Black Cherry Cupcakes

Have you ever been stuck behind the aisle hogs at the grocery store? What do you do?

Usually, if what I need is on my side of the aisle hog, then I grab what I need and turn around. If it’s on the other side, I turn around, go down the next aisle, and back up my original aisle to grab what I need. If it’s right in front of them then I abandon my cart, excuse myself, and reach a hand in.


However, this was a holiday weekend and the persons taking up the aisle were not really hogs they were just in the motorized carts and just far enough part that I couldn’t just reach my arm in.

So, I waited. I stood there patiently pretending that I couldn’t make up my mind about which pudding to buy. Eventually, I began looking past the pudding to the other items. That’s when I saw today’s cupcake inspiration. Black Cherry Juice.

With a little bit of this and a little bit of that, I got this —

Untitled design

These cupcakes are light with just enough sweetness. Flavors are subtle but wonderful on a summer’s day. Go pick up your own Black Cherry Juice and enjoy these today!!

*Start with 2 cups of Cherry Juice. You’ll reduce it once by half and use 1/2 cup in the cupcakes. You’ll then reduce again by half for the icing.

Black Cherry Cupcakes

  • Servings: 24 cupcakes
  • Difficulty: easy
  • Print

A deliciously airy cupcake to celebrate summer.

You will begin with 2 cups of Cherry juice and reduce for the cupcakes and then reduce again for the icing. Instructions are in the recipe.


For Cake:

  • 1 Butter Yellow Box Cake
  • 1/2 Cup Butter (softened)
  • 3 Eggs
  • 1/2 Cup Buttermilk
  • 1-1/2 Teaspoons Almond Extract
  • 1/2 Cup of Reduced Cherry Juice*

For Icing:

  • 1-1/4 Cup Butter (Softened)
  • 4 Cups Powered Sugar
  • 1/8 Teaspoon Almond Extract
  • 2-3 Tablespoons of further Reduced Cherry Juice*


  1. In a sauce pan, cook the 2 Cups of Black Cherry Juice on medium/high heat. It’ll take about 20 minutes to reduce by half. Remove 1/2 cup for the cupcakes and leave the remaining 1/2 cup in the pan but off the heat.
  2. Combine all the ingredients for the cupcakes in an electric mixer and let mix for five minutes.
  3. Fill cupcake liners about 1/2 way and bake for 20-22 minutes.
  4. While the cupcakes are cooling, return to your 1/2 cup of unused Cherry Juice. Return the pan to medium heat. Stir for 10-20 minutes until it reduces by about half. It should be a more syrupy consistency. You’ll need to watch it as it cooks because it’ll reduce very fast and burn. Remove from heat.
  5. In an electric mixer, beat the softened butter. Add the powered sugar 1/2 cup at a time.
  6. Add the 1/8 teaspoon almond extract and 2 tablespoons Cherry Juice. You can add the extra tablespoon for a stronger flavor.
  7. Frost each cupcake and Enjoy!!

A few things to note:

  • If your Black Cherry Syrup makes the icing too thin, add 1 tablespoon butter and 1/4 cup powered sugar.
  • The icing will be sweet on its own but the flavor will lighten when combined with the cupcake.

By the way, make sure to grab a friend to help you enjoy these or you’ll be inclined to eat them all!

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