Cherry Cupcakes Recipe | Yummly

Cherry Cupcakes

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  • 1/2 box sponge cake mix
  • 3 tablespoons flour
  • 2 ounces candied cherries (quartered, plus extra to garnish)
  • icing
  • 2/3 cup powdered sugar (sifted)
  • 1 tablespoon lemon juice (or water)
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    1. Preheat oven to 375°F.
    2. Line a 12-cup muffin pan with paper liners. Make sponge cake mix according to package instructions. Fold in candied cherries. Distribute between paper liners and bake for 15-20 mins, until golden and surface springs back when lightly pressed. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
    3. For the icing, whisk together powdered sugar and lemon juice until smooth. Spoon a little icing over each cake then garnish with a candied cherry. Allow to set before serving.
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