These moist and decadent Cherry Cola Cupcakes feature a Cherry Coke-laced chocolate cupcake, a jammy cherry cola filling, and luscious swirls of striped cream cheese frosting on top.
Prep Time1 hourhr
Cook Time15 minutesmins
Total Time1 hourhr15 minutesmins
Course: Dessert
Cuisine: American
Keyword: amazing cupcakes recipe, best cupcake recipes, cherry coke cupcakes, cherry cola cupcake recipes, cherry cola cupcakes, cherry cupcakes, coca-cola cupcakes, how to make cherry cupcakes
Servings: 14cupcakes
Calories: 430kcal
Ingredients
For the cherry filling:
2cupspitted and diced sweet cherries, or 2 cups frozen dark sweet cherries
¼cupcherry cola
1tablespoonsugar
For the cupcakes:
2cupsall-purpose flour
1 ½ cupsgranulated sugar
1teaspoonbaking soda
½teaspoonsalt
½cup1 stick unsalted butter
1cupcherry cola
½cupcanola oil
3heaping tablespoonsnatural cocoa powder
2largelarge eggs,at room temperature
½cupbuttermilk,at room temperature
1teaspoonvanilla extract
For the cream cheese frosting:
1stickunsalted butter,softened
6 ouncescream cheese, softened
1 ½ teaspoonsvanilla extract
2 tablespoons half and half
3-4cupspowdered sugar,sifted
2dropsred food coloring gel
Instructions
For the cherry filling:
Place cherries, cola and sugar in a small saucepan over medium heat. Bring to a boil then reduce to a simmer. Simmer for 20-25 minutes or so until the mixture has thickened to a syrupy, jam-like consistency. Remove from heat and cool to room temperature. While the cherry sauce simmers, prepare the cupcake batter.
For the cupcakes:
Preheat oven to 350 degrees F. Line two cupcake pans with paper liners. Set aside.
In the large bowl, stir together sugar, flour, baking soda and salt; set aside.
In a saucepan, bring cola, oil, butter, Cand cocoa to a boil. Once it comes to a boil, cook for one minute. Remove from heat and cool for 5 minutes. Pour the butter mixture into the flour mixture and mix with a wooden spoon for about a minute or until combined. Add eggs, buttermilk, and vanilla and stir for about a minute more.
Scoop batter with a ⅓ cup measuring cup into prepared cupcake pan. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Cool for 15 minutes in the pan before transferring to a wire rack to cool completely. While the cupcakes cool, prepare your frosting.
For the frosting:
Place the softened butter and cream cheese in the bowl of a stand mixer. With the paddle attachment, mix on medium-high speed for about 2 minutes, scraping down the sides occasionally until mixture is light and fluffy.
Add the vanilla, half and half, and 3 cups of the sifted powdered sugar and mix on medium-high until all the sugar is incorporated and the frosting is light and fluffy. Add the additional cup of powdered sugar as needed to reach the desired consistency of a peanut-butter thickness.
Use a q-tip or small paintbrush to dip in the red gel coloring and paint stripes on the inside of a piping bag fitted with a Wilton 1M star tip. Scoop about ⅓ of the frosting into the piping bag, refilling as needed while you frost the cupcakes.
Cupcake assembly:
Cut a round hole about 1'' deep into the tops of your cupcakes using a pairing knife. Use a small spoon to fill the holes in the cupcakes with about 1 teaspoon of cherry filling. Pipe swirls of frosting onto cooled and filled cupcakes. Garnish cupcakes with a cherry and a red striped paper straw. I cut my straws into thirds to make them just the right length. Serve and enjoy!
Video
Notes
Cupcakes will keep in the refrigerator for up to 3 days.