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Cherry red velvet cupcakes with cream cheese frosting and cherry garnish—festive

Cherry Red Velvet Cupcakes – Cherry-Coded Festive

Festive, ultra-moist red velvet cupcakes with real cherries and classic cream cheese frosting—a cheery twist for holidays, bake sales, and celebrations!
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Ingredients Equipment Method Notes

Ingrédients
  

  • For the Cupcakes:
  • - 2 cups cake flour
  • - 2 tbsp unsweetened cocoa powder
  • - 1 1/2 cups sugar
  • - 1 tsp baking soda
  • - 1/2 tsp baking powder
  • - 1/2 tsp salt
  • - 2 large eggs room temperature
  • - 3/4 cup vegetable oil
  • - 1 cup buttermilk room temperature
  • - 2 tbsp cherry juice or maraschino cherry syrup
  • - 2 tsp vanilla extract
  • - 1 tsp cherry extract optional
  • - 1 tbsp red food coloring
  • - 1 cup chopped maraschino cherries pat dry
  • - 1 tsp white vinegar
  • For the Cream Cheese Frosting:
  • - 8 oz 1 block cream cheese, softened
  • - 1/2 cup 1 stick unsalted butter, softened
  • - 3 cups powdered sugar
  • - 2 tsp vanilla extract

Equipment

  • Stand mixer or hand mixer, mixing bowls, spatula, cupcake pan, paper liners, piping bag.

Method
 

  1. Preheat oven to 350°F (177°C). Line cupcake pan with papers.
  2. In a bowl, whisk flour, cocoa, baking soda, baking powder, salt, and sugar.
  3. Beat eggs, oil, buttermilk, cherry juice, vanilla, cherry extract, and food coloring until smooth.
  4. Fold wet and dry together; stir in cherries and vinegar last.
  5. Divide batter among liners (about 16-18 cupcakes). Bake 18–22 min; cool completely.
  6. For frosting: Beat cream cheese and butter until fluffy. Add sugar and vanilla, beat until smooth. Pipe onto cooled cupcakes.

Notes

For extra pink color, add more cherry juice. Garnish with cherries or red sanding sugar. Store in fridge up to 3 days.
Calories: 380