit flavor beautifully.
Maraschino cherry juice gives the frosting a soft pink color and a subtle cherry note.
Almond extract adds a classic bakery-style finish that pairs especially well with cherries.
Pro Tips Before You Start
Use room temperature butter, egg, egg whites, and buttermilk for a smoother batter.
Chop the cherries into small, even pieces so they distribute well without weighing down the cupcakes.
Lightly coat the chopped cherries with flour before folding them in to help prevent sinking.
Do not frost the cupcakes until they are completely cool.
How to Make Cherry Cupcakes
Step 1 – Prep the pan and cherries
Preheat the oven to 350°F and line a 12-cup muffin tin with cupcake liners. Pit and chop the cherries into small pieces, then set aside.
Step 2 – Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
Step 3 – Cream the butter and sugar
In a large bowl, beat the butter and granulated sugar for about 3 minutes until light, fluffy, and pale.
Step 4 – Add the eggs and vanilla
Beat in the egg, egg whites, and vanilla extract until the mixture is smooth and fully combined.
Step 5 – Alternate dry ingredients and buttermilk
Add the dry ingredients and buttermilk in alternating additions, beginning and ending with the dry mixture. Mix on low speed just until combined after each addition.
Step 6 – Fold in the cherries
Toss the chopped cherries lightly with a little flour if desired. Gently fold them into the batter with a spatula.
Step 7 – Fill and bake
Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Bake for 21 to 22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 8 – Cool completely
Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool fully.
Step 9 – Make the frosting
Beat the softened butter and sifted confectioners sugar until light and creamy. Add the maraschino cherry juice, milk, and almond extract, then beat until smooth and spreadable.
Step 10 – Frost and garnish
Spread or pipe the frosting onto the cooled cupcakes. Top each one with a cherry for a pretty finish.
What to Serve Them With
Serve these cupcakes with hot tea or coffee for an easy afternoon treat.
They also pair well with lemonade, sparkling drinks, or a light fruit platter for parties.
For a dessert table, serve them alongside vanilla cupcakes, sugar cookies, or berry desserts.
Variations / Substitutions
Use maraschino cherries in the batter if fresh cherries are not in season.
Swap the almond extract for more vanilla if you prefer a milder flavor.
Add a little lemon zest to the batter for a brighter fruit flavor.
You can also use cream cheese frosting instead of the cherry buttercream for a tangy contrast.
Storage & Leftovers
Store the frosted cupcakes in an airtight container in the refrigerator for up to 4 days.
Let them sit at room temperature for a short time before serving for the best texture.
Unfrosted cupcakes can be frozen for up to 2 months. Thaw completely before frosting.
FAQs
Can I use frozen cherries?
Yes, but thaw and drain them well first so they do not add excess moisture to the batter.
Do I have to coat the cherries in flour?
No, but it helps keep them from sinking and improves the texture of the finished cupcakes.
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day ahead and frost them before serving.
How do I know when they are done?
A toothpick inserted into the center should come out clean or with a few moist crumbs attached.
Can I make the frosting thicker for piping?
Yes, add a little more sifted confectioners sugar until it reaches your desired consistency.
What kind of cherries work best for garnish?
Fresh cherries look elegant, but maraschino cherries also work well and add a classic bakery look.
Final Thoughts
These cherry cupcakes are soft, pretty, and full of sweet fruit flavor.
They’re a lovely choice when you want something cheerful, simple, and a little bit special.
With their fluffy crumb and pink cherry frosting, they bring a bakery-style feel right into your home kitchen.
Full Recipe Card
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter, room temperature
- 1 1/4 cups granulated sugar
- 1 large egg
- 2 large egg whites
- 1 tablespoon vanilla extract
- 2/3 cup buttermilk
- 1/2 lb fresh cherries, pitted and chopped
- 1 cup unsalted butter, softened
- 4 cups confectioners sugar, sifted
- 1 1/2 tablespoons maraschino cherry juice
- 1/2 tsp whole milk
- 1/4 tsp almond extract
- 12 fresh or maraschino cherries with stems
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin with cupcake liners.
- Whisk flour, baking powder, baking soda, and salt in a medium bowl.
- Beat butter and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the egg, egg whites, and vanilla extract until smooth.
- Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry mixture.
- Fold in the chopped cherries gently.
- Divide batter among liners and bake for 21 to 22 minutes.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Beat frosting ingredients until creamy and smooth.
- Frost cooled cupcakes and garnish each with a cherry.
