Candy Cane Cherry Cupcakes are a festive treat that brings together the bright flavors of sweet cherries and the refreshing crunch of candy canes. These cupcakes are light and fluffy, with a burst of cherry in every bite, topped with a swirl of creamy frosting and a sprinkle of crushed candy canes that add just the right amount of peppermint magic.
I love making these cupcakes during the holiday season because they instantly brighten up any gathering. The combination of cherry and peppermint is unexpected but works so well together, and the candy cane pieces on top give a fun, colorful touch that always gets compliments. Plus, I find that they’re a great way to mix up the usual holiday dessert lineup, keeping things cheerful and a little bit different.
One of my favorite ways to serve these cupcakes is slightly chilled, which makes the frosting extra refreshing and helps the candy cane bits stay nice and crunchy. They’re perfect for sharing with friends over hot cocoa or as a sweet surprise in a holiday party dessert spread. I always think of these cupcakes as little bites of holiday joy that are easy to make and hard to resist!
Key Ingredients & Substitutions
Maraschino Cherries: These add bright, sweet pops of color and flavor to the cupcakes. If you prefer, you can swap them for dried cherries or fresh cherries that are pitted and chopped, but fresh cherries might add more moisture.
Butter: Butter gives the cupcakes a rich and tender crumb. For a dairy-free option, try using a plant-based butter or coconut oil. Just note the flavor and texture might change slightly.
Candy Canes: Crushed candy canes provide a peppermint crunch on top. If you want a milder peppermint or no peppermint at all, you can use crushed red and white sprinkles or white chocolate chips instead.
Milk & Cream: Milk keeps the batter moist and smooths the frosting. You can substitute with almond, oat, or soy milk to make the recipe dairy-free. Choose unsweetened versions to control sweetness.
How Do You Fold Cherries into Batter Without Crushing Them?
Folding cherries gently into the cupcake batter keeps them intact and evenly spread:
- After mixing your wet and dry ingredients, add the chopped cherries on top of the batter.
- Use a rubber spatula to carefully scoop from the bottom and fold over the cherries.
- Repeat gently until cherries are evenly mixed, but avoid stirring vigorously to prevent breaking them down.
This keeps the cherries whole and ensures they don’t turn the batter pink or mushy.
How Can You Get Smooth, Fluffy Frosting for Piping?
To make frosting that pipes nicely and holds its shape:
- Start by beating softened butter alone until creamy (about 2-3 minutes).
- Add powdered sugar gradually, mixing well after each cup to avoid lumps.
- Add vanilla and heavy cream (or milk) little by little to reach your desired consistency.
- Beat the frosting on medium-high speed for 3-5 minutes until light and fluffy.
- If frosting is too thick, add more cream; if too thin, add a bit more powdered sugar.
Using a piping bag with a star tip will give your cupcakes a pretty swirl, and the frosting will hold the candy cane and cherry toppings perfectly.
Equipment You’ll Need
- Mixing bowls – I like using different sizes to keep ingredients organized and mixing easier.
- Electric hand or stand mixer – makes creaming butter and sugar a breeze, giving fluffy cupcakes and frosting.
- Measuring cups and spoons – ensure accuracy for the best results; I keep a set handy for baking.
- Cupcake tin & liners – a 12-cup tin with festive liners makes baking simple and adds a holiday touch.
- Rubber spatula – perfect for folding in cherries gently without breaking them apart.
- Piping bag & star tip (optional) – creates beautiful frosting swirls; I love how it makes cupcakes look special.
- Cookie sheet or tray – for organizing topped cupcakes if decorating outside the tin.
Flavor Variations & Add-Ins
- Swap cherries for mini chocolate chips or chopped nuts for different textures and flavors.
- Mix in a few drops of peppermint extract into the frosting for a stronger mint taste.
- Instead of crushed peppermint candies, sprinkle colorful sprinkles or white chocolate shavings for a different look.
- Use different cake flavors like chocolate or vanilla with the cherry and peppermint theme to surprise the taste buds.
Candy Cane Cherry Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup milk
- 1/2 cup maraschino cherries, finely chopped and drained
For the Frosting:
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream or milk
For Decoration:
- Mini candy cane pieces or crushed peppermint candies
- Whole maraschino cherries
- Small mini candy canes (optional, for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 18-22 minutes to bake, and an extra 20 minutes to cool. Decorating will take another 10 to 15 minutes, so plan for about an hour total from start to finish.
Step-by-Step Instructions:
1. Prepare the Cupcake Batter:
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with red cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream the softened butter and granulated sugar together using a mixer until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each, then mix in the vanilla extract. Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients, mixing gently until just combined. Lastly, carefully fold in the chopped maraschino cherries to keep them intact in the batter.
2. Bake the Cupcakes:
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in your preheated oven for 18-22 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Once done, let the cupcakes cool in the pan for 5 minutes, then move them to a wire rack to cool completely before frosting.
3. Make the Frosting and Decorate:
While the cupcakes cool, beat the softened butter until creamy. Gradually add powdered sugar one cup at a time, mixing well after each addition. Stir in the vanilla extract and heavy cream or milk, beating until smooth and fluffy. Adjust consistency as needed by adding more sugar or cream. Once cupcakes are fully cooled, frost them using a piping bag with a star tip for pretty swirls or spread with a spatula. Top each cupcake with a whole maraschino cherry and a mini candy cane or candy cane pieces. Finally, sprinkle crushed peppermint candies over the frosting for a festive and colorful crunch.
Serve your Candy Cane Cherry Cupcakes immediately or keep them refrigerated until ready to enjoy. For the best taste and texture, let chilled cupcakes come to room temperature before serving.
Can I Use Frozen Cherries Instead of Maraschino Cherries?
Yes, you can use frozen cherries, but make sure to thaw and drain them well to avoid extra moisture in the batter, which can affect texture.
How Should I Store Leftover Cupcakes?
Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best flavor.
Can I Make the Frosting Ahead of Time?
Absolutely! You can prepare the frosting a day ahead and keep it refrigerated. Before using, bring it to room temperature and give it a quick whip to restore its creamy texture.
What’s a Good Substitute for Candy Cane Pieces if I Don’t Have Any?
If you don’t have candy cane pieces, crushed peppermint candies or red and white sprinkles make great festive alternatives without changing the flavor too much.