Black Cherry Soda Cupcakes for a Summer Treat

Two things inspired me to create these extra moist, richly decadent cupcakes — old-fashioned, glass-bottle black cherry soda and chic & stylish cupcake papers.

I found the Olde Brooklyn Brighton Beach Black Cherry Soda at a HomeGoods in Minneapolis. I love drinking ice-cold soda from a glass bottle. Who knows if it really tastes better or if it’s just the sentimental feeling it sparks when you pop the cap off.

4-pack of black cherry soda in glass bottles

The stylish cupcake liners were given to me by Sutton Gourmet Paper. I was excited to try them because the company claims that the papers keep their color and design even after baking chocolate cupcakes in them. They are right! As you can see in my photos, the liners look just as pretty after I baked the cupcakes. Thank you, Natalie! (As of November 2019, I don’t see this company exists anymore.)

Cupcakes are the glamorous rock stars of the bakery world right now (although getting a run for their money from the current pie craze), but I’ve never really been a big fan of them. They are often dry with a big glob of frosting on top. But these cupcakes are moist with the perfect balance of chocolate and black cherry flavor infused in the cupcake and frosting.

*Note: I used square cupcake pans.

This cupcake is a perfect example of how to create a new recipe using one you already have. I started with my heavenly chocolate cupcake recipe, substituted black cherry soda for the water, and added cherry extract.

What’s your favorite glass-bottle soda? You can change the flavor of cupcakes just by using a different soda and extract—root beer for example.

Sweet wishes,

Black Cherry Soda Cupcakes

Staci at Random Sweets
Inspired by old-fashioned black cherry soda, these chocolate cupcakes have the perfect soft, spongy crumb with a delightful frosting infused with cherry flavor.
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 24



  • 1 chocolate cake mix for a 9×13
  • ½ cup unsweetened cocoa
  • 3 large eggs, room temperature
  • 1⅓ cups black cherry soda
  • 1 teaspoon cherry extract
  • 1 cup Miracle Whip salad dressing
  • ½ cup cherry flavored baking morsels, finely chopped or grated

Cherry Frosting

  • 8 oz cold cream cheese
  • 5 tablespoons unsalted butter, softened to room temperature
  • 2 teaspoons cherry extract
  • 1 teaspoon black cherry soda
  • cups powdered confectioners sugar



  • Heat oven to 350°F. Line muffin pans with cupcake papers.
  • Combine all cake ingredients in a large mixing bowl. Beat on medium speed until blended.
  • Fill cupcake papers ⅔ full. Bake at 350°F for 20-25 minutes or until toothpick inserted in middle comes out clean. Cool completely before frosting. Store frosted cupcakes in the refrigerator.

Cherry Frosting

  • Be sure the cream cheese is cold and the butter is at room temperature. In a medium bowl, beat cream cheese and butter with a mixer just until blended.
  • Add the cherry extract and the black cherry soda. Add ½ cup of the powdered sugar at a time and beat just until smooth. Add more/less powdered sugar and black cherry soda until you get your desired frosting consistency.
Keyword black cherry, cupcakes, frosting, soda

All text and images © Staci Mergenthal • Random Sweets

Tried this recipe?Mention @RandomSweets and tag #OurSweetMidwestLife

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  1. These were awesome! Made them for my grandmother’s 75th birtday “sock hop.” It was a soda-shop themed party! We topped them with a cherry and rainbow sprinkles…everyone LOVED them! Thanks for recipe.

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