Cherry Cupcakes

Close-up of a cherry cupcake with piped buttercream and a whole cherry on the top.

5 from 5 votes

Maraschino Cherry Cupcakes with White Chocolate Buttercream are exceptionally smart but easy to make. Appealing to all ages and perfect for any occasion worth celebrating

Prep Time45

Cook Time25

Total Time1 10

Course: Baking, Dessert

Cuisine: Worldwide

Servings: cupcakes

Calories: 592kcal

Author: Jane Coupland

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.

Nutrition