Irresistible Cherry Cupcakes

Here is my favorite cherry cupcakes recipe, with soft, fluffy vanilla cupcakes dotted with fresh cherries, and topped with a sweet cherry-almond buttercream frosting and a cherry on top.

These cherry cupcakes are perfect for summer when fresh cherries are in season. I love making them for birthdays and potlucks because they look so pretty on the table, and everyone always asks for the recipe!

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What Kind of Cherries Should I Use?

Fresh cherries are ideal for this recipe, and you can use either sweet or tart varieties depending on your preference. Sweet cherries like Bing or Rainier will give you a milder, candy-like flavor, while tart cherries like Montmorency add a nice tangy contrast to the sweet cupcake. If fresh cherries aren’t in season, frozen cherries work just fine – just make sure to thaw them completely and pat them dry with paper towels to remove excess moisture before adding them to your batter. You’ll want to pit and halve your cherries before mixing them in, and save a few whole ones with stems attached if you want to make your cupcakes look extra pretty on top.

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Options for Substitutions

This cherry cupcake recipe has some room for swaps if you need them:

• Buttermilk: No buttermilk? Make your own by mixing ½ cup regular milk with 1 ½ teaspoons of lemon juice or white vinegar. Let it sit for 5 minutes before using.
• Fresh cherries: You can use frozen cherries instead – just make sure to thaw and drain them well, then pat dry with paper towels to remove excess moisture. Canned cherries work too, but drain them thoroughly and skip the extra tablespoon of flour since they’re already softer.
• Egg whites: If you don’t want to separate eggs, you can use 2 whole eggs instead of 1 egg plus 2 egg whites. The cupcakes will be slightly denser but still tasty.
• Maraschino cherry juice: If you don’t have maraschino cherry juice, try using a bit of cherry extract mixed with water, or just add an extra ½ teaspoon of vanilla extract and a splash more milk to the frosting.
• All purpose flour: Stick with all purpose flour for this recipe – it’s really important for getting the right texture in these cupcakes.

Watch Out for These Mistakes While Baking

The biggest mistake when making cherry cupcakes is skipping the step of coating your cherries in flour, which causes them to sink straight to the bottom of the batter instead of staying distributed throughout – that tablespoon of separated flour in the ingredient list is specifically for this purpose.

Another common error is using cold buttermilk and eggs, which can cause the butter to seize up and create a lumpy batter, so make sure all your dairy and eggs sit at room temperature for about 30 minutes before you start.

Don’t overfill those cupcake liners beyond the 3/4 mark, or you’ll end up with mushroom-topped cupcakes that spill over the edges and bake unevenly.

Finally, resist the urge to frost your cupcakes while they’re still warm – the buttercream will melt into a puddle, so let them cool completely on a wire rack for at least 30 minutes before decorating.

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What to Serve With Cherry Cupcakes?

Cherry cupcakes are perfect for parties, picnics, or just as an afternoon treat with a cup of coffee or cold glass of milk. I love serving these at summer gatherings alongside a scoop of vanilla ice cream, which melts into the frosting in the best way possible. They also pair nicely with fresh whipped cream or a fruit salad made with strawberries and blueberries to keep the fruity theme going. If you’re making these for a special occasion, consider setting out some extra fresh cherries on the side for people to snack on while they enjoy their cupcake.

Storage Instructions

Store: Keep your cherry cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. The frosting holds up really well in the fridge, though I’d recommend letting them sit out for about 20 minutes before serving so the frosting softens up a bit.

Freeze: You can freeze unfrosted cupcakes for up to 3 months in a freezer-safe container. I like to wrap them individually in plastic wrap first, then put them all in a larger container. Just thaw them at room temperature and add the frosting when you’re ready to serve.

Make Ahead: These are great for making ahead! Bake the cupcakes a day or two before you need them and keep them covered at room temperature. You can also make the frosting ahead and store it in the fridge for up to a week – just let it come to room temperature and give it a quick whip before frosting.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4100-4400
• Protein: 30-35 g
• Fat: 200-220 g
• Carbohydrates: 570-610 g

Ingredients

For the cupcakes:

• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 cup unsalted butter, room temperature
• 1 1/4 cups granulated sugar
• 1 large egg
• 2 large egg whites
• 1 tablespoon vanilla extract
• 2/3 cup buttermilk
• 1/2 lb fresh cherries, pitted and chopped

For the frosting:

• 1 cup unsalted butter, softened
• 4 cups confectioners sugar, sifted
• 1 1/2 tablespoons maraschino cherry juice
• 1/2 tsp whole milk
• 1/4 tsp almond extract

For the garnish:

• 12 fresh or maraschino cherries with stems

Step 1: Prepare Mise en Place and Preheat Oven

• 12-cup muffin tin with liners
• 1/2 lb fresh cherries, pitted and chopped

Preheat your oven to 350°F and line a standard 12-cup muffin tin with cupcake liners.

While the oven heats, pit and chop your fresh cherries into small pieces—I like to chop them into roughly ¼-inch pieces so they’re distributed throughout the batter without creating dense pockets.

Set the chopped cherries aside in a small bowl.

Step 2: Mix Dry Ingredients

• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp kosher salt

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

This combines your leavening agents evenly throughout the dry mixture, which ensures consistent rise across all the cupcakes.

Set the dry mixture aside.

Step 3: Cream Butter and Sugar

• 1/2 cup unsalted butter, room temperature
• 1 1/4 cups granulated sugar

In a large bowl, beat the room-temperature butter and granulated sugar together for 3 minutes on medium speed until the mixture is light, fluffy, and pale in color.

