Go Back

Cherry Red Velvet Cupcakes

Indulgent Cherry Red Velvet Cupcakes combine classic red velvet flavors with a delightful cherry twist, delivering a rich, moist experience that satisfies any sweet tooth.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

Cupcake Base
  • 2 cups All-purpose flour Works well for achieving a light structure.
  • 1 tbsp Unsweetened cocoa powder Complements the red velvet flavor.
  • 1.5 cups Granulated sugar Sweetens the cake.
  • 1/2 cup Unsalted butter, softened Adds richness and moisture.
  • 1 cup Buttermilk For that classic tang and tender crumb.
  • 1 tbsp Vinegar Enhances red color and reacts with baking soda for fluffiness.
  • 2 large Eggs Provide structure and binding.
  • 1 tbsp Red food coloring To achieve the signature cherry-red hue.
Cherry Twist
  • 1/2 cup Cherry puree Fresh or canned cherries can be pureed to add flavor and moisture.
  • 12 pieces Cherries for topping (Maraschino or fresh) For decoration.
Frosting Options
  • 8 oz Cream cheese, softened For cream cheese frosting.
  • 1/2 cup Unsalted butter, softened For cream cheese frosting.
  • 4 cups Powdered sugar For cream cheese frosting.
  • 1 tsp Vanilla extract For cream cheese frosting.
  • 1/2 cup Unsalted butter, softened For cherry buttercream.
  • 3-4 cups Powdered sugar For cherry buttercream.
  • 1/4 cup Cherry puree For cherry buttercream.
  • 1 tsp Vanilla extract For cherry buttercream.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a bowl, whisk together flour, cocoa powder, and baking soda. Set aside.
  3. In a separate bowl, beat the unsalted butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition, then stir in buttermilk and cherry puree.
  5. Gradually add the flour mixture, mixing until just combined.
  6. Add red food coloring and vinegar, mixing until you achieve an even red color.
  7. Pour the batter into the liners, filling each about 2/3 full.
Baking
  1. Place in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
  2. Let cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Frosting
  1. For cream cheese frosting: Beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, mixing until fully incorporated. Frost the cooled cupcakes generously and top with a cherry.
  2. For cherry buttercream: Beat the butter until creamy. Add powdered sugar, cherry puree, and vanilla. Mix until fluffy and adjust sugar for desired consistency. Pipe onto cupcakes and adorn with cherry pieces.

Notes

To ensure your cupcakes turn out perfectly, avoid overmixing the batter, check oven temperature, and be cautious with food coloring.