Cherry Cherry Boom Boom Cupcakes

So much cherry! Cherry vanilla cake with a cherry pie center and cherry frosting, finished with a cherry on top!


  • 429 grams all-purpose flour
  • 265 grams caster (superfine) sugar
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 375 milliliters of milk
  • 125 milliliters vegetable oil
  • 125 grams unsalted butter, softened
  • 2 tablespoons Greek yogurt (can substitute with sour cream)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 6-10 drops red food gel
  • 125 milliliters cherry liquor
  • 20 maraschino cherries
  • Frosting
  • 1 batch fluddy vanilla buttercream frosting
  • 6-10 drops red food gel
  • 125 milliliters cherry liquor
  • Cherry Filling
  • 3 cups of whole, can, pitted cherries.
  • 1 pinch salt
  • 1/2 cup golden caster sugar (brown sugar)
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons corn starch mixed with 3 tablespoons water


  1. Cherry Filling
  2. Place sugar, corn starch and salt into a medium sized saucepan. Mix until well combined. Add cherries along with cherry juice into the saucepan. Place on medium heat and mix until mixture thickens. Transfer to a bowl, cover with plastic wrap and allow to cool.
  3. Cupcakes
  4. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  5. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  6. Next, add milk, eggs, yogurt, oil, cherry liquor and vanilla extract in a large jug and whisk well.
  7. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Add red food dye. Scrape down the bowl and mix for another 20 seconds.
  8. Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  9. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  10. Frosting
  11. To prepare frosting, add red food gel and cherry liquor. Mix until well combined.
  12. Core the centre of each cupcake and fill with cherry filling. Fit the end of a piping bag with a round tip and frost in a swirl. Finish off with a maraschino cherry.