Cherry Coke Float Cupcakes
113 comments » 
Nothing says fun quite like turning one of your favorite drinks into cupcakes. So far I’ve introduced you to Irish Car Bomb Cupcakes, Limoncello Cupcakes, and Margarita Cupcakes. This time I decided to leave the alcohol behind (for a couple of days anyway, stay tuned for a fun treat later this week!) and create a cupcake tribute to one of my favorite sodas as a kid. I mentioned yesterday when talking about the Fig Bars that my parents didn’t routinely keep sweets or pop in the house while we were growing up, so we really only got them when it was a special occasion (birthday party/sleepover) or we were eating away from home. I always remember getting a Cherry Coke when we’d find ourselves at Eat n’ Park grabbing dinner. I don’t know why I associate my Cherry Coke consumption with that particular restaurant, but I don’t remember having it anywhere else. Needless to say, when I saw this rendition of a childhood favorite in cupcake form I knew they would be gracing my kitchen before long.
This recipe begins with a chocolate-cola cake, is filled with cherry pie filling, topped with a sugar-cola glaze, then finally topped off with fresh sweetened whipped cream and a cherry, of course. What’s a float without some whipped cream and a cherry?! Although there are multiple components, I was surprised at how relatively quickly these came together.
The combination of chocolate, the faint Coke flavor, the cherry filling, and then the light whipped cream on top is a sensational combination of flavors and textures. It’s a fun treat, it makes you feel like a kid again, and it’s something that I guarantee all adults will enjoy.
These would be a fun cupcake option for someone who is a fan of black forest cake. Although it’s not traditional, it’s definitely a modern twist on the chocolate/cherry combination. I also think that these cupcakes would be great for summer picnics, much like the Root Beer Float Cake that I made last year. Whether you cozy up to these now during the winter or save them, you are definitely going to want to make these cupcakes – so much fun to eat, and absolutely delicious!
Cherry Coke Float Cupcakes
Yield: 12 cupcakes
Prep Time: 45 minutes
Cook Time: 18 to 20 minutes
Total Time: 1 hour 10 minutes
Ingredients:
For the Cupcakes:
1½ cups all-purpose flour
3 tablespoons cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar
½ cup unsalted butter, at room temperature
1 egg
½ cup buttermilk
¾ cup Coke (don't use diet)
1½ teaspoons vanilla extract
1 (21-ounce) can cherry pie fillingFor the Glaze:
¾ cup powdered sugar
2 tablespoons CokeFor the Icing:
1 cup heavy whipped cream
4 tablespoons powdered sugar
Maraschino Cherries, for garnishDirections:
1. Make the Cupcakes: Preheat the oven to 350 degrees F and line a standard muffin pan with paper liners; set aside.
2. Sift together flour, cocoa powder, baking soda, and salt in a small bowl and set aside.
3. In a mixing bowl, combine the sugar and butter and beat on medium-high until light and creamy, about 3 minutes. Add the egg and beating for an additional minute. In a large mixing cup or small bowl, combine the buttermilk, Coke and vanilla extract. (Make sure you wait for the foam to go down when measuring the Coke and don't worry if your mixture looks curdled when you add the buttermilk.)
4. Beginning with the flour mixture, add in 4 parts to the butter mixture, alternating with the Coke mixture. Beat each addition just until incorporated. Give the final mixture a good mix with a rubber spatula to make sure it is thoroughly combined.
5. Divide the batter evenly between the muffins tins. Bake for 18-20 minutes, or until the tops spring back when touched lightly and a toothpick inserted in the center cupcake comes out clean. Cool for 5 minutes in the pan and then transfer to a wire rack to cool completely.
6. Fill the Cupcakes: Once cooled, use a paring knife to cut out a cone shape in the middle of each cupcake. Add a spoonful of cherry mixture (2 to 3 cherries) to the well.
7. Glaze the Cupcakes: In a small bowl whisk together the powdered sugar and coke. Let sit 5 to 10 minutes to thicken. It should drip off of a soon very slowly. Using a small offset spatula, drizzle a little of the glaze onto the middle of each cupcake and then gently spread it over the top.
8. Frost the Cupcakes: Beat the heavy whipping cream in a chilled bowl with whisk attachment (or hand mixer), beginning on low speed. Once the cream gets frothy begin adding the powdered sugar, 1 tablespoon at a time, increasing speed as the cream comes together until you reach medium-high speed. Whip the cream until it holds stiff peaks (if you dip a spoon in it, the whipped cream should stay on the spoon when you turn it upside down). Pipe the whipped cream onto cupcakes as desired and top with maraschino cherries for garnish.
