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
For the Cupcakes
- 1 cup granulated 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 - +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
- Preheat oven to 350 degrees. Line two standard cupcake pan with 16 liners, 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 size mixing bowl whisk together flour, cake flour, baking powder, baking soda, and salt. In a glass measuring cup mix together the buttermilk, cherry juice and chopped cherries. With mixing speed on low, alternate dry and wet ingredients, mix until batter is smooth and homogeneous (being careful not to over mix).
- In a medium size mixing bowl (using a hand mixer), beat the egg whites until stiff peaks form. Fold into the batter.
- Scoop the batter into the cupcake liners, filling each ¾ of the way full. Place in the oven and bake for 20-25 minutes or until the cupcakes spring back when touched. Remove from oven and allow to cool in pans for 5 minutes before removing and transferring to a wire rack to cool completely (about 25 minutes).
- While cupcakes are cooling, in the bowl of a stand mixer fitted with the whisk attachment, combine butter, vanilla extract, almond extract, and salt. Beat until fluffy (2-3 minutes). With mixing speed on low, add heavy cream, then gradually add ½ c. powdered sugar at a time until the mixture becomes soft but firm enough to hold it’s shape. Beat 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, decorate with crushed almonds or cherries if desired.