Cherry Cupcakes

Cherry cupcakes are tender, fluffy, and bursting with fresh cherry flavor in every single bite! These cupcakes are made with real chopped cherries folded right into the batter and topped with the dreamiest cherry buttercream frosting. They’re perfect for spring gatherings, summer picnics, or any time you want something sweet and fruity.

Why You’ll Love This Recipe

Soft, sweet, and bursting with juicy cherry flavor in every bite. Topped with fluffy frosting and a pop of cherry goodness, they’re both pretty and delicious. Perfect for parties, holidays, or anytime you’re craving a fruity dessert.

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Ingredient List

For the Cupcakes:

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs, room temperature
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract (optional — enhances cherry flavor)
• ½ cup sour cream or plain yogurt
• 1 cup chopped fresh cherries (pitted and roughly chopped)
• Optional: 1–2 tablespoons cherry juice (from fresh cherries)

For the Cherry Buttercream Frosting:

• 1 cup unsalted butter, room temperature
• 3–4 cups powdered sugar
• 2–3 tablespoons cherry juice (from fresh cherries) or milk
• ½ teaspoon vanilla extract
• Pinch of salt
• Optional: extra chopped cherries for garnish

Optional Mix-Ins:

• ½ cup white chocolate chips
• ½ cup chopped nuts (almonds or pecans)
• A few drops red or pink food coloring (for strawberry-pink hue)

Substitution Notes:

• Can’t find fresh cherries? Frozen (thawed and drained) work too!
• No sour cream? Greek yogurt or buttermilk are perfect swaps.
• Skip the almond extract if you’re not a fan—the cupcakes will still be delicious!

Why These Ingredients Work

The sour cream keeps these cupcakes incredibly moist and adds a subtle tang that balances the sweetness perfectly. Room temperature butter and eggs are crucial—they blend together smoothly, creating that light, fluffy texture we’re after. The almond extract is my secret weapon; it naturally enhances the cherry flavor without being overpowering (think cherry pie vibes!).

The baking powder and baking soda combo gives the cupcakes their lift and that perfect tender crumb. And using fresh cherries instead of pie filling or maraschino cherries? Game changer. You get bursts of real fruit flavor that taste like summer in every bite.

Essential Tools and Equipment

• Standard 12-cup muffin tin
• Cupcake liners
• Mixing bowls (at least 2)
• Electric mixer (hand mixer or stand mixer)
• Whisk
• Rubber spatula
• Wire cooling rack
• Piping bag with decorative tip (or offset spatula for frosting)
• Ice cream scoop or ¼ cup measure (for even cupcake portions)

How To Make Cherry Cupcakes

Step 1: Prep Oven & Pan

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. I like using pink or white liners for these.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside.

Step 3: Cream Butter & Sugar

In a large bowl, beat the softened butter and granulated sugar together with your electric mixer on medium-high speed for about 3-4 minutes, until it’s light, fluffy, and almost doubled in volume.

Step 4: Add Eggs & Flavor

Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract and almond extract (if using). The batter should look smooth and creamy.

Step 5: Combine Wet & Dry

Here’s where the magic happens! Add your dry ingredients to the butter mixture in three additions, alternating with the sour cream. Start and end with dry ingredients (dry → sour cream → dry → sour cream → dry). Mix on low speed until JUST combined—you should still see a few small lumps. Overmixing makes dense cupcakes, and we definitely don’t want that!

Step 6: Add Cherries

Gently fold in the chopped cherries using a rubber spatula. If you’re using cherry juice, add it now too. The cherries will release a gorgeous pink tint into the batter.

Step 7: Fill Cups

Divide the batter evenly among the cupcake liners, filling each about ¾ full. I use an ice cream scoop for perfectly even cupcakes every time.

Step 8: Bake

Pop them in the oven and bake for 18–22 minutes. They’re done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 9: Cool

Let the cupcakes cool in the pan for 5 minutes, then carefully transfer them to a wire rack to cool completely.

