Go Back
Red Velvet Cheerwine Cupcakes

Red Velvet Cheerwine Cupcakes

Course Dessert
Cuisine American
Cook Time 40 minutes
Servings 24 cupcakes
Author Tera Bare


Ingredients for the Cupcakes:

  • 1 Duncan Hines Red Velvet Specialty cake mix
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1 1/2 cups of Cheerwine
  • 1 Tbsp. maraschino cherry juice
  • 1 Tsp. vanilla flavoring

Icing Ingredients:

  • 1/2 stick of butter room temperature
  • 8 oz. package of cream cheese softened
  • 1 large bag of powdered sugar 8 cup size
  • 1 Tsp. vanilla flavoring
  • 1/2 cup Cheerwine
  • 4 Tsp. maraschino cherry juice

Chocolate Drizzle:

  • 1 square of semi sweet chocolate
  • 1-2 Tbsp. butter



  1. Preheat oven to 350 degrees. Mix all of the above together just like the cake mix calls for. Be careful opening the Cheerwine! If you are inexperienced with Cheerwine, then you don’t know about its exploding all over the kitchen capabilities and turning everything within a 10’ radius pink! So open it very slowly. Line your muffin pan with cupcake liners and fill 2/3 full. Bake at 350 degrees. Allow to cool completely before frosting. Put them in the fridge to cool completely.


  1. Cream butter and cream cheese together until smooth. Add vanilla, maraschino cherry juice, and Cheerwine and mix. Slowly add 5 cups of powdered sugar about 1 cup at a time until all creamed together. Add more sugar until desired thickness is reached. Sit in the fridge to set and thicken up for a little bit. Ice cupcakes. I put mine in an icing bag with no tip and swirled it around the cupcake. Put cupcakes back in the fridge to harden while you make the drizzle.

Chocolate Drizzle:

  1. Put both in a bowl and microwave at 30 second intervals, stir and continue until chocolate is melted. Mix thoroughly. Take cupcakes out the fridge and using a spoon drizzle the chocolate over the cupcakes. Top with a maraschino cherry.