Cherry cupcakes begin with completely cooled vanilla cupcakes, then hide two or three pie-filling cherries beneath a tall vanilla buttercream swirl. A well-dried maraschino cherry on top gives each serving a simple bakery-style finish.
Using prepared cupcakes makes the decorating stage quick, but temperature and moisture control still matter. Cool the cakes fully, soften the butter, and dry every garnish so the frosting stays firm and clean.
Ingredients for Cherry Cupcakes
Prepare 24 vanilla cupcakes from a box mix and cool them completely. For the centers, use one 20-ounce can cherry pie filling. You will need 24 maraschino cherries for the tops; the original recipe notes that this usually requires two jars.
For the buttercream, use 3 cups powdered sugar, 1 cup or 2 sticks softened butter, 2 teaspoons vanilla extract, and 2 to 4 tablespoons half-and-half. A large star tip creates the intended high swirl.
If you enjoy this recipe, you may also like Carmelitas.
How to Make Cupcakes with Cherry
- Cool the cupcakes. Let all 24 vanilla cupcakes reach room temperature before filling.
- Core each cake. Use a melon baller or small spoon to remove a cavity about 1 inch deep without cutting through the bottom.
- Add cherry filling. Place 2 to 3 pie-filling cherries in each cavity and press them down gently.
- Beat the buttercream. Mix powdered sugar and softened butter for 3 minutes, until light and fluffy.
- Flavor and loosen. Add vanilla and 2 tablespoons half-and-half. Beat 1 minute, then add more half-and-half 1 tablespoon at a time only if needed.
- Pipe. Transfer frosting to a pastry bag with a large star tip and pipe a swirl over each filled center.
- Garnish. Drain maraschino cherries, pat them thoroughly dry, and place one on every cupcake.
- Serve. Enjoy immediately or refrigerate until needed.
For storage details after serving, the USDA leftovers and food safety guidance.
Cool the Cupcakes Completely
Even slightly warm cake softens buttercream and can make the piped ridges slump. Remove the cupcakes from the pan after their initial cooling period and place them on a rack until the bottoms no longer feel warm.
Do not cover them while warm because trapped steam makes the tops sticky. Once cool, they can be held airtight until the filling and frosting are ready.
If you enjoy this recipe, you may also like Banana Bread Cookies.
Make a Shallow, Centered Cavity
A melon baller gives consistent cavities, but a small spoon works. Remove about 1 inch from the center and stop well before reaching the paper liner. Keeping a cake layer underneath prevents cherry sauce from leaking.
The discarded centers are not needed because frosting covers the opening. Avoid widening the cavity too far toward the edge, which would weaken the cupcake beneath a tall buttercream swirl.
Fill without Overflowing
Spoon 2 to 3 cherries from the pie filling into each cupcake and press gently so they sit below the top edge. Use enough thick sauce to surround the fruit without allowing it to spill across the cake surface.
Work over a tray or sheet of parchment to catch drips. If the filling contains exceptionally large cherries, two may be sufficient for a one-inch cavity.
Start with Properly Softened Butter
The two sticks of butter should yield to gentle finger pressure without looking melted or oily. Cold butter leaves small lumps, while very warm butter produces frosting too soft to hold a star-tip shape.
Beat it with the powdered sugar for the full 3 minutes. The mixture should become lighter in color and visibly fluffy before liquid is added.
Add Half-and-Half Gradually
After adding vanilla, begin with 2 tablespoons half-and-half and beat another minute. Check the texture before using more. It should move through a large piping tip smoothly but hold a peak in the bowl.
Add the remaining liquid only 1 tablespoon at a time. If the frosting becomes too loose, mix in a small amount of powdered sugar; if too stiff, add half-and-half by the teaspoon.
Pipe Stable Buttercream Swirls
Fit the pastry bag with a large star tip before filling it halfway. Hold the bag upright, begin around the outer edge, and spiral inward and upward. Consistent pressure creates clean ridges and an even finish.
Do not overfill the bag, which makes it difficult to control and warms the frosting in your hands. Refill in batches while keeping unused buttercream in a cool part of the kitchen.
Finish Just before Display
Set one dry maraschino cherry in the center of each swirl with the stem facing upward. Add the garnish after piping all 24 cupcakes so the buttercream remains undisturbed.
If the room is warm, chill the decorated cupcakes briefly to firm the frosting. Bring them out shortly before serving so the cake and buttercream are not refrigerator-cold.
Organize a 24-Cupcake Assembly Line
For an even batch, complete one job across all 24 cupcakes before moving to the next: core every cake, portion every cherry center, pipe every swirl, and then add the garnishes. This keeps the filling amount and frosting height consistent from the first cupcake to the last.
Count out 24 dry maraschino cherries before piping so none of the finished cupcakes is left without a top. Keep a damp towel nearby for sticky utensils, but protect the cakes and buttercream from stray moisture.
Troubleshooting
- Frosting melts: Confirm cupcakes are cool and butter is softened, not melted.
- Cherry filling leaks: Keep the cavity shallow enough to leave cake at the bottom.
- Buttercream is stiff: Add half-and-half by the teaspoon.
- Swirls slump: Add a little powdered sugar and cool the frosting briefly.
- Red syrup streaks the top: Blot maraschino cherries thoroughly before garnishing.
Storage
The cupcakes are best the day they are filled and decorated. Refrigerate them in a covered container for up to 2 days, keeping enough clearance that the lid does not touch the buttercream.
Allow chilled cupcakes a short time at room temperature before serving. Do not leave the filled, butter-frosted cakes in a hot room where the decoration can soften.
Conclusion
Core 24 cooled vanilla cupcakes about 1 inch deep and add 2 to 3 pie-filling cherries to each. Beat butter and powdered sugar for 3 minutes, add vanilla and half-and-half, and pipe with a large star tip. Top every cupcake with a well-dried maraschino cherry and refrigerate if not serving immediately.
Frequently Asked Questions
- → How deep should cupcake centers be removed?
Remove about 1 inch from the center, leaving an intact cake layer at the bottom so filling cannot leak through.
- → How many cherries go inside each cupcake?
Place 2 to 3 cherries from the pie filling inside each prepared cavity.
- → How do I make buttercream easier to pipe?
Add half-and-half gradually, beginning with 2 tablespoons, until the frosting moves smoothly while still holding a peak.
- → How long do cherry cupcakes keep?
Refrigerate them covered for up to 2 days. They are best served the day they are decorated.