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Maraschino Cherry Cupcakes


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  • frosting:
  • 1 box white cake mix
  • 3 eggs
  • 1/3 cup vegetable oil
  • 3/4 cup milk (or buttermilk)
  • 1/2 cup sour cream
  • 1/4 cup cherry juice (from Maraschino cherries)
  • 2 teaspoons almond extract
  • 1 cup Maraschino cherries, roughly chopped
  • 1 and 1/2 cups (3 sticks) unsalted butter, softened
  • 6 cups powdered/confectioners' sugar
  • 2 teaspoons almond extract
  • 1/4 cup heavy whipping cream
  • 24 cherries with stems, for garnish



Step 1

Preheat oven to 325 degrees (F). Prepare a two 12-cup cupcake pans with papers, and set aside.
Rough-chop cherries, and set aside.
Combine remaining ingredients (cake mix, eggs, sour cream, oil, milk, cherry juice, almond) in a large bowl, and beat on medium speed with a hand mixer for two minutes.
Fold in chopped cherries.
Fill cupcake papers 2/3 full, with batter.
Bake 17-20 minutes or until a cake-tester comes out clean.
Allow to cool completely on a wire rack before frosting.
In the bowl of a stand mixer, beat butter until creamy.
Add powdered sugar and whipping cream, and beat until just combined.
Add almond extract, and beat until light and fluffy, about 4-5 minutes.
Frost as desired, and top with a cherry.

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