Cheery Cherry Chip Cupcakes
By
Heather Baird
Updated May 14, 2013
Pink is the perfect color for a mood-lifting treat. Chopped maraschino cherries give these from-scratch cupcakes their fruity taste and distinctive color.
Cheery Cherry Chip Cupcakes
- Prep Time 30 min
- Total 1 hr 25 min
- Servings 18
- Ingredients 16
Ingredients
Cupcakes
- 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
Topping and Garnish
- 2 tubs (12 oz) Betty Crocker™ Whipped Vanilla Frosting
- Reserved 1 tablespoon maraschino cherry juice
- 1 teaspoon almond extract
- Pink food color
- 18 maraschino cherries with stems
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Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 350°F. Line 18 regular-size muffin cups with paper baking cups; set aside.
-
Step2Finely chop cherries with large chef’s knife. Place chopped cherries in paper towel-lined bowl to drain while preparing batter.
-
Step3In 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.
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Step4In glass measuring cup, stir together 1/2 cup cherry liquid, the milk and 2 teaspoons almond extract.
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Step5Beginning 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.
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Step6Bake 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.
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Step7To 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
380
Calories
15g
Total Fat
2g
Protein
58g
Total Carbohydrate
45g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 380
- Calories from Fat
- 130
- Total Fat
- 15g
- 23%
- Saturated Fat
- 8g
- 40%
- Trans Fat
- 0g
- Cholesterol
- 15mg
- 5%
- Sodium
- 160mg
- 7%
- Potassium
- 50mg
- 1%
- Total Carbohydrate
- 58g
- 19%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 45g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 6%
- 6%
- Iron
- 4%
- 4%
Exchanges:
1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;Carbohydrate Choice
4Tips from the Betty Crocker Kitchens
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