Think Pink Cherry Cupcakes Recipes

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CHERRY CUPCAKES



Cherry Cupcakes image

Whimsical pink cherry cupcakes are bursting with cherries. Filled with cherry pie filling and covered with fluffy frosting these cupcakes are a sweet treat.

Provided by Shauna

Categories     Dessert

Time 38m

Number Of Ingredients 20

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
8 tablespoons salted sweet cream butter (softened)
1½ cups granulated sugar
4 egg whites (room temperature)
¾ cup whole milk
⅓ maraschino cherry juice
1 clear vanilla flavoring
½ almond extract
1-2 drops red food color
1 (21-ounce) can cherry pie filling
8 tablespoons unsalted butter (softened)
8 tablespoons vegetable shortening
4 cups + 2 tablespoons powdered sugar
4-6 tablespoons half and half
4 tablespoons maraschino cherry juice
½ teaspoon clear vanilla flavoring
¼ teaspoon almond extract
24 maraschino cherries (with stems (optional garnish))

Steps:

  • Preheat the oven to 350°F. Line 2 standard cupcake pans with cupcake liners. Set them aside.
  • Using a small mixing bowl, whisk together the flour, baking powder, and baking soda. Set it aside.
  • Using either a stand mixer, or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat together the butter and granulated sugar for 1-1½ minutes.
  • Lower the mixer speed to medium-low. Add in the egg whites and mix just until well incorporated.
  • Add in the vanilla flavoring and the almond extract.
  • Slowly alternate adding in the flour mixture and the whole milk and cherry juice. Mix just until well incorporated.
  • Add 1-2 drops of the red food color and mix just until the color is even.
  • Evenly divide the cupcake batter between the 2 cupcake pans. Fill the liners about ⅔ full.
  • Bake for 15-18 minutes, or until a toothpick inserted comes out clean. Allow the cupcakes to cool completely.
  • Once the cupcakes are cooled, using either a cupcake corer or a sharp knife, carefully cut out the center of the cupcake. Be sure to keep the top of the cored cupcake.
  • Using either a decorator's piping bag with no tip, or a quart-size Ziploc bag, fill the bag with half of the canned pie filling.
  • Place the tip of the bag all the way into the cored cupcake, and slowly squeeze the pie filling into the cupcake. Be careful not to overfill. Replace the cupcake top and set them aside.
  • Using either a stand mixer or a handheld mixer on medium-high speed, beat together the softened butter and the shortening for 1-1½ minutes.
  • Lower the mixer speed to low and slowly alternate from adding the powdered sugar 1 cup at a time and the half and half. Increase the mixer speed to medium and continue to mix until well incorporated.
  • Add in the cherry juice, vanilla flavoring, and almond extract. Continue mixing until the frosting is completely smooth.
  • Fill either a piping bag with a star tip or a gallon size Ziploc with an edge snipped off.
  • Holding the frosting bag about a ½ inch above the center surface of the cupcake. Use even, steady pressure, squeeze the baggie to form a center "star" swirl. Keeping the tip elevated, continue to use even pressure, follow the outer line of the star swirl until the cupcake surface is frosted.
  • Once all the cupcakes are frosted, place a cherry with the stem attached on top of each decorated cupcake.

Nutrition Facts : Calories 371 kcal, Carbohydrate 64 g, Protein 2 g, Fat 12 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 22 mg, Sodium 71 mg, Fiber 1 g, Sugar 55 g, UnsaturatedFat 6 g, ServingSize 1 serving

CHEERY CHERRY CHIP CUPCAKES



Cheery Cherry Chip Cupcakes image

Pink is the perfect color for a mood-lifting treat. Chopped maraschino cherries give these from-scratch cupcakes their fruity taste and distinctive color.

Provided by By Heather Baird

Categories     Dessert

Time 1h25m

Yield 18

Number Of Ingredients 16

1 jar (10 oz) maraschino cherries, drained, liquid reserved
2 cups Gold Medal™ all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
1 1/4 cups sugar
1/2 cup maraschino cherry liquid
1/4 cup whole milk
2 teaspoons almond extract
Pink food color
2 egg whites, beaten to stiff peaks
2 containers Betty Crocker™ Whipped vanilla frosting
Reserved 1 tablespoon maraschino cherry juice
1 teaspoon almond extract
Pink food color
18 maraschino cherries with stems

Steps:

  • Heat oven to 350°F. Line 18 regular-size muffin cups with paper baking cups; set aside.
  • Finely chop cherries with large chef's knife. Place chopped cherries in paper towel-lined bowl to drain while preparing batter.
  • In medium bowl, stir together flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer on medium speed until well blended.
  • In glass measuring cup, stir together 1/2 cup cherry liquid, the milk and 2 teaspoons almond extract.
  • Beginning and ending with flour mixture, alternately add flour mixture and milk mixture to butter mixture, beating well after each addition. Stir in a few drops of food color until desired pink color is achieved. Fold in stiffly beaten egg whites. Fold in chopped cherries. Spoon batter into muffin cups, filling each about 3/4 full.
  • Bake 20 to 25 minutes or until cupcakes spring back when lightly touched in center. Remove from muffin cups to cooling rack. Cool completely, about 30 minutes.
  • To make Topping, spoon frosting into bowl with 1 tablespoon cherry liquid. Add 1 teaspoon almond extract and enough food color for desired pink color; beat 2 minutes with electric mixer on medium speed. If desired, transfer topping to decorating bag fitted with large star tip; pipe topping onto cupcakes in large swirls. Or, spread topping on cupcakes with off-set spatula. Garnish each cupcake with 1 cherry with stem.

