Cherry Cupcakes Recipe

These cherry cupcakes are made with a deep dark chocolate base and topped with a rich and creamy cherry butter cream frosting. Top with a maraschino cherry for the prettiest little treat.


For Cupcakes
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/3 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup whole milk
2/3 cup instant malted milk powder
1/2 teaspoon instant coffee powder
2/3 cup grapeseed oil
2 large eggs
2/3 cup sour cream
1 teaspoon vanilla extract

Cherry Buttercream Icing
4 1/2 cups confectioners' sugar
1 1/2 cups unsalted butter, softened
1 Tablespoon vanilla extract
3 Tablespoons heavy cream
2/3 cup cherry jam

pink food gel colouring
maraschino cherry, for garnish

Makes about 18 cupcakes



Preheat oven to 350F.

Line a couple muffing baking trays with cupcake liners.

Whisk together flour, cocoa powder, sugar, baking soda, baking powder and salt. Set aside.

In a separate bowl whisk together, milk, milk powder, instant coffee, oil, eggs, sour cream and vanilla until well incorporated. Add in flour mixture and mix until combined.

Fill liners half way and bake for 15 to 17 minutes, or until an inserted toothpick comes out clean. Set to cool, once cool enough to touch remove cupcakes from pan and let cool completely on a wire rack.

Cherry Buttercream Icing

Beat together sugar and butter until well incorporated. Mix in vanilla, cream and cherry jam. Beat for an additional 5 minutes.


Pipe icing on top of cooled cupcakes. In a small bowl mix a but of icing with pink food gel and pipe a design on top. Garnish with maraschino cherry. Serve