The inspiration for these Cheerwine cupcakes is definitely my son, Ryan, and his love obsession with this “uniquely southern” soda. Cheerwine was created in Salisbury, North Carolina in 1917. As the name suggests, it’s full of “CHEER” for many who have tasted and fell in love with this burgundy-red, cherry tasting soda. Even the first Cheerwine slogan was “Smile, Drink Cheerwine, it’s full of CHEER!” For my son’s birthday, I wanted to create a cupcake with two of my son’s loves: Chocolate and Cheerwine, and these Cheerwine cupcakes do not disappoint. Full of both flavors, even in the icing! (Makes two dozen cupcakes.)

Cheerwine has an annual festival for those who want the full experience with tasting a variety of Cheerwine infused foods, with lots of food vendors, arts and crafts, Cheerwine swag, live music, a Kids Zone, the Cheerwine Museum and more. This year’s Cheerwine festival is May 20, 2023 noon-10pm. For more information about the annual Cheerwine festival and fun facts about Cheerwine, visit: The Story Behind the South’s Favorite Cherry Flavored Soda (cheerwine.com)

Let’s begin!

Ingredients:

For Batter:

2 cups all-purpose flour
2 cups granulated sugar
3 tbsp cocoa powder
1 tsp baking soda
3/4 cup Cheerwine soda
10 oz jar sliced maraschino cherries, juice reserved
1/4 cup maraschino cherry juice
1/2 cup heavy whipping cream (I used Silk dairy-free heavy whipping cream alternative)
1 cup butter (I used plant-based)
2 eggs, slightly beaten
1 tsp vanilla

Ingredients for Cheerwine Frosting:

1/4 cup Cheerwine
1 tbsp maraschino cherry juice
1 tsp vanilla
1 cup butter, softened(I used plant-based)
3 3/12 cups powdered sugar, sifted
3 tbsp cocoa

How to make Cheerwine cupcakes

Cupcake Instructions:

Preheat oven to 350℉ / 176℃ and line a cupcake pan with paper or foil liners.

Stir baking soda into the heavy cream and set aside.

Combine flour and sugar together in large bowl and set aside.

Next, heat butter, Cheerwine, cherry juice and cocoa in a medium sauce pot, stirring frequently.

Bring to a boil, then pour over flour and sugar and stir well.

Add the whipping cream mixture, eggs and vanilla, beating till smooth.

Fold in the drained sliced maraschino cherries and evenly scoop batter into cupcake liners, till 3/4 full. Additional fun fold-in’s can be chocolate chips (yum!) and mini-marshmallows (for bubbles!)

Bake for 12-14 minutes or until when checked with a wooden toothpick, a few crumbs stick. Cool completely before frosting. (See frosting instructions below)

I made three variations. First row with marshmallows, second row with mini chocolate chips and third, just plain. All were delicious!

How to make cherry Cheerwine frosting

Frosting instructions:

In a medium bowl, whisk together powdered sugar and cocoa powder and set aside. In a large bowl, cream butter and then add Cheerwine, cherry juice and vanilla and mix well. Gradually add the sugar/cocoa mixture to the wet ingredients and mix until light and fluffy. Pipe or spread on top of cooled cupcakes and enjoy! (I used a Wilton 1M tip for piping, shown in photo below.) Garnish with whole maraschino cherries, if desired.

I used a Wilton 1M tip to swirl the frosting on top of the cupcakes.

Enjoy…and spread some CHEER!

💜Julie

Cheerwine Cupcakes

The inspiration for these Cheerwine cupcakes are definitely my son, Ryan, and his love obsession with this “uniquely southern” soda. As the name suggests, it’s full of “CHEER” for many who have tasted and fell in love with this burgundy-red, cherry tasting soda. These cupcakes combine two of my son’s loves: Chocolate and the cherry goodness in Cheerwine, enjoy!

Print Recipe

Prep Time 15

Cook Time 12

Total Time 42

Course Dessert

Cuisine American

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
3 tbsp cocoa powder
1 tsp baking soda
3/4 cup Cheerwine soda
10 oz jar sliced maraschino cherries juice reserved
1/4 cup maraschino cherry juice
1/2 cup heavy whipping cream I used Silk dairy-free heavy whipping cream alternative
1 cup butter I used plant-based
2 eggs slightly beaten
1 tsp vanilla
1/4 cup Cheerwine
1 tbsp maraschino cherry juice
1 tsp vanilla
1 cup butter softened(I used plant-based)
3 3/12 cups powdered sugar sifted
3 tbsp cocoa

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

Instructions

Preheat oven to 350℉ / 176℃ and line a cupcake pan with paper or foil liners.
Stir baking soda into the heavy cream and set aside.
Combine flour and sugar together in large bowl and set aside.
Next, heat butter, Cheerwine, cherry juice and cocoa in a medium sauce pot, stirring frequently. Bring to a boil, then pour over flour and sugar and stir well.
Add the whipping cream mixture, eggs and vanilla, beating till smooth.
Fold in the drained sliced maraschino cherries and evenly scoop batter into cupcake liners, till 3/4 full.
Bake for 12-14 minutes or until when checked with a wooden toothpick, a few crumbs stick.
Cool completely before frosting.
In a medium bowl, whisk together powdered sugar and cocoa powder and set aside.
In a large bowl, cream butter with mixer on medium speed, then add Cheerwine, cherry juice and vanilla, beating until well incorporated.
Gradually add the sugar/cocoa mixture to the wet ingredients, beating with mixer until light and fluffy.
Pipe or spread on top of cooled cupcakes and enjoy! (I used a Wilton 1M tip for piping in photos.)
Garnish with whole maraschino cherries, if desired.