When I was little, I thought Maraschino cherries came off a tree. As you can imagine, I was very disappointed when I tasted a natural cherry. I remember being so confused about why they were so bitter and I just assumed Maraschino cherries were a different variety of cherries that were much, much more delicious.
Fast forward to the present, and I still don’t really eat cherries. I think I was so disgusted when I was younger that my brain still tells me cherries are too bitter. Maybe it’s about time to give them a second chance! Just not today… Today is allllll about the Maraschino cherries in these Very Cherry Cupcakes.
1 box white cake mox
1 3 oz package cherry jello
4 large eggs
1/2 cup all purpose flour
1/4 cup white sugar
3/4 cup vegetable oil
1/2 cup maraschino cherry juice
1/2 cup finely chopped maraschino cherries
2 sticks (1 cup) unsalted butter
6 cups powdered sugar
1/4 cup maraschino cherry juice
1/4 tsp salt
1/4 cup whole milk
Mix all dry ingredients until well combined. Mix in eggs, oil, and cherry juice until batter is smooth with no lumps. Fold in chopped cherries.
Line two cupcake tins with cupcake liners. Spray liners with cooking spray. Fill each cup 2/3 full with batter. Bake at 350F for 22 minutes. Let cupcakes fully cool.
Prepare frosting. Beat butter until light and fluffy, about 3 minutes. Beat in powdered sugar, salt, and cherry juice until completely combined and smooth. Beat in milk until you have reached your desired consistency. Frost cupcakes and garnish with cherries.
Y’all. These are SO. YUMMY. Especially if you love cherries- they are bursting with flavor! You have got to try these.