Cherry Almond Cupcakes
These cherry almond cupcakes are a sweet and simple way to elevate any dessert table. Soft, fluffy cherry almond cupcakes topped with a luscious cherry almond buttercream frosting for a perfect balance of flavor and texture. Whether you’re baking for a special occasion or just because, this dessert is sure to impress.
Why You Will Love This Recipe
- Easy to make – The cupcake batter just requires a bowl and a whisk.
- Delicious cherry almond flavor – Maraschino cherries and almond extract are the star of the show in this recipe.
- Beautiful pink color – The cupcakes and frosting are a light pink color from the maraschino cherry juice.
- Great for showers and springtime – The delicate flavors and beautiful pink color make these the perfect cupcakes for bridal and baby showers or any springtime baking.
Ingredients for Cherry Almond Cupcakes
Cherry Almond Cupcakes
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Milk – Room temperature.
- Vegetable oil – Use your favorite neutral baking oil
- Egg whites – Large egg whites, room temperature.
- Sour cream – Room temperature. Substitute with plain Greek yogurt.
- Almond extract
- Maraschino cherry juice – The bright red juice from a jar of maraschino cherries. This adds flavor and color to the cupcake batter.
- Maraschino cherries – Finely chopped.
Cherry Almond Buttercream Frosting
- Unsalted butter – Room temperature.
- Powdered sugar – Confectioners’ sugar/icing sugar.
- Almond extract – Adds delicious almond flavor and enhances the cherry flavor.
- Salt – A pinch of salt helps to balance the sweetness of the frosting.
- Maraschino cherry juice
- Heavy cream
Scroll down to the recipe card below for full information on the ingredients and quantities for this recipe.
How to Make Cherry Almond Cupcakes
- Prep and preheat: Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
- Make the cupcake batter: Whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Add in the milk, vegetable oil, egg whites, sour cream, almond extract, and maraschino cherry juice to the flour mixture and whisk until combined and smooth. Fold in the chopped cherries.
- Bake the cupcakes: Portion the cupcake batter into the cupcake liners using a large cookie scoop (about 3/4 full). Bake the cupcakes for 20 minutes and then transfer to a wire rack to cool completely.
- Make the buttercream: Whip the butter for 5 minutes until light and creamy. Add in the powdered sugar, vanilla extract, and salt and mix until combined. Drizzle in the maraschino cherry juice and heavy cream while mixing on low speed. Turn the mixer to medium and whip the frosting for 2-3 minutes until smooth and creamy.
- Assemble the cupcakes: Fill a piping bag fitted with a Wilton 2D piping tip with the cherry frosting. Pipe a generous swirl of buttercream onto the cupcakes. Decorate the cupcakes with maraschino cherries.
Scroll down to the recipe card below for more detailed instructions on how to make this recipe.
Expert Cupcake Baking Tips
- Finely chop the maraschino cherries into very small pieces so there are pieces of cherry throughout the cupcakes.
- Use a large cookie scoop to portion out the cupcake batter to bake even and uniform cupcakes. For this recipe, you will use a heaping scoopful of batter to fill the cupcake liners about 3/4 full.
- Bake the cupcakes in the center of your oven on the center rack for even baking. These cupcakes brown a tiny bit while baking, so it can be helpful to rotate your pan one time halfway through the baking process.
- If you want to enhance the color of the cupcakes and frosting, add a drop of pink or red gel food coloring.
- Check out my baking tips on baking perfect cupcakes and making perfect buttercream and smooth buttercream to find even more tips and tricks to making the most out of this recipe.
Storing and Serving Cherry Almond Cupcakes
- Room temperature: Store the cupcakes in an airtight container at room temperature for 1 to 2 days.
- Refrigerator: Store the cupcakes in an airtight container in the refrigerator for 2 to 3 days. To serve, bring the cupcakes to room temperature by removing them from the refrigerator 2 hours in advance of serving.
- Freezer: Store unfrosted cupcakes in the freezer for up to 3 months. Cool the cupcakes completely and then place them in a freezer-friendly resealable storage bag removing as much air as possible. To use, bring the cupcakes to room temperature by removing them from the freezer 2 to 3 hours in advance.
Frequently Asked Questions
Can I add food coloring to enhance the pink flavor?
- Yes! I did not use any food coloring in the cupcakes pictured, but you can absolutely add a drop of pink gel food coloring to create a more vibrant pink color.
Can I use fresh or frozen cherries for this recipe?
- I don’t recommend using fresh or frozen cherries for this recipe. You will want to go with maraschino cherries.
Other Recipes You Will Love
- Cherry cupcakes
- White almond sour cream cake
- Cherry almond buttercream frosting
- White almond cupcakes
- Cherry almond shortbread cookies
If you try out these cherry almond cupcakes, please take a moment to leave a comment with a star rating below to let me know how you enjoyed this recipe! I love seeing your sweet creations, so make sure to tag @cakemehometonight on Instagram and follow me on Pinterest for more sweet inspiration!
