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–+ servings
5 from 55 votes

Black Cherry Cupcakes

Prep Time10 minutes
Cook Time25 minutes
Decorating Time15 minutes
Total Time50 minutes
Course: Cupcakes
Cuisine: American
Servings: 24 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.

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.