This creaming process incorporates air into the batter, which helps the cupcakes rise and creates a tender crumb.

Scrape down the bowl halfway through to ensure even mixing.

Step 4: Add Eggs and Vanilla

• 1 large egg
• 2 large egg whites
• 1 tablespoon vanilla extract

Add the whole egg, egg whites, and vanilla extract to the butter-sugar mixture.

Beat on medium speed for about 1 minute until everything is well combined and the mixture looks smooth.

Don’t overmix at this stage—just incorporate the eggs fully.

Step 5: Combine Wet and Dry Ingredients with Cherries

• dry ingredient mixture from Step 2
• 2/3 cup buttermilk
• 1/2 lb fresh cherries from Step 1

Alternate adding the dry ingredient mixture from Step 2 and the buttermilk to the wet mixture, beginning and ending with the dry ingredients—start with one-third of the dry mixture, then half the buttermilk, then half the remaining dry mixture, then the rest of the buttermilk, and finally the last third of the dry mixture.

Mix on low speed just until combined after each addition to avoid overmixing, which would toughen the cupcakes.

I like to coat the chopped cherries lightly with a tablespoon or two of flour before folding them in—this prevents them from sinking to the bottom during baking.

Gently fold the floured cherries into the batter using a spatula until evenly distributed.

Step 6: Fill Liners and Bake

• batter from Step 5

Divide the batter evenly among the 12 cupcake liners, filling each about three-quarters full.

This gives the cupcakes room to rise without overflowing.

Place in the preheated 350°F oven and bake for 21-22 minutes, until a toothpick inserted into the center of a cupcake comes out clean or with just a few moist crumbs.

Remove from the oven and let the cupcakes cool in the tin for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.

Step 7: Make Cherry Frosting and Finish Cupcakes

• 1 cup unsalted butter, softened
• 4 cups confectioners sugar, sifted
• 1 1/2 tablespoons maraschino cherry juice
• 1/2 tsp whole milk
• 1/4 tsp almond extract
• 12 fresh or maraschino cherries with stems
• cooled cupcakes from Step 6

While the cupcakes cool, prepare the frosting by beating the softened butter and sifted confectioners sugar together on medium speed for 2 minutes until the mixture is light, fluffy, and creamy.

Add the maraschino cherry juice, milk, and almond extract, then beat for another 30 seconds until the frosting has a spreadable consistency and is tinted a delicate pink.

Once the cupcakes are completely cooled, generously spread or pipe the frosting onto each cupcake and top each one with a fresh or maraschino cherry with its stem for an elegant presentation.

Irresistible Cherry Cupcakes

Delicious Irresistible Cherry Cupcakes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 57 minutes mins

Servings 12 cupcakes

Calories 4250 kcal

Ingredients

  

For the cupcakes:

• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 cup unsalted butter, room temperature
• 1 1/4 cups granulated sugar
• 1 large egg
• 2 large egg whites
• 1 tablespoon vanilla extract
• 2/3 cup buttermilk
• 1/2 lb fresh cherries, pitted and chopped

For the frosting:

• 1 cup unsalted butter, softened
• 4 cups confectioners sugar, sifted
• 1 1/2 tablespoons maraschino cherry juice
• 1/2 tsp whole milk
• 1/4 tsp almond extract

For the garnish:

• 12 fresh or maraschino cherries with stems

Instructions

 

• Preheat your oven to 350°F and line a standard 12-cup muffin tin with cupcake liners. While the oven heats, pit and chop your fresh cherries into small pieces—I like to chop them into roughly ¼-inch pieces so they're distributed throughout the batter without creating dense pockets. Set the chopped cherries aside in a small bowl.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This combines your leavening agents evenly throughout the dry mixture, which ensures consistent rise across all the cupcakes. Set the dry mixture aside.
• In a large bowl, beat the room-temperature butter and granulated sugar together for 3 minutes on medium speed until the mixture is light, fluffy, and pale in color. This creaming process incorporates air into the batter, which helps the cupcakes rise and creates a tender crumb. Scrape down the bowl halfway through to ensure even mixing.
• Add the whole egg, egg whites, and vanilla extract to the butter-sugar mixture. Beat on medium speed for about 1 minute until everything is well combined and the mixture looks smooth. Don't overmix at this stage—just incorporate the eggs fully.
• Alternate adding the dry ingredient mixture from Step 2 and the buttermilk to the wet mixture, beginning and ending with the dry ingredients—start with one-third of the dry mixture, then half the buttermilk, then half the remaining dry mixture, then the rest of the buttermilk, and finally the last third of the dry mixture. Mix on low speed just until combined after each addition to avoid overmixing, which would toughen the cupcakes. I like to coat the chopped cherries lightly with a tablespoon or two of flour before folding them in—this prevents them from sinking to the bottom during baking. Gently fold the floured cherries into the batter using a spatula until evenly distributed.
• Divide the batter evenly among the 12 cupcake liners, filling each about three-quarters full. This gives the cupcakes room to rise without overflowing. Place in the preheated 350°F oven and bake for 21-22 minutes, until a toothpick inserted into the center of a cupcake comes out clean or with just a few moist crumbs. Remove from the oven and let the cupcakes cool in the tin for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
• While the cupcakes cool, prepare the frosting by beating the softened butter and sifted confectioners sugar together on medium speed for 2 minutes until the mixture is light, fluffy, and creamy. Add the maraschino cherry juice, milk, and almond extract, then beat for another 30 seconds until the frosting has a spreadable consistency and is tinted a delicate pink. Once the cupcakes are completely cooled, generously spread or pipe the frosting onto each cupcake and top each one with a fresh or maraschino cherry with its stem for an elegant presentation.