Cherry Chip Cupcakes

There’s something about pulling a tray of cherry-flecked cupcakes from the oven—the soft blush-pink batter rising into tender domes, the sweet scent of vanilla and cherries wrapping around your kitchen like a hug.

These cherry chip cupcakes are a cozy, nostalgic dessert that comes together quickly, perfect when you need a small celebration in under an hour.

They’re ideal for sweet-tooth fans, busy families, and beginners who still want a bakery-style treat without the fuss.

I remember a rainy Tuesday when a forgotten school bake sale surfaced at bedtime.

This recipe saved the day: simple ingredients, no fancy tools, and a batch of pretty, party-ready cupcakes cooling on the counter before homework even ended.

They shine at last-minute gatherings, Sunday suppers, office birthdays, or those late-night cravings when you just need something cheerful and homemade.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers nostalgic cherry-almond flavor in every soft, tender bite
• Bakes up pretty pink-speckled cupcakes, perfect for parties or holidays
• Uses simple ingredients and basic tools—no advanced baking skills required
• Makes a light, fluffy crumb with juicy cherry bits throughout
• Crowns each cupcake with creamy cherry-almond frosting and cherry garnish

Ingredients

• 1 1/2 cups all-purpose flour — spoon and level for accurate measuring
• 1 1/2 teaspoons baking powder — guarantees a light, fluffy rise
• 1/4 teaspoon baking soda — balances acidity from cherry juice
• 1/4 teaspoon fine salt — enhances overall flavor
• 1/2 cup unsalted butter, softened — bring to room temperature for easy creaming
• 3/4 cup granulated sugar — beat well with butter for aeration
• 2 large eggs, room temperature — mix in one at a time for a smooth batter
• 1 teaspoon vanilla extract — adds warm background flavor
• 1/2 teaspoon almond extract — very strong, measure carefully
• 1/2 cup whole milk, room temperature — prevents batter from curdling
• 1/2 cup maraschino cherries, finely chopped and well-drained — pat dry to avoid streaky batter
• 2 tablespoons maraschino cherry juice — adds color and cherry flavor to batter
• 1 1/2 cups powdered sugar, sifted — prevents lumpy frosting
• 1/4 cup unsalted butter, softened — base for smooth, creamy frosting
• 2 tablespoons heavy cream or milk — adjust to reach spreadable frosting
• 1/4 teaspoon almond extract — gives the frosting a cherry–almond note
• 1–2 teaspoons maraschino cherry juice — tint and flavor the frosting gently
• 12 whole maraschino cherries with stems, drained — classic garnish on top

Step-by-Step Method

Preheat & Prepare Pan

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners and set aside. This keeps cupcakes from sticking and makes them easy to serve.

Make sure the oven is fully preheated before baking so the cupcakes rise evenly and bake through properly.

Combine Dry Ingredients

Whisk together the flour, baking powder, baking soda, and salt in a medium mixing bowl. Break up any flour lumps and distribute the leaveners evenly. Set this bowl aside.

Properly mixing the dry ingredients now helps make sure consistent texture and even rise in every cupcake.

Cream Butter & Sugar

Beat the softened butter and granulated sugar in a large bowl with an electric mixer. Mix on medium speed for 2 to 3 minutes until the mixture looks pale, light, and fluffy.

This step incorporates air, which helps create tender cupcakes with a soft, delicate crumb.

Add Eggs & Extracts

Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

Add the vanilla and almond extracts, then beat until the mixture is smooth and fully combined. Don’t overmix; just blend until everything looks uniform.

Mix Milk & Cherry Juice

Pour the milk into a small cup and add the maraschino cherry juice. Stir to combine.

This creates a lightly flavored liquid that blends more evenly into the batter. Having the milk and juice at room temperature also helps prevent the batter from curdling when mixed.

Alternate Dry & Wet Additions

Add half of the dry ingredients to the butter mixture and mix on low just until combined. Pour in half of the milk mixture and mix again.

Repeat with the remaining dry ingredients and milk mixture, beginning and ending with the dry. Mix only until no dry streaks remain.

Fold In Chopped Cherries

Gently fold the finely chopped, well-drained maraschino cherries into the batter with a rubber spatula. Use light, sweeping motions to avoid deflating the batter.

Make sure the cherries are evenly distributed so each cupcake gets bits of cherry and a pretty pink tint.

Fill Liners & Bake

Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Place the muffin tin in the preheated oven.

Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Cool Cupcakes Completely

Transfer the muffin tin to a cooling rack and let the cupcakes cool in the pan for 5 minutes. Remove them from the tin and place directly on the rack.

Allow the cupcakes to cool completely, about 25 minutes, before adding frosting to prevent melting and sliding.

Beat Butter for Frosting

Place the softened butter for the frosting in a clean mixing bowl. Beat with an electric mixer until smooth and creamy.

This step makes for a silky base for your frosting. Scrape down the sides of the bowl to eliminate any lumps and help everything blend evenly.

Add Sugar & Liquids

Gradually add the sifted powdered sugar, mixing on low to avoid a sugar cloud. Once incorporated, beat in the heavy cream, almond extract, and 1 to 2 teaspoons of cherry juice.

Adjust until the frosting is smooth, fluffy, and spreadable. Add more sugar or cream as needed.

Frost & Garnish Cupcakes

Spread or pipe the frosting onto the completely cooled cupcakes. Use a spatula for a rustic swirl or a piping bag for a more decorative look.