(Recipe adapted from The Novice Chef)
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Now I REALLY need to remake these cupcakes. It’s been way too long! Your photos are so beautiful & cheery!
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Amy on May 1st, 2013 at 12:43 am
They are fantastic! I made them for the people at work, and they were a big hit. It was also the first time that I made fancy cupcakes, they were easy and totally adorable.
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Hi! I’m very excited to make these! I love cherry come and I remember when McDonald’s came out with coke floats (I still have the coke glass it came in).
Question: is the flour, etc. sifted before or after measuring?!?
By the way: I made your Tres Leches cake last night! It was a hit!
Thanks!!!
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Michelle on January 25th, 2012 at 12:50 pm
Hi Grace, Measure the flour and other ingredients, and then sift together. And glad you loved the Tres Leches Cake!
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Taylor on March 21st, 2013 at 9:10 pm
Hi! Do these taste good or just look good?
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Spectacular! The flavors, the photography (love the pops of bright RED), and I love maraschino cherries. I love everything about this recipe and post!
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I’ve seen a recipe similar to this one, but using Dr. Pepper. This sounds so much better! Your pics are beautiful and those things look scrumptious!
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These are so fun and so colorful. Not to mention that they look super delicious. LOVE your pictures of these too!
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These look absolutely sinful – a delicious cute cupcake filled with the addictive drink
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These are so adorable, especially with the cherry on top!
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Ahhhh! Love, love, love!
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Wow, that molten center looks amazing!
I’ve never had a float (yes, yes! I’m not American, sue me!) but am curious to try one/a float cupcake. Looks delicious!
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I love how cool and retro these look, especially that gorgeously shiny cherry!
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If a cupcake could be uplifting, this would be it!
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These look delicious as well as beautiful. I am so thrilled to have found your blog. I enjoy every one of your posts, stories, beautiful photography and of course recipes. I plan to make these for my mother for Valentine’s Day…thanks for the inspiration!
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such a cute idea!
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I neeeeeeeeeed these!!
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These are just gorgeous!
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So cute. I ate my share of cherry coke (homemade) at a little place I worked in High School. Love the stuff.
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These are so pretty! I think I’ll make these for my daughters birthday next month! I
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Beautiful!! What a cute idea! I love that there is a cherry inside too
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Love these photos! Just gorgeous!
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These are too cute! I have been wanting to make Cherry Coke cake for a long time, but I love the idea of turning it into cupcakes with a cherry in the middle. Great idea! These would be a great Valentine’s Day treat. Something about chocolate and cherries is so romantic!
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These are freaking beautiful!
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Cherry Coke was/is my absolute favorite! I loved going to restaurants and getting the homemade cherry coke with the maraschino cherries at the bottom. Yum
These look outrageously delicious, I pinned the recipe and can’t wait to try these out!
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My husband will love these!! He loves cherries and cherry coke
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Oh wow. I don’t drink soda anymore but I used to down cherry cokes in seconds. These cupcakes look and sound amazing, I love the glaze & the cherry filling addition…oh yum. Delicious!
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I love these cupcakes:-) They look delicious. Can’t wait to try them.
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I absolutely LOVED Cherry Coke when I was a kid! I will have to hold onto this recipe for sure.
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omygosh I need to make these cupcakes! I love this idea! When I was a kid I was obsessed with Cherry Coke slushies… and still sneak one in every once in a while
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I know it’s simple and light but I want the frosting so bad.
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These cupcakes are adorable! I love the drizzle going down the side, just like a real float!
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These look great! They would be perfect for a tween’s birthday party/sleepover. We’re like your parents and don’t always allow Coke and other treats in the house. These would help to make the day special!
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These would make me happy. That is all!
Thanks for the post!
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What a fun cupcake!
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What beautiful cupcakes!!
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These are so fun!!!
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These look heavenly! I’m a Southern girl so Coke floats were a regular drink in our home as a sweet treat. Love the spin you’ve put on this classif drink by turning it into a cupcake.
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These are genius … and gorgeous. Love, love, love them for Valentine’s Day.
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These are so fun! I love the cherry in the middle. Thanks so much for the inspiration!
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Well these gems of yumminess will definitely be making a debut at my house for Valentine’s Day & I can’t wait!! I do have one question: would you recommend “frosting” them with the whipped cream right before serving? How does the whipped cream hold up otherwise? I’m assuming these cupcakes also need to be stored in the frig due to the whipped cream . . .
