Black Cherry Cupcakes
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My Black Cherry Cupcakes get their bold flavor and color from black cherry soda and Jello, split between a fluffy cake and a soda-swirled frosting. A box cake mix keeps the base simple, while the frosting technique gives these a genuinely from-scratch feel. These are a fun weekend baking project for both kids and adults.
Cherries are a favorite fruit in my house. Along with these cupcakes my family love my Chocolate Covered Cherry Cookies and my Cherry Almond Cake. Try them for your cherry lovers.
Why this Cherry Cupcake Recipe is a Keeper
These cupcakes check every box for a fun, flavorful baking project. The soda keeps the crumb incredibly soft and moist, giving you that tender, bakery‑style texture without extra ingredients or complicated steps
- Less Than an Hour: Bake, cool, and decorate these cupcakes start to finish in under 60 minutes.
- Easy Ingredients: Everything here comes from the pantry or fridge.
- Family Friendly: These are a genuinely fun, rewarding recipe to bake together with kids.
- Adaptable: Easy to make low-carb, low-calorie, or dairy-free with simple swaps.
Can I Substitute a Different Flavored Cake Mix?
Yes, a cherry cake mix would work beautifully in this recipe. It only adds to the cherry flavor already coming from the soda and Jello.
White cake mix keeps things simple and lets the black cherry flavor stand out clearly. Either way, you end up with a flavorful cupcake.
What Reader’s Are Saying…
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“These cupcakes are one of the cutest I’ve tried! They are so easy to make and my kids love them with an extra cherry on top.”
~ Cami
Ingredient Notes to Make Cherry Cupcakes
A few ingredients in this black cherry cupcakes recipe are worth a closer look. You will need a box of vanilla cupcake mix which are the dry ingredients needed for the light and fluffy base.
- Black Cherry Soda: This adds bold flavor and a light, fluffy quality to the cupcakes that water alone can’t match.
- Black Cherry Jello: One box gets divided between the cupcake batter and the frosting for cherry flavor throughout.
- Egg Whites: Using egg whites instead of whole eggs keeps the cupcakes light and helps the white cake mix stay pale.
Variations and Substitutions – Making Chocolate Cherry Cupcakes
This great recipe is easy to adjust to taste. I love to add some chocolate chips and some chopped up fresh cherries to make the flavors pop.
➡️ Balance the Jello Flavor: Split the Jello evenly for a milder flavor, or use more in the batter and less in the frosting for a bolder taste.
➡️ Top with a Cherry: A maraschino cherry on top adds a classic finishing touch. You can even add a little maraschino juice to the frosting.
➡️ Swap the Jello Flavor: Regular cherry Jello works fine if black cherry isn’t available.
➡️ Go Sugar-Free: Diet soda and sugar-free Jello both work well if you want a lighter version.
Special Equipment Needed for Cherry Cupcakes with Cherry Buttercream Frosting
A few specific tools make these cupcakes easier to pull off. Some cute cupcake liners and some fancy straws finish these easy cupcakes.
- Mixing Bowls: You’ll need separate bowls for the cupcake batter and the frosting. Shop Mixing Bowls
- Hand Mixer: Makes both the batter and the frosting come together quickly. You can use a stand mixer or whisk if you need to. Shop Hand Mixer
- Cupcake Pan: A standard 12 cupcake or muffin pan works well; you’ll need two batches for a full 24 cupcakes. Shop Cupcake Pan
How to Make the Cherry Soda Cupcake Recipe
Here’s a quick overview before you jump into the full recipe card below.
- Bake and Cool: First, bake the cupcakes, they are done when a toothpick inserted in the middle comes out clean, then cool completely on a wire rack to cool completely before frosting.
- Make the Frosting Base: Cream the butter, then mix in the remaining Jello, vanilla, and salt.
- Build the Frosting. Alternate adding powdered sugar with the soda mixture until fluffy.
- Frost and Decorate. Finally, pipe the frosting onto the cupcakes and finish with sanding sugar and topped with a maraschino cherry.
Prep Ahead and Short Cut Tips for the Cherry Dessert
A little advance planning makes these cupcakes easier to finish later.
