Cherry Coke Cupcakes

The night is young, the skies are clear
So if you want to go walking, dear,
It’s delightful, it’s delicious, it’s de-lovely. 
I understand the reason why
You’re sentimental, ’cause so am I,
It’s delightful, it’s delicious, it’s de-lovely. 
You can tell at a glance
What a swell night this is for romance…

These cupcakes are just that…

Delightful, Delicious and De-lovely.

I can’t stop swooning over them! These cupcakes take you right back to the fifties in a soda parlor with one Cherry Coke soda and two straws!

Sentimental, nostalgia and romance all in one cupcake!

I saw the recipe a while back on Brown Eyed Baker and with company coming tonight, I wanted to make something sweet and special for my guests. I found a couple of other versions as well – Annie’s Eats, who uses maraschino cherries baked in the batter and the frosting recipe is from The Sugared Whisk because I didn’t want to use real whip cream.

So here’s my version using the best of all three!

Start by making the cupcake batter with Coca Cola and maraschino cherry juice.

Once cooled, use a paring knife to carve out a little cone in each cupcake. Fill the cupcake with pie filling using about 2-3 cherries in each one.

Prepare a glaze with powdered sugar and what else – Coca Cola!

Glaze each cupcake with a drizzle of the Coca Cola glaze.

Oh De-licious! Oh De-lovely!

Couldn’t you just eat one right now?

But wait! There’s more!

Frost each cupcake with either whipped cream or a butter cream whipped frosting like I did!

These are so pretty – they’ll make you misty-eyed and De-lirious!

One Year Ago Today: The Wedge

Cherry Coke Cupcakes
A Kitchen Muse: Adapted from Brown Eyed Baker and The Sugared Whisk
Recipe type: Dessert
Prep time:  
Cook time:  
Total time:  
Serves: 12
A de-lightful, delicious and de-lovely cupcake that takes you back to yesteryear!
  • 1½ cups all-purpose flour
  • 3 tablespoons cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup unsalted butter, at room temperature
  • 1 egg
  • ½ cup buttermilk
  • ¾ cup Coke (don’t use diet)
  • 1½ teaspoons vanilla extract
  • ½ teaspoon maraschino cherry juice
  • 1 (21-ounce) can cherry pie filling
  • GLAZE:
  • ¾ cup powdered sugar
  • 1½ tablespoons Coke
  • ½ tablespoon maraschino cherry juice
  • 5 tablespoons flour
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup (2 sticks) butter, softened
  • 1 cup granulated sugar
  2. Preheat the oven to 350° F and prepare a muffin pan with foil or paper liners.
  3. In a medium bowl sift together the flour, cocoa powder, baking soda and salt. Set aside.
  4. In the bowl of a standing mixer fitted with the paddle attachment, beat together sugar and butter until light and fluffy.
  5. Add the egg and mix until incorporated, scraping down the sides of the bowl as needed.
  6. In a bowl or large measuring cup, combine the buttermilk, Coke, maraschino cherry juice, and vanilla extract; stir to combine. (At this point the mixture will looked curdled, it’s normal…keep moving on!)
  7. Add ⅓ of the dry ingredients to the butter and mix on low speed.
  8. Add half of the liquid and continue to mix.
  9. Repeat until all of the dry and liquid ingredients are combined (the last addition should be the dry ingredients), scraping down the bowl as needed.
  10. Divide batter among 12 cupcake liners.
  11. Bake for 17-19 minutes or until a toothpick inserted into the middle comes out clean.
  12. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely before frosting.
  13. FILLING:
  14. Fill the Cupcakes: Once cooled, use a paring knife to cut out a cone shape in the middle of each cupcake.
  15. Add a spoonful of cherry mixture (2 to 3 cherries) to the well.
  16. GLAZE:
  17. In a small bowl whisk together the powdered sugar, maraschino cherry juice and coke.
  18. Let sit 5 to 10 minutes to thicken.
  19. Using a spoon, drizzle a little of the glaze onto the middle of each cupcake and then gently spread it over the top.
  20. Let cool and set
  22. In a saucepan over medium heat, whisk together the flour and milk until the mixture thickens to the consistency of mashed potatoes.
  23. Be sure to whisk constantly so that clumps do not form.
  24. Set milk mixture aside into an ice bath and allow to cool completely. Meanwhile, beat together the butter and granulated sugar until light and fluffy.
  25. Add the vanilla and continue beating for 1 minute.
  26. Add the cooled milk mixture and beat on high for 3-5 minutes. If the mixture looks separated, keep beating until it comes back together.
  27. Frost cupcakes and top with a stemmed maraschino cherry!

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