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Cherry Almond Cupcakes

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Soft and fluffy almond cupcakes topped with sweet cherry buttercream, creating an elegant and bakery-worthy dessert perfect for special occasions.

Ingredients

For the Almond Cupcakes:

1 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

3/4 cup granulated sugar

2 large egg whites

1 teaspoon vanilla extract

1 to 1 1/2 teaspoons almond extract

3 tablespoons sour cream, room temperature

1/3 cup milk (2% or whole), room temperature

For the Cherry Buttercream:

3/4 cup unsalted butter, softened

3 to 4 cups powdered sugar, sifted

3 to 4 tablespoons maraschino cherry syrup

1/2 teaspoon almond extract

Maraschino cherries, for garnish

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cavity muffin tin with cupcake liners.
  2. Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl.
  3. In a large bowl, beat butter and sugar until light and fluffy.
  4. Add egg whites, vanilla extract, and almond extract; beat until combined.
  5. Mix in sour cream on low speed.
  6. Alternate adding the flour mixture and milk in two additions, mixing gently until just combined.
  7. Fill cupcake liners about two-thirds full.
  8. Bake for 15–18 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool completely before frosting.
  10. For the buttercream, beat butter until fluffy.
  11. Gradually add powdered sugar, mixing on low speed.
  12. Add maraschino cherry syrup and almond extract; beat until smooth and fluffy. Add 1 tablespoon milk or cream if needed for consistency.
  13. Frost cooled cupcakes and garnish with maraschino cherries.

Notes

Use full 1 1/2 teaspoons almond extract for stronger almond flavor.

Add finely chopped maraschino cherries to the batter for extra flavor.

If frosting is too thick, add milk or cream 1 tablespoon at a time.

Unfrosted cupcakes can be frozen for up to 2 months.

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