Pink Delights: Cherry Almond Cupcakes That Will Steal Your Heart

There’s something magical about the combination of cherries and almonds that always takes me back to my grandmother’s kitchen. The sweet aroma of almond extract mingling with the bright, fruity scent of cherries is a memory I cherish deeply. Today, I’m sharing one of my most requested recipes – cherry almond cupcakes that are as beautiful as they are delicious.

These cupcakes have become my signature dessert at family gatherings. The moist, tender crumb infused with almond essence creates the perfect canvas for the sweet pops of maraschino cherries scattered throughout. Topped with a cloud of pink cherry almond buttercream that’s just the right balance of sweet and fruity, these treats are impossible to resist. I’ve watched even the most disciplined dessert-avoiders reach for seconds when these pretty pink confections make an appearance!

Whether you’re planning a special celebration, a Valentine’s Day treat, or simply want to brighten someone’s day, these cherry almond cupcakes deliver joy in every bite. The combination of flavors might sound sophisticated, but I promise the process is straightforward enough for bakers of all skill levels.

Ingredients

I always recommend gathering everything before you begin. Here’s what you’ll need to create these delightful treats:

Cherry Almond Cupcakes

• 1 cup sugar
• 1/2 cup unsalted butter, melted
• 1 1/2 tsp vanilla extract
• 1 1/2 tsp almond extract
• 1 cup all-purpose flour
• 2/3 cup cake flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 3/4 tsp salt
• 3/4 cup buttermilk plus 2 tbsp
• 3 tbsp maraschino cherry juice
• 8 maraschino cherries, finely chopped
• 3 egg whites

Cherry Almond Buttercream

• 1/2 cup butter, softened
• 4 cups powdered sugar
• 3 tbsp maraschino cherry juice
• 1/2 tsp almond extract
• Milk as needed for consistency

Kitchen Arsenal: What You’ll Need to Craft Perfect Cherry Almond Cupcakes

I’ve learned through plenty of trial and error that having the right tools at hand makes baking so much more enjoyable. When I make these cherry almond cupcakes, I ensure my kitchen is properly equipped before getting started. Here’s everything you’ll need to create these pink beauties with confidence:

Muffin Tin: A standard 12-cup muffin tin is perfect for this recipe. I prefer metal tins as they conduct heat evenly.

Mixing Bowls: You’ll need at least two good-quality mixing bowls – a medium one for your dry ingredients and a large one for combining everything.

Electric Mixer: While you could mix by hand, an electric mixer (stand or handheld) makes achieving that perfect fluffy texture much easier, especially when beating the egg whites and creaming the butter.

Measuring Cups and Spoons: Baking is a science, and precise measurements are key to success. Have both dry and liquid measuring cups ready.

Pastry Bag with Tip: To achieve those beautiful swirls of frosting, a pastry bag fitted with a star tip (like a 1M or 2D) works wonderfully. If you don’t have one, a zip-top bag with the corner snipped off will work in a pinch.

Cooling Racks: These are essential for allowing your cupcakes to cool properly without getting soggy bottoms.

Cupcake Liners: Pretty pink or patterned liners enhance the presentation and make removal from the tin effortless.

Rubber Spatula: Perfect for folding ingredients gently and scraping every last bit of batter from your bowl.

Oven Thermometer: If your oven runs hot or cold (like mine used to), an oven thermometer ensures the perfect baking temperature.

Prep Work

The secret to stress-free baking is preparation. Here’s how I get everything ready before mixing the first ingredient:

Prepping Cherries

Drain the maraschino cherries, reserving the juice for both the cupcake batter and frosting.

Pat the cherries gently with paper towels to remove excess moisture.

Finely chop the cherries into small pieces. I aim for pieces about the size of small peas so they distribute evenly throughout the batter.

Set aside both the chopped cherries and the reserved juice in separate small bowls.

Setting Up Your Workspace

Line your muffin tin with cupcake liners.

Preheat your oven to 350°F (175°C) and position a rack in the center.

Bring the butter and eggs to room temperature – this typically takes about 30 minutes out of the refrigerator.

Measure all ingredients and arrange them in order of use to streamline the baking process.

Sift together the dry ingredients (flours, baking powder, baking soda, and salt) in a medium bowl.

With everything prepped and organized, you’re now ready to mix up some magic!

Getting Almonds Ready

Before diving into the actual baking, I make sure my almonds are perfectly prepped:

For this recipe, I like to have a small handful of sliced almonds ready for garnishing the finished cupcakes.

If you’re using whole almonds, give them a quick toast in a dry skillet over medium heat for 3-5 minutes until they’re fragrant and slightly golden. This simple step intensifies their nutty flavor.

Let the toasted almonds cool completely before chopping them finely using a sharp knife or a quick pulse in a food processor.

Store any extra prepared almonds in an airtight container – they make a delicious snack while you’re baking!

