Chantilly Maraschino Cherry Cupcakes

Nicole Scerbo


I created these cupcakes for my office semi-annual bake sale to raise money for the charity, Cookie for Kids' Cancer. It was necessary to have a cupcake that would appeal to a large number of people in order to raise more money. Even those who were not crazy about cherries loved this cupcake because the strong vanilla flavor balanced the tartness of the cherries. The pink cake and white frosting with pink cherry juice was also visually appealing. All two dozen cupcakes went within the first hour of the bake sale.


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20 Min
40 Min


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  • 1/3 c
    granulated sugar
  • 1 1/2 Tbsp
    vanilla bean paste
  • 2 c
    cold heavy cream
  • 24
    maraschino cherries
  • 2 Tbsp
    maraschino cherry juice

  • 2
  • 4
    egg yolks
  • 1 1/2 Tbsp
    vanilla bean paste
  • 1 1/2 c
    granulated sugar
  • 1 c
    sour cream
  • 2 stick
    unsalted butter
  • 3 Tbsp
  • 3 c
    all purpose flour
  • 1 tsp
  • 1 Tbsp
    baking powder

How to Make Chantilly Maraschino Cherry Cupcakes


  1. Preheat over to 350 degrees and line a cupcake pan with 24 liners
  2. Beat all ingredients in a bowl of a stand mixer until smooth.
  3. Fill cupcake liner 3/4 of the way and bake for about 22 minutes. They should be light but the top should bounce back if you press your finger into it.
  4. Cool on a rack before frosting (at least 20 min)
  5. Whip the cold heavy cream and sugar in a stand mixer for about 10 minutes or until peaks form.
  6. Add the vanilla bean paste and whip until just combined.
  7. Frost cupcakes with the chantilly frosting. It's recommended that you use a tip with ridges like the star tip so it can catch the cherry juice.
  8. Top each frosted cupcake with a maraschino cherry and let about 1/4 teaspoon of the juice to drip down the ridges of the frosting.

Printable Recipe Card

About Chantilly Maraschino Cherry Cupcakes

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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