There’s something about cherry chip cupcakes that evokes a special kind of nostalgia. Perhaps it’s the delicate pink color, the surprise of those sweet cherry bits in every bite, or the memories of childhood birthdays where these treats stole the spotlight. Whatever the reason, cherry chip cupcakes have earned their place in our dessert-loving hearts—and for good reason.
Most people only know them from a box mix. While convenient, homemade cherry chip cupcakes offer a depth of flavor and texture that boxed versions simply can’t match. After years of perfecting this recipe, I’m sharing a version that balances tradition with elegance—making them ideal for both casual cravings and special celebrations.
Table of Contents
Ingredients & Preparation
Here’s everything you need to make the ultimate cherry chip cupcakes from scratch:
For the cupcakes
1 ¾ cups cake flour
1 ½ tsp baking powder
½ tsp salt
½ cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
½ cup whole milk
¼ cup maraschino cherry syrup (from the jar)
¼ tsp cherry extract
A few drops of almond extract (optional)
¾ cup chopped maraschino cherries (lightly tossed in flour)
For the frosting
3 large egg whites
¾ cup granulated sugar
1 cup unsalted butter, room temperature
¼ cup fresh cherry reduction (see notes below)
1 tsp vanilla extract
Instructions
1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Whisk together flour, baking powder, and salt in a bowl.
3. Cream butter and sugar until light and fluffy—about 3-5 minutes.
4. Add eggs one at a time, beating well after each addition.
5. Mix cherry syrup, milk, cherry extract, and almond extract in a separate cup.
6. Add dry ingredients to the creamed mixture in three parts, alternating with the liquid mixture.
7. Fold in the floured maraschino cherries gently.
8. Spoon the batter into cupcake liners, filling about ¾ full.
9. Bake for 18–22 minutes or until a toothpick comes out clean.
10. Let them cool completely before frosting.
To make the cherry reduction: Simmer 1 cup pitted cherries with 2 tbsp water (and optional cherry liqueur) until soft. Strain, reduce the liquid until syrupy, and cool.
For the frosting: Whisk egg whites and sugar over a double boiler until sugar dissolves. Beat until stiff peaks form, then add butter slowly and whip until creamy. Fold in the cherry reduction and vanilla.
Choosing the Right Cherries
The heart of cherry chip cupcakes is the cherry. Your options:
Fresh cherries: Great flavor, but high moisture. Ideal for frosting or garnishes.
Frozen cherries: Convenient year-round. Thaw and drain well.
Maraschino cherries: The classic option. Their firmness and flavor make them perfect for cupcake batter.
A blend of maraschino cherries in the batter and fresh cherry compote in the frosting delivers the ultimate result.
Cherry Chip Flavor, Amplified
To avoid weak or artificial taste in your cherry chip cupcakes, use:
Cherry extract sparingly—too much becomes medicinal.
Reduced cherry syrup from the maraschino jar to replace part of the milk.
Almond extract, just a drop or two, to enhance the cherry flavor naturally.
These small touches add richness and authenticity to every bite.
Textural Beauty: Cherry Distribution
The best cherry chip cupcakes are both flavorful and visually stunning:
Chop cherries in a mix of sizes for texture.
Toss them in flour before adding to the batter to avoid sinking.
Add some cherry bits on top of the filled liners before baking to ensure they appear in every layer.
Frosting That Elevates
Swiss meringue buttercream gives cherry chip cupcakes a luxurious finish without being too sweet. Incorporating cherry reduction adds:
Natural pink hue
Bold cherry taste
Smooth texture
For a special twist, pipe a circle of cherry frosting around the edges and fill the center with vanilla buttercream—it looks elegant and adds flavor contrast.
Decorate with Intention
Presentation matters. Here’s how to elevate your cherry chip cupcakes:
Top each with a whole maraschino or fresh cherry.
Add shaved white chocolate or dark chocolate curls for texture.
Try crystallized flower petals for an upscale finish—especially lovely for bridal showers or spring events.
Make-Ahead and Storage Tips
Want to prep your cherry chip cupcakes in advance? Here’s how:
Bake cupcakes 1–2 days ahead and store airtight at room temp, or freeze for up to a month.
Make frosting 3–5 days in advance; refrigerate, then re-whip.
Cherry reduction lasts a week in the fridge and gets richer over time.
Seasonal Inspiration
During peak cherry season (May–August), take advantage of fresh varieties:
Use sour cherries sparingly for a tart twist.
Make a “limited edition” version using local cherry types and highlight them in your presentation or description.
Tell the story of your ingredients—it connects your audience to your culinary process.
The Joy of Baking and Sharing
Few things bring people together like cherry chip cupcakes. Whether you’re recreating childhood memories or sharing something new with friends, these cupcakes combine familiar flavors with elevated technique.
They’re more than just dessert—they’re a reminder that classics can grow with us, becoming more delicious and meaningful with each batch.
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