These Fresh Cherry Cupcakes are the perfect way to celebrate cherry season. Made easy with a cake mix and the addition of MINT INFUSED SUGAR, these BITE-SIZED TREATS are perfect for picnics, potlucks, and parties!
If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
You know I love cherries! What better way to celebrate all the fresh cherries at the market than to use them in all types of recipes?!
I love cupcakes because they help me control my portion sizes, because I have NO SELF CONTROL. And when you throw cherries into the mix, there is no turning back.
After bringing home a huge bag from the store I got to thinking about all the yummy sweets I could make with them.
I realized that the blog is seriously lacking in the cupcake department, so that made up my mind. Cherry Cupcakes it is!
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MINI MINT CHERRY CUPCAKES
These cupcakes are special because of the addition of the mint. And I’m not just talking about sugar in the mix, but sugar that has been infused with fresh mint leaves.
Mixing it with the sugar helps ensure that you can taste the mint flavor in each and every bite!
Not only are the cupcakes absolutely divine, but the frosting is just as good! A traditional buttercream with the addition of finely chopped fresh cherries.
This recipe gets a head start with a box cake mix which I love. I always have one or two in my pantry for emergencies. Just a few other ingredients and you are on your way!
CHERRY CUPCAKE INGREDIENTS
- White cake mix
- Cherry jello powder
- Fresh mint
- Butter Powdered Sugar
HOW TO MAKE CHERRY CUPCAKES
ONE: Preheat the oven to 350 degrees. Place cupcake liners in the mini muffin tins.
TWO: Make the mint sugar by pulsing mint and sugar in a food process until fine. Set aside.
THREE: Make the batter. Combine the cake mix, gelatin, eggs, milk, mint sugar, oil, and flour. Mix on low for 1 minute.
Do not over mix. Fold in cherries and add to cupcake liners.
FOUR: Bake for 15 minutes or until a toothpick inserted into the center comes out clean. Cool completely.
FIVE: Make the cherry buttercream frosting. Cream the butter and sugar until light and fluffy. Gently fold in the chopped cherries. Feel free to add a little almond extract if desired.
Store in the fridge until ready to frost the cupcakes.
SIX: When ready, frost the cupcakes and store in the fridge until ready to enjoy! Garnish with fresh mint of sprinkles if desired.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
CAN I USE A DIFFERENT CAKE MIX?
I used a white cake mix but feel free to use a French vanilla. I haven’t used a chocolate mix but I sure do love chocolate covered cherries!!
Just remember that you are adding cherry jello powder to the batter and that will change the color significantly.
CAN I USE FROZEN CHERRIES?
Yes, you can! Just be sure to thaw them completely and drain any extra juice they might let out during the process. Too much liquid will throw off the balance in the recipe.
WHAT IS FREAKY FRIDAY?
Freaky Friday is a quarterly blog hop, started and coordinated by Michaela at An Affair From the Heart. The event is where a group of bloggers are randomly assigned another blog, you make one of their recipes (with a twist if you want), and share it with your readers.
I love looking at all the other participant’s blogs and trying to figure out who got me, what they made, and how they added their own spin on it!
This round I got my friend Sheila who write the blog Life, Love, and Good Food. A Southern born girl, she loves to make good food and she wants you to make it too. That’s why Shelia’s recipes are full of tips and tricks to help you create the best dish!
Growing up cooking next to her “Mamaw B” and reading cookbooks like me, she shares her favorite family recipes that you will fall in love with too!
Summer is time for rest and relaxation and spending time with friends and family. it is also the season lots of fresh fruit! Cherry being my favorite:)
What can I say, we are kindred spirits because she has so many cherry recipes on her blog! I had a hard time deciding between Sheila’s Cherry Chocolate Chunk Bread, her Cherry Sheet Cake, and her Hot Cherry Pepper Jelly!
I finally settled on her Fresh Cherry Cake but turned them in to mini cupcakes to keep with my bite-size theme.
TAKE A LOOK AT ALL OF OUR 2020 FREAKY FRIDAY SUMMER EDITION RECIPES:
- An Affair from the Heart – Blueberry Banana Bundt Cake
- Aunt Bee’s Recipes – The Best Ever Chicken Gyros
- Bowl Me Over – Alabama White BBQ Sauce
- Hostess at Heart – Old Fashioned Lemon Icebox Pie
- House of Nash Eats – Smoked Spatchcock Chicken
- Lemoine Family Kitchen – Lemon Cream Cheese Blueberry Kolaches
- Lemon Blossoms – Lemon Poke Cake
- Life, Love & Good Food – Healthy Greek Coleslaw
- Or Whatever You Do – French Onion Risotto
- Sugar Dish Me – Coconut Macadamia Nut Ice Cream
- The Speckled Palate – Pepperoni Pizza Dip
- West Via Midwest – Buffalo Cheese Dip: Easy Party Dip
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
MORE EASY APPETIZERS
- Mini Carrot Cake Cupcakes
- Cherry Limeade Punch
- Homemade Mint Simple Syrup
- Cherry Lime Bourbon Smash
- Derby Party Recipes
Mint Infused Sugar
- 1/2 cup granulated sugar
- 1/2 cup fresh mint leaves
- 1 box white cake mix
- 1 box cherry jello
- 1/2 cup flour
- 4 eggs
- 1/2 cup milk
- 1/2 cup oil
- 1/2 cup chopped cherries
Cherry Buttercream Frosting
- 1 cup butter (softened)
- 1 cup cherries (chopped fine)
- 32oz powdered sugar
- Preheat the oven. Place cupcake liners in the mini muffin pans.
- Make the mint sugar by pulsing mint and sugar in a food process until fine. Set aside.
- Make the batter. Combine the cake mix, gelatin, eggs, milk, mint sugar, oil, and flour. Mix on low for 1 minute. Do not over mix. Fold in cherries and add to cupcake liners.
- Bake for 15 minutes or until a toothpick inserted in the middle comes out clean. Cool completely.
- Make the frosting.
- Cream the butter and powdered sugar until light and fluffy. Gently fold in the chopped cherries. Store in the fridge until ready to frost the cupcakes.
- When ready, frost the cupcakes and store in the fridge until ready to enjoy! Garnish with fresh mint of sprinkles if desired.
*If you like this recipe, please leave me a comment and rate it 5 stars. Thank you!
Nutrition Information:Yield: 30 Serving Size: 2 mini cupcakes
Amount Per Serving: Calories: 253Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 41mgSodium: 72mgCarbohydrates: 39gFiber: 0gSugar: 35gProtein: 2g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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