My husband immediately gave these chunky cherry cupcakes an A+ on his first bite. Honestly, we were both shocked at how good they were because the mix of ingredients sounded a little crazy at first glance, but I needed something that would go with my Cheery Cherry Birthday Party theme. Since the frosting is so busy, I decided just to use a box of Betty Crocker white cake mix for the cupcake base to keep it simple.
When I made the frosting, I chopped the cherries by hand, which was little messy, slippery, and hard because the cherries' skins were a little tough or rubbery to slice through. Next time, I will use my food processor and let it do the work for me.
Chunky Cherry Frosting
8 oz cream cheese
½ cup butter, softened
6 cups powdered sugar
1 cup maraschino cherries, drained and chopped
1 cup chopped pecans, toasted
1 cup sweeteened flaked coconut
maraschino cherries with stems for garnish (optional)
Beat cream cheese and butter at medium speed with an electric mixer until smooth and creamy. Add powdered sugar, beating until blended.
Stir in chopped maraschino cherries, chopped pecans, and coconut. Frosts 18-24 cupcakes.
(Source Southern Living magazine)
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