Maraschino Cherry Cupcakes
Ingredients:
For the Cupcakes:
120g unsalted butter (softened)
150g caster sugar
2 large eggs
1 tsp vanilla extract
1/2 tsp almond extract (optional but amazing)
180g plain flour (all-purpose)
1 1/2 tsp baking powder
1/4 tsp salt
120ml milk
100g chopped maraschino cherries (drained and patted dry)
2 tbsp maraschino cherry juice (from the jar, for flavor + color)
For the Cherry Buttercream:
150g unsalted butter (softened)
300g icing sugar
2–3 tbsp maraschino cherry juice
A few drops pink food coloring (optional, for that vibrant cherry look)
Toppings (optional but cute):
Whole maraschino cherries with stems
Sprinkles
White chocolate shavings
👩🍳 Instructions:
1. Bake the cupcakes:
Preheat oven to 180°C (160°C fan) / 350°F. Line a 12-hole cupcake tray.
Cream the butter and sugar until light and fluffy.
Add eggs one at a time, mixing well, then stir in vanilla and almond extract.
Sift in the flour, baking powder, and salt. Alternate with milk + cherry juice, mixing just until smooth.
Fold in chopped maraschino cherries.
Divide into cupcake liners and bake for 18–22 minutes, until a toothpick comes out clean.
Cool completely before frosting.
2. Make the buttercream:
Beat butter until smooth and pale.
Gradually mix in icing sugar.
Add cherry juice 1 tbsp at a time until smooth and fluffy. Add food coloring if desired.
3. Decorate:
Pipe or spread frosting onto cooled cupcakes.
Top with a whole maraschino cherry and sprinkles for that classic soda-shop vibe.
Optionally chill the cherries before placing them to avoid bleeding into the frosting.