Think Pink Cherry Cupcakes
Transport your taste buds to a world of sweet, fruity indulgence with "Think Pink Cherry Cupcakes" — a delightful dessert that's as stunning to look at as it is to eat. These moist, fluffy cupcakes are infused with the vibrant flavor of maraschino cherry juice, giving them a playful pink hue that's perfect for celebrations, birthdays, or any occasion that calls for something fun and festive. Each bite bursts with the charm of chopped maraschino cherries folded into the batter and is crowned with a luscious cherry buttercream frosting. With just the right touch of pink food coloring and a cherry garnish to top it all off, these cupcakes are a visual and flavorful treat. Quick and easy to whip up, they bake in under 20 minutes and are sure to be a hit at your next gathering. Perfect for lovers of fruity desserts, these cherry-inspired cupcakes are a sweet showstopper!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cup Unsalted butter
- 3 Egg whites
- 0.75 cup Whole milk
- 0.25 cup Cherry juice (from a jar of maraschino cherries)
- 1 teaspoon Vanilla extract
- 5 drops Red or pink food coloring
- 2 cups Powdered sugar
- 0.5 cup Maraschino cherries (chopped)
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium-sized bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy using a hand or stand mixer. This should take about 2-3 minutes.
Add the egg whites to the butter and sugar mixture, one at a time, mixing well after each addition.
Combine the milk, cherry juice, and vanilla extract in a small bowl or measuring cup.
With the mixer on low speed, alternately add the dry ingredients and the milk mixture to the butter mixture. Start with 1/3 of the dry ingredients, then half of the milk mixture, repeating until all is combined.
Add 3-5 drops of red or pink food coloring (depending on how vibrant you want the cupcakes) and mix until evenly colored.
Gently fold in the chopped maraschino cherries using a spatula.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
While the cupcakes cool, prepare the cherry buttercream frosting. In a mixing bowl, beat the powdered sugar and butter together on low speed until crumbly.
Add 2 tablespoons of heavy cream and 1-2 tablespoons of cherry juice to the frosting mixture, and beat on medium speed until smooth and fluffy. If the frosting is too stiff, add an additional teaspoon of cream or cherry juice as needed.
Once the cupcakes are fully cooled, frost them generously using a piping bag or an offset spatula.
Top each cupcake with a whole maraschino cherry for garnish, and serve!
Nutrition Facts
Calories |
308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 132 mg | 6% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 40.0 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 57 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
