Dessertscakemehometonight4.4
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.
👥 12 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 45 min🔥 Cook: 20 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- microwave
📝 Preparation Steps
1
Cherry Almond Cupcakes
2
Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
3
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.
granulated sugar1 cuplarge egg whites (room temperature)2sour cream (room temperature)2 tbspmaraschino cherry juice3 tbspalmond extract1 tsp¼ cup maraschino cherries (finely chopped)maraschino cherries12
4
Portion the cupcake batter into the cupcake liners using a large cookie scoop (3 tablespoons) until the liners are about ¾ full.
5
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.
6
Cherry Almond Buttercream Frosting
7
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.
unsalted butter (room temperature)1 cup
8
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.
9
Add the almond extract and salt. While mixing on low speed, drizzle in the maraschino cherry juice and heavy cream. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
almond extract1 tspmaraschino cherry juice3 tbspheavy cream2 tbsp
10
Increase the mixer speed to medium and whip the buttercream for about 2 to ⏱️ 3 minutes until it is smooth and creamy.
11
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.
12
Assembling the Cupcakes
13
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.
¼ cup maraschino cherries (finely chopped)maraschino cherries12
Nutrition Facts
calories
429 kcal
fat Content
22 g
serving Size
1 serving
fiber Content
1 g
sugar Content
46 g
sodium Content
216 mg
protein Content
3 g
trans Fat Content
1 g
cholesterol Content
46 mg
carbohydrate Content
57 g
saturated Fat Content
11 g
unsaturated Fat Content
8 g
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