Thanks, Michelle, for all your delicious inspirations. Oh! And our Pens are getting back on track
GO PENS!
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Michelle on January 25th, 2012 at 7:08 pm
Hi Michelle, I would just recommend frosting them with the whipped cream the same day. If you do really whip it to stiff peaks, it will hold its shape, and you can leave them at room temperature if serving the same day. Otherwise, you could make them a day or two ahead, keep them in airtight container at room temperature, and then frost the day you plan to serve them.
And yes, definitely, GO PENS!
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Lovely cakes!!!
Nice to finally comment here instead of just stalk you. hehe
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these look fabulous. i’ve been wanted to make something with blackberry soda and these would be perfect!
thanks for the inspiration!
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Cherry Coke is my FAVORITE! Thanks for the recipe!! Yum!
xo
http://allykayler.blogspot.com/
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Those cherries are bagging to be eaten right this moment! Great blog, my friend recommended to stop by for baked recipe. She tried many of your recipes and it all came out perfect. I need to start practicing for Valentines…
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ohhh maaann — I could sure do with a cupcake now
these don’t just sound delicious but they look delicious!
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Could you use any other type of soft drink like root beer?
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Michelle on January 27th, 2012 at 8:29 pm
Absolutely, I don’t see why not!
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I love these cupcakes. I must make them immediately. And eat ten in one sitting.
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Absolutely brilliant! I know a half dozen family members who would LOVE this!
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Gorgeous! Just looking at these photos makes me feel like a kid again
i can’t wait to try these out for an upcoming party or get together!
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I’ve GOT to make these!
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I made these yesterday. The cake is really, really good, and I love the cherries and the frosting. But I had trouble with the glaze. My glaze didn’t thicken as you described. I even added more powdered sugar, but it was still pretty runny, and that was after letting it sit for at least 10 minutes. They still tasted amazing; they were just a little messy. I might try decreasing the Coke to 1 Tbsp. instead of 2 next time I make them.
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Hilarie on March 4th, 2012 at 2:01 am
I had the same trouble with the glaze! I added more powdered sugar, too, but then the coke flavor didn’t come through as much. Other than that, the cupcakes turned out amazing!
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I made these and we loved them:)) My husband is a huge jack and coke fan, and I was wondering if you knew how I could incorporate jack into these? Thanks and have a wonderful day:)
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Michelle on January 27th, 2012 at 8:52 pm
Oooh I love this idea! I would say you could substitute some jack for the coke in the batter, maybe use jack instead of the coke for the glaze (or 50/50). Mmm now I want a jack and coke cupcake
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OMG! You are my Cupcake Hero!!!
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This recipe made me instantly think of the super bowl! So I made them today to freeze and Fill/frost Sunday. But of course One got lost on the way to the freezer
they taste like a tootsie roll! But you definitely get the soda too! The only thing was the paper didn’t peel off perfectly. Did that happen to you? Of course I might not have let them cool enough. Just wondering! Thanks!!
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Michelle on January 30th, 2012 at 5:27 pm
Hi Malina, I actually didn’t have a problem with the paper coming off, it just peeled right off.
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Malina k on January 30th, 2012 at 6:25 pm
Oh I’ll just have to check another one
thanks!
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I’m definitely going to try to do it one day! It looks amaaaazing!!
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why can’t we use diet coke? or coke zero?
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Michelle on January 31st, 2012 at 11:18 am
Hi Shelley, Because neither of those have sugar in them.
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Sounds sweet and yummy. Not sure if we would like them but they are really adorable.
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First off I’d like to say- amazing photography! These look straight out of a magazine ;D I was super excited to bake them, and I did today, but unfortunately they didn’t come out as planned
The cupcakes looked okay when they came out of the oven, but then sunk and got very heavy. The texture is almost chewy, and I didn’t taste any Coke :[ I know I must have done something wrong, but what?
Thanks so much!
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Michelle on February 6th, 2012 at 2:05 pm
Hi Ashley, Usually when cakes and cupcakes sink in the middle it’s because they were taken out of the oven before they were completely cooked through in the middle.
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I made these as well , they didn’t taste much like coke… They were yummy though. I didn’t use the glaze it tasted nothing like coke just tasted like powdered sugar… Maybe next time I will use Dr. Pepper….
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Your post is beautiful- it reminds me of black forest cake. I reviewed the recipe and changed it up a bit with some strawberries and cream on my blog
Thanks for the cool recipe!
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Love how it looks like! I will use these cupcakes for my daughter’s ice cream party. Can you tell me what tip you used to pipe the frosting? It looks beautiful!