Nutrition Facts : Calories 380, Carbohydrate 58 g, Cholesterol 15 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 45 g, TransFat 0 g

CHERRY CUPCAKES



Cherry Cupcakes image

This yummy sounding recipe came to me in one of the fabulous cookbooks I got from my partner MuffinGoddess in the recent Cookbook Swap. These cupcakes have chocolate, cherries and lots of creamy frosting, yum!

Provided by Midwest Maven

Categories     Dessert

Time 40m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 6

1 (18 1/4 ounce) box chocolate cake mix
3 eggs
1 1/3 cups water
1/2 cup vegetable oil
1 (21 ounce) can cherry pie filling
1 (16 ounce) can vanilla frosting

Steps:

  • Preheat oven to 350 degrees.
  • Prepare cake mix according to package directions, using the eggs, water, and oil.
  • Spoon batter into 24 paper-lined muffin pan cups, filling two-thirds full.
  • Remove 24 cherries from cherry pie filling and set aside.
  • Spoon generous teaspoon of remaining cherry filling onto center of each cupcake.
  • Bake in preheated 350 degree oven for 20-25 minutes.
  • Cool in pans on wire racks for 10 minutes, then remove from pan and let cool completely.
  • Frost cupcakes with vanilla frosting, and garnish each one with a reserved cherry.

CHOCOLATE-CHERRY CUPCAKES WITH CREAM CHEESE BUTTERCREAM FROSTING



Chocolate-Cherry Cupcakes with Cream Cheese Buttercream Frosting image

Combine 2 tasty flavors and create something even more delicious! Chocolate plus cherry flavor inside, and a cherry on top of luscious buttercream frosting, will have your family asking for more.

Provided by Bibi

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 1h40m

Yield 24

Number Of Ingredients 10

2 (10 ounce) jars stem-on maraschino cherries
2 tablespoons Kirsch (cherry-flavored brandy), or as needed
3 eggs
½ cup vegetable oil
1 (15.25 ounce) package devil's food cake mix
2 (3 ounce) packages cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
¼ teaspoon salt
3 cups powdered sugar, sifted, or more as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • Strain maraschino cherries over a large measuring cup. Count out 24 cherries with their stems intact and set aside on paper towels. Remove stems from the remaining cherries and place one in the bottom of each lined muffin cup.
  • Stir cherry-flavored brandy into the cherry juice. Add more brandy or water to total 1 1/4 cups liquid. Pour liquid into a bowl.
  • Add eggs and oil; beat with an electric mixer on low speed until just combined. Add cake mix and beat on medium speed for about 2 minutes. Evenly divide batter among the muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes. Cool in the tins for about 10 minutes. Transfer to a wire rack to cool completely, about 50 minutes.
  • Meanwhile, make the frosting. Combine cream cheese and butter in the bowl of an electric mixer and beat on medium speed until blended, about 1 minute. Add vanilla extract and salt; beat for 1 minute more. Add powdered sugar, 1 cup at a time, beating after each addition. Add additional powdered sugar if frosting is too thin.
  • Frost each cupcake and garnish with the reserved cherries.

Nutrition Facts : Calories 269.7 calories, Carbohydrate 35.8 g, Cholesterol 42.2 mg, Fat 13.1 g, Fiber 0.3 g, Protein 2.8 g, SaturatedFat 5.2 g, Sodium 187.2 mg, Sugar 23.7 g

THINK PINK CHERRY CUPCAKES



Think Pink Cherry Cupcakes image

Make and share this Think Pink Cherry Cupcakes recipe from Food.com.

Provided by moonpoodle

Categories     Dessert

Time 30m

Yield 10 cupcakes

Number Of Ingredients 12

1/2 cup butter, softened
1/2 cup sugar
2 cups flour
2 eggs
3 1/2 tablespoons maraschino cherry juice
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter
1 1/2 cups powdered sugar
red food coloring
1/2 cup chocolate chips (optional)
10 maraschino cherries (optional)

Steps:

  • Combine all the cupcake ingredients in a bowl and mix until smooth. If you want them to be more pink, add a bit of red food coloring.
  • Fill lined cupcake tin 2/3 of the way full. Bake cupcakes at 350 degrees for 20-25 minutes.
  • Combine Frosting ingredients and beat until smooth.
  • When cupcakes are cooled, topped with frosting. Top them off with a maraschino cherry.

Nutrition Facts : Calories 377.7, Fat 19.7, SaturatedFat 12, Cholesterol 91.1, Sodium 285.3, Carbohydrate 47.3, Fiber 0.7, Sugar 27.8, Protein 4

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