➡️ Bake the Fluffy Cupcakes Early: Bake them up to two days ahead and store unfrosted, well wrapped, at room temperature.
➡️ Measure the Jello Split Ahead: Decide and set aside your batter-to-frosting Jello ratio before you start mixing.
➡️ Let Kids Handle Decorating: Save the piping and sanding sugar step for the kids once the cupcakes are baked and frosted.
How Do I Decorate Black Cherry Cupcakes?
A piping bag fitted with a decorating tip gives you the cleanest swirl of frosting. Finish with black sanding sugar and a small piece of straw for a cute, finished look. If you’re newer to piping, practice on a plate first before piping directly onto a cupcake. A little practice goes a long way toward a clean swirl.
How to Store, Reheat and Use Leftovers
- Storing: Store frosted cupcakes in an airtight container in the refrigerator, since the frosting contains dairy. They’ll keep for up to five days.
- Serving: If refrigerated remove the cupcakes from the fridge and warm up the cupcakes in the airtight container at room temperature.
- Using Leftovers: Freeze any unfrosted cupcakes for up to three months for an easy treat later. If you love a fruity, soda-flavored cupcake, my Creamsicle Orange Cupcakes are another fun recipe worth trying next.
Expert Tips for Making Cupcakes with Cherry Buttercream
To make this great recipe remember to use room temperature ingredients. Also remember to let the cupcakes cool before frosting.
➡️Mix: Always mix the half-and-half and black cherry soda together before adding it to the frosting. Adding the soda on its own risks the carbonation breaking the frosting.
➡️ Don’t Overmix the Frosting: I stop mixing as soon as the frosting forms stiff peaks, since overmixing can make it grainy.
➡️ Add Color Gradually: I add food coloring just a drop or two at a time, mixing in between, until I reach the shade I want.
➡️ Cool Completely First: I never frost a cupcake until it’s fully cool, or the frosting melts right off the top.
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Black Cherry Cupcakes
Ingredients
Cupcakes
- 15.25 ounces White cake mix, 1 box
- ½ cup Vegetable oil
- 4 Large egg whites
- 1¼ to 1¾ cups Black cherry soda
- 3 ounces Black cherry gelatin mix, 1 box, divided
Frosting
- 1 cup Salted butter, softened
- 1 teaspoon Vanilla extract
- 1 teaspoon Salt
- 4 cups Powdered sugar
- 1 tablespoon Half-and-half or whole milk
- 2 tablespoons Black cherry soda
- Red food coloring, optional
Garnish
- Black sanding sugar
- Maraschino cherries
Instructions
- Preheat the oven to 350℉. Line two standard muffin tins with cupcake liners.
- Add the cake mix, vegetable oil, egg whites, and black cherry soda to a large mixing bowl. Beat on medium speed until smooth and well combined.
- Stir about two-thirds of the black cherry gelatin mix into the batter, reserving the remaining gelatin for the frosting.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Frosting
- Beat the softened butter in a large mixing bowl for about 2 minutes, until light and fluffy.
- Mix in the vanilla extract, salt, and the reserved black cherry gelatin mix.
- Stir together the half-and-half and black cherry soda in a small bowl.
- Add the powdered sugar one cup at a time, alternating with small amounts of the soda mixture, beating well after each addition until smooth.
- Continue beating for 1 to 2 minutes, until the frosting is light and holds stiff peaks.
- Add red food coloring, if desired, until the frosting reaches your preferred shade.
- Transfer the frosting to a piping bag fitted with a decorating tip and frost the cooled cupcakes.
- Garnish with black sanding sugar or a maraschino cherry, if desired.
Christina’s Notes
- Mixing the black cherry soda with the half-and-half before adding it to the frosting helps keep the frosting smooth.
- Stop mixing as soon as the frosting holds stiff peaks. Overmixing can make it grainy.
- Make sure the cupcakes are completely cool before frosting so the buttercream doesn’t melt.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days.
- Let refrigerated cupcakes sit at room temperature for about 20 minutes before serving for the best texture.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.
