Cherry Coke Cupcakes – a delicious recipe with Chocolate Pudding Mix, Sour Cream, Vegetable Oil, Eggs, Cherry Coke, Maraschino. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
For the cupcakes:
2
Preheat oven to 350 F. Put paper liners into two 12-count cupcakes pans, set aside.
3
Combine cake mix, pudding mix, sour cream, and oil in the bowl of your stand mixer. Mix until combined. Add in eggs, Coke and cherry juice. Stir until all ingredients are incorporated.
4
Using a large cookie scoop, fill your cupcake liners about 2/3 full. You'll have enough batter for 24 cupcakes. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes stand in the pan for about 5 minutes before removing to a cooling rack.
5
For the glaze:
6
Combine sugar and Coke in a bowl. Whisk in cocoa powder until glaze is smooth. You may have to add more Coke if the consistency is too thick. Spread over the tops of cooled cupcakes. Let glaze set before frosting.
7
For the frosting:
8
In a large bowl beat butter and shortening until very creamy. Slowly add in powdered sugar one cup at a time. Add cherry juice by tablespoons until you have a good spreading or piping consistency. You may need to add more cherry juice or a splash of milk to make frosting creamier. Pipe or spread onto the cupcakes.
9
Recipe adapted from Annie Eats
1831
kcal
Calories
112
g
Fat
201
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 17 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1 box Devils Food Cake Mix 18.25oz Box, 1 box Instant Chocolate Pudding Mix, 5.9oz Box, 1 cup Sour Cream, and more.
Yes, Cherry Coke Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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