Cupcake with Cherry on Top
Cupcakes topped with a cherry are classic, elegant, and eye-catching.
Whether it’s a maraschino cherry crowning a swirl of frosting or a fresh cherry nestled into the batter itself, this cupcake variation adds color and a hint of fruitiness to every bite.
In this guide, we’ll walk you through a simple and delightful way to make cupcakes with cherries on top — ideal for parties, tea-time, or a weekend treat.
Before diving into the process, note that we’ll be using basic vanilla cupcakes topped with buttercream frosting and cherries. You can adapt the flavor and style based on your taste preferences.
Ingredients (Per Serving Group)
| Ingredient | For 4 People | For 6 People | For 8 People | Notes/Alternatives |
|---|---|---|---|---|
| All-purpose flour | 1 cup | 1.5 cups | 2 cups | Can substitute cake flour |
| Granulated sugar | 3/4 cup | 1 cup | 1.5 cups | |
| Baking powder | 1.5 tsp | 2 tsp | 2.5 tsp | |
| Salt | 1/4 tsp | 1/3 tsp | 1/2 tsp | |
| Eggs | 1 | 2 | 2 | Use yogurt for eggless version |
| Whole milk | 1/2 cup | 3/4 cup | 1 cup | Can use almond or oat milk |
| Unsalted butter (melted) | 1/3 cup | 1/2 cup | 2/3 cup | |
| Vanilla extract | 1 tsp | 1.5 tsp | 2 tsp | |
| Buttercream frosting | 1 cup | 1.5 cups | 2 cups | Use whipped cream for a lighter version |
| Cherries (maraschino/fresh) | 4 | 6 | 8 | Use fresh or candied cherries |
Cooking Instruments Needed
| Instrument | Purpose | Alternative |
|---|---|---|
| Mixing bowls | For combining ingredients | Any medium-sized bowls |
| Hand whisk or mixer | For smooth batter and frosting | Stand mixer |
| Measuring cups/spoons | For accurate ingredient portions | Kitchen scale |
| Cupcake cups/trays | For holding and baking the cupcakes | Ramekins or silicone molds |
| Oven | Baking the cupcakes | Toaster oven (if temperature-controlled) |
| Piping bag/nozzle | For applying frosting | Plastic bag with snipped corner |
How to Make Cherry Topped Cupcakes
Before starting, preheat your oven to 350°F (175°C). Line your cupcake cups or muffin tray with paper liners or grease them lightly with butter.
Step 1: Mix the Dry Ingredients
In a large bowl, combine flour, baking powder, and salt. Whisk them together thoroughly so the leavening agents are evenly distributed throughout the dry mix.
Step 2: Combine Wet Ingredients
In a separate bowl, whisk together melted butter and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and milk until fully blended.
Step 3: Combine Wet and Dry Mixtures
Gradually add the dry ingredients into the wet mixture, stirring gently to avoid overmixing.
Continue until the batter becomes smooth but not runny. Overmixing will create a dense texture, so mix just enough.
Step 4: Fill the Cups
Spoon the batter into the cupcake cups, filling each about 2/3 full. This gives the cupcakes space to rise properly without overflowing.
Step 5: Bake the Cupcakes
Place the cups in the oven and bake for 18–20 minutes. Insert a toothpick into the center of a cupcake — if it comes out clean or with a few crumbs, they are done.
Let them cool in the tray for 5–10 minutes before transferring to a wire rack.
Step 6: Apply Frosting and Add the Cherry
Once completely cool, pipe the buttercream frosting onto each cupcake in a swirl. Finally, place one cherry directly on top of the frosting for that signature look.
Serving and Decoration Tips
- Dust with powdered sugar for a vintage finish.
- Add chocolate shavings or sprinkles for visual texture.
- Use a toothpick to secure the cherry in place if transporting.
Variations to Try
- Chocolate Cherry Cupcakes: Replace vanilla base with chocolate cake batter and use chocolate frosting. Still top with a cherry.
- Cherry-Filled Cupcakes: Scoop out a small center of each baked cupcake and fill with cherry compote before frosting.
- Almond Cherry Cupcakes: Add 1/2 tsp almond extract to the batter. Pairs beautifully with cherries and vanilla frosting.
Each of these ideas can be executed by adjusting the flavor of the batter and the filling before topping the cupcakes as usual.
Storing Tips
- Store at room temperature in an airtight container for up to 2 days.
- If using cream-based frosting, refrigerate and consume within 4–5 days.
- Freeze unfrosted cupcakes for up to 2 months. Add frosting and cherries after thawing.
Common Mistakes, Solutions & Prevention
| Mistake | Problem Caused | How to Fix/Prevent |
|---|---|---|
| Overfilling cupcake cups | Batter spills and cupcakes stick | Fill only 2/3 full |
| Adding cherries too early | Cherry sinks into the batter | Add cherry after frosting |
| Frosting on warm cupcakes | Frosting melts or slides off | Let cupcakes cool completely |
| Overbaking | Dry and crumbly cupcakes | Check at 18 minutes |
Let’s Bake and Decorate!
Cupcakes with cherry on top are simple to make yet always bring joy to the table.
Whether for birthdays or just a weekend treat, they bring both charm and taste. Try this recipe and share your creation with friends — and don’t forget to top it with a beautiful cherry.
Would you like me to prepare a variation using a chocolate base or fresh cherries inside the batter?
