Dessertsbeyondfrosting
Cherry Funfetti Almond Cupcakes
These from-scratch Cherry Funfetti Almond Cupcakes combine the sweet cherry flavor with the buttery almonds. It’s such a fun way to change up your classic Funfetti cupcake.
👥 24 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- spatula
📝 Preparation Steps
1
Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
2
In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about ⏱️ 2 minutes. Scrape down the bowl as needed.
large eggs3vanilla extract1 teaspoons
3
Next mix in the sour cream and beat until well combined.
4
Add half the flour followed by the baking powder and salt, and beat on low speed while pouring in half of the buttermilk and mix just until the flour starts to incorporate.
baking powder3 teaspoonssalt1 teaspoon
5
Finally add the remaining flour, mixing on low speed while pouring in the remaining buttermilk and beating until all of the ingredients are well combined. Stir in the sprinkles.
cup sprinkles1/2Sprinkles
6
Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
7
Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Careful not to overfill.
8
Bake at 350°F for ⏱️ 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
9
For the frosting:
10
Cut butter into pieces. Using the paddle attachment, whip butter for ⏱️ 5-7 minutes, scraping down the bowl occasionally. Beat until butter look light in color.
11
Add 2 cups of powdered sugar and mix on low speed until incorporated into butter then add the vanilla and almond extract and mix to combine. Beat for about ⏱️ 60 seconds.
½ cups all-purpose flour2¼ cups buttermilk1cup (3 sticks) unsalted butter, cold.1 1/2powdered sugar5 cupsalmond extract1 teaspoon
12
Next, add an additional 2 cups of powdered sugar and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for ⏱️ 3 minutes. Add 2 tablespoons of the cherry juice.
½ cups all-purpose flour2¼ cups buttermilk1cup (3 sticks) unsalted butter, cold.1 1/2powdered sugar5 cups
13
Add last 1 cup powdered sugar along with the heavy whipping cream. Add additional cherry juice for taste if needed. Beat on low until ingredients start to mix together. Increase speed to medium-high and beat for another ⏱️ 3-5 minutes to whip additional air into the frosting.
½ cup vegetable oil½ cup light sour cream½ cups all-purpose flour2¼ cups buttermilk1cup sprinkles1/2cup (3 sticks) unsalted butter, cold.1 1/2powdered sugar5 cupsheavy whipping cream1 tablespoon
14
Use a large piping tip (such as 2D or 1M) to decorate these cupcakes and top with a cherry and sprinkles.
cup sprinkles1/2Sprinkles
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