Cherry Chip Cupcakes
Equipment
- 1 Muffin tin (12-cup)
- 12 paper cupcake liners
- 2 Mixing bowls
- 1 Electric mixer or whisk
- 1 Rubber spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Cooling rack
- 1 small knife or toothpick
Ingredients
- 1 1/2 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup whole milk room temperature
- 1/2 cup maraschino cherries finely chopped and well-drained
- 2 tablespoon maraschino cherry juice
- 1 1/2 cup powdered sugar sifted
- 1/4 cup unsalted butter softened
- 2 tablespoon heavy cream or milk
- 1/4 teaspoon almond extract
- 12 whole maraschino cherries with stems drained for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
- In a mixing bowl whisk together the flour, baking powder, baking soda, and salt until combined.
- In a separate large bowl beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2 to 3 minutes.
- Beat in the eggs one at a time followed by the vanilla extract and almond extract until smooth.
- Mix the cherry juice into the milk in a small cup to combine.
- Add the dry ingredients to the butter mixture in two additions alternating with the milk mixture beginning and ending with the dry ingredients and mixing just until combined.
- Fold in the finely chopped maraschino cherries gently with a rubber spatula.
- Divide the batter evenly among the 12 liners filling each about two-thirds full.
- Bake the cupcakes for 16 to 18 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Transfer the muffin tin to a cooling rack and let the cupcakes cool in the pan for 5 minutes.
- Remove the cupcakes from the tin and let them cool completely on the rack for about 25 minutes before frosting.
- To make the frosting beat the softened butter with an electric mixer until creamy.
- Gradually add the powdered sugar then beat in the heavy cream, almond extract, and 1 to 2 teaspoons of cherry juice as needed until the frosting is smooth and spreadable.
- Frost the cooled cupcakes using a spatula or piping bag.
- Garnish each cupcake with a whole maraschino cherry on top before serving.
Notes
For best results, drain the cherries very well and pat them dry with paper towels so excess moisture doesn’t weigh down the batter or make it streaky; chopping them finely helps distribute flavor and color evenly. If you like a stronger cherry or almond flavor, you can add a few extra drops of extract, but do so gradually and taste as you go because almond extract is potent. Room-temperature ingredients blend more smoothly and create a lighter crumb, so pull out eggs, butter, and milk ahead of time when possible. If your frosting seems too thin, add a little more powdered sugar; if it’s too thick, add milk or cream a teaspoon at a time. Store cupcakes tightly covered at room temperature for a day or in the refrigerator for up to three days, bringing them back to room temperature before serving for the best texture.
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