Post by Kathy on Aug 24, 2016 23:35:27 GMT
Maraschino Cherry Cupcakes
Happy Valentine's Day! Love is in the air! What a great treat to have on this day for sweetness! If you know me well, you know that I love and adore cherries!
So what better to make than something cherry for the loves of my life and they sure did appreciate these little cherry gems! My hubby, kids and parents all got some of my cherry love!The cupcakes were so moist and delectable! The bits of cherry throughout were the prize in these cupcakes! Yummy! The homemade buttercream frosting fit this cupcake perfect! With a hint of almond, it went so well with the cherry flavor! So share some love on this Valentine's Day and make cupcakes!
Original recipe comes from Lemon Sugar
1 (15.25 ounce) box white cake mix
3 eggs
⅓ cup vegetable oil
¾ cup milk
½ cup sour cream
¼ cup cherry juice (from Maraschino cherry jar)
2 teaspoons almond extract
1 cup Maraschino cherries, roughly chopped
Frosting
1 cup (2 sticks) unsalted butter, softened
1 (16 ounce) box powdered/confectioners sugar
1½ teaspoons almond extract
¼ cup heavy whipping cream plus more if needed
24 cherries with stems, for garnish
heart sprinkles, for garnish
Cupcakes
Preheat oven to 325°.
Prepare muffin tins with paper liners.
Rough-chop cherries, and set aside.
Combine cake mix, eggs, oil, milk, sour cream, cherry juice and almond extract in a large bowl and beat on medium speed with a hand mixer for two minutes. Fold in chopped cherries.
Fill cupcake liners ⅔ full with batter.
Bake 17-20 minutes or until a cake-tester comes out clean.
Allow to cool completely on a wire rack before frosting.
Frosting
In a bowl beat butter until creamy.
Add powdered sugar and whipping cream, and beat until just combined.
Add almond extract and beat until light and fluffy, about 4-5 minutes. If frosting is to dry add a little more whipping creamy and beat another minute or so.
Frost and top with a cherry and heart sprinkles. I used a pipping tip and ziplock bag for frosting my cupcakes.
