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Frosting & Fettuccine

Home » Recipe Search » Cupcakes

Jul 3, 2022(last updated December 19, 2022)

Fresh and Moist Cherry Cupcakes

5 from 1 vote
BySam Adler
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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 like baking with summer fruit check out this easy plum tart, these key lime pies or these juicy fruit pies!

Cherries are typically in season from May to August and I’m so excited to make these cherry cupcakes!

WHY YOU SHOULD MAKE THIS RECIPE

  • A great way to use fresh in-season cherries!
  • These cupcakes are moist, fluffy, and have the perfect balance of sweet and tart.
  • The cherry buttercream frosting is made with sweet cherry juice and is so good, that you’ll want to eat it by the spoonful!
  • This recipe is perfect for summer potlucks, BBQs, or any time you’re craving a fruity dessert!

INGREDIENTS NEEDED

Ingredients for cherry cupcakes.
Cupcake Ingredients
Ingredients for cherry buttercream frosting.
Frosting Ingredients.
  • All-Purpose Flour – This dry ingredient gives the cupcakes their structure and helps blend the rest of the baking ingredients together to create a cupcake batter.
  • Baking Soda & Baking Powder – These two leavening agents are both needed to help the cupcakes rise and become fluffy.
  • Salt – Activates the baking soda and baking powder while also contrasting the sweet flavors in the cupcake.
  • Unsalted Butter – Adds a moist and dense texture to the base of the cake while providing rich buttery flavor.
  • Granulated Sugar – Gives the base of the cupcakes their sweetness along with the cherries.
  • Egg & Egg White – Adds richness to the batter and also helps the cupcakes set properly while baking.
  • Vanilla Extract – This complimentary flavor helps warm up the cupcake perfectly.
  • Buttermilk – Turns the cupcake into a wet batter providing a touch more acidity to create a more tender crumb.
  • Fresh Cherries – The star of the show, fresh cherries add a beautiful red color along with natural cherry flavor and sweetness.
  • Garnish – You can use fresh cherries or maraschino cherries to give these cupcakes a beautiful garnish.

Cherry Buttercream Frosting

  • Unsalted Butter – Makes up the base of the frosting giving its creamy and rich texture along with buttery flavor. Learn how to soften butter quickly.
  • Confectioners Sugar – Mixes in with the butter to thicken it and give it a sweet flavor.
  • Maraschino Cherry Juice – Adds a bright pink color along with a sweet cherry flavor to complement the cupcakes.
  • Milk – Helps thin out the frosting to the proper consistency while keeping it rich and creamy.

HOW TO MAKE 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.

Cream the butter and sugar: 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.

Add the eggs: 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.

Combine wet and dry ingredients: 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.

Prepare the cherries: Add the diced pitted cherries to a small bowl and sprinkle the remaining flour on top. Toss to coat, then add to the cupcake batter by folding in with a rubber spatula.

Bake and cool: 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.

Creamed butter and sugar in a stainless steel mixing bowl.
Cream the butter and sugar
Butter, sugar, and eggs, mixed in a mixing bowl.
Add the eggs and mix.
Cherry cupcake batter in a bowl.
Finish the batter.
Pitted cherries on a white plate.
Pit and cut cherries.
Pitted cherries tossed in flour on a white plate.
Toss cherries with flour.
Cherries tossed into cupcake batter in a mixing bowl.
Add cherries to batter.
Cherry cupcake batter in a muffin tin.
Fill a muffin tin and bake.

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.
  • Coat the cherries in flour: This small step helps to keep the fresh cherries from sinking to the bottom of the cupcakes while baking. Don’t skip it!
  • 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.
  • Use a piping bag and star tip: This is my favorite way to pipe on the cherry buttercream, but you can also spread it on with a knife if you don’t have these tools.
  • Only fill 3/4 full: Overfilling the cupcake liners will result in spillover while baking. Fill them just shy of the top for the perfect cupcake.

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.

3 cherry cupcakes on an oval platter with fresh cherries around.

Recipe FAQ

Do I have to use fresh cherries? I use fresh cherries in this recipe but you can use frozen or canned cherries too. Make sure to thaw, drain, and dry the cherries well before baking with them!

Do you use the maraschino cherries in the frosting? Nope! I just use the juice to add color and flavor. You can garnish the cupcake with the maraschino cherry if you want to!

Can I make these into mini cupcakes? Yes you can! Dice the cherries super small and add them to the batter. Line a mini muffin tray with mini muffin liners and fill 3/4 way with batter. Bake for 12 minutes. Top with the cherry frosting!

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    Moist and Fluffy Blueberry Cupcakes (Not Muffins!)
  • An unwrapped vanilla dairy free cupcake with sprinkles on top.
    Quick and Fluffy Dairy Free Cupcakes
  • A coffee cupcake on a brown plate.
    Easy and Moist Coffee Cupcakes
3 cherry cupcakes on an oval platter with fresh cherries around.

Fresh and Moist Cherry 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!
5 from 1 vote
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Course: Cupcakes
Cuisine: American
Diet: Kosher
Keyword: cherry cupcakes, cupcakes with fresh cherries, fresh cherry cupcakes
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 12 cupcakes
Calories: 523kcal
Author: Sam Adler

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. 

Nutrition

Nutrition Facts
Fresh and Moist Cherry Cupcakes
Amount Per Serving (1 cupcake)
Calories 523 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 15g94%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 76mg25%
Sodium 135mg6%
Potassium 115mg3%
Carbohydrates 75g25%
Fiber 1g4%
Sugar 60g67%
Protein 4g8%
Vitamin A 763IU15%
Vitamin C 2mg2%
Calcium 47mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Cupcakes Tagged With: cherry

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

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Logo images of media places Sam Adler has been featured in
Saveur Blog award winner for best food Instagram

samadlerphotography

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#ad This year for Chanukah we’re switching it up #ad This year for Chanukah we’re switching it up from classic sufganiyot to make these fun donut fries! Puffy, golden, and delicious, dip your “fries” into melted chocolate or raspberry jelly and celebrate all week long! @aldiusa makes it super easy with their amazing selection of high quality products at seriously unimaginable prices. Run to your nearest @aldiusa to find all the ingredients you need to make these and have a Happy Chanukah!
Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
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sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
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fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
•Using a pizza cutter, cut in half vertically. Then slice thin strips horizontally. You want them
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•Let the fries rest for another 15 mins. 
•Meanwhile, using a deep fryer or a large pot, heat your oil to 350 degrees F. Fry the donut
fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
Happy birthday @taylorswift 👸🏼 hope it feels Happy birthday @taylorswift 👸🏼 hope it feels like a perfect night and you’re not weepin in a party bathroom. IYKYK
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