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Cherry Cupcakes with White Chocolate Frosting
1 from 3 votes

Cherry Cupcakes with White Chocolate Frosting

Maraschino Cherry Cupcakes with White Chocolate Frosting and topped with a stemmed cherry.

Prep Time
10 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 12 servings
Calories: 503 kcal
Course: Dessert
Cuisine: American

Ingredients

Cherry Cupcakes
  • 1/2 cup butter room temperature
  • 3/4 cup granulated sugar
  • 3 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup maraschino cherry juice
  • 1 1/4 cups milk
  • 1/2 cup maraschino cherries chopped
  • 1 teaspoon baking powder
  • 1 1/2 cups cake flour
White Chocolate Frosting
  • 1 1/2 cups white chocolate chips
  • 5 tablespoons heavy cream
  • 1 1/2 cups powdered sugar
  • 1/2 cup butter 1 stick, room temperature
  • 2 tablespoons milk
  • 13 maraschino cherries with stems
  • red sprinkles

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees. Line a cupcake pan with cupcake liners.
  2. In a large mixing bowl, add in the butter and sugar. Mix on high until light and fluffy. This will take about 3 minutes.
  3. Add in the vanilla and eggs. Make sure to add the eggs one at a time and mix until combined. Scrape down the bowl.
  4. In a measuring cup, add the milk and cherry juice. Set aside.
  5. Sift the baking powder and flour in a separate bowl.
  6. Alternate adding flour and milk until combined. Start and end with flour. I normally add the flour in thirds and the milk in halves.
  7. Once completely incorporated, pour into cupcake liners. Fill the cups 3/4 of the way.
  8. Place in the oven and bake for about 17 minutes or until done. Insert a toothpick in the center of the cupcakes and if it comes out with moist crumbs or clean, the cupcakes are done.
  9. Let the cupcakes cool and make the frosting.
Frosting
  1. In a medium microwave-safe bowl, add in white chocolate chips and heavy cream. Microwave for 30 seconds and stir. Repeat 2 additional times or until the mixture is completely smooth. It will take a minute or two of stirring for the heavy cream and white chocolate chips to incorporate.
  2. Cover with plastic wrap and place in the fridge to cool until firm. It should take about 1 hour.
  3. Meanwhile, work on putting the cake together.
  4. Once the ganache has firmed up, remove it from the fridge. If it's rock solid, it needs to sit out to take the chill off and loosen up or you'll burn out your hand mixer trying to mix it. You want it to hold it's shape, but not be super hard.
  5. Mix the ganache with a hand mixer on medium until light and fluffy.
  6. Add in the butter and continue to mix until incorporated.
  7. Add in the powdered sugar and milk and mix on low until the powdered sugar is almost incorporated. Turn the hand mixer on high and mix for an additional 2 - 3 minutes until the frosting is whipped.
  8. Place the frosting in a piping bag with a 1M tip. Swirl the frosting on top of each cupcake. Add a few red sprinkles and top with a stemmed cherry.

Notes

  • With the buttercream frosting, if you've already iced the cupcakes, you'll want to store them in an air tight container in the refrigerator so the frosting stays firm and doesn't soften.

Nutrition Information

Calories 503kcal (25%) Carbohydrates 61g (20%) Protein 6g (12%) Fat 27g (42%) Saturated Fat 16g (80%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 7g (35%) Trans Fat 1g (50%) Cholesterol 97mg (32%) Sodium 172mg (7%) Potassium 194mg (4%) Fiber 1g (4%) Sugar 49g (98%) Vitamin A 683IU (14%) Vitamin C 0.1mg (0%) Calcium 120mg (12%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 503

% Daily Value*

Calories 503kcal 25%
Carbohydrates 61g 20%
Protein 6g 12%
Fat 27g 42%
Saturated Fat 16g 80%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 97mg 32%
Sodium 172mg 7%
Potassium 194mg 4%
Fiber 1g 4%
Sugar 49g 98%
Vitamin A 683IU 14%
Vitamin C 0.1mg 0%
Calcium 120mg 12%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.