Cherry Icee Cupcakes

Cherry Icee CUPCAKES!?  You guys know I love turning unconventional flavors into cupcakes (just look at my Rainbow Sherbet Cupcakes, Chocolate Macaroon Cupcakes, Tapatio Cupcakes, Chocolate Merlot Cupcakes, Oatmeal Cookie Cupcakes, and SO many other creations that take one concept and turn them into adorable cupcakes!  These have that fun cherry flavor, and are topped with red sanding sugar to give it that iced look. Decorate with a cute little straws, and you have a winner!

WHAT YOU NEED:

• 1 box white cake mix
• 3 eggs whites
• 1 cup water
• 1/3 cup melted butter (or vegetable oil)
• 1/4 cup maraschino cherry juice

ICEE BUTTERCREAM

• 1 cup unsalted butter (softened)
• 3-4 cups powdered sugar
• 2-3 tablespoons heavy whipping cream (or milk)
• 1/2 teaspoon vanilla
• 2 boxes (0.3 oz) Cherry Jell-O Powder
• Red sanding sugar

MAKE THEM:

Preheat oven to 350 degrees.

Place cupcake liners in your muffin pan – I LOVE my Trudeau Silicone Muffin Pan, and these circus (red and white) cupcake liners!

Combine the first four cake ingredients. Don’t over mix!

Fill 1/2 way with batter and bake for 16-22 minutes.

Allow to cool about 5 minutes, then poke 4-5 small holes (I use a straw) into each cupcake, and spoon over about a tablespoon of cherry juice, making sure to get it in the holes. Add a little more if you want it to really stand out!

MAKE THE BUTTERCREAM

With a chilled bowl and beater, beat the butter for 5-7 minutes.

Slowly add powdered sugar, whipping cream, and vanilla until combined.

Add both packets of Cherry Jell-O and beat another minute, scraping the sides of the bowl.

Pipe onto cupcakes, and then dip into a bowl of sanding sugar.

ENJOY!

TRY THESE CHERRY DESSERTS, TOO!

Print Recipe

5 from 3 votes

Cherry Icee Cupcakes

These cupcakes pack a fun punch of cherry flavor that will remind you of a Cherry Icee! Get the kids involved, because these are super simple to make, too!

Ingredients

• 1 box white cake mix
• 3 eggs whites
• 1 cup water
• 1/3 cup melted butter or vegetable oil
• 1/4 cup maraschino cherry juice

ICEE BUTTERCREAM

• 1 cup unsalted butter softened
• 3-4 cups powdered sugar
• 2-3 tablespoons heavy whipping cream or milk
• 1/2 teaspoon vanilla
• 2 boxes 0.3 oz Cherry Jell-O Powder
• Red sanding sugar

Instructions

• Preheat oven to 350 degrees.
• Place cupcake liners in your muffin pan - I LOVE my Trudeau Silicone Muffin Pan, and these circus (red and white) cupcake liners!
• Combine the first four cake ingredients. Don't over mix!
• Fill 1/2 way with batter and bake for 16-22 minutes.
• Allow to cool about 5 minutes, then poke 4-5 small holes (I use a straw) into each cupcake, and spoon over about a tablespoon of cherry juice, making sure to get it in the holes. Add a little more if you want it to really stand out!

MAKE THE BUTTERCREAM

• With a chilled bowl and beater, beat the butter for 5-7 minutes.
• Slowly add powdered sugar, whipping cream, and vanilla until combined.
• Add both packets of Cherry Jell-O and beat another minute, scraping the sides of the bowl.
• Pipe onto cupcakes, and then dip into a bowl of sanding sugar.

Notes

ENJOY!

Jeni’s Disclaimer: I’m just a regular girl.  I love to drink wine while I bake.  I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious from the pictures.  I create my recipes from inspiration of scents and flavors around me. I also repurpose my grandma’s old recipes. If you love to bake and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.