Cherry Cupcake with Cherry Coke Buttercream

By Callie

There’s something about cherry and chocolate together that just hits different, right? I first made these cherry cupcakes with Cherry Coke buttercream on a total whim. I had a half-empty bottle of Cherry Coke sitting on my counter after a summer cookout, and instead of pouring it down the drain, I thought… what if I baked with it? That one decision changed cupcake night in our house forever

The first batch came out of the oven, and the smell alone made everyone wander into the kitchen. That sweet, fizzy, cherry-chocolate aroma is something you really can’t describe until you’ve experienced it yourself. The cupcakes were impossibly moist, the crumb was tender, and that hint of cola flavor running through the batter gave them this nostalgic soda-fountain quality that made me feel like a kid again.

I’ve made these dozens of times since then, tweaking the frosting ratio, testing different amounts of cherry juice, and figuring out the perfect bake time. Whether you’re planning a birthday party, a Valentine’s Day spread, or just need a fun weekend baking project, these Cherry Coke cupcakes are the kind of recipe you’ll come back to again and again. They’re a crowd-pleaser every single time.

If you love creative cupcake recipes, you might also want to check out my Hot Chocolate Cupcakes for another fun spin on a classic drink turned dessert.

Why You Will Like This Cherry Coke Cupcake Recipe

• Semi-homemade and stress-free. A boxed Devil’s Food cake mix does the heavy lifting, so you get bakery-quality results without measuring a dozen dry ingredients from scratch.
• A flavor you can’t get anywhere else. The Cherry Coke in the batter and frosting creates this sweet, slightly fizzy, cherry-cola taste that people genuinely cannot figure out until you tell them the secret.
• Moist and tender every time. The carbonation in the soda adds tiny air bubbles to the batter, which means a lighter, softer crumb that stays moist for days.
• Impressive without being difficult. These look like you spent hours in the kitchen, but they come together in about 40 minutes of active time. The frosting pipes beautifully and that pink-tinted buttercream is a real showstopper.
• Perfect for parties and holidays. From Valentine’s Day to Fourth of July, these cupcakes fit right in. Add sprinkles to match any theme and you’re set.
• Kid-tested and adult-approved. My kids go absolutely wild for these, and every adult who’s tried them asks for the recipe. That’s the real test, isn’t it?
• Easy to customize. Swap the Coke for cherry soda, add chocolate chips, or go dairy-free with simple substitutions. This recipe bends to fit what you need.

Cherry Coke Cupcake Ingredients

Here’s what you’ll need to pull these together. Nothing fancy, nothing hard to find.

For the Cupcakes:

• 1 box Devil’s Food Cake Mix (any brand works, but I’ve had the best results with Duncan Hines)
• Ingredients required by the box instructions (eggs, oil – just skip the water)
• 1 cup Coca-Cola, regular (not diet, not zero sugar)
• 1/3 cup maraschino cherry juice (straight from the jar)
• 24 maraschino cherries, drained and patted dry

For the Cherry Coke Buttercream Frosting:

• 1 1/4 cups butter, softened to room temperature
• 5 cups powdered sugar, sifted
• 2 tablespoons Coca-Cola
• 1 tablespoon maraschino cherry juice
• Red food coloring (optional, but it makes the frosting so pretty)
• 24 maraschino cherries for garnish

Callie’s Kitchen Note: I learned the hard way that the butter really does need to be at room temperature – not melted, not cold, not “sort of soft.” If it’s too cold, you’ll get lumpy frosting. If it’s melted, the buttercream will be soupy and won’t hold its shape when you pipe it. Leave your butter on the counter for about 45 minutes before you start.

Ingredient Tips and Substitutions

The Coca-Cola is non-negotiable in terms of using the real thing. Diet soda changes both the sweetness and the chemistry of the batter, and the cupcakes won’t rise the same way. The sugar in regular Coke actually helps with browning and moisture retention.

For a stronger cherry punch, you can swap the Coca-Cola for cherry-flavored soda like Cherry 7UP or even a craft cherry cola. The flavor will be more pronounced, and the cupcakes will lean even further into that cherry territory.

If you’d rather skip the maraschino cherries, fresh sweet cherries work beautifully. Just pit them, chop them small, and toss them in a little flour before folding them into the batter so they don’t sink to the bottom.

For a dairy-free version, use plant-based butter (I like Country Crock plant butter for frosting – it whips up really well) and follow the same measurements.

