White Chocolate Cherry Cupcakes Recipe

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White Chocolate Cherry Cupcakes
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  • 2 1/2 cups cake flour
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup milk
  • 1/4 cup half-and-half
  • 3/4 cup butter
  • 1 1/2 cups sugar
  • 2 tbsp mayonnaise
  • 4 tbsp maraschino cherry juice
  • 1 3/4 lb casey's buttercream, recipe follows
  • 140 large pearls, for garnish
  • edible glitter, for garnish
  • 8 oz high ratio shortening (recommended: sweetex)
  • 8 cups confectioners' sugar , sifted
  • 1 tbsp vodka


  1. Preheat the oven to 300 degrees F. Prepare a cupcake pan with 24 cupcake liners.
  2. Combine the cake flour, pudding mix, baking powder, baking soda, and salt in 1 medium bowl. Crack the eggs into a second bowl and add the vanilla extract. Measure the milk and half-and-half into a third bowl. In a 5-quart mixer with a paddle attachment, cream the butter until fluffy. Stop the mixer and scrape down the sides using a spatula. Turn the mixer on first speed, add the sugar, and mix until fluffy. Add eggs 1 at a time. Scrape down the bowl. Add sour cream and mayonnaise and incorporate completely. Scrape down the bowl. Add the dry ingredients, alternating with wet. You will start and end with the dry ingredients. Mix the batter until smooth and no lumps are present.
  3. De-stem the maraschino cherries and squeeze out the excess liquid. Using a food processor, mince the cherries using the pulse button. Do not over process. Add the minced cherries, cherry juice, and white chocolate chips to the batter. Incorporate the ingredients completely using a spatula. Fill the cupcake liners using a 2-ounce scoop. Bake until golden brown and light and fluffy, 17 minutes. Let the cupcakes cool completely before decorating.
  4. To assemble: Place a round tip # 809 into a large piping bag. Fill the piping bag with Casey's Buttercream and generously pipe onto each cupcake. Garnish each cupcake with 1 maraschino cherry and 5 large pearls. Finish by sprinkling edible glitter over the tops of the cupcakes.
  5. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
  6. Casey's Buttercream:
  7. In a 5-quart mixer with the paddle attachment, cream the butter and shortening together. On first speed, add the sifted powdered sugar to the bowl in 3 parts. Let each part incorporate into the butter mixture before adding the next. After adding all the sugar, put the mixer on the fourth (highest) speed and mix for 8 to 10 minutes. The buttercream will begin to gain volume and look white and fluffy. Once you bring the buttercream to full volume, add the extracts and vodka and incorporate completely.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1103.37 Kcal (4620 kJ)
Calories from fat 621.27 Kcal
% Daily Value*
Total Fat 69.03g 106%
Cholesterol 184.04mg 61%
Sodium 249.51mg 10%
Potassium 199.64mg 4%
Total Carbs 119.65g 40%
Sugars 83.44g 334%
Dietary Fiber 0.82g 3%
Protein 4.94g 10%
Vitamin C 0.1mg 0%
Vitamin A 0.7mg 24%
Iron 1.8mg 10%
Calcium 87mg 9%
Amount Per 100 g
Calories 460.67 Kcal (1929 kJ)
Calories from fat 259.39 Kcal
% Daily Value*
Total Fat 28.82g 106%
Cholesterol 76.84mg 61%
Sodium 104.17mg 10%
Potassium 83.35mg 4%
Total Carbs 49.96g 40%
Sugars 34.84g 334%
Dietary Fiber 0.34g 3%
Protein 2.06g 10%
Vitamin A 0.3mg 24%
Iron 0.7mg 10%
Calcium 36.3mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 27.7
  • 31

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar,
  • High in Total Fat

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