Cherry Almond Cupcakes are the perfect harmony of sweet cherries and nutty almond flavor wrapped in a soft, fluffy cupcake. These elegant treats are bursting with bits of real cherry and topped with a luscious almond-kissed buttercream that’s as light as it is indulgent. Whether for a spring celebration, baby shower, or just a delightful afternoon pick-me-up, these cupcakes are as pretty as they are delicious!

Why You’ll Love Cherry Almond Cupcakes

These cupcakes are more than just pretty they’re packed with flavor and ideal for any occasion. Here’s why they’ll steal the show:

Cherry-Studded Perfection: Every bite is full of juicy cherries.
Almond Elegance: The almond extract gives them a sweet, aromatic twist.
Soft and Tender Crumb: Moist and fluffy, never dry.
Picture-Perfect: With their soft pink frosting and cherry garnish, they’re ready for the spotlight.
Crowd Favorite: They’re unique without being too fancy or fussy.

Ingredients

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1/2 cup whole milk
• 3/4 cup chopped maraschino cherries (drained well and patted dry)

For the Almond Buttercream Frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/2 teaspoon almond extract
• 1 tablespoon maraschino cherry juice (optional, for color and flavor)
• 1–2 tablespoons heavy cream or milk, as needed for consistency

Optional garnish: Extra cherries with stems or sliced almonds for decoration.

Instructions

Here’s how to make these beautiful little cakes:

1. Prep Oven and Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
2. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2–3 minutes.
4. Add Eggs and Flavoring: Beat in the eggs one at a time, then stir in the almond and vanilla extracts.
5. Combine Wet and Dry: Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix just until combined—don’t overmix.
6. Fold in Cherries: Gently fold the chopped, dried cherries into the batter.
7. Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
8. Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Make the Frosting: In a large bowl, beat the butter until creamy. Gradually add powdered sugar, beating until fluffy. Mix in the almond extract and cherry juice for flavor and a soft pink hue. Add cream/milk as needed for consistency.
10. Frost and Decorate: Pipe or spread frosting onto cooled cupcakes. Garnish with a cherry or sliced almonds if desired.

Nutrition Facts

Servings: 12 cupcakes
Calories per cupcake: ~280–310 depending on frosting

Preparation Time

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35–40 minutes

How to Serve Cherry Almond Cupcakes

These cupcakes are a charming addition to any dessert table. Here’s how to present them:

• Garnish with whole maraschino cherries for a pop of color.
• Sprinkle sliced almonds for a nutty crunch.
• Display on a white cake stand for a clean, elegant look.
• Pair with sparkling cherry lemonade or almond milk tea for a sweet sip.

Additional Tips

Make these cupcakes stand out with a few easy tweaks:

• Drain and pat cherries very dry to avoid bleeding into the batter.
• For a more intense cherry flavor, add a few drops of cherry extract.
• Use a piping bag with a large star tip for beautiful swirls of frosting.
• Add pink gel food coloring to the frosting if you want a deeper hue.
• Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

FAQ’s

1. Can I use fresh cherries instead of maraschino?
Yes, but pit and chop them finely, and be sure they’re not too juicy.

2. What if I don’t have almond extract?
You can substitute with more vanilla, but almond extract gives it a unique flavor.

3. Can I make these ahead of time?
Absolutely! Bake the cupcakes a day ahead and frost them just before serving.

4. Can I freeze these?
Yes—freeze unfrosted cupcakes in an airtight container for up to 2 months. Thaw and frost as needed.

5. What’s the best way to pipe frosting?
Use a piping bag with a large tip (like Wilton 1M) and swirl from the outside in.

6. How do I make the frosting thicker or thinner?
Add more powdered sugar to thicken, or more cream to thin it out.

7. Can I double the recipe?
Yes! Just use two muffin tins or bake in batches.

8. Can I make these gluten-free?
Use a gluten-free flour blend in place of regular flour, and check all other ingredients for gluten.

9. Why are my cupcakes dry?
Be sure not to overmix the batter, and don’t overbake. Use a timer and toothpick to check for doneness.

10. What pairs well with cherry almond cupcakes?
Vanilla ice cream, almond cookies, or a glass of cold milk make wonderful pairings.

Conclusion

Cherry Almond Cupcakes are the kind of dessert that looks fancy, tastes like a dream, and yet comes together effortlessly. The balance of fruity sweetness and nutty depth makes them stand out at any gathering. Whether you’re baking for a special occasion or just treating yourself to something delightful, these cupcakes are a charming way to sweeten your day.

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