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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
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