Maraschino Cherry Cupcakes

This recipe is based on Vanilla Cupcakes from Joy of Baking. I’ve added chopped maraschino cherries so they taste a lot like the traditional birthday cake my mother always made for me. Works well with a simple maraschino cherry buttercream, or with chocolate frosting. Makes 12 cupcakes.


  • ½ cup (113 grams) unsalted butter room temperature
  • ⅔ cup (130 grams) granulated white sugar
  • 3 large eggs room temperature
  • 1 teaspoon pure almond extract
  • 1½ cups (195 grams) all purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 3 ounces (85 grams) maraschino cherries chopped and pressed between paper towels to drain juice
  • ¼ cup (60 ml) milk room temperature


  1. Preheat oven to 350°F (177°C) and line 12 muffin cups with paper liners.
  2. In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the almond extract.
  3. Add the chopped cherries to the milk.
  4. In a separate bowl whisk together the flour, baking powder, and salt.
  5. With the mixer on low speed, alternately add the flour mixture and milk & cherry mixture, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.
  6. Evenly fill the muffin cups with the batter and bake for about 17 - 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Always check a few minutes before the stated baking time. Mine were done in 18½ minutes.)
  7. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.