Cherry Almond Cupcakes Recipe
A soft cherry cake, a hint of almond, and a luscious buttercream make these Cherry Almond Cupcakes irresistible. The cherry-almond combo makes them a great pick for parties, birthdays, or a weekend treat.
Servings: 12 cupcakes
Calories: 503kcal
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.
Notes
-If you want a more intense cherry flavor, add cherry concentrate or cherry extract.
STORE Cherry and Almond Cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerating, let them come to room temperature before serving for the best texture.
To FREEZE, place unfrosted cupcakes in a single layer in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before frosting. Frosted cupcakes can also be frozen but are best stored without frosting for the freshest taste.
Nutrition
Serving: 12cupcakes | Calories: 503kcal | Carbohydrates: 68g | Protein: 4g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 338mg | Potassium: 71mg | Fiber: 1g | Sugar: 54g | Vitamin A: 784IU | Vitamin C: 0.02mg | Calcium: 42mg | Iron: 1mg
