Maraschino Cherry Cupcakes
Prep time
Cook time
These delicious cherry cupcakes have undertones of almond flavoring, and who doesn't love a cupcake with a cherry on top? Recipe source: Adapted slightly from Your Cup of Cake
Serves: 24 cupcakes
  • 1 box white cake mix
  • 3 eggs
  • ⅓ cup vegetable oil
  • ¾ cup milk (or buttermilk)
  • ½ cup sour cream
  • ¼ cup cherry juice (from Maraschino cherries)
  • 2 teaspoons almond extract
  • 1 cup Maraschino cherries, roughly chopped
  • 1 and ½ cups (3 sticks) unsalted butter, softened
  • 6 cups powdered/confectioners' sugar
  • 2 teaspoons almond extract
  • ¼ cup heavy whipping cream
  • 24 cherries with stems, for garnish
  1. Preheat oven to 325 degrees (F). Prepare a two 12-cup cupcake pans with papers, and set aside.
  2. Rough-chop cherries, and set aside.
  3. Combine remaining ingredients (cake mix, eggs, sour cream, oil, milk, cherry juice, almond) in a large bowl, and beat on medium speed with a hand mixer for two minutes.
  4. Fold in chopped cherries.
  5. Fill cupcake papers ⅔ full, with batter.
  6. Bake 17-20 minutes or until a cake-tester comes out clean.
  7. Allow to cool completely on a wire rack before frosting.
  1. In the bowl of a stand mixer, beat butter until creamy.
  2. Add powdered sugar and whipping cream, and beat until just combined.
  3. Add almond extract, and beat until light and fluffy, about 4-5 minutes.
  4. Frost as desired, and top with a cherry.
  5. Enjoy!
Recipe by Lemon Sugar at