MAKE THE CUPCAKES
Preheat oven to 350°F and line a cupcake tin with liners. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, sugar, eggs and vanilla extract and beat on medium-low speed until creamy.
In a separate bowl, combine the flour, baking powder and salt. Mix well. Gradually add to the butter mixture and beat on medium-low speed until just combined. Add the milk and cherry juice and mix until just combined.
Spoon the batter into the cupcake liners so each is 2/3 of the way full. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the centers comes out clean. Let cool. Repeat with remaining batter.
- If bing cherries are in season, top the cupcakes with fresh cherries instead of jarred.
- To give the cupcakes a pink color, consider adding a few drops of red food coloring to your batter before baking.
- For extra cherry flavor, add 1-2 teaspoons of cherry extract or add 1/4 cup dried cherry powder to your batter.
Calories: 305kcal | Carbohydrates: 44g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 59mg | Sodium: 423mg | Potassium: 86mg | Fiber: 1g | Sugar: 22g | Vitamin A: 461IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg
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