These Fresh and Moist Cherry Cupcakes are the perfect summer dessert! Made with fresh cherries, these fluffy cupcakes have the sweet and tart flavor of cherries and are topped with homemade maraschino cherry buttercream frosting! This recipe makes 12 perfect cherry cupcakes!

A cherry cupcake with pink frosting on a white small plate.

As a trained pastry chef I love finding new ways to use fresh ingredients, like cherries in recipes. These cherry cupcakes are definitely a winner. They are simple, delicious, and easy to make.

The base of these cupcakes are my classic homemade vanilla cupcake recipe just with fresh cherries added in. You could even take my chocolate cupcakes and add cherries to make them almost like a black forest cupcake!

We’re not done here though. The cherry buttercream frosting is what really takes these cupcakes over the top! It’s made with maraschino cherry juice, butter, and powdered sugar and it is the perfect complement to these cupcakes.

The maraschino juice adds a light pink color, and a sweet cherry flavor. I dont like using fresh fruit in frostings because they usually add too much moisture. In this case maraschino juice is perfect!

If you have a ton of cherries and want to use them up you can also try these black forest brownies, this easy cherry coffee cake, or this cherry cheesecake.

INGREDIENTS NEEDED

Ingredients for cherry cupcakes.
Cupcake Ingredients
Ingredients for cherry buttercream frosting.
Frosting Ingredients.

Making Fresh Cherry Cupcakes

Prepare for baking: Preheat the oven to 350F and line a muffin tin with 12 cupcake liners. Set aside.

Combine dry ingredients: In a medium-size bowl combine the flour, baking soda, baking powder, and salt with a whisk.

Creamed butter and sugar in a stainless steel mixing bowl.
Add the butter to the bowl of a stand mixer with the paddle attachment. Mix until fluffy on medium speed, then add the sugar. Mix for an additional 2 minutes or until light and fluffy.
Butter, sugar, and eggs, mixed in a mixing bowl.
Scrape down the sides of the bowl with a rubber spatula, then add the eggs and egg whites. Mix into the batter for one minute on medium speed.
Cherry cupcake batter in a bowl.
To the stand mixer, add 1/3 of the dry mixture followed by 1/2 the buttermilk. Alternate adding while mixing making sure to end on dry ingredients. Do not overmix.
Pitted cherries on a white plate.
Pit and cut cherries.
Pitted cherries tossed in flour on a white plate.
Add the diced pitted cherries to a small bowl and sprinkle the remaining flour on top and toss to coat.
Cherries tossed into cupcake batter in a mixing bowl.
Add the cherries to the cupcake batter by folding in with a rubber spatula.
Cherry cupcake batter in a muffin tin.
Using a 3 tablespoon cookie scoop, fill the muffin liners 3/4 of the way with cherry cupcake batter. Bake for 21-22 minutes or until the cupcakes are set. Let them cool completely while you make the frosting.

Cherry Buttercream

Cream the butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment cream the butter and confectioners sugar and mix on low speed until creamy, about 2 minutes.

Add the cherry flavor: Add in maraschino cherry juice and ½ tsp milk, and mix again until combined and fluffy.

Frost the cupcakes: Decorate the cooled cupcakes using a piping bag and a large star tip then garnish with fresh or maraschino cherries. 

TIPS FOR RECIPE SUCCESS

  • Don’t overmix the batter: Overmixing the batter will result in tough cupcakes. Mix until just combined otherwise the cupcakes might sink in the oven.
  • Let the butter and eggs come to room temperature: Room temperature ingredients mix together much easier and produce a more consistent cupcake batter.
  • Let the cupcakes cool before frosting: It’s important to let the cupcakes cool completely before frosting so the buttercream doesn’t melt right off.
3 cherry cupcakes on an oval platter with fresh cherries around.
3 cherry cupcakes on an oval platter with fresh cherries around.
5 stars (3 ratings)

Fresh and Moist Cherry Cupcakes

Prep: 10 minutes
Cook: 22 minutes
Total: 32 minutes
Servings: 12 cupcakes
These Fresh and Moist Cherry Cupcakes are the perfect dessert for summer! Made with fresh cherries, these fluffy cupcakes have the sweet and tart flavor of cherries and are topped with homemade cherry buttercream frosting!
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Ingredients

Cherry Cupcakes

  • 1 ¾ cup all purpose flour, 207g + 1 tablespoon separated
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp kosher salt
  • ½ cup unsalted butter, (113g) softened to room temperature
  • 1 cup granulated sugar, (200g)
  • 1 egg, (50g)
  • 2 egg white, (70g)
  • 2 tsp vanilla extract
  • ½ cup buttermilk, at room temperature (118mL)
  • ½ lb cherries, pitted and halved.
  • 12 cherries, for garnish

Cherry Buttercream Frosting

  • 1 cup unsalted butter, softened 227 g
  • 4 cups confectioners sugar, 454 g
  • 1 tbsp maraschino cherry juice
  • ½ tsp milk

Instructions
 

  • Preheat the oven to 350F and line a muffin tin with 12 cupcake liners.
  • In a medium size bowl combine the 1 ¾ cup flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp kosher salt. Whisk until combined.
  • In the bowl of a hand mixer or stand mixer fitted with the paddle attachment cream the ½ cup butter for 1 minute on medium speed. Scrape down the bowl and add 1 cup sugar.
  • Mix on medium speed for 2 minutes until light and fluffy.
  • Scrape down the bowl and add the egg, 2 egg whites and 2 tsp vanilla extract.
  • Mix for 1 minute on medium speed.
  • Add in 1/3rd of the dry ingredients, then half of the buttermilk and alternate, starting and ending with the dry ingredients.
  • Mix only until combined. Do not overmix.
  • Dust the pitted and diced fresh cherries with the remaining tablespoon of flour and fold into the batter with a spatula.
  • Using a 3 tbsp cookie scoop, scoop the batter into the muffin liners ¾ of the way full.
  • Bake for 21-22 minutes or until the cake is set. Cool completely.

Cherry Buttercream Frosting

  • In the bowl of a stand mixer fitted with the paddle attachment cream the 1 cup butter and 4 cups of confectioners sugar and mix on low speed.
  • Mix until creamy, about 2 minutes.
  • Add in maraschino cherry juice and ½ tsp milk, and mix again until combined and super fluffy.
  • Decorate cupcakes using a piping bag and a large star tip then garnish with fresh or maraschino cherries.

Notes

You can use frozen or canned cherries but make sure to thaw, drain, and dry them well before adding to the batter.
You can also substitute maraschino cherries but know that the cupcake will be sweeter than usual. 

Substitutions

You can substitute the fresh cherries for maraschino cherries but beware that it will make the cupcakes more on the sweet side.

Yield

This cupcake recipe makes 12 perfect cherry cupcakes.

STORAGE AND FREEZING

Storage: Frosted cupcakes will last in an airtight container at room temperature for up to three days or in the refrigerator for up to one week. Unfrosted cupcakes can be stored in an airtight container at room temperature for up to five days.
Freezing: Freeze unfrosted cupcakes in a freezer-safe zip-top bag for up to three months. Let thaw overnight in the refrigerator then bring to room temperature before frosting.
Serving: 1cupcake, Calories: 523kcal, Carbohydrates: 75g, Protein: 4g, Fat: 24g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 76mg, Sodium: 135mg, Potassium: 115mg, Fiber: 1g, Sugar: 60g, Vitamin A: 763IU, Vitamin C: 2mg, Calcium: 47mg, Iron: 1mg
Course: Cupcakes
Author: Sam Adler
Cuisine: American
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