Think Pink Cherry Cupcakes Recipes

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CHOCOLATE-COVERED CHERRY CUPCAKES



Chocolate-covered Cherry Cupcakes image

Make and share this Chocolate-covered Cherry Cupcakes recipe from Food.com.

Provided by RecipeNut

Categories     Dessert

Time 40m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 18

1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/3 cup butter, softened (5 Tbsp plus 1 tsp)
3/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 teaspoon vanilla extract
1/2 cup milk
2 (1 5/8 ounce) hershey milk chocolate candy bars, each broken in 12 squares
12 maraschino cherries, without stems,patted dry with paper towels
4 ounces cream cheese
1/4 cup butter or 1/4 cup margarine, softened
2 teaspoons maraschino cherry juice
2 cups confectioners' sugar
1 hershey milk chocolate candy bar, melted
stemmed maraschino cherry, patted dry

Steps:

  • Heat oven to 350°F.
  • Line 12 regular-size (2 1/2-in. diameter) muffin cups with paper or foil liners.
  • Whisk flour and cocoa powder in a small bowl until blended; set aside.
  • In a large bowl, beat butter, sugar, baking powder, baking soda and salt with a mixer on high speed 2 minutes or until well blended.
  • Add egg and vanilla; beat 2 minutes or until fluffy.
  • Reduce mixer speed to low; beat in milk (batter will look curdled), then the flour mixture just until blended.
  • Spoon evenly into lined muffin cups Place a square of chocolate in center of each cupcake.
  • Top with a cherry and another square of chocolate.
  • Bake 18 to 20 minutes until a pick inserted off center comes out clean.
  • Cool in pan on a wire rack 5 minutes before removing from pan to rack to cool com-pletely (cupcakes will sink in center).
  • Frosting: Beat cream cheese, but-ter and cherry juice in a medium bowl with mixer on high speed until blend-ed and smooth.
  • Reduce speed to low; beat in confectioners' sugar.
  • Refriger-ate 15 minutes or until firm enough to spread.
  • Frost cupcakes.
  • To garnish: Top each cupcake with 1 or 2 cherries.
  • Melt chocolate bar and scrape into a ziptop bag.
  • Cut a tip off a corner of bag; drizzle chocolate over half or all the cupcakes.
  • Cover and refrigerate until serving or up to 1 day.

PINK VELVET CUPCAKES



Pink Velvet Cupcakes image

My daughter loves all things pink, so this recipe was just right for her birthday. Even my teenage son (not a fan of pink) ate his share, too. -Paulette Smith, Winston-Salem, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 15

1 cup butter, softened
1-1/4 cups sugar
1/8 teaspoon pink paste food coloring
3 large eggs, room temperature
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
WHITE CHOCOLATE GANACHE:
2 cups white baking chips
1/2 cup heavy whipping cream
1 tablespoon butter
Pink coarse sugar and sugar pearls

Steps:

  • In a large bowl, cream the butter, sugar and food coloring until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups two-thirds full. Bake at 350° for 23-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Meanwhile, place white chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in butter. Transfer to a large bowl. Chill for 30 minutes, stirring once. , Beat on high speed for 2-3 minutes or until soft peaks form and frosting is light and fluffy. Frost cupcakes. Top cupcakes with coarse sugar and sugar pearls. Store in the refrigerator.

Nutrition Facts : Calories 266 calories, Fat 15g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 154mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 0 fiber), Protein 3g protein.

CHERRY CHEESECAKE-STUFFED CUPCAKES



Cherry Cheesecake-Stuffed Cupcakes image

OK, this is made at home but I can't call it from scratch. It's mostly made up of helpers which can be a blessing on a busy day. That doesn't mean that these are going to fail the taste test by any means, in fact, I think you'll find these cupcakes are a real hit. The frosting isn't included but just use your favorite vanilla frosting.

Provided by Annacia

Categories     Cheesecake

Time 50m

Yield 2 dozen

Number Of Ingredients 5

1 (18 1/4 ounce) package chocolate cake mix
1 (8 ounce) package cream cheese, softened
1 egg
2 tablespoons sugar
1 (19 ounce) can cherry pie filling

Steps:

  • Heat oven to 350 degrees F.
  • Prepare cake batter as directed on package for the light or low-fat version, set aside.
  • Mix cream cheese, egg and sugar until well blended.
  • Remove 3/4 cup of the cherry pie filling for garnish and set aside.
  • Spoon 2 tablespoons cake batter into each of 24 paper-lined medium muffin cups.
  • Top each with 1 tablespoon each of the cream cheese mixture and the remaining cherry pie filling and cover evenly with remaining cake batter.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
  • Cool in the pan for 5 minutes then remove from pan to wire racks to cool completely.
  • Top with your favorite vanilla icing and reserved cherry pie filling just before serving.

CHERRY CUPCAKES



Cherry Cupcakes image

This yummy sounding recipe came to me in one of the fabulous cookbooks I got from my partner MuffinGoddess in the recent Cookbook Swap. These cupcakes have chocolate, cherries and lots of creamy frosting, yum!

