I love this recipe because the cupcakes turn out incredibly soft and moist every time. I enjoy the delicate almond flavor in the cake and how beautifully it complements the sweet cherry frosting. I also find them perfect for special occasions like Valentine’s Day, birthdays, or anytime I want a dessert that looks as lovely as it tastes.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Almond Cupcakes 1 and 1/3 cups cake flour, , sifted 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsalted butter, , softened to room temperature 3/4 cup granulated sugar 2 large egg whites, , you can discard the yolks or use them in a different recipe 1 teaspoon vanilla extract 1 – 1.5 teaspoons almond extract, , to taste 3 tablespoons sour cream, , room temperature 1/3 cup milk, (2% or whole preferred), room temperature
For the Cherry Buttercream 3/4 cup unsalted butter, , softened to room temperature 3-4 cups powdered sugar, , sifted 3-4 tablespoons maraschino cherry syrup 1/2 teaspoon almond extract
Directions
I begin by preheating the oven to 350F degrees and lining a 12-cavity muffin tin with cupcake papers. In a medium bowl, I whisk together the cake flour, baking powder, baking soda, and salt.
In a large bowl, I beat the butter and sugar on medium speed until fluffy and smooth. I add the egg whites, vanilla extract, and almond extract, beating until evenly combined. Depending on how strong I want the almond flavor, I use either 1 teaspoon or up to 1 and 1/2 teaspoons of almond extract.
I reduce the mixer speed to low and beat in the sour cream. Then I alternate adding the flour mixture and the milk, about half of each at a time, mixing gently. I scrape down the sides of the bowl as needed to ensure everything is incorporated.
I spoon the batter into the prepared muffin pan, filling each cavity about two-thirds full. I bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. I let the cupcakes cool completely before frosting.
To make the cherry buttercream, I beat the butter on medium speed until fluffy. I gradually add the powdered sugar, about 1 cup at a time, mixing on low speed. I then beat in the maraschino cherry syrup and almond extract. Once the frosting thickens, I increase the speed to medium-high and beat for another 30 seconds. If needed, I add 1 tablespoon of cream or milk if it feels too thick.
I frost the cooled cupcakes using a piping bag or a flat-edge knife and decorate each with a maraschino cherry.
Servings and Timing
This recipe makes 12 cupcakes. I typically spend about 45 minutes preparing the batter and frosting, 15 to 18 minutes baking, and allow time for cooling, bringing the total time to approximately 1 hour and 30 minutes.
Variations
I sometimes add finely chopped maraschino cherries to the batter for extra bursts of flavor. I also like tinting the frosting slightly pink for a more vibrant look. When I want a deeper almond flavor, I use the full 1 and 1/2 teaspoons of almond extract in the cupcakes.
Storage/Reheating
I store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. If refrigerated, I let them sit at room temperature before serving so the frosting becomes soft and creamy again. I do not reheat them, as they are best enjoyed at room temperature.
FAQs
Can I use all-purpose flour instead of cake flour?
I can substitute all-purpose flour, but I find cake flour gives a softer, lighter texture.
Why use only egg whites?
I use egg whites to keep the cupcakes lighter in color and texture.
Can I make these ahead of time?
I often bake the cupcakes a day ahead and frost them the next day.
How do I get perfectly fluffy buttercream?
I make sure the butter is fully softened and beat it well before adding the sugar.
Can I freeze the cupcakes?
I freeze the unfrosted cupcakes for up to 2 months and thaw before decorating.
What if my frosting is too thick?
I add a small amount of cream or milk, about 1 tablespoon at a time, until it reaches the right consistency.
Can I reduce the sugar in the frosting?
I slightly reduce the powdered sugar, but I keep enough to maintain structure.
How do I make the frosting more pink?
I add a little extra maraschino cherry syrup or a tiny drop of food coloring.
Do I have to decorate with cherries?
I like the classic look, but I sometimes use sliced almonds or sprinkles instead.
Are these cupcakes good for special occasions?
I find them perfect for Valentine’s Day, showers, or any celebration where I want something elegant and sweet.
Conclusion
These Cherry Almond Cupcakes are a dessert I love making when I want something soft, fragrant, and beautifully decorated. I enjoy the balance of nutty almond cake and sweet cherry buttercream, and I always feel proud serving them for celebrations or simply as a special homemade treat.
