Cherry cupcakes made with maraschino cherries and white chocolate buttercream are exceptionally smart, easy to make and appealing to all ages. Let’s be honest, cupcakes with a cherry on the top are always hard to resist.
Got fresh cherries to hand? Use them to top pistachio cupcakes or make a cherry traybake with them.
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These cherry cupcakes come speckled with finely chopped maraschino cherries within the sponge, along with a lip-smacking swirl of buttercream on the top.
I was almost tempted to use vanilla buttercream, but in the end, I couldn’t resist taking that extravagant plunge and opting for a white chocolate version instead. White chocolate and cherries seem to work in harmony.
To finish things off, I’ve garnished the cherry cupcakes with a little grated chocolate and crowned each one with a whole maraschino cherry. Sigh… oh how I can sigh at the sight of these.
Try serving a delicious homemade white chocolate hot chocolate with these little cakes.
Why you’ll love these cupcakes
- Simple – despite their smart appearance, these maraschino cherry cupcakes are very quick and easy to make.
- Novice bakers will enjoy the simplicity of this impressive-looking bake as it’s a simple sponge cake recipe with cherries added in.
- Flavour – the batter includes vanilla extract, so there’s a great flavour to these little cakes.
- Texture – each cupcake has a lovely soft and fluffy texture.
- Appearance – they will appeal to children and adults alike. Let’s be honest, who can really resist cupcakes with a cherry on the top?
- Versatile – cherry cupcakes are perfect for any celebration or just for enjoying because you feel like baking a treat.
If you’re looking for more pretty cupcakes, then try my Persian Love cupcakes and my lemon & elderflower cupcakes. They are the epitome of prettiness. And don’t miss my sticky toffee pudding cupcakes for full-on sweetness. They have always been popular with readers.
What are maraschino cherries?
Also known as cocktail cherries, the maraschino cherry is distinct in appearance, being a vibrant bright red colour. They are sold in jars and are readily available in large supermarkets or online. They have usually had the stone removed and come either with or without their stalks still attached.
Are they real cherries?
Maraschino cherries are real cherries that have been preserved, bleached, dyed and sweetened. They are typically made from sweet cherries rather than sour cherries.
What’s the difference between a maraschino cherry and glace cherry?
Glace cherries are fresh cherries that have been cooked in sugar syrup until it reduces sufficiently to turn them into candied cherries. They are sweet and sticky and, although typically red, they are sometimes dyed green or yellow. Glace cherries are frequently used in fruit cakes, Christmas puddings or as a garnish in general baking, such as biscuits.
Maraschino cherries are not candied. Instead, they are preserved in sugar syrup. They tend to be softer in texture.
Ingredients notes
Maraschino cherries: these are used within the cake batter itself and as a garnish. For the best appearance use stemmed maraschino cherries. Glace cherries could be used as a substitute, but fresh cherries should not be used.
Butter or baking margarine: it’s fine to use butter or baking margarine for the cake batter (butter gives a richer flavour but margarine gives a lighter, fluffier texture). However, for the buttercream, the clue is in the name. Only proper butter will do.
Vanilla extract: this addition really lifts the overall flavour of these maraschino cherry cupcakes. Do not leave it out.
White chocolate: this ingredient is used to flavour the buttercream and as part of the garnish. Use one that you know melts well without seizing up and turning grainy. I cannot recommend Callebaut enough.
Step by step instructions
- Take 25 Maraschino cherries out of a jar and allow them to drain on kitchen paper.
- Beat the butter and caster sugar together until light & fluffy.
- Add the eggs, one at a time, beating well.
- Add the vanilla extract and milk then beat again.
- Sift the flour and baking powder into the bowl and gently stir in, using a large metal spoon until thoroughly combined.
- Reserve 10 of the cherries for decoration and chop each remaining cherry into 16 pieces. Fold the cut cherries through the cake batter.
- Divide the batter between 9-10 cupcake cases, filling each case around ⅔ full.
- Bake for approximately 22 minutes. Poke a cocktail stick into the centre – if it comes out clean then they are done.
- Once out of the oven remove from the baking tin and allow to cool completely on a wire rack.
- Meanwhile, melt the chocolate (either in the microwave or over a Bain Marie). Stir until smooth then set aside to cool to room temperature.
- Put the butter into a medium bowl and beat until smooth and soft.
- Sieve in the icing sugar a tablespoon at a time and beat well between each addition.
- Once all of the icing sugar has been mixed in, beat in the vanilla extract.
- When the chocolate has come to room temperature beat it into the buttercream until thoroughly combined.
- Either pipe or spread the buttercream on top of the cupcakes, sprinkle with grated white chocolate and top each cupcake with a cherry.