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Cherry Almond Cupcakes
Yield: 12 cupcakes
These cherry almond cupcakes are a sweet and simple way to elevate any dessert table. Soft, fluffy cherry almond cupcakes topped with a luscious cherry almond buttercream frosting for a perfect balance of flavor and texture. Whether you're baking for a special occasion or just because, this dessert is sure to impress.
Ingredients
Cherry Almond Cupcakes
- 1 ¼ cup (156 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 ½ tsp (1.5 tsp) baking powder
- ½ tsp (0.5 tsp) salt
- ½ cup (120 ml) milk room temperature
- ¼ cup (60 ml) vegetable oil
- 2 (2) large egg whites room temperature
- 2 tbsp (30 ml) sour cream room temperature
- 2 tbsp (30 ml) maraschino cherry juice
- 2 tsp (2 tsp) almond extract
- ¼ cup (59 g) maraschino cherries finely chopped
Cherry Almond Buttercream Frosting
- 1 cup (227 g) unsalted butter room temperature
- 2 ½ cups (300 g) powdered sugar
- 1 tsp (1 tsp) almond extract
- ¼ tsp (0.25 tsp) salt
- 3 tbsp (45 ml) maraschino cherry juice
- 2 tbsp (30 ml) heavy cream
Additional Ingredients
- 12 (12) maraschino cherries
Instructions
Cherry Almond Cupcakes
- Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Add in the milk, vegetable oil, egg whites, sour cream, maraschino cherry juice, and almond extract. Whisk the ingredients together until well combined and smooth. Fold in the finely chopped maraschino cherries.
- Portion the cupcake batter into the cupcake liners using a large cookie scoop (3 tablespoons) until the liners are about ¾ full.
- Bake the cupcakes for 20 minutes until the cupcakes are puffed up and they bounce back when gently touched. Cool the cupcakes in the pan for 5 minutes and then transfer to a wire rack to cool completely.
Cherry Almond Buttercream Frosting
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and creamy.
- Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined.
- Increase the mixer speed to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy.
- Optional: To smooth out the buttercream and remove any air bubbles, heat ½ cup of the frosting in the microwave for 15 seconds. Pour the melted frosting back into the mixing bowl and mix the frosting on low speed until the buttercream is super smooth and creamy.
Assembling the Cupcakes
- Fill a piping bag fitted with a Wilton 2D piping tip with the cherry almond buttercream frosting. Pipe a generous swirl of frosting onto the cooled cupcakes. Decorate the cupcakes with maraschino cherries.
Notes
Store the cupcakes in an airtight container at room temperature for 1 to 2 days or in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture.
Scroll up the blog post to check out my expert baking tips, learn more about storing and serving, and to see frequently asked questions.
Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information.
*Recipe updated May 2025
Nutrition
Calories: 429kcal | Carbohydrates: 57g | Protein: 3g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 216mg | Potassium: 62mg | Fiber: 1g | Sugar: 46g | Vitamin A: 543IU | Vitamin C: 0.03mg | Calcium: 59mg | Iron: 1mg
Made This Recipe?
Please leave a comment with a star rating to let me know how you enjoyed the recipe!
About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
These cherry almond cupcakes are easy to make, and come out perfectly when made as is! I’ve tripled the recipe each time. It was a crowd favorite, so I’m making them again on request. I used almond milk in the frosting instead of heavy cream, and it still works well. I kept the cake part the same, as my dairy-free daughter just wanted the frosting. This is my personal favorite cupcake! Highly recommend.
So thrilled to hear you are loving this recipe! I love the flavors of cherry and almond together. Thank you so much for the positive review and feedback!
Just wondering if using liquid egg whites from a carton will work in this recipe or is it best to use “fresh cracked” egg whites?
I don’t see why it wouldn’t work as long as you stick to the conversion on the egg white container regarding the amount that equals the amount in one large egg.
Could I put in some chopped almonds in the batter ? 😊
Hi Fatima! Absolutely! That sounds delicious.
These look delicious! Would this recipe work as a layer cake?
My second recipe I’ve tried from your website and these are absolutely amazing as well! Love all the almond flavor coming through and your instructions are always spot on. Always the exact amount of batter needed and perfect timing of 20 min. Thank you!
I am so happy to heart that you enjoyed the recipe! Thanks so much for exploring my blog and trying out these treats! And I appreciate your kind words and positive review!! 🙂
As I’ve told you on your IG, I made these and they were amazing!! Everyone loved them!! Your recipes are seriously dangerous to my waistline, but you won’t hear complaints from the people I bake them for!! 🤗🤗
Thanks so much for trying out the recipe! I hear you with the waistline! It’s hard testing out all of these desserts but someone has to do it! Glad you enjoyed!
This recipe was easy to follow. The flavor from both, the cupcake and frosting was the perfect amount of sweet and cherry. The cupcakes were ridiculously moist….probably one if the best I’ve made. I love all the content and the bloggers interaction with me. Pleas keep posting, I love your content!
Thank you for trying the recipe! I’m thrilled that your enjoyed it and even happier that you enjoy my content! Welcome to CMHT community!