Cherry cupcakes are sweet, cherry-licous cupcakes made with cherry juice and other sweet ingredients. They're easy to make ahead of time, and perfect if you're stuck indoors on a rainy or snowy day. These warm, moist cupcakes will certainly cheer you up any day! This how-to will teach you how to make them.
Ingredients
- 1/2 cup unsalted butter, softened
- 4 egg whites
- 2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup buttermilk
- 1/3 cup cherry juice
- 1 1/2 cups white sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 12 maraschino cherries, cut in halves
Steps
-
Preheat your oven 350° Fahrenheit or 176° Celsius.
-
Line a cupcake tin with 24 cupcake wrappers. Spray non-sticking cooking spray in the liners before. This will help the cupcakes not stick to the liners when they are ready to peel and eat!Advertisement
-
Stir the dry ingredients together. In a medium-sized bowl, whisk the dry ingredients with a whisk or wooden spoon until fully combined. Set aside.
-
Stir the buttermilk and cherry juice in a measuring cup or small bowl. You can use a whisk for speedier mixing, or a regular eating spoon for quick stirs as well. Stir until the buttermilk and cherry juice are combined well. Set aside.
-
Cream the butter and sugar. With an electric mixer, cream the softened butter and sugar. Add the vanilla and almond extract as you are blending. Blend.
-
Pour the rest of the ingredients slowly, one at a time. One at a time, add each egg white. Place your electric mixer on high to combine the egg whites with the creamed mixture. Pour the cherry mixture and flour mixture into the batter. Blend on high speed until mixed well. Set aside.
-
Pour the cupcake batter into each wrapper in the cupcake tin. Use an ice cream scoop or spoon for easy pouring-in. Fill more than halfway till the top, but not too high as the cupcakes can collapse while baking. About 3 tablespoons for each cupcake wrapper is enough.
-
Bake the cupcakes for 15 to 18 minutes, or until cupcakes rise and get puffy. To test if cupcakes are done, poke a toothpick in the middle of one cupcake. If the toothpick comes out dry, the cupcakes are ready. If it comes out wet with cupcake batter, have the cupcakes bake for an additional five minutes. Once done, have cupcakes cool on a plate or wire rack.
-
Frost the cupcakes . Using your favorite canned or homemade frosting recipe, frost the cupcakes using a frosting pipe. Decorate the cupcakes with cherries, red sprinkles, or powdered sugar. Serve.
-
Enjoy!Advertisement
Expert Q&A
Ask a Question
200 characters left
Include your email address to get a message when this question is answered.
Submit
Advertisement
Tips
- Color the frosting red with red food coloring for the cupcakes to match with the original recipe.Thanks
- For moist cupcakes, have egg water set aside for thirty minutes ahead of time.Thanks
- Spice these cupcakes up with some cinnamon or nutmeg.Thanks
Advertisement
Warnings
- Avoid over-baking the cupcakes as they can blacken and taste bland.Thanks
Advertisement
Things You'll Need
- Medium-sized bowl
- Measuring cup or small bowl
- Whisk or wooden spoon
- Electric mixer
- Cupcake tray
- Cupcake wrappers
- Oven
- Frosting pipe
About this article
Thanks to all authors for creating a page that has been read 2,328 times.
Advertisement