- Keep in an airtight container for up to 3 days.
Expert tips
- For the very best results, always use digital kitchen scales and the gram measurement system. It’s the most accurate technique for weighing ingredients.
- Always ensure that your oven is fully pre-heated before baking begins. Do not put the cakes into the oven to bake when it is not hot enough and do not leave the batter sitting around whilst the oven heats up. The adverse effect either of these mistakes will have on the final bake is huge.
- Be sure to chop the cherries finely so that they are well distributed throughout the batter. They are also less likely to sink of they are cut small.
- Ensure that the white chocolate has cooled to room temperature before mixing it into the buttercream. If it is too warm then it will melt the butter and the frosting will be too loose to pipe or spread.
- Also make sure that the cakes have cooled completely before decorating to prevent the buttercream from melting on top of each cupcake.
Frequently asked questions
Yes, you can. The taste of these cherry cupcakes will be slightly different, but the recipe will still work.
Fresh cherries are not a good substitute for the maraschino cherries in this recipe. Fresh cherries emit juice as they cook and the sponge cake may end up soggy.
This maraschino cherry cupcake recipe makes 9-10 muffin-sized cupcakes. Please be aware that there are a number of different sizes for paper basking cases in the UK:
Fairy cake cases – quite small (45mm base x 25mm deep)
Standard cupcake cases – a little larger (50mm base x 30mm deep)
Muffin-sized cupcake cases – larger still (55mm base x 33mm deep)
Using different-sized cases is fine, but it will alter how many cakes are made and how long they need to bake for.
Variations
- Go pink – embrace your inner love for all things pink by including a dab of pink food colouring in the cake batter.
- Hide a cherry – once the batter has been put into the paper cases press a whole maraschino cherry (stem removed) into the centre of each one before baking them.
- Chocolate buttercream – replace the white chocolate with semi-sweet chocolate (50%-60% cocoa solids).
- Chocolate cherry cupcakes – cherries and chocolate are natural together, so replace 30g of the flour with cocoa powder. Top with either chocolate or white chocolate buttercream.
- Add sprinkles – replace the grated white chocolate with colourful sprinkles for an additional burst of colour and fun.
More ways to use maraschino cherries
Given their alternative name, it’s little surprise that maraschino cherries are often used as a cocktail garnish. Popular cocktails using maraschino cherries as a garnish include the Snowball, the Manhattan, the Amaretto sour and the Tequila Sunrise.
These cherries are, however, also highly suited to dressing up ice cream sundaes and milkshakes. And, as this recipe proves, they come in handy when baking too. Although it’s fun to make cupcakes with a cherry on the top, they can be used in biscuits, brownies and in fruit cakes too.
If you tried this cherry cupcakes recipe please give it a rating below. Don’t forget to share your creations with me on Instagram too – I love to hear how you’ve got along. Use #littlesugarsnaps and tag me @jane_littlesugarsnaps.
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Cherry Cupcakes
Equipment
- 1 12 Hole Cupcake Tin
- 9-10 Muffin-sized cupcake cases
Ingredients
For the Cupcakes
- 120 g Butter (unsalted) – softened
- 120 g Plain (all purpose) flour
- 120 g Caster sugar
- 1 teaspoon Baking powder
- 2 Eggs large, free-range
- 2 teaspoons Vanilla extract
- 1 tablespoon Whole milk (full-fat)
- 15 Maraschino Cherries
For the Buttercream
- 220 g Butter (unsalted) – softened
- 175 g Icing (confectionary) sugar
- 175 g White chocolate
- ½ teaspoon Vanilla extract
For Decoration
- 9-10 Maraschino Cherries preferably with stems
- 2 tablespoons Grate white chocolate
Instructions
Make the Cupcakes
- Preheat the oven 170C/ 325F/ GM3 and line a cupcake tray with 9-20 paper cake cases (mufin-sized).
- Take 25 maraschino cherries out of a jar and allow to drain on kitchen paper.
- Using electric beater, beat the butter and caster sugar together until light, fluffy and pale yellow in colour
- Add the eggs, one at a time, beating well.
- Add the vanilla extract and milk then beat again.
- Sift the flour and baking powder into the bowl and gently stir in, using a large metal spoon until thoroughly combined. Take care not to overwork the batter though.
- Chop each cherry into 16 pieces then gently fold the cherries through the cake batter.
- Divide between the cupcake cases – filling each case around ⅔ full – and bake for approximately 20 minutes.
- Test that the cupcakes are baked through: poke a cocktail stick into one of the cakes – if it comes out clean then the cakes are ready. If not, return to the oven for a couple more minutes, then test again.
- Once out of the oven remove from the baking tin and allow to cool completely on a wire rack.
