Description
Cherry Almond Cupcakes are soft, fluffy treats bursting with cherry flavor and a hint of almond. Topped with luscious cherry-almond buttercream, these pretty pink cupcakes are perfect for parties, Valentine’s Day, or whenever you’re craving something sweet and fruity.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup whole milk
- 1/3 cup chopped maraschino cherries (drained and patted dry)
- For the Cherry Almond Buttercream:
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons maraschino cherry juice
- 1/4 teaspoon almond extract
- 1–2 tablespoons heavy cream or milk (as needed for consistency)
- Optional: additional cherries for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extracts.
- Gradually add dry ingredients alternately with milk, beginning and ending with flour mixture. Mix until just combined.
- Fold in chopped maraschino cherries.
- Divide batter evenly among cupcake liners, filling each about 2/3 full.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
- To make the buttercream, beat butter until creamy. Gradually add powdered sugar, cherry juice, and almond extract. Add cream 1 tablespoon at a time until desired consistency is reached.
- Frost cooled cupcakes and top with a cherry if desired.
Notes
- Be sure to dry the cherries well before chopping to avoid adding excess moisture to the batter.
- Adjust the amount of cherry juice in the frosting for stronger or milder flavor.
- Use gel food coloring if you want a brighter pink hue in the frosting.
- Store cupcakes in an airtight container at room temperature for 2 days or refrigerate up to 4 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 34g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
Keywords: cherry cupcakes, almond cupcakes, cherry almond dessert, pink cupcakes, maraschino cherry recipe