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Cherry Almond Cupcakes
Yield: 12 cupcakes
Cherry almond cupcakes are pretty in pink! Moist and fluffy cherry almond cake studded with maraschino cherries and swirled with cherry almond buttercream frosting!
Equipment
- Stand mixer fitted with a whisk attachment or electric hand mixer
Ingredients
Cherry Almond Cupcakes
- 1 ¼ cup all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup milk room temperature
- 2 egg whites room temperature
- 2 tbsp sour cream room temperature
- ¼ cup vegetable oil
- 2 tbsp maraschino cherry juice
- 1 tsp almond extract
- ¼ cup maraschino cherries chopped
Cherry Almond Buttercream Frosting
- 1 cup unsalted butter room temperature
- 2 ½ cups powdered sugar
- ¼ tsp salt
- 1 tsp almond extract
- 2 tbsp heavy cream
- 2 tbsp maraschino cherry juice
Instructions
Cherry Almond Cupcakes
- Preheat oven to 350° F. Line a cupcake pan with 12 cupcake liners.
- In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
- Add in milk, egg whites, sour cream, vegetable oil, maraschino cherry juice, and almond extract. Whisk the dry and wet ingredients together until well combined.
- Fold in chopped maraschino cherries until they are dispersed throughout the batter.
- Portion the cupcake batter into the cupcake liners with a large cookie scoop (3 tbsp) about ⅔ full.
- Bake for 20 minutes or until the tops of the cupcakes bounce back slightly when touched or an inserted toothpick comes out clean.
- Remove the cupcakes from the oven and cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Cherry Almond Buttercream Frosting
- In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, add room temperature unsalted butter. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally. The butter will be light, fluffy, and pale in color.
- Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.
- Add almond extract and salt and mix on low until combined.
- Drizzle in heavy cream and maraschino cherry juice while continuing to mix on low speed.
- Once the heavy cream and cherry juice are added, turn the speed on the mixer to medium-high and whip for an additional 3 minutes. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
- If desired, switch to a paddle attachment on the stand mixer and mix buttercream on low speed for 2 additional minutes to remove air bubbles to create smooth frosting.
- Use a piping bag and a Wilton 1M piping tip to swirl the cherry almond buttercream frosting onto the cherry almond cupcakes in a ruffle swirl.
Notes
Cherry almond cupcakes can be stored in an airtight container in the refrigerator for up to 5 days.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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