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Cherry Almond Cupcakes

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These Cherry Almond Cupcakes are light and fluffy with a tender crumb, featuring chopped cherries throughout and a touch of almond extract. Finished with a luscious almond buttercream and a cherry on top, they’re perfect for parties or whenever you want a touch of elegance in cupcake form.

Ingredients

Scale

For the Cupcakes:

  • 1 ½ cups all-purpose flour

  • 1 ½ teaspoons baking powder

  • ¼ teaspoon salt

  • ½ cup unsalted butter, softened

  • ¾ cup granulated sugar

  • 2 large eggs

  • ½ teaspoon vanilla extract

  • 1 teaspoon almond extract

  • ½ cup whole milk

  • ½ cup chopped maraschino cherries (patted dry)

  • Optional: 1–2 tablespoons maraschino cherry juice for color

For the Almond Buttercream Frosting:

  • 1 cup (2 sticks) unsalted butter, softened

  • 3 cups powdered sugar, sifted

  • 2–3 tablespoons heavy cream or milk

  • 1 teaspoon almond extract

  • Pinch of salt

  • Optional: pink food coloring for a cherry-tinted swirl

Optional Garnish:

  • Maraschino cherries (with stems)

  • Slivered almonds

  • Sprinkles or edible glitter

Instructions

1. Preheat the Oven:

Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.

2. Mix the Dry Ingredients:

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. Cream Butter and Sugar:

In a large bowl, beat the butter and sugar until light and fluffy (about 2–3 minutes).

4. Add Eggs and Flavorings:

Add the eggs one at a time, mixing well. Stir in the vanilla and almond extracts.

5. Combine Wet and Dry Ingredients:

Add the dry ingredients to the wet in three parts, alternating with the milk. Mix until just combined. Gently fold in chopped cherries and cherry juice (if using).

6. Bake the Cupcakes:

Divide batter evenly among liners and bake for 18–20 minutes, or until a toothpick inserted comes out clean. Cool completely on a wire rack.

Make the Frosting:

7. Prepare the Buttercream:

Beat butter until creamy. Gradually add powdered sugar, almond extract, and salt. Add cream a little at a time until frosting is smooth and spreadable. Tint with food coloring if desired.

8. Frost the Cupcakes:

Pipe or spread frosting over cooled cupcakes. Garnish with a maraschino cherry, slivered almonds, or sprinkles.

Serving Suggestions:

  • Serve with cherry lemonade, almond tea, or a glass of milk.

  • Great for baby showers, birthdays, or spring gatherings.

  • Make mini versions for party platters!

Notes

1. Preheat the Oven:

Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.

2. Mix the Dry Ingredients:

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. Cream Butter and Sugar:

In a large bowl, beat the butter and sugar until light and fluffy (about 2–3 minutes).

4. Add Eggs and Flavorings:

Add the eggs one at a time, mixing well. Stir in the vanilla and almond extracts.

5. Combine Wet and Dry Ingredients:

Add the dry ingredients to the wet in three parts, alternating with the milk. Mix until just combined. Gently fold in chopped cherries and cherry juice (if using).

6. Bake the Cupcakes:

Divide batter evenly among liners and bake for 18–20 minutes, or until a toothpick inserted comes out clean. Cool completely on a wire rack.

Make the Frosting:

7. Prepare the Buttercream:

Beat butter until creamy. Gradually add powdered sugar, almond extract, and salt. Add cream a little at a time until frosting is smooth and spreadable. Tint with food coloring if desired.

8. Frost the Cupcakes:

Pipe or spread frosting over cooled cupcakes. Garnish with a maraschino cherry, slivered almonds, or sprinkles.

Serving Suggestions:

  • Serve with cherry lemonade, almond tea, or a glass of milk.

  • Great for baby showers, birthdays, or spring gatherings.

  • Make mini versions for party platters!

Find it online: https://bakesbliss.com/cherry-almond-cupcakes/