Mini Maraschino Cupcakes with Cherry Frosting

Mini Maraschino Cupcakes with Cherry Frosting

These Mini Maraschino Cupcakes with Cherry Frosting are addictive little 
one-bite desserts. I guarantee you can't eat just one!

I've got a secret to share...one of my favorite indulgences are maraschino cherries. As much as I love a fresh cherry (especially a fresh Michigan cherry!) maraschinos hold a special place in my heart. Whether they're placed atop an ice cream sundae or in a special drink, I just love the sweet taste and flavor that they have.

I recently tried a jar of Dell’s Maraschino Cherries and I have to admit, they quickly became my favorite. They're crunchy and sweet and have been made in the U.S., New York to be exact, since 1948. Inspired by four generations of family ownership, Dell’s is still guided by the same family values, traditions and their passion for cherries that started over six decades ago. Their dedication and rich family history makes me love them even more!


I've been enjoying these little gems on my ice cream and as a snack, but decided I wanted to create something fun with them. So these Mini Maraschino Cupcakes with Cherry Frosting were born. And they have literally rocked my world.


These mini cupcakes are tender and fluffy, and chopped maraschino cherries + some cherry juice gives them their pretty pink color. The frosting also includes a little bit of cherry juice, so you get a delicious cherry flavor throughout the entire bite.


As soon as you can, grab a jar of these beautiful sweet cherries and bake up a batch of these divine mini cupcakes for you and your family. You won't be disappointed. Enjoy!

Mini Maraschino Cupcakes with Cherry Frosting
Author: Sarah Bates | The Chef Next Door
Makes 48 mini cupcakes
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Ingredients:
10 ounce jar Dell’s Maraschino Cherries, drained, liquid reserved
1 stick unsalted butter, at room temperature
1 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
1/4 cup maraschino cherry liquid
1/2 cup milk

Frosting:
1 stick unsalted butter, at room temperature
1 Tablespoon maraschino cherry liquid
2 teaspoons milk
1 teaspoon vanilla extract
2 cups powdered sugar
Sprinkles for topping, if desired

Preheat the oven to 350 degrees. Line two mini muffin tins with baking cups and set aside.
(If you only have one tin, make the cupcakes in two batches)

Chop the cherries and place on two layers of paper towel to drain. In the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Add the egg, then the vanilla, beating until combined. 

In a medium bowl, whisk together the flour, baking powder and salt. In a glass measuring cup, mix together the cherry liquid and milk. Alternately add the flour mixture and milk mixture to the butter mixture, beating well after each addition. Gently fold in the chopped cherries. Spoon the batter into the prepared muffin cups, filling each about 2/3 full.

Bake the cupcakes for 12-14 minutes, or until the cupcakes spring back when lightly touched. Allow to cool in the pan for 5 minutes, then remove from the pan and cool completely on a cooling rack. 

To make the frosting, add the butter to the bowl of a stand mixer and beat until creamy. Add the cherry liquidmilk, and vanilla and mix until combined. Slowly add the powdered sugar, a little at a time, and beat on high until smooth and creamy. Pipe the frosting onto the cupcakes and top with sprinkles, if desired. 

Bon App├ętit!

Disclaimer:  I received free product in exchange for this post. All opinions, as always, are my own.