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!

Course Dessert

Cuisine American

Keyword cherry cupcakes

Prep Time 30

Cook Time 18

Servings servings

Calories 445kcal

Author Dana DeVolk

1 ½ cups all-purpose flour
1 teaspoon baking powder
⅓ cup unsalted butter room temperature
1 cup granulated white sugar
2 large egg whites
½ teaspoon almond extract
½ cup milk
4 oz. maraschino cherries drained and blended in a food processor (equals ⅓ cup once blended)

Preheat the oven to 350°F. Line a 12-serving cupcake pan with paper liners and set aside.
Add the flour and baking powder to a small mixing bowl and whisk to combine.
1 ½ cups all-purpose flour, 1 teaspoon baking powder
Add the butter and sugar to the body of a stand mixer with the paddle attachment and cream for 3 minutes.
⅓ cup unsalted butter, 1 cup granulated white sugar
Add egg whites and almond extract and beat on high speed until smooth and creamy.
2 large egg whites, ½ teaspoon almond extract
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.
½ cup milk
Add the blended cherries and mix well.
4 oz. maraschino cherries
Spoon the batter into the prepared cupcake pan until each liner is about ¾ full.
Bake for 18 minutes or until a toothpick inserted into one of the cupcakes comes out clean.
Allow to cool for 5 minutes in the pan, then place the cupcakes on a wire cooling rack to cool completely.

Fit a large piping bag with a large star tip and set aside.
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.
6 tablespoons unsalted butter, 5 cups powdered sugar
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.
½ teaspoon almond extract, 5-6 tablespoons half and half
Beat the frosting on high speed until smooth and fluffy for 3 minutes.
Divide the frosting evenly into 3 small bowls, adding a different food color to each one. Mix well.
Pink
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.
Swirl a generous amount of frosting onto each cupcake and serve.

Use a cookie scoop to fill the cupcake liners evenly.
Make sure all wet ingredients are at room temperature to ensure a smooth batter.
Tap the cupcake pan on the counter before baking to release any air bubbles.
Always cool the cupcakes completely before frosting to prevent the frosting from melting.
Practice piping on parchment paper before starting on your cupcakes.
Clean the tip of the piping bag frequently to keep the tie-dye effect neat.