How To Make Cherry Cupcakes With Cherry Coke Buttercream

Preparing the Cupcake Batter

Preheat your oven to 350 degrees F and line a standard 12-cup muffin tin with paper cupcake liners. You’ll need two tins for this recipe since it makes about 24 cupcakes.

In a large mixing bowl, prepare the cake batter according to the box directions, but here’s where we make the swap: instead of adding water, pour in 1 cup of Coca-Cola and 1/3 cup of maraschino cherry juice. The batter will fizz up a little when you add the soda, and that’s totally normal. Just mix it gently until everything is combined. Don’t overmix here or your cupcakes will come out tough.

Use an ice cream scoop to fill each liner about three-quarters full. This keeps everything even, so your cupcakes bake at the same rate. Then press one maraschino cherry into the center of each cup of batter. Push it down gently so it’s mostly submerged.

Baking the Cupcakes

Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Start checking around the 18-minute mark because every oven runs a little differently, and these can dry out quickly if they go too long.

Once they’re done, pull them out and let them cool in the pan for about 5 minutes, then transfer to a wire cooling rack to cool completely. This is important – if you frost warm cupcakes, the buttercream will slide right off.

Callie’s Kitchen Note: I once tried to speed up the cooling process by putting the cupcakes in the fridge, and they came out with a slightly gummy texture on top from the condensation. Just let them cool naturally on the counter. It takes about 30 to 40 minutes, and the wait is worth it.

Making the Cherry Coke Buttercream

In a large bowl (or the bowl of a stand mixer if you have one), beat the softened butter on medium speed for about 2 minutes until it’s pale and fluffy. Then add the Coca-Cola and maraschino cherry juice and mix on low until combined.

Now add the powdered sugar one cup at a time, mixing on low after each addition. Once all the sugar is in, crank the speed up to medium-high and beat for another 2 to 3 minutes until the frosting is smooth and fluffy.

If the frosting is too thick, add another splash of Coca-Cola, about a teaspoon at a time. If it’s too thin, add more powdered sugar. You want it firm enough to hold its shape when piped but soft enough to spread easily.

For that pretty pink color, add a few drops of red food coloring and mix until the shade is even. I usually use about 3 to 4 drops for a soft blush pink, but go as bold as you want.

Frosting and Finishing

Pipe or spread the frosting onto each cooled cupcake. I like using a large open star tip (Wilton 1M) for a classic swirl, but a simple offset spatula works great too. Top each cupcake with a maraschino cherry and you’re done.

Common Mistakes To Avoid

Even though this recipe is pretty forgiving, there are a few things that can trip you up.

Using diet or zero-sugar soda. I’ve had readers try this and the cupcakes came out flat, dense, and weirdly bitter. The real sugar in regular Coca-Cola plays a role in the texture and browning. Stick with the full-sugar version.

Overmixing the batter. When you add the carbonated soda, you want to fold it in gently. If you beat it on high speed, you’ll knock out all those lovely little air bubbles the carbonation creates, and you’ll also develop too much gluten in the flour. The result? Tough, dense cupcakes instead of soft, tender ones.

Frosting warm cupcakes. I know it’s tempting. You’ve been smelling chocolate cherry goodness for 25 minutes and you just want to eat one. But the buttercream will melt and slide off if the cupcakes are even slightly warm. Wait until they’re completely cool to the touch.

Callie’s Kitchen Note: One thing that really improved my frosting consistency was sifting the powdered sugar before adding it. Those little clumps dissolve eventually if you beat long enough, but sifting first gives you that silky-smooth texture right away without overworking the buttercream.

Not draining the cherries. If you drop wet, drippy cherries into the batter, you’ll end up with pockets of extra moisture that can make the cupcakes soggy in spots. Pat those cherries dry with a paper towel before pressing them into the batter.

Storage And Reheating

At room temperature: Store frosted cupcakes in an airtight container at room temperature for up to 3 days. The buttercream acts as a seal that actually helps keep the cupcakes moist. Keep them away from direct sunlight or heat sources.

In the refrigerator: If you need longer storage, pop them in the fridge for up to one week. The frosting will firm up in the cold, so take them out about 20 to 30 minutes before serving to let them come back to room temperature. The texture and flavor are so much better when they’re not ice cold.