Provided by Midwest Maven

Categories     Dessert

Time 40m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 6

1 (18 1/4 ounce) box chocolate cake mix
3 eggs
1 1/3 cups water
1/2 cup vegetable oil
1 (21 ounce) can cherry pie filling
1 (16 ounce) can vanilla frosting

Steps:

  • Preheat oven to 350 degrees.
  • Prepare cake mix according to package directions, using the eggs, water, and oil.
  • Spoon batter into 24 paper-lined muffin pan cups, filling two-thirds full.
  • Remove 24 cherries from cherry pie filling and set aside.
  • Spoon generous teaspoon of remaining cherry filling onto center of each cupcake.
  • Bake in preheated 350 degree oven for 20-25 minutes.
  • Cool in pans on wire racks for 10 minutes, then remove from pan and let cool completely.
  • Frost cupcakes with vanilla frosting, and garnish each one with a reserved cherry.

CHERRY LIMEADE CUPCAKES



Cherry Limeade Cupcakes image

After falling in love with the Creamsicle Cake, I've been playing around with different flavors. I wanted to do a cherry limeade flavor and wasn't sure if I wanted to go sweet or tart - so I googled and found this recipe at Baking Up Chaos. The complete frosting recipe is not included, but the baker does tell how she got the cherry flavor.

Provided by Pinay0618

Categories     Dessert

Time 35m

Yield 24 cupcakes

Number Of Ingredients 10

3 cups cake flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter
1 cup sugar
1/2 cup frozen limeade concentrate
2 tablespoons frozen limeade concentrate
3 eggs
3/4 cup plain yogurt (you can use milk, but I think the yogurt adds a nice TANG! to the flavour.)

Steps:

  • Preheat your oven to 350 degrees Fahrenheit.
  • Mix together the flour, salt, baking soda and powder and set aside. In a medium sized bowl, cream the butter until smooth then add the sugar and cream together. Once the butter and sugar are creamed add in the limeade concentrate. Mix in one egg at a time. Add in flour mixture 1/3 at a time. When flour is thoroughly mixed, mix in the yogurt. Batter will be slightly lumpy, but should be smooth kind of like pancake batter. Divide the batter evenly into lined muffin tins and bake for about 15-20 minutes. Allow to cool.
  • Once the cupcakes have cooled, poke a few (5ish) holes in the top of the cupcake, not quite to the bottom of the cake. Mix together the remainder of the limeade concentrate (about 3/4 cup) with about 1/2 cup powdered sugar (You can add more or less, depending on how tart you would like your cupcakes to be. I like tart, so I went with about 1/4 cup.) Whisk the mixture well, so there aren't any lumps. Pour about a tablespoon of the syrup over the holes in the cupcake, slowly, so that the syrup absorbs into the cake. You can add more if you like, just go back over the cupcakes a second time if there is any syrup left.
  • For the icing I made a standard buttercream, but I used the maraschino cherry juice in place of the milk and vanilla extract. I added a little extra food colouring to the icing to make it even more pink, but you can make it with just the juice and it is still a delightfully pale pink colour.
  • Keep the cupcakes refrigerated, if only to enhance the flavour. They can be left at room temperature for a day or two once iced, if kept in an airtight container, but I wouldn't suggest leaving them out any longer. They taste best cold!

COCOA PINK CUPCAKES



Cocoa Pink Cupcakes image

Make and share this Cocoa Pink Cupcakes recipe from Food.com.

Provided by Kathy914

Categories     Dessert

Time 35m

Yield 20-24 serving(s)

Number Of Ingredients 11

2 cups sifted flour
1 tablespoon cocoa
1 teaspoon salt
1 1/4 cups sugar
3/4 cup shortening
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1 cup cold water
1 (6 ounce) package semi-sweet chocolate chips
1/2 cup chopped nuts

Steps:

  • Sift together the flour, cocoa, salt.
  • Add the sugar gradually to the shortening, creaming well.
  • Blend in the 2 unbeaten eggs and vanilla.
  • Combine the baking soda and water.
  • Add alternately with dry ingredients to creamed mixture beginning and ending with dry ingredients.
  • Blend thoroughly after each addition with the mixer on low speed.
  • Fill 20 to 24 muffin pans one-half, lined with muffin paper cups.
  • Sprinkle 1 cup of the chocolate chips and the nuts over the cup cake batter.
  • Bake in 375 oven for 20-25 minutes.

20 BEST VEGAN CUPCAKES EVER



20 BEST Vegan Cupcakes Ever image

You won't miss the dairy with these vegan cupcake recipes! From chocolate to vanilla to red velvet, everyone will love these vegan treats.

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 20

Classic Vegan Chocolate Cupcakes Recipe
Best Vegan Vanilla Cupcakes EVER
Vegan Lemon Cupcakes
Vegan Tiramisu Cupcakes
Vegan Carrot Cake Cupcakes
Vegan Red Velvet Cupcakes
Vegan Strawberry Cupcakes
Vegan Pumpkin Cupcakes
Vegan Coconut Cupcakes
Vegan Peppermint Chocolate Cupcakes
Vegan Chocolate Cherry Cupcakes
Vegan Banana Blueberry Cupcakes
Vegan Salted Caramel Cupcakes
Blackberry Chocolate Cupcakes
Vegan Peanut Butter Cupcakes
Light and Fluffy Vegan Orange Cupcakes
Vegan Hot Chocolate Cupcakes
Copycat Hostess Cupcakes
1-Bowl Vegan Funfetti Cupcakes
Midnight Blue Velvet Cupcakes

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a vegan cupcake recipe in 30 minutes or less!

Nutrition Facts :

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