Cherry Almond Cupcake Recipe

5 from 12 votes

Cherry Almond Cupcake Recipe

Light and fluffy Cherry Almond Cupcakes are bursting with maraschino cherries and topped with a luscious almond buttercream frosting.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Servings:

Author: Lil' Luna

Ingredients

Cupcake

1 cup sugar
1/2 cup unsalted butter melted
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract
1 cup all purpose flour
2/3 cup cake flour
1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
3/4 cup buttermilk plus 2 tbsp
3 tbsp maraschino cherry juice
8 maraschino cherries finely chopped
3 egg whites

Frosting

1 cup unsalted butter room temperature
1/2 tsp vanilla extract
1 tsp almond extract
pinch salt
3 tbsp heavy whipping cream
3 1/2-4 cups powdered sugar

Instructions

Preheat the oven to 350°F. Line two standard cupcake pans with 16 liners and set aside.
In the bowl of a stand mixer, cream the butter and sugar until light and fluffy (about 2-3 minutes). Add the vanilla extract and the almond extract.
In a medium size mixing bowl, whisk together flour, cake flour, baking powder, baking soda, and salt.
In a glass measuring cup, mix together the buttermilk, cherry juice, and chopped cherries.
With mixing speed on low, alternate dry and wet ingredients. Mix until the batter is smooth and homogeneous (being careful not to overmix).
In a medium size mixing bowl (using a hand mixer), beat the egg whites until stiff peaks form. Fold into the batter.
Scoop the batter into the cupcake liners, filling each ¾ of the way full. Place in the oven and bake for 20-25 minutes or until the cupcakes spring back when touched.
Remove from oven and allow to cool in pans for 5 minutes. Remove from the pan and transfer to a wire rack to cool completely (about 25 minutes).
While the cupcakes are cooling, make the frosting. In the bowl of a stand mixer fitted with the whisk attachment, combine butter, vanilla extract, almond extract, and salt. Beat until fluffy (2-3 minutes).
With mixing speed on low, add heavy cream, then gradually add ½ c powdered sugar at a time until the mixture becomes soft but firm enough to hold its shape.
Beat the frosting for an additional 3 minutes until light and fluffy. If the consistency is too thick, add a little more cream and beat for 30 seconds more.
Pipe or spread the frosting onto cooled cupcakes. Decorate with crushed almonds or cherries if desired.

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