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Three Triple Cherry Cupcakes on the worktop
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5 from 1 vote

Triple Cherry Cupcakes

Triple Cherry Cupcakes are cherry cakes with cherry-flavoured buttercream icing and a maraschino cherry on top.
Prep Time35 mins
Cook Time30 mins
Total Time1 hr 5 mins
Course: Cakes and biscuits
Cuisine: British
Keyword: charity cupcakes, cherry cake
Servings: 10 cupcakes
Author: [email protected] Cooks


For the Cherry Cakes:

  • 100 g butter, at room temperature
  • 100 g caster sugar
  • 150 g self-raising flour
  • 1 teaspoon baking powder (5ml)
  • 1 large egg
  • 2 tablespoons milk (30ml)
  • 1 lemon, zested
  • 75 g glacé cherries

For the buttercream icing and decoration:

  • 150 g butter, at room temperature
  • 300 g icing sugar
  • Red food colouring
  • 2 tablespoons Cherry Brandy (30ml)
  • 10 maraschino cherries



  • Preheat the oven to 190°C/ 170°C fan/ gas mark 5/ 375°F
  • Line the cupcake tin with 10 paper cases
  • Quarter the cherries and wash. Dry thoroughly with kitchen paper
  • Grate the lemon rind.

For the cakes:

  • Beat the cake ingredients, apart from the cherries, together thoroughly in a machine or with a hand mixer
    (Butter, caster sugar, flour, baking powder, egg, milk, grated lemon rind)
  • Add the cherries and mix in, on a low speed or by hand
    If using a food processor do this by hand
  • Divide the mixture between the paper cases
  • Cook for 25-30 minutes until the cake surface springs back when you touch it lightly with your fingertip
  • Leave in the tin for 5 minutes, then remove and leave to cool on a wire rack.

For the buttercream:

  • Beat the softened butter and the cherry brandy with an electric whisk Add the icing sugar gradually, beating well as you go. Add drops of food colouring to get the colour you want
  • Pipe a swirl of buttercream into each cake. Top with a maraschino cherry


Everyday Cooks tip:

  • If you prefer to make smaller cakes, use fairy cake tins and paper cases. the recipe will make 20 fairy cakes
  • You could use sieved cherry jam instead of cherry brandy for the buttercream
  • If you only have plain/all-purpose flour, add 1 teaspoon (5ml) of baking powder to 100g flour to turn it into self-raising flour