The Best Cherry Chip Cupcakes

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Cherry chip cupcakes from scratch with maraschino cherries and cherry juice mixed into the cupcakes and maraschino cherry juice whipped into pink buttercream frosting.

Perfect as a summer treat, Valentine’s sweet, for baby showers, holiday parties, and birthdays.

Are there cherry chip morsels in cherry chip cupcakes?

When I hear cherry chip cupcakes, I think that they’re made with cherry chip morsels. Actually, cherry chips are not in them at all.

The “chips” are chopped maraschino cherries that are blended into the cupcake batter. I chopped mine with a food processor to get the pieces really fine.

In the end, they are baked and softened so that you do not even notice the pieces of fruit as you take a bite.

Ingredients for Cherry Chip Cupcakes

• Butter
• Shortening
• White Sugar
• Almond Extract
• Milk
• All-Purpose Flour
• Baking Powder
• Egg Whites
• Maraschino Cherries

Ingredients for Cherry Frosting

• Butter
• Shortening
• Powdered Sugar
• Almond Extract
• Reserved Maraschino Cherry Juice
• Milk
• Pink Food Coloring or Icing Gel
• Sprinkles or if you want cherries for topping you will need an additional 10 oz Jar of Maraschino Cherries

What are maraschino cherries?

They are typically made from yellow Rainier cherries that are then soaked in brine, preserved, and sweetened with sugar. They taste like candy and are often put on ice cream sundaes.

What decorating tip do you use for cupcakes?

Wilton’s 1M or 2D are star tips that most use for cupcakes. I used 1M on the cupcakes in the photos.

If you are looking for a round frosting top instead of a star Wilton’s 1A is perfect.

How do you pipe a cupcake?

I recommend Cakes by Lynz’s piping tutorials on YouTube.

She does a great job explaining piping for beginners and learning the basics of cupcake decorating. She has a wide variety of videos showing all kinds of tips.

Try these other tasty sweet treats!

• Caramel Cupcakes
• Chocolate Chip Cookie Dough Cupcakes
• Chocolate Drop Cookies with Chocolate Buttercream Frosting
• Cream Cheese Frosting
• Lemon Cupcakes
• Minny’s Chocolate Pie
• Mint Chocolate Chip Cupcakes
• Oreo Bottom Cupcakes
• Pumpkin Bars
• Raspberry Cupcakes
• Scotcheroos
• The Best Red Velvet Cupcakes

Enjoy!

The Best Cherry Chip Cupcakes

4 from 9 votes

Recipe by Simply Happenings Course: DessertCuisine: American

Servings

24

Cupcakes

Prep time

25

minutes

Cooking time

15

minutes

Cherry Chip Cupcakes with maraschino cherries and cherry juice mixed into the cupcakes and maraschino cherry juice whipped into pink buttercream frosting.

Ingredients

• Cherry Chip Cupcakes

• 1/4 cup Butter

• 1/4 cup Shortening

• 1 3/4 cups White Sugar

• 2 tsp Almond Extract

• 2/3 cup Milk

• 2 3/4 cups All-Purpose Flour

• 3 tsp Baking Powder

• 4 Large Egg Whites, unbeaten

• 10 oz Jar Maraschino Cherries, with juice reserved

• Cherry Frosting

• 1 cup Butter

• 1 tbsp Shortening

• 2 lbs Powdered Sugar

• 1 tsp Almond Extract

• 1 tbsp Reserved Maraschino Cherry Juice

• 1-2 tbsp Milk

• Pink Food Coloring or Icing Gel

• Sprinkles or if you want cherries for topping you will need an additional 10 oz Jar of Maraschino Cherries

Directions

• Cherry Chip Cupcakes
• Preheat oven to 350 degrees Fahrenheit. Line cupcake pan with cupcake liners.
• Cream butter, shortening, and sugar together in mixing bowl. Add in almond extract, milk, and 1/3 cup of reserved maraschino cherry juice. Sift flour and baking powder together and mix into batter. Add in egg whites and beat for 2 minutes. Chop 16 maraschino cherries finely, or add to a small food processor and pulsate until cherries are chopped fine. Fold chopped cherries into cupcake batter.
• Add 2-3 tablespoons of batter to each cupcake liner. Bake for 15-18 minutes until tops of cupcakes spring back when lightly touched or a toothpick comes out clean. Allow to fully cool on cooling racks before frosting.
• Cherry Frosting
• Add butter, shortening, almond extract, and maraschino cherry juice to mixing bowl. Slowly blend 1/3 of powdered sugar in at a time. Add 1 tablespoon milk. Add an additional tablespoon of milk if too thick.
• Frost cupcakes after they have fully cooled.

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