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Michelle on February 7th, 2012 at 1:36 pm
Hi Diane, I used a Wilton 1M decorating tip.
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These look great!
When you say whipped cream, do you mean like whipping cream, or Cool Whip (or something like it)?
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Michelle on February 12th, 2012 at 1:24 pm
Hi Sarah, Whipping cream (or heavy cream or heavy whipping cream), definitely not Cool Whip.
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i made these today… it was my first time working with whipping cream, i whipped it til it stuck to a spoon as instructed, but it didn’t hold it’s shape as well as yours seems to have once i put it on the cupcakes… yours looks lighter/fluffier… should i have whipped it for a longer period of time to get that consistency??? they were still great tasting, i’d just like to know for future reference…
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Michelle on February 14th, 2012 at 8:12 pm
Hi Jennifer, I think whipping cream was one of the hardest things for me to overcome when I first started baking. Sometimes I would whip it too soft, and sometimes I was on the verge of making butter from whipping it too long. It honestly takes a bit of practice to get the feel for it and know when it is at the right “soft peak” stage and the right “stiff peak” stage. I think you probably just needed to whip it for a tad longer.
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My favourite “Float” has always been ginger beer, so maybe this will also work if I replace the Coca Cola with it? And what about good old cream soda? That should also work like a bomb!
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Michelle on February 16th, 2012 at 10:23 pm
Hi Wendy, I do believe that those should also work! Just make sure you don’t use diet versions (which don’t have sugar in them).
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I love these cupcakes and I made them for a Super Bowl Party. But I found that the “coke” flavor didn’t come out in either the cupcake or the glaze. I just made them again last week and substituted a “dessert topping” that was Dr. Pepper Cherry for the actual Coke in the batter and in the glaze; I found the result was better for my taste as the topping was more thick and concentrated in flavor. Any other ideas????
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Michelle on March 2nd, 2012 at 6:39 pm
Hi Heidi, I will have to give that a try the next time I make them, thank you for sharing! As far as more concentrated flavor, I definitely found the flavor to come through more the second and third day. Perhaps make the cupcakes a day or two ahead of time, seal in an airtight container, and then frost when ready to serve? It might help to enhance the coke flavor.
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I made these cupcakes yesterday, and the verdict was about half and half. I had a little trouble filling them, but the whipped frosting was SOOO GOOOD! Oh my goodness, i wanted to eat it with a big spoon! Can i put this whipped cream on other cupcakes/cakes/waffles?
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I was wondering if you could make this as a cake( I was thinking a 9X13 or a two 9″ layer) instead of cupcakes. If so would you suggest pouring 1/2 the batter, then the cherries, then the other 1/2 of the batter? I really want to make this for my son’s birthday, but I’m a little intimidated…
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Michelle on April 4th, 2012 at 1:26 pm
Hi Jennie, You would need to double this recipe for a 9×13 or two 9″ layers. I don’t know that I would recommend putting the cherries inside the unbaked batter. You might right into some trouble with baking. I would probably make the cakes and then use the cherries as a topping, or filling.
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So I made these tonight and doubled the recipe to make 2 dozen, but mine appear to be very greasy on the bottom of the cupcake liners and seem heavy. Do you suggest maybe next time reducing the amount of butter in them? Not sure if anyone else has had this problem.
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Michelle on April 16th, 2012 at 5:43 pm
Hi Jennifer, I’m not sure that I would reduce the butter; I didn’t seem to have any grease issues. You might want to try a different brand of cupcake liners to see if that makes a difference.
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ooohhh…these are dreamalicious
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I made these over the weekend and they tasted yummy! The glaze was a teeny bit runny but nothing that I couldn’t work with. I’m going to try this again as I’d like the cake to be a little more moist. Aside from that they were perfect.
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I was wondering if actual Cherry Coke could be used in the cupcake batter versus just plain Coke…I’m not a fan of the pie filling but I still want that cherry taste. What do you suggest? Thank you! I LOVE your website..thank you for sharing your wonderful ideas and recipes.
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Hello
I used this recipe as a basis for some cupcakes I did and I was wondering if I you mind if I did a blogpost about it, with backlinks of course
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Michelle on July 4th, 2012 at 3:55 pm
Absolutely!
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I was wondering if you could use cola extract or cola syrup instead of actual cola to add more of the cola flavor?? I’m thinking that may work better for the glaze. I am going to try this week!
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Michelle on July 24th, 2012 at 11:49 am
Yes, you could definitely do that! Enjoy!
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I want to make these cupcakes, but I’m a little worried about cutting the cone shape out of the center. Any suggestions on how to make this go smoothly?