Freezing: These freeze beautifully. Place unfrosted cupcakes in a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the fridge, then frost before serving. You can also freeze frosted cupcakes – just flash freeze them on a baking sheet for an hour first so the frosting sets, then wrap individually in plastic wrap and store in a freezer bag.

Frosting ahead of time: The Cherry Coke buttercream can be made up to 2 days in advance and stored in an airtight container in the fridge. Let it sit at room temperature for about 30 minutes, then re-whip it for a minute or two before piping.

For food safety, the USDA recommends that perishable foods (including those with butter-based frostings) should not sit at room temperature for more than 2 hours if the ambient temperature is above 90 degrees F.

Meal prep tip: These are great for making ahead for parties. Bake the cupcakes on day one, store them unfrosted in an airtight container, then frost them the morning of your event for the freshest presentation.

Cherry Coke Cupcake Variations

Double Chocolate Cherry: Add 1/2 cup of mini chocolate chips to the batter and fold them in right before scooping. The little pockets of melted chocolate take these over the top.

Cherry Vanilla: Swap the Devil’s Food mix for a white or vanilla cake mix and add a teaspoon of vanilla extract. The cherry flavor really shines against that lighter base.

Boozy Cherry Coke Float: For an adults-only version, replace 2 tablespoons of the Coca-Cola in the frosting with cherry liqueur (like Luxardo). It adds a sophisticated depth that’s perfect for a dinner party dessert.

Callie’s Kitchen Note: I tested a version with cherry pie filling swirled into the batter instead of whole cherries, and honestly? It was a mess. The filling sank to the bottom and stuck to the liners. Whole cherries or diced fresh cherries are the way to go.

Gluten-Free: Use a gluten-free chocolate cake mix (King Arthur makes a good one) and check that your other ingredients are certified gluten-free. Everything else stays the same.

Vegan Adaptation: Use a cake mix that doesn’t require eggs (or substitute with flax eggs – 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), plant-based butter, and non-dairy milk if the box calls for it. The Coca-Cola and cherry juice are already vegan.

Holiday Sprinkle Swap: Change the sprinkles to match any occasion. Pink and red for Valentine’s Day, red white and blue for the Fourth of July, orange and black for Halloween, or green and red for Christmas.

Serving Suggestions

These cupcakes are a statement on their own, but here are some ways to make the most of them.

Party spread: Display them on a tiered cupcake stand with a bowl of extra cherries and some chocolate-dipped strawberries alongside. Add a pitcher of Cherry Coke with cherry garnishes for the full theme.

After-dinner treat: These pair surprisingly well with a scoop of vanilla bean ice cream on the side. The cold ice cream against the rich chocolate-cherry cupcake is something special.

Beverage pairings: For a non-alcoholic option, serve with a Cherry Coke float (cherry coke poured over vanilla ice cream). For adults, a glass of sweet red wine like a Lambrusco or a cherry-flavored cocktail rounds things out nicely.

Presentation tip: A sprinkle of red sanding sugar over the frosting catches the light and makes these look bakery-professional. You can also drizzle a thin line of melted chocolate over the top for an extra-fancy touch.

For kids’ parties: Let the kids decorate their own cupcakes by setting out bowls of sprinkles, mini chocolate chips, and extra cherries as a build-your-own cupcake station.

Cherry Cupcakes With Cherry Coke Buttercream FAQ

Recipes You May Like

If these Cherry Coke cupcakes put a smile on your face, you’ll love these other sweet recipes from my kitchen:

• Raspberry Almond Cupcakes – Another fruity cupcake that’s perfect for spring and summer. The almond buttercream is to die for.
• Pink Champagne Cupcakes From Scratch – When you want something a little more elegant, these bubbly cupcakes are the answer.
• Pineapple Upside Down Cupcakes – A fun twist on a retro classic, with caramelized pineapple baked right into each cupcake.

Conclusion

These Cherry Cupcakes with Cherry Coke Buttercream are one of those recipes that people remember. Every time I bring them somewhere, someone asks for the recipe, and I love watching their face when I tell them the secret ingredient is Coca-Cola. They’re fun to make, they’re easy enough for a weeknight baking session, and they taste like a cherry cola float in cupcake form.

Give these a try this weekend and let me know how they turn out. Drop a comment below with your thoughts, any tweaks you made, or just to say hi. And don’t forget to save this recipe to Pinterest so you can find it when the craving hits.

Happy baking!

Callie

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