Valentine’s Day is just a week away. How about a nice little cherry cupcake treat for your sweetheart? We’ve got just what you’re looking for this Valentine’s Day: Mon Chéri Cherry Cupcakes! (Translation: My Darling Cherry Cupcakes)
These also make a great Springtime cupcake; so, don’t feel obligated to only make them on Valentine’s Day. Bake a batch and share them with your over-21-year-old adult friends and family.
Ingredients:
For the cupcakes:
21oz can cherry pie filling
16 and ½ oz box white cake mix (I used Duncan Hines) (do not follow directions on box for baking)
3 large eggs
½ stick unsalted butter, melted
2 tsp vanilla extract
¼ cup milk
1/3 cup vodka
Maraschino cherries for garnish
For the Icing:
2 sticks unsalted butter, room temperature
2 and ¼ cups confectioner’s sugar (powdered sugar)
1 tsp vanilla extract
¼ cup cherry syrup-glaze
2 tbsp milk
* Makes about 18 cupcakes.
Using a strainer and bowl, separate the cherries from the syrupy-glaze.
Place the cherries into a separate bowl and pour 1/3 cup of vodka over them. Allow to sit for about 15 minutes.
In a mixing bowl, combine the cake mix, eggs, melted butter, milk, and vanilla extract. Mix until combined. Be careful not to over mix.
Mix in ½ cup of the cherry glaze.
Fold the vodka-soaked cherries (including the vodka) into the cake batter.
Fill each cupcake liner in a muffin tin 2/3 from the top.
Bake on 350 degrees Fahrenheit for 18-20 minutes, or until a toothpick comes out clean when inserted into center of cupcake.
Allow the cupcakes to cool before icing.
To prepare the icing, start by mixing the butter and powdered sugar using a whisk attachment on a stand-mixer. If you don’t have a stand-mixer, you can use a hand-mixer for this.
Once the sugar and butter are incorporated, mix in the cherry glaze, vanilla extract, and milk. Mix until smooth.
Transfer the icing to a pastry piping bag fitted with the tip shape of your choice. Here I’ve put my piping bag into a cup to make filling the bag with the icing easier.
Pipe the icing onto the cooled cupcakes. Top with a maraschino cherry if desired.
Store the cherry cupcakes in an airtight container in the refrigerator.
Enjoy sharing these Mon Chéri Cherry Cupcakes with your darling this Valentine’s Day!
Instructions without photos:
For the cupcakes:
21oz can cherry pie filling
16 and ½ oz box white cake mix (I used Duncan Hines) (do not follow directions on box for baking)
3 large eggs
½ stick unsalted butter, melted
2 tsp vanilla extract
¼ cup milk
1/3 cup vodka
Maraschino cherries for garnish
For the Icing:
2 sticks unsalted butter, room temperature
2 and ¼ cups confectioner’s sugar (powdered sugar)
1 tsp vanilla extract
¼ cup cherry syrup-glaze
2 tbsp milk
*Makes about 18 cupcakes.
Using a strainer and bowl, separate the cherries from the syrupy-glaze. Place the cherries into a separate bowl and pour 1/3 cup of vodka over them. Allow to sit for about 15 minutes.
In a mixing bowl, combine the cake mix, eggs, melted butter, milk, and vanilla extract. Mix until combined. Be careful not to over mix. Mix in ½ cup of the cherry glaze. Fold the vodka-soaked cherries (including the vodka) into the cake batter.
Fill each cupcake liner in a muffin tin 2/3 from the top. Bake on 350 degrees Fahrenheit for 18-20 minutes, or until a toothpick comes out clean when inserted into center of cupcake.
Allow the cupcakes to cool before icing.
To prepare the icing, start by mixing the butter and powdered sugar using a whisk attachment on a stand-mixer. If you don’t have a stand-mixer, you can use a hand-mixer for this.
Once the sugar and butter are incorporated, mix in the cherry glaze, vanilla extract, and milk. Mix until smooth.
Transfer the icing to a pastry piping bag fitted with the tip shape of your choice. Pipe the icing onto the cooled cupcakes. Top with a maraschino cherry if desired.
Store the cherry cupcakes in an airtight container in the refrigerator.
Enjoy sharing these Mon Chéri Cherry Cupcakes with your darling this Valentine’s Day!