How do they stay instact, once replacing the bottom?
Also, how did you get the cupcake liners on the cupcakes, if you filled them? (lol)
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I just put 2 and 2 together and got 4. nevermind
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I loved the sponge and the topping but wasn’t mad on the glaze, I wonder what the taste would be if using cherry coke in the recipe mmmmm has anyone tried this? Lorraine x
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What a beautiful cupcakes! Thanks for the cool recipe!
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I’ve adapted this recipe and come up with some delicious cupcakes!
see http://lorraine-room-for-dessert.blogspot.com/
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These look gorgeous! My poor diet just caved, I’m going to have to give making them a try this weekend. Thanks for the recipe.
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These look incredible! This is my first time visiting your site and I find myself repeating to my computer screen, “You evil genius.” BTW – for the whipped cream topper, I would recommend a stabilized whipped cream — all of the flavor, with a lbit of insurance that your piping will hold its shape for much longer. Check it out:
STABILIZED WHIPPED CREAM ICING
1 tsp. unflavored gelatin
4 tsp. cold water
1 c. heavy whipping cream (at least 24 hours old and very cold)
1/4 c. confectioners’ sugar
1/2 tsp. clear vanilla extract
Combine gelatin and cold water in small saucepan. Let stand until thick. Place over low heat, stirring constantly just until gelatin dissolves. Remove from heat and cool slightly. Whip cream, sugar and vanilla until slightly thickened. While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff.
Yield: 2 cups
Cakes iced with whipped cream must be kept refrigerated.
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I’ve made these before and they were delicious. However, I was wondering if you could recommend a different frosting I could use that would be more suitable for traveling a bit of a distance (I wanted to make them for my boyfriend’s nephew’s birthday, and we’ll be driving from Delaware County to Pittsburgh) so I don’t have to worry about it melting or curdling, or having to prepare the frosting once we arrive. Thanks.
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Michelle on January 7th, 2013 at 11:12 pm
Hi Samantha, I would recommend the vanilla buttercream recipe here: http://www.browneyedbaker.com/2010/10/28/vanilla-cupcakes-vanilla-buttercream-frosting/. Enjoy the cupcakes!
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I love these cupcakes! I am going to try to convert this to a cake. Any suggestions?
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Michelle on January 18th, 2013 at 4:43 pm
Hi Katie, You’ll need to double the recipe for an 8 or 9-inch two-layer cake and probably increase the baking time a little bit.
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Love, Love, love…. Michelle…. You make this look easy and tasty……I have baked enough vanilla… i now want some really tasty and cupcakes…
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Hi Michelle,
Thank you for this recipe. Just baked this and they came out perfect. My husband and kids love the cake and frosting. The only issue was with the Glaze, it was kind of runny,did not thicken after 15min but I used it like that.Overall the cake was just perfect. Next time I’ll do as you suggested and bake the cake 2 days in advance for the coke flavor to come through. Tnx. I love your blog
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These look absolutely amazing! I’m definitely trying these, especially after making your espresso cupcakes and the limoncello ones. But can I replace the coke with actual cherry coke to make it more… Cherry-coke-y? Or will that mess it up?
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Michelle on February 19th, 2013 at 8:28 pm
Yes, you could definitely do that!
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i love these cupcakes.these are looking so tasty…..
latest fashion and home decoration
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These look wonderful[no surprise]! You do amazing work, I’ll definitely have to try these out sometime soon!
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These were fantastic! I followed the recipe exactly. Though, I am not sure that the glaze was entirely necessary. It didn’t seem to add a whole lot. But maybe that was just me. Regardless, I highly recommend
. I didn’t get a lot of coke flavor, but I liked what the coke did to the texture of the cake.
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Question – do I use unsweetened cocoa powder or dutch processed cocoa powder?
Love your website!
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Michelle on April 13th, 2013 at 12:16 pm
Hi Liz, You can use either.
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Made these for my boyfriend’s birthday today! Neither of us likes cherry flavor so I used regular coke and substituted a rum and chocolate ganache for the cherry filling. They are delicious.
Thanks for the recipe! Or at lease the base
Love your website, you never disappoint.
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Has anyone tried making this in a bundt or poundcake pan? I’m thinking it could work.
I made these for a coworker’s 30th birthday- they were excellent! The batter tasted like a Wendy’s Frosty mixed with a Coke float. Delicious! I found the batter to be very runny so I added a 1/4 extra flour. I got nearly 55 cupcakes from one batch. Great recipe, thanks for sharing!
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