Cherry Cupcake Recipe

This delicious old fashioned Cherry Cupcake Recipe (aka Cherry Nut Gems) is baked with an upside-down topping of butter, brown sugar, and Maraschino cherries, then drizzled with an orange or lemon glaze.

The recipe was purchased for twenty five cents from a classified ad in Women's Circle Magazine in the 1970s.

The original name was Cherry Nut Gems because it was supposed to be baked in gem pans (they are little cupcake like pans that are swirled on the bottom.

However, those pans are hard to find now.

Cherry Cupcake Recipe

  • 7 tablespoons melted butter (about)
  • 7 tablespoon brown sugar (about)
  • 25 Maraschino Cherries (about)
  • 1 3/4 cups sifted cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup soft (vegetable) shortening*
  • 1 1/4 cups light brown sugar, firmly packed
  • 1 egg
  • 1 teaspoon vanilla
  • 3/4 cups milk
  • 1/4 cup finely chopped walnuts or pecans

*If using butter instead of vegetable shortening, add an additional
1 tablespoon butter.

Preheat oven to 350 F.

Grease well about 20 medium sized muffin tins**. Do not use paper liners!

Place 1 teaspoon melted butter in bottom of each greased muffin tin.

Now, place 1 teaspoon brown sugar on top of melted butter.

Cut cherries into four pieces and place 5 pieces cut side up on top of the brown sugar forming a "star" shape.

Set aside and prepare batter.

Cut cherries into four pieces and place 5 pieces cut side up on top of the brown sugar forming a "star" shape.

Set aside and prepare batter.

Sift together flour, baking powder, and salt.

Set aside.

In a mixing bowl, cream together shortening and the 1 1/4 cups brown sugar until light and fluffy.

Add egg and vanilla. Beat well.

Add flour mixture to creamed mixture, alternately with the milk . Fold in chopped nuts.

Spoon batter evenly in muffin tins, carefully, filling half full. Bake for approximately 20 minutes or until they test done.

When done, turn out of pans at once onto wire wracks, with wax paper underneath to catch any fall-off of the brown sugar-butter-cherry bottoms.

If any sticks to pans, simply remove from pans with a knife blade and place it on the cupcake it belongs to.

Do all this while the whole business is HOT!

Orange Or Lemon Glaze

  • confectioners (powdered) sugar
  • orange or lemon juice

Mix orange or lemon juice or a combination of both with enough sifted confectioners sugar to make a thin glaze.

Hold spoonful of glaze high above cakes and let it drizzle down like little strings.

**You can bake this Cherry Cupcake Recipe in "Gem" pans for attractive, delicious little cakes.

They are the little cupcake pans with the swirls on the bottom.

These Gem pans are usually found in specialty stores and are of such good quality they will last a lifetime...worth your in investment!

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