Homemade Cherry Cupcakes with Tye Dye Frosting

If you love cherries and fun, colorful desserts, you’re going to adore these Cherry Cupcakes with Tie-Dye Frosting!

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These cherry cupcakes are like a little party in every bite. They have a light, fluffy texture with a sweet cherry flavor thanks to the maraschino cherries blended right into the batter.

But the real showstopper is the frosting—swirls of pink, purple, and turquoise that make each cupcake look like a vibrant piece of art.

I can’t tell you how amazing Lily’s reaction was when she saw these. It’s one of my favorite parts of baking for my family.

She’s my little cake tester, and she loves it. So trust me when I tell you that your friends and family will love this sweet treat.

My favorite part of cherry season is finding ways to use cherries. We’re using maraschino cherries here, but nothing says you can’t add some fresh ones!

These homemade cherry cupcakes are special. It’s a cupcake recipe you’re going to want to save!

 Whether you’re baking for a birthday, Valentine’s Day, or just because you love cherries, these cherry cupcakes are sure to make everyone smile.

Some of our other favorite cupcake recipes we have on our site include: Lemon Curd Angel Food Cupcakes Recipe, Easy Almond Raspberry Cupcakes Recipe, and White Wedding Cake Cupcakes (Almond Flavor).

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE CHERRY CUPCAKES:
• FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• CAN I USE A DIFFERENT FROSTING?
• WHAT KIND OF FOOD COLORING IS THE BEST TO USE?
• ANY ADDITIONS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Homemade Cherry Cupcakes with Tye Dye Frosting

1. Delicious Cherry Flavor: The use of both almond extract and maraschino cherries infuse these cupcakes with a delightful cherry flavor that’s both noticeable and naturally sweet.
2. Eye-Catching Presentation: The tie-dye frosting makes these cupcakes stand out. It’s not just about taste—these treats are a feast for the eyes, too!
3. Simple Ingredients: This recipe uses simple ingredients that are easy to find at your local grocery store, making it convenient to whip up a batch whenever the mood strikes.

• Flour
• Baking powder
• Unsalted butter
• Granulated white sugar
• Egg whites
• Milk
• Almond extract
• Maraschino cherries
• Powdered sugar
• Half and half
• Pink, purple, and turquoise food coloring

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DIRECTIONS FOR CUPCAKES:

1. Preheat the oven to 350°F. Line a 12-serving cupcake pan with paper liners and set aside.
2. Add the flour and baking powder to a small mixing bowl and whisk to combine.
3. Add the butter and sugar to the body of a stand mixer with the paddle attachment and cream for 3 minutes.
4. Add egg whites and almond extract and beat on high speed until smooth and creamy.
5. Add the dry ingredients, followed by the milk, and mix until well combined. Scrape down the sides of the mixing bowl with a rubber spatula and beat the batter on high speed once more to ensure all ingredients are fully incorporated.
6. Add the blended cherries and mix well.
7. Spoon the batter into the prepared cupcake pan until each liner is about ¾ full.
8. Bake for 18 minutes or until a toothpick inserted into one of the cupcakes comes out clean.
9. Allow to cool for 5 minutes in the pan, then place the cupcakes on a wire cooling rack to cool completely. 

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DIRECTIONS FOR FROSTING:

1. Fit a large piping bag with a large star tip and set aside.
2. Add the butter and powdered sugar to the body of a stand mixer with the paddle attachment and mix until just combined. The mixture will look dry and crumbly.
3. Add the almond extract and 5 tablespoons of half-and-half and mix well. If the frosting is still too thick, add the remaining tablespoon of half-and-half.
4. Beat the frosting on high speed until smooth and fluffy for 3 minutes.
5. Divide the frosting evenly into 3 small bowls, adding a different food color to each one. Mix well. 
6. Spoon each frosting color into the prepared piping bag so that each color is side-by-side. This will ensure that each color comes out of the bag at the same time when the bag is squeezed.
7. Swirl a generous amount of frosting onto each cupcake and serve.

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CAN I USE A DIFFERENT FROSTING?

Yes! While the tie-dye frosting is super fun and festive, you can absolutely swap it out for vanilla buttercream, cherry buttercream, or even a cream cheese frosting if you prefer.

Heck, you could make a cherry buttercream frosting with a bit of that maraschino juice!

You cherry lovers are going to adore this one.

WHAT KIND OF FOOD COLORING IS THE BEST TO USE?

For the brightest, most vivid colors, gel food coloring is the best choice.

It’s highly concentrated, so a little goes a long way, and it won’t alter the consistency of your frosting.

Delicious cupcakes should also look stunning on the platter!

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ANY ADDITIONS?

I love adding some red tart cherries to the batter. Why not add some cherry filling while you’re at it?

• Add a dollop of cherry pie filling on top.
• Sprinkle with crushed graham crackers for a pie-crust feel.
• Top with fresh cherries in the summer.
• Mix mini chocolate chips into the batter for a chocolate cherry delight.
• Drizzle with white chocolate for extra sweetness.
• Decorate with sprinkles for more color and fun.
• Use cherry jam as a filling for an extra burst of cherry flavor.
• Top with a maraschino cherry for a classic look.
• Swirl some cherry juice into the frosting for more flavor.
• Add a pinch of lemon zest to the batter for a zesty twist.

ANY SUBSTITUTIONS?

Let me know in the comments how this recipe goes for you. I love hearing about your creations!

• Replace maraschino cherries with fresh cherries or cherry jam.
• Swap half and half with milk or cream for the frosting.
• Substitute almond extract with vanilla extract for a different flavor profile.
• Opt for gluten-free flour to make them gluten-friendly.

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Room Temp: Keep covered at room temp for up to 3 days.

Keep the frosted cupcakes in an airtight container and store them in the refrigerator for up to 1 week.

Freezer: Unfrosted cupcakes can be frozen for up to 3 months.

Wrap them individually in plastic wrap and place them in a ziplock bag. Frost them after thawing.

You can also freeze the cupcakes with frosting if desired.

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Whether you’re a seasoned baker or trying out your mixer for the first time, making Cherry Cupcakes is a fun way to bring a little extra joy into your kitchen.

These cupcakes aren’t just tasty—they’re a creative project that brings out the cherry lover in everyone.

So why not put on your baker’s hat, grab your piping bag, and create something beautiful and delicious? After all, every day is a good day for a cherry cupcake!

If you’ve tried these CHERRY CUPCAKES, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!