Instructions

Creating the Perfect Cherry Almond Cupcake Batter

The magic of these cupcakes begins with a properly made batter. Here’s my step-by-step approach:

First, I make sure my butter has softened to room temperature – this usually takes about 30 minutes on the counter. The egg whites should also be at room temperature for maximum volume.

While waiting, I line my muffin tin with pretty cupcake liners. This recipe makes 12 standard-sized cupcakes.

In a medium bowl, I sift together the all-purpose flour, cake flour, baking powder, baking soda, and salt. Sifting creates a lighter texture by incorporating air and removing any lumps.

In a separate small bowl, I combine the buttermilk with the reserved maraschino cherry juice. This gives the batter its delicate pink hue and subtle cherry flavor.

I preheat my oven to 350°F (175°C), ensuring it’s fully heated before the cupcakes go in.

Using my electric mixer on medium-high speed, I beat the melted butter for about 30 seconds until smooth and creamy.

Next, I add the sugar, vanilla extract, and almond extract to the butter, beating until the mixture becomes light and fluffy – about 2-3 minutes. Don’t rush this step; it’s crucial for a tender crumb.

With the mixer running on medium speed, I add the egg whites one at a time, beating well after each addition until fully incorporated. The mixture should look smooth and slightly increased in volume.

Now comes the crucial part – alternating between adding the dry ingredients and the buttermilk mixture. I start and end with the flour mixture, adding about a third of the flour, then half the buttermilk mixture, another third of flour, remaining buttermilk, and finally the last portion of flour. I mix on low speed just until combined after each addition, being careful not to overmix.

At this point, I gently fold in the chopped maraschino cherries using a rubber spatula.

Using an ice cream scoop or spoon, I divide the batter evenly among the prepared muffin cups, filling each about 2/3 full to allow room for rising.

As a special touch, I press an additional maraschino cherry into the center of each cupcake. This creates a sweet surprise in the middle when someone bites into it.

I carefully transfer the muffin tin to the preheated oven, placing it in the center rack where heat circulates most evenly.

The cupcakes need to bake for 15-18 minutes. I know they’re done when the tops spring back lightly when touched, and a toothpick inserted in the center comes out clean with just a few moist crumbs.

Once baked, I remove the tin from the oven and let the cupcakes rest in the tin for about 5 minutes. This brief cooling period helps them set up without collapsing.

After 5 minutes, I gently transfer each cupcake to a wire cooling rack. It’s crucial to let them cool completely before frosting – usually about 45 minutes to an hour depending on room temperature.

Assembling the Cupcakes

Creating and Applying the Cherry Almond Buttercream

The crowning glory of these cupcakes is their pretty pink frosting. Here’s how I make it perfect every time:

In a large mixing bowl, I beat the softened butter using an electric mixer on medium speed until it becomes light and fluffy – about 2-3 minutes. Starting with properly softened butter is crucial for smooth frosting.

Next, I add the reserved maraschino cherry juice and almond extract to the butter, mixing until well combined. This gives the frosting its beautiful natural pink color and wonderful flavor.

With the mixer on low speed, I gradually add the powdered sugar about half a cup at a time, allowing each addition to fully incorporate before adding more. This prevents those pesky sugar clouds from forming.

After all the sugar is incorporated, I increase the mixer speed to medium-high and beat for 2-3 minutes until the frosting is light and fluffy.

If the frosting seems too thick, I add a teaspoon of milk at a time until it reaches a smooth, pipeable consistency. If it’s too thin, I add a bit more powdered sugar.

Once my frosting has reached the perfect consistency, I transfer it to a piping bag fitted with a decorative tip. My personal favorite is a large star tip for these cupcakes.

Starting from the outer edge of each cooled cupcake, I pipe the frosting in a spiral motion toward the center, creating a beautiful swirl.

As a finishing touch, I garnish each frosted cupcake with a maraschino cherry, a few sliced almonds, or a light dusting of edible pink pearl dust for a touch of shimmer.

Tips for Perfect Cupcakes

Creating truly spectacular cherry almond cupcakes comes down to mastering a few key techniques:

Achieving the Right Consistency

The texture of your cupcake batter can make or break the final result. Here’s how I ensure perfect consistency every time:

Room temperature ingredients are non-negotiable. I take butter and eggs out of the refrigerator at least 30 minutes before baking.

When mixing wet and dry ingredients, I use the “low and slow” approach – mixing on low speed just until combined. This prevents overmixing, which develops gluten and leads to tough cupcakes.

I’ve found that the batter should resemble thick pancake batter – it should fall off the spoon in ribbons rather than plop in clumps.

For evenly sized cupcakes, I use an ice cream scoop with a release mechanism to portion the batter into the liners.

Mastering Frosting Techniques

The frosting isn’t just about flavor – it’s also where your creativity can shine! Here are my favorite techniques for showstopping cupcakes:

For a professional bakery look, I use a large 1M star tip to create beautiful swirls. I start at the outer edge, applying even pressure while moving inward in a spiral, and then release pressure and pull up at the center.

