Maraschino Cherry Cupcakes: Soft, Cherry-Filled, Dreamy

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Maraschino Cherry Cupcakes: Soft, Cherry-Filled, Dreamy

These Maraschino Cherry Cupcakes are a true delight for cherry lovers. They start with a tender, moist vanilla-based cupcake studded with chopped cherries. But the real surprise is inside: each cupcake is filled with a sweet cherry center. Topped with a luscious, pink Maraschino buttercream frosting and decorated with a whole cherry and white chocolate shavings, these cupcakes are as beautiful as they are delicious. They are perfect for birthdays, Valentine’s Day, or any time you need a sweet, dreamy treat.

Ingredients

For the Cupcakes:

  • 1 ½ cups (185g) all-purpose flour

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

  • ½ cup (115g) unsalted butter, softened to room temperature

  • 1 cup (200g) granulated sugar

  • 2 large eggs, at room temperature

  • 1 teaspoon vanilla extract

  • ½ cup (120ml) whole milk, at room temperature

  • ½ cup (75g) Maraschino cherries, well-drained, patted dry, and finely chopped

For the Cherry Filling:

  • ½ cup (75g) Maraschino cherries, finely chopped

  • 2 tablespoons granulated sugar

  • 1 teaspoon cornstarch

  • 2 tablespoons water

For the Maraschino Buttercream:

  • 1 cup (230g) unsalted butter, softened

  • 3 ½ cups (420g) powdered sugar, sifted

  • 3 tablespoons Maraschino cherry juice (from the jar)

  • 1-2 tablespoons heavy cream (or milk)

  • Pinch of salt

  • Pink food coloring (optional, for color)

For Garnish:

  • 12-15 whole Maraschino cherries with stems, well-drained and patted dry

  • Optional: White chocolate shavings or pink sprinkles

Instructions

Step 1: Prepare the Cupcakes

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners.

  2. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

  3. Cream Butter and Sugar: In a large bowl, using an electric mixer (hand mixer or stand mixer), beat the softened butter and sugar together on medium-high speed until light and fluffy, about 3-4 minutes.

  4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. The mixture should look creamy.

  5. Combine Wet and Dry: With the mixer on low speed, add about one-third of the flour mixture, followed by half of the milk. Mix until just combined. Repeat with another third of the flour and the remaining milk. Finish by adding the final third of the flour and mix until just combined. Do not overmix the batter.

  6. Fold in Cherries: Gently fold the finely chopped, drained cherries into the batter using a spatula.

  7. Fill Liners: Divide the batter evenly among the prepared cupcake liners, filling them about 2/3 full.

  8. Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

  9. Cool: Let the cupcakes cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely before filling and frosting.

Step 2: Make the Cherry Filling

  1. Combine Ingredients: In a small saucepan, combine the finely chopped cherries, sugar, cornstarch, and water.

  2. Cook: Cook over medium heat, stirring constantly, until the mixture comes to a simmer and thickens, about 3-5 minutes. The cornstarch will turn the liquid into a glossy, jam-like consistency.

  3. Cool: Remove from heat and let the filling cool completely before using.

Step 3: Assemble the Cupcakes

  1. Core the Cupcakes: Once the cupcakes are completely cool, use a cupcake corer, a small paring knife, or the large end of a piping tip to remove the center from each cupcake. Create a cavity about 1 inch deep, being careful not to go all the way to the bottom.

  2. Fill: Spoon or pipe a small amount of the cooled cherry filling (about 1-2 teaspoons) into the center of each cupcake. You can optionally replace the small piece of cake you removed (the “plug”) on top of the filling, but it’s not necessary if you are frosting over it.

Step 4: Make the Buttercream and Frost

  1. Cream Butter: In a large bowl, beat the softened butter with an electric mixer on medium-high speed until creamy and smooth, about 2 minutes.

  2. Add Powdered Sugar: Add the sifted powdered sugar in increments, about 1 cup at a time, mixing on low speed until combined.

  3. Add Flavor and Liquid: Once all the sugar is incorporated, add the Maraschino cherry juice, 1 tablespoon of heavy cream, and a pinch of salt. Beat on medium-high speed for 3-5 minutes until the frosting is fluffy and smooth.

  4. Adjust Consistency: If the frosting seems too stiff, add another tablespoon of heavy cream, one teaspoon at a time. If it’s too soft, add a little more powdered sugar.

  5. Color (Optional): If desired, add a tiny drop of pink food coloring and mix until you reach your desired shade of pink.

  6. Frost: Transfer the frosting to a piping bag fitted with a large star tip (like a Wilton 1M or 2D). Pipe a generous swirl of frosting onto each filled cupcake.

Step 5: Garnish

  1. Top each frosted cupcake with a whole, stemmed Maraschino cherry (make sure they are well-drained so they don’t bleed).

  2. For an extra touch, sprinkle with white chocolate shavings or pink sprinkles before the frosting sets.

Tips for Success

  • Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature before starting. This helps them incorporate properly for a better cupcake texture.

  • Dry the Cherries: It is crucial to pat the chopped cherries and whole cherries very dry with paper towels. Excess liquid can make the cupcake batter soggy or cause the buttercream to weep.

  • Don’t Overmix: When combining the wet and dry ingredients, mix only until they are just combined. Overmixing develops gluten, which can result in tough, dense cupcakes.

  • Cool Completely: Do not fill or frost the cupcakes until they are completely cool, or the filling will melt the cake and the frosting will slide right off.

  • Sift Powdered Sugar: Sifting the powdered sugar ensures a smooth, lump-free buttercream.

Storage and Reheating

  • Storage: Store the frosted cupcakes in an airtight container in the refrigerator for up to 4 days. For the best texture and flavor, bring them to room temperature for about 30 minutes before serving.

  • Freezing (Unfrosted): The unfrosted, unfilled cupcakes can be frozen for up to 3 months. Wrap them tightly in plastic wrap and place them in a freezer-safe bag. Thaw overnight in the refrigerator, then fill, frost, and garnish as directed.

  • Freezing (Frosted): You can freeze frosted cupcakes, but the cherry on top may change texture slightly. Freeze them on a baking sheet until solid, then wrap individually or place in an airtight container. Thaw in the refrigerator overnight, then bring to room temperature before serving.

Serving Suggestions

These cupcakes are perfect for any celebration. Serve them alongside a glass of cold milk, a cup of coffee, or with other party treats like sugar cookies or fruit platters. They are a delightful choice for Valentine’s Day, bridal showers, or tea parties.

Closing

These Maraschino Cherry Cupcakes are a labor of love, but the result is completely worth it. From the tender cherry-flecked cake to the sweet filling and the creamy pink frosting, every bite is a burst of cherry flavor. They are a show-stopping dessert that will impress family and friends alike. Enjoy making and sharing these dreamy treats!

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