Make the Buttercream
- Chop the white chocolate and melt (either in the microwave or over a bain marie). Stir until smooth then set aside to cool to room temperature.
- Put the butter into a medium bowl and beat until smooth and soft.
- Sieve in the icing sugar 1 tablespoon at a time and beat well between each addition.
- Once all of the icing sugar has been mixed in, beat in the vanilla extract.
- Test the chocolate has come to room temperature – do not add to the buttercream until it has done so otherwise the heat from the chocolate will melt the butter.
- Once it has cooled sufficiently, beat the melted chocolate into the buttercream until thoroughly combined.
- Use straight away to decorate the cupcakes or chill until required (bring back to room temperature before using).
Decorating the Cupcakes
- Either pipe or spread the buttercream on top of the cupcakes – there should be enough to cover 10 cakes.
- Grate a little white chocolate and sprinkle over the cakes.
- Top each cupcake with a cherry.
- Keep in an airtight container for up to 3 days.
Notes
- For the very best results, always use digital kitchen scales and the gram measurement system. It’s the most accurate technique for weighing ingredients.
- Always ensure your oven is fully pre-heated before baking begins. Do not put the cakes into the oven to bake when it is not hot enough and do not leave the batter sitting around whilst the oven heats up. The adverse effect either of these mistakes will have on the final bake is huge.
- Be sure to chop the cherries finely so that the are well distributed throughout the batter. They are also less likely to sink of they are cut small.
- Glace can be used instead of maraschino cherries.
- Ensure that the white chocolate has cooled to room temperature before mixing it into the buttercream. If it is too warm then it will melt the butter and the frosting will be too loose to pip or spread.
- Also make sure that the cakes have cooled completely before decorating to prevent the buttercream from melting on top of each cupcake.
Christina L
Hello Jane:
Thank you for this wonderful, yummy recipe. I made these cupcakes for Valentine’s Day for my husband. They were a big hit and oh so delicious. The batter only gave me 8 muffins but no worries – there are only two of us, so we surely had more than our share. The buttercream was, as the saying goes “The Icing On The Cake”, so very decadent. Thank you so much for sharing your recipes.
Christina
Jane Saunders
Oh, so pleased you enjoyed them – they are a lovely bake for Valentines with the bright red cherries in them. I wonder if you have bigger pans than me – muffin tins might well be a little larger than my cupcake tin. Either way, a larger cake is never a bad thing! Thankyou so much for taking the time to let me know how you got along – it makes my day.
Pamela (BrooklynFarmGirl)
These are such beautiful cupcakes!
Jane Saunders
Thanks Pamela
Calleigh - TheForkBite
I remember the moments my son started his kindergarten, and now he will be in 4th grade. How time flies so fast, the next thing you’ll realize, they’ll be heading to college.
Jane Saunders
You are so right. Let’s not blink too much for the next 10 years.
Monica | Nourish & Fete
These cupcakes look darling – and I love those cute wrappers, too! Congrats to your daughter and best of luck in the new phase. My son is only two and I’m already wondering how it could possibly go by so fast, so I can only imagine it gets more mind-boggling as you go!
Jane Saunders
Oh definitely. I feel as if I’ve run an emotional marathon over the last 6 months. At least it’s the summer hols now – time for relaxing and a spot of baking with my girls. Anyway, thanks Monica – having girls gives me plenty of excuses to bake pretty cakes and stockpile cute cupcake wrappers 🙂
Tara
Congratulations on your daughter leaving primary! My oldest child is starting kindergarten next month. These cupcakes look gorgeous! I love that buttercream on top.
Jane Saunders
Thanks Tara – and good luck to you and your child for next month!
Tricia @ Saving Room for Dessert
LOVE those little pops of cherries throughout the cupcake! These are really beautiful and I bet they taste terrific. Congratulations to your daughter! What a big step and it’s wonderful she has such a great attitude.
Jane Saunders
Thanks Tricia. And I just hope she keeps that positive spin right through life.
linda spiker
Beautiful! That white chocolate buttercream frosting is swoon worthy!
Jane Saunders
Thanks Linda. I was eying up a little spare buttercream that is sitting in my fridge just today and thinking of cookie sandwiches it could work in.
Julia @ Happy Foods Tube
What a great recipe! I love the white chocolate buttercream!
Jane Saunders
Thanks Julia.
Marcellina
Just printed your recipe! Maraschino cherries and white chocolate buttercream? I’m in heaven! Plus they look gorgeous! I know I will have the occasion to make these! Thanks for sharing!
Jane Saunders
Thanks Marcellina. Hope you enjoy them soon. In fact it’s the weekend nearly, which is cause for celebration in my book.