White Claw Black Cherry Cupcakes

Name: White Claw Black Cherry Cupcakes
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 24 cupcakes
Ingredients: Nonstick cooking spray; One 15.25-ounce box red velvet cake mix; One 12-ounce can black cherry hard seltzer, such as White Claw Black Cherry Hard Seltzer; 3 large eggs; 3/4 cup cherry jam or preserves; One 16-ounce can vanilla frosting; 24 maraschino cherries, for decorating

Getting reviews...

Level: Easy

Total: 55 min
Active: 35 min

Yield: 24 cupcakes

You can have your favorite drink and eat it too with these fun, party-ready cupcakes. We took boxed red velvet cake mix and added a hefty dose of White Claw Black Cherry Hard Seltzer. Each baked cupcake is then stuffed with oozy, boozy jam to bump up the cherry taste, swirled with fluffy vanilla frosting and finished with a cocktail cherry on top!

Level: Easy

Total: 55 min
Active: 35 min

Yield: 24 cupcakes

Ingredients

Deselect All

Nonstick cooking spray

One 15.25-ounce box red velvet cake mix

One 12-ounce can black cherry hard seltzer, such as White Claw Black Cherry Hard Seltzer

3 large eggs

3/4 cup cherry jam or preserves

One 16-ounce can vanilla frosting

24 maraschino cherries, for decorating

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners and spray lightly with cooking spray.
Beat the cake mix, 1 1/3 cups of the hard seltzer and the eggs together in a large bowl with an electric mixer on medium-high speed until smooth and combined, about 2 minutes. Divide evenly among the prepared muffin tins (each cup should be about three-quarters full). Bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes, rotating tins halfway through. Turn cupcakes out onto a wire rack and cool completely.
Meanwhile, stir the remaining hard seltzer (about 1/4 cup) and the cherry jam together in a small saucepan and place over medium heat. Simmer, stirring occasionally, until thickened and reduced slightly, 5 to 8 minutes. Transfer to a small bowl or glass liquid measuring cup and refrigerate until completely cool and set, about 45 minutes.
Scoop out a 1/2-inch-wide and 1/2-inch-deep hole from the center of each cupcake top using a small measuring spoon. Fill each hole with the spiked cherry jam (about 1 1/2 teaspoons per cupcake).
Beat the vanilla frosting in a large bowl with an electric mixer on medium-high speed until light and fluffy, 4 to 5 minutes. Transfer to a piping bag fitted with a large star pastry tip. Pipe the frosting onto the cupcakes to cover the jam, leaving the edge exposed. Top each with a maraschino cherry.