Pink Berry Cupcakes

Pink Berry Cupcakes

Dish Size:
Muffin pan
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December 17, 2012

A wonderful treat for birthdays, holidays, or any occasion, these deliciously adorable cupcakes will make your loved ones feel special. - Tara





  • 1/2 box strawberry or cherry cake mix
  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 1 1/2 tablespoons vegetable oil
  • 1 tablespoon vanilla extract
  • 1/2 tablespoon almond extract
  • 1/2 cup sour cream
  • 2 egg whites
  • 8 ounces maraschino cherries, drained, juice reserved


  • 3/4 cup unsalted butter, room temperature
  • 4 cups powdered sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon almond extract
  • 4-6 tablespoons reserved cherry juice


  1. Preheat oven to 325 degrees.
  2. Combine all cupcake ingredients except for cherries, in a bowl. Mix well. Coarsely chop cherries and gently mix into batter. Line a temp-tations® muffin pan with paper liners, and fill each 2/3 full with batter.
  3. Bake for 15 minutes or until set.
  4. To make the frosting, use a stand mixer with a paddle attachment, and beat butter and salt until smooth. Add almond extract and beat for another minute. Slowly add powdered sugar, covering the bowl with a cloth to prevent it from flying out. Add cherry juice, one tablespoon at a time, until frosting is the desired color.
  5. Decorate each cooled cupcake with frosting, and top with a cherry if desired.
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