Making the Cherry Buttercream Frosting

Step 1: Beat Butter

In your mixing bowl, beat the room temperature butter on medium-high speed for about 2-3 minutes until it’s smooth, creamy, and pale.

Step 2: Add Sugar

Gradually add the powdered sugar, about 1 cup at a time, mixing on low speed until combined. Then increase to medium and beat until fluffy.

Step 3: Add Cherry Juice

Add the cherry juice (or milk) one tablespoon at a time, beating between additions, until you reach your desired spreading or piping consistency. I usually use about 2-3 tablespoons.

Step 4: Flavor & Salt

Beat in the vanilla extract and a pinch of salt. Give it a final whip on high speed for about 1 minute until it’s light and fluffy.

Step 5: Frost Cupcakes

Once your cupcakes are completely cool, frost them generously! Use a piping bag with your favorite tip, or simply spread the frosting with an offset spatula.

Step 6: Garnish

Top each cupcake with a few pieces of chopped fresh cherries for that bakery-worthy finish.

You Must Know

Your ingredients MUST be at room temperature. Cold eggs and butter won’t incorporate properly and can result in dense, uneven cupcakes. I take mine out about 30-45 minutes before baking.

Don’t overfill the cupcake liners! Stick to ¾ full. I learned this the hard way when my first batch overflowed like mini volcanoes all over the oven. Not cute.

Pat those cherries dry before folding them into the batter. Excess moisture can make your cupcakes soggy or cause the cherries to sink to the bottom.

Personal Secret: toss the chopped cherries with about a teaspoon of flour from your measured amount before folding them in. This light coating helps suspend them throughout the batter so you get cherry pieces in every single bite instead of them all sinking to the bottom.

Pro Tips & Cooking Hacks

• Room temp check: If you forgot to take your eggs out early, place them in a bowl of warm (not hot) water for 5-10 minutes. For butter, cut it into small cubes—it’ll soften faster.
• Save that cherry juice! When you’re pitting and chopping your fresh cherries, save every drop of juice in a small bowl. You’ll use it in the frosting, and it adds the most gorgeous natural color and flavor.
• Test for doneness early: Ovens vary, so start checking at 18 minutes. Better to check early than overbake!
• Frosting too thick? Add more cherry juice or milk, ½ tablespoon at a time. Too thin? Add more powdered sugar, ¼ cup at a time.
• For extra cherry intensity: Add a few drops of almond extract to your frosting too. It amplifies that classic cherry flavor!

Flavor Variations & Suggestions

Chocolate Cherry Cupcakes: Replace ¼ cup of the flour with cocoa powder for a chocolate-cherry combo that’s absolutely divine.

Lemon Cherry: Swap the almond extract for lemon extract and add 1 teaspoon of lemon zest to the batter. So refreshing!

Cherry Chip: Fold in ½ cup of white chocolate chips along with the cherries for extra sweetness and texture.

Nutty Cherry: Add ½ cup of chopped toasted almonds or pecans to the batter for a nice crunch.

Cherry Vanilla Bean: Skip the almond extract and scrape in the seeds from half a vanilla bean for an elegant twist.

Pink Cherry Cupcakes: Add 2-3 drops of pink or red food coloring to the batter for a fun, vibrant look that kids absolutely love!

Make-Ahead Options

These cupcakes are perfect for preparing in advance—great news for party planning!

The Cupcakes: You can bake the unfrosted cupcakes up to 2 days ahead. Once completely cooled, store them in an airtight container at room temperature. Frost them the day you plan to serve.

The Frosting: Make your cherry buttercream up to 3 days in advance and store it in an airtight container in the refrigerator. Let it come to room temperature and give it a quick whip with your mixer before using—it’ll be good as new!

Freezing: Unfrosted cupcakes freeze beautifully for up to 3 months. Wrap them individually in plastic wrap, then place in a freezer-safe bag. Thaw overnight in the fridge or at room temperature for a few hours before frosting.

