This sweet combo is a match made in heaven! Cherries and almonds were just meant for each other, right?! These cupcakes have a tender cherry base, a light & fluffy almond buttercream and a cherry on top!
My husband is a huge fan of both cherries and almonds, so I whipped up a batch of these cupcakes just for him. The base is made with chopped up maraschinos (although if fresh cherries are in season you can use them too) and tinted with the cherry juice. It makes the prettiest shade of pink!
After the cupcakes have baked and cooled, you’ll want to whip up the buttercream. When it’s nice and fluffy, remove it from the bowl and place it in a large pastry bag fitted with a jumbo size tip.
Pipe it onto the cooled cupcakes and top with a cherry or a sprinkle of almonds.
This flavor combo was just as I had imagined- amazing! I definitely want to make these again… maybe for Easter or even a summer BBQ?
Next time you’re in the mood for cupcakes and what to try something different, I’d highly suggest making these cupcakes. Happy baking!!
Cherry Almond Cupcakes Recipe
Ingredients
For the Cupcakes
- 1 cup granulated sugar
- 1/2 cup unsalted butter - melted
- 1 1/2 teaspoon vanilla extract
- 1 1/2 teaspoon almond extract
- 1 cup all-purpose flour
- 2/3 cup cake flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 teaspoon salt
- 3/4 cup buttermilk - +2 tbsp
- 3 tbsp maraschino cherry juice
- 8 maraschino cherries - finely chopped
- 3 egg whites
For the Frosting
- 16 tbsp butter - room temperature
- 1/2 tsp vanilla extract
- 1 tsp almond extract
- pinch salt
- 3 tbsp heavy cream
- 3 1/2-4 cup powdered sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two standard cupcake pans with 16 liners and set aside.
- In the bowl of a stand mixer, cream the butter and sugar until light and fluffy, about 2-3 minutes. Add the vanilla extract and the almond extract.
- In a medium-sized mixing bowl, whisk together the flour, cake flour, baking powder, baking soda, and salt. In a glass measuring cup, mix together the buttermilk, cherry juice, and chopped cherries. With the mixing speed on low, alternate adding the dry and wet ingredients, mixing until the batter is smooth and homogeneous, being careful not to overmix.
- In a medium-sized mixing bowl, use a hand mixer to beat the egg whites until stiff peaks form. Gently fold them into the batter.
- Scoop the batter into the cupcake liners, filling each ¾ full. Bake for 20-25 minutes or until the cupcakes spring back when touched. Remove them from the oven and let them cool in the pans for 5 minutes before transferring them to a wire rack to cool completely, about 25 minutes.
- While the cupcakes are cooling, in the bowl of a stand mixer fitted with the whisk attachment, combine the butter, vanilla extract, almond extract, and salt. Beat until fluffy, about 2-3 minutes. With the mixing speed on low, add the heavy cream, then gradually add ½ cup of powdered sugar at a time until the mixture becomes soft but firm enough to hold its shape. Beat the frosting for an additional 3 minutes until light and fluffy. If the consistency is too thick, add a little more cream and beat for 30 seconds more. Pipe or spread onto cooled cupcakes and decorate with crushed almonds or cherries if desired.
This recipe is amazing! I received so many compliments from my family. Definitely a keeper!
hey girl I know I would love these! Yummy!