To achieve that perfect pink hue naturally, I rely solely on the maraschino cherry juice rather than artificial food coloring. For a deeper pink, I sometimes concentrate the juice by simmering it in a small saucepan until reduced by half, then cooling before adding to the frosting.

For special occasions, I create an ombré effect by dividing the frosting into three bowls, adding different amounts of cherry juice to each for varying shades of pink, then layering them in the piping bag.

My secret for extra-smooth frosting is to beat it on high speed for a full 3-5 minutes after all ingredients are incorporated. This creates tiny air bubbles that make the frosting incredibly light and silky.

If you’re new to piping, practice your technique on a piece of parchment paper first. You can scrape this frosting back into the bag without wasting it.

The final crowning touch is always a whole maraschino cherry placed gently on top of each swirl. Sometimes I drizzle a tiny bit of the cherry juice over the top for extra flavor and a glistening effect.

Storage and Serving Suggestions

I’ve found that how you store and serve these cupcakes can make a big difference in their freshness and appeal:

Storage Tips:

Room Temperature: These cupcakes maintain their best texture and flavor when stored in an airtight container at room temperature. They’ll stay fresh for 2-3 days this way. I place them in a single layer to protect the frosting, or if I need to stack them, I insert toothpicks around the edges of the lower cupcakes to prevent the frosting from getting squished.

Refrigeration: If your kitchen is particularly warm or you need to store them longer than 3 days, refrigeration is your best bet. I place them in a sealed container and keep them for up to 5-7 days. The important thing to remember is to bring them back to room temperature before serving – about 30 minutes on the counter does the trick. Cold cupcakes lose some of their flavor nuances.

Freezing: When I’m planning ahead for a party, I often freeze unfrosted cupcakes. I wrap each one individually in plastic wrap, then place them in a freezer-safe container or zip-top bag. They freeze beautifully for up to 2 months. When I’m ready to use them, I thaw them overnight in the refrigerator, then bring to room temperature and frost before serving.

Frosting Storage: If you want to prepare the frosting ahead of time, it can be refrigerated in an airtight container for up to a week. Let it come to room temperature and give it a quick whip with your mixer before using.

Perfect Serving Ideas

The way you present these cherry almond cupcakes can elevate them from a simple dessert to a memorable experience:

Gentle Thawing: If you’ve frozen your cupcakes, patience is key. I always transfer them from the freezer to the refrigerator the night before I plan to serve them. This slow thawing process preserves their texture and prevents condensation from making them soggy.

Temperature Matters: Cold dulls flavor, so I always bring refrigerated cupcakes to room temperature before serving – about 30-45 minutes on the counter is perfect. This allows the butter in both the cake and frosting to soften, enhancing the flavors and creating that melt-in-your-mouth texture that makes these cupcakes special.

Creative Presentation: For gatherings, I arrange these cupcakes on a tiered cake stand with fresh cherries and almond slivers scattered between them. The height variation creates visual interest, and the scattered garnishes reinforce the flavor profile.

Pairing Suggestions: These cupcakes pair beautifully with almond milk, coffee with amaretto, or even a sweet dessert wine like Moscato. For kids, a glass of cold milk creates the perfect balance.

Make it an Experience: When serving as a dessert course, I sometimes use a kitchen torch to lightly toast the almond slivers on top just before serving. The aroma this creates adds another sensory dimension to the dessert experience.

Special Occasions: For birthdays or celebrations, consider placing a thin chocolate disc on top of each cupcake with a personalized message written in white chocolate. This elevates an already special treat to something truly memorable.

These cherry almond cupcakes aren’t just a treat for your taste buds – they’re a celebration of one of nature’s most beautiful flavor combinations. Each bite offers the perfect balance of sweet, fruity cherries and nutty, aromatic almonds, all wrapped up in a tender, moist cake crowned with cloud-like buttercream.

Sweet Endings: The Joy of Cherry Almond Cupcakes

I still remember the first time I baked these cherry almond cupcakes for my sister’s birthday. The look on her face when she bit into that perfect blend of cherry sweetness and almond richness told me I’d discovered something special. Since then, they’ve become my signature bake – requested at family gatherings, potlucks, and holiday celebrations.

What makes these cupcakes truly special isn’t just their pretty-in-pink appearance or their delicate balance of flavors. It’s how they bring people together. There’s something magical about watching someone take their first bite and seeing their eyes light up with unexpected delight. The subtle complexity of almond paired with the bright pop of cherry creates a taste experience that’s both familiar and surprising.

I’ve shared this recipe with countless friends who’ve made these cupcakes their own family traditions. Some add a chocolate drizzle, others incorporate almond meal into the batter for extra texture, but the heart of the recipe remains the same – a celebration of cherries and almonds in perfect harmony.

Whether you’re baking these for a special occasion or simply to brighten an ordinary Tuesday, I hope they bring as much joy to your kitchen as they have to mine. Happy baking!