Recipe Notes & Baker’s Tips

• Cherry choices matter: Fresh cherries are best, but if you must use frozen, make sure to thaw them completely and drain excess liquid. Pat them very dry!
• Cupcake liners: I prefer using standard white or pastel liners for these. They show off the pretty pink tint from the cherries beautifully.
• Altitude adjustments: If you’re baking at high altitude, you might need to reduce the sugar slightly and increase the flour by 1-2 tablespoons.
• Crumb coat trick: If you want super smooth frosting, apply a thin layer first (the crumb coat), chill for 15 minutes, then apply your final decorative layer.

Serving Suggestions

These cherry cupcakes are stunning on their own, but here are my favorite ways to serve them:

• Pair with a scoop of vanilla bean or cherry vanilla ice cream for an over-the-top dessert
• Serve alongside fresh lemonade or iced tea at a spring brunch
• Top with toasted coconut flakes or white chocolate shavings for extra flair
• Arrange on a pretty cake stand with fresh cherries scattered around for a gorgeous presentation
• Perfect for Mother’s Day, baby showers, bridal showers, or Fourth of July celebrations
• Dust with a tiny bit of powdered sugar right before serving for that bakery look

How to Store Your Cherry Cupcakes

Room Temperature: Store frosted cupcakes in an airtight container at room temperature for up to 2 days. They’ll stay moist and delicious!

Refrigerator: Because of the buttercream frosting, these can be refrigerated in an airtight container for up to 5 days. Let them sit at room temperature for about 30 minutes before serving for the best flavor and texture.

Freezer: Freeze unfrosted cupcakes for up to 3 months (wrapped individually in plastic wrap, then placed in a freezer bag). Frosted cupcakes can be frozen for up to 1 month—freeze them on a baking sheet until solid, then transfer to a container.

Reheating: I don’t recommend reheating these since they’re meant to be enjoyed at room temperature or slightly cool. If they’ve been refrigerated, just let them warm up naturally on the counter.

Allergy Information

Common Allergens in This Recipe:

• Dairy (butter, sour cream)
• Eggs
• Gluten (all-purpose flour)
• Tree nuts (if using almond extract or adding chopped nuts)

Substitution Suggestions:

Dairy-Free: Use vegan butter and non-dairy yogurt (like coconut or almond yogurt) in the cupcakes. For the frosting, use vegan butter and non-dairy milk. The texture will be slightly different but still delicious!

Egg-Free: Replace each egg with a “flax egg” (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and set for 5 minutes) or use a commercial egg replacer.

Gluten-Free: Use a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum for the best texture.

Nut-Free: Simply omit the almond extract and any optional nuts. Use only vanilla extract—the cupcakes will still be wonderful!

Questions I Get Asked A Lot

Can I use frozen cherries instead of fresh?

Absolutely! Just make sure they’re completely thawed and drained. Pat them really, REALLY dry with paper towels before folding into the batter, or you’ll end up with soggy cupcakes. Fresh is ideal for flavor and texture, but frozen works in a pinch!

Why did my cherries sink to the bottom?

This usually happens when the cherries are too wet or the batter is too thin. Make sure to pat your cherries very dry and toss them with a teaspoon of flour before adding them to the batter. Also, don’t overmix after adding the cherries—gentle folding is key!

Can I make these into a layer cake instead?

You bet! This recipe converts beautifully into a two-layer 8-inch cake. Divide the batter between two greased and floured 8-inch round pans and bake at 350°F for 25-30 minutes, or until a toothpick comes out clean. You’ll need to double the frosting recipe for a full layer cake!

My frosting is too pink/not pink enough. Help!

The color of your frosting depends on how vibrant your cherry juice is. For a deeper pink, add a drop or two of red or pink food coloring. If it’s too pink and you want it lighter, add a bit more powdered sugar and regular milk instead of cherry juice.

Can I use maraschino cherries instead?

I really don’t recommend it for this recipe. Maraschino cherries are super sweet and have artificial flavor that can throw off the balance of the cupcake. If that’s all you have, drain them VERY well, pat them dry, and reduce the sugar in the recipe by 2 tablespoons. But trust me—fresh cherries are worth it!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your cherry cupcakes turned out.