Top each cupcake with a well-drained whole maraschino cherry with stem. Serve immediately or store covered until ready to enjoy.

Ingredient Swaps

• Use dairy-free butter and plant-based milk (like almond or oat) to make the cupcakes and frosting lactose-free or vegan (swap eggs for 2 flax eggs: 2 tbsp ground flax + 5 tbsp water).
• If you don’t have maraschino cherries, use finely chopped canned or jarred cherries in light syrup, well-drained, and replace cherry juice with the syrup.
• All-purpose flour can be swapped for a 1:1 gluten-free baking blend; expect a slightly denser crumb.
• If almond extract isn’t available or you’re avoiding nuts, use extra vanilla extract instead (or a bit of cherry extract if you have it).

You Must Know

• Doneness • If the tops look pale and you’re unsure they’re ready: Gently tap the center of a cupcake—if it springs back and the edges are lightly golden, they’re done even if the top isn’t deep brown. An inserted toothpick should come out clean or with 1–2 moist crumbs after about 16–18 minutes.
• Avoid • For heavy, dense cupcakes: Lighten your hand with the flour stage—stop the mixer as soon as the last streak of flour disappears, then fold in cherries just 6–8 strokes. Overworking past that tightens gluten and knocks out air, giving squat, rubbery cupcakes.
• Troubleshoot • If your chopped cherries sink to the bottom: Toss the drained, patted-dry pieces with 1–2 teaspoons of the measured flour before adding. The light coating helps them “float” in the batter so you get even pink flecks from top to bottom.
• Flavor Boost • To dial up cherry flavor without making batter soggy: Swap 1–2 tablespoons of the milk for extra cherry juice (keeping total liquid the same: 1/2 cup). This intensifies cherry notes and color while keeping the crumb tender, not gummy.
• Make-Ahead • For party timing and best texture: Bake and cool cupcakes fully, then store unfrosted in an airtight container at room temp up to 24 hours or chilled up to 3 days. Frost within 2 hours of serving so the topping stays fluffy and the cherries on top don’t weep onto the icing.

Serving Tips

• Serve on a white platter to showcase the pink cherry-flecked crumb and frosting.
• Pair with cold milk, black coffee, or lightly sweetened iced tea for balance.
• Add rainbow sprinkles or shaved chocolate on top for a fun party presentation.
• Arrange with fresh berries and mint leaves for a colorful dessert tray.
• Place each cupcake in a decorative wrapper or tulip liner for special occasions.

Storage & Make-Ahead

Cherry chip cupcakes keep in the fridge for up to 3 days in an airtight container.

Bring to room temperature before serving.

You can bake the cupcakes a day ahead and frost later.

Unfrosted cupcakes freeze well for about 2 months—wrap individually, then thaw at room temperature.

Reheating

Reheat unfrosted cupcakes briefly in a 300°F oven until just warm.

For frosted cupcakes, use a very short, low-power microwave burst.

Avoid stovetop reheating to prevent uneven warming and drying.

Cherry Chip Cupcakes in Culture

Once you’ve warmed a leftover cupcake and the frosting softens just enough to taste its perfume of cherry and almond again, it’s easy to see why this flavor has such staying power in our memories.

Cherry chip feels like a shorthand for celebration—little pink confetti baked right into the crumb.

When I bake these, I’m always aware I’m tapping into something bigger than my own kitchen.

They carry the nostalgia of boxed mixes, birthday parties in church basements, and school bake sales where color mattered as much as taste.

You might remember them from a grandmother’s glass cake stand; someone else, from a retro bakery window.

However they arrive, cherry chip cupcakes tend to mark moments we want to remember.

Final Thoughts

Give these cherry chip cupcakes a try and enjoy the classic combo of sweet cherries and almond in every bite.

Don’t be afraid to tweak the flavors—add a bit more cherry juice or almond extract to make them perfectly your own.

Frequently Asked Questions

Can I Make These Cherry Chip Cupcakes Gluten-Free Without Sacrificing Texture?

Yes, you can. I’d use a good 1:1 gluten‑free baking blend with xanthan gum, sift carefully, and avoid overmixing. Let the batter rest 10 minutes so starches hydrate, keeping the crumb tender and moist.

How Do Altitude Adjustments Affect Baking Time and Leavening in This Recipe?

Altitude makes these bake faster and rise more, so I’d tell you to shorten baking time slightly, reduce baking powder a touch, and add a tablespoon more liquid to keep the crumb tender and moist.

What’s the Best Way to Freeze the Cupcakes Without Damaging the Frosting?

I freeze them fully chilled, uncovered on a sheet pan until firm, then wrap each one snugly in plastic and tuck into an airtight container. Thaw, still wrapped, in the fridge, then bring gently to room temperature.

Are There Natural Alternatives to Maraschino Cherries for a Cleaner-Ingredient Cupcake?

Yes—use chopped frozen sweet cherries, tart cherries, or dye‑free jarred cherries packed in juice, not syrup. I’d fold them in well‑drained, then swirl reduced cherry juice into the batter and frosting for deep, natural flavor.

How Can Kids Safely Help With Making and Decorating These Cupcakes?

Kids can safely help by stirring, measuring, and gently folding batter while I handle the oven and knives; then I invite them to swirl frosting, press on toppings, and proudly crown each one with a cherry.