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Cherry Baby Cakes


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Rate this recipe 4.4/5 (19 Votes)


  • 1 1/3 cups all-purpose flour
  • 2/3 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup milk
  • 1/4 cup butter, softened
  • 1 egg
  • 1 teaspoon vanilla
  • 2/3 cup cherry marmalade or cherry preserves, large pieces snipped if necessary
  • 60 maraschino cherries with stems, drained
  • 1 recipe powdered sugar icing


Preparation time 40mins
Cooking time 52mins


Step 1

Preheat oven to 350 F. line thirty 1 3/4 inch muffin cups with paper bake cups; set aside

in a large mixing bowl combine flour,sugar, baking powder, and salt. add milk, butter, egg, and vanilla. beat with an electric mixer on low until combined. beat on medium for 1 minute. spoon 1 scant teaspoon batter into each muffin cup. add 1/2 teaspoon of cherry marmalade and top with 1/2 teaspoon additional batter

bake cupcakes about 12 minutes or until a wooden toothpick inserted in centers comes out clean. cool in pans on a wire rack for 5 minutes. remove for pans; cool completely on wire rack

pat maraschino cherries dry with a paper towel. frost each cupcake with about 1/2 teaspoon icing. dip half of each cherry into remaining icing; place on top of baby cakes

Powdered sugar icing in a medium bowl stir together 2 1/2 cups powered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla. stir in enough additional milk, 1 teaspoon at a time, to reach drizzling consistency.


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