Name: Cherry Chip Cupcakes with Whipped Vanilla Icing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 24 cupcakes
Cuisine: American
Ingredients: 1 10- ounce jar maraschino cherries; 1/2 cup unsalted butter (at room temperature); 1 1/2 cups sugar; 4 large egg whites; 1 teaspoon vanilla extract; 1/4 teaspoon almond extract; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 1/3 cup buttermilk; 2 tablespoons maraschino cherry juice; 1 cup unsalted butter (at room temperature); 4 cups powdered sugar (sifted); 1/4 cup heavy whipping cream; 1 teaspoon vanilla extract; 1/8 teaspoon almond extract; 1/8 teaspoon coconut extract

HomemadeCherry Chip Cupcakesare not only absolutely delicious, they are gorgeous, too. If you like the boxed cherry chip cake mix you will just love this recipe because it takes all those flavors and turns them into homemade goodness.

Cluster of close up cherry chip cupcakes with maraschino cherries on top of each one.

Cherry chip cupcakes arepink and fun with just the right amount of cherry flavor. They are waybetter than a box of cherry chip cake mixand not quite as bold as just plain maraschino cherries.

Do yourself a little favorand keep track of this recipe for the next time you need a dessert. And for more cupcake inspiration, check outPink Lemonade Cupcakes,Easy Chocolate Cupcakes, andPumpkin Cupcakes with Whipped Cinnamon Icing. You will not regret it!

Cluster of cupcakes on a white countertop with white subway tile backsplash in the background.

Why You’ll Love This Recipe

The combination of cherries, vanilla and almond give these cupcakes just theright amount of deliciousness.
Homemade cupcakes area little healthier than store-bought cake mixbecause there are no food dyes, seed oils, or preservatives involved.
Thefrosting is a wow– with tons of flavor, it’s the perfect fluffiness for these cupcakes.

Recipe Ingredients

Maraschino cherries:Adding chopped cherries and some of the juice from the jar is what gives these cupcakes good flavor and that gorgeous pink color.
Butter:To get the perfect flavor, use unsalted butter.
Egg whites:Using only egg whites helps the cupcakes stay light pink and still have a nice rise.
Vanillaandalmond extract: These two flavorings in addition to the Maraschino cherries really make for a lot of flavor in the finished cupcakes.
Buttermilk:This is the secret ingredient to help the cupcakes be extra moist and fluffy.

See the recipe card below for full information on ingredients and quantities.

All of the ingredients for cherry chip cupcakes on a white background.

How to Make Cherry Chip Cupcakes

Homemade cherry chip cupcake batter being mixed.

Step #1:Beat together the butter and sugar for 3 to 5 minutes until they are light and fluffy.

Step #2.Add the egg whites one at a time, beating well after each one. Then add the vanilla and almond extracts and stir to combine.

Step #3.In a separate bowl, whisk together the dry ingredients. And in another bowl, combine the buttermilk and reserved cherry juice.

Homemade cherry chip cupcake batter in the process of being mixed.

Step #4.Add the dry ingredients and the buttermilk mixture in a few portions stirring to combine before adding more.

Homemade cherry chip cupcake batter in a mixing bowl.

Step #5.Add the chopped cherries and gently fold them into the batter.

Raw homemade cherry chip cupcake batter in the tins ready to bake.

Step #6.Pour the batter into the prepared muffin cups and bake at 350 degrees F for 12 to 15 minutes.

Baked cherry chip cupcake with buttercream frosting piped on top.

Step #7.Put all the icing ingredients in a stand mixer and mix on low with the whisk attachment until all the ingredients come together.

Step #8.Mix on high speed for 4 to 5 minutes. Put the icing in a pastry bag and pipe it onto cooled cupcakes.

Recipe FAQs

How can I tell when the cupcakes are done?

You’ll know that they are done when you press lightly on the top and the cake springs back (no indent is left) or a toothpick inserted into the center comes out clean.

Should I use all-purpose flour or cake flour in cupcakes?

All-purpose flour works better in cupcakes so the cupcakes will have a slightly denser crumb. This helps hand-held treats stick together when eating them. Cake flour is traditionally used in full-size homemade cakes.

How full do I fill the cupcake liners?

I like to put 1/3 cup of batter into the prepared muffin cups. If you use too much batter, they will overflow as they bake and the finished cupcakes won’t look quite as nice as what is pictured here.

How do I get the icing just right?

To achieve maximum fluffiness, I recommend using a stand mixer or a hand mixer. You can find more tips on what you are looking for and how to achieve that texture and consistency on the Classic Chocolate Buttercream Icing post.

Baked and frosted cherry chip cupcakes in a muffin tin on a white counter.

Expert Tips

If youdon’t have buttermilk on-hand, you can make an equivalentingredient by combining 1 and ⅓ cup of milk with 1 tablespoon and 1 teaspoon of vinegar or lemon juice.
Using ⅓ cup of batter for each cupcakeis just the right amount so the cupcakes don’t overflow when they are baking.
Mix the batter just until it’s combined, being careful not to overwork it. Overmixing can cause your cupcakes to become tough.