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Cherry Almond Cupcake Recipe

Lil' Luna
Light and fluffy cherry almond cupcakes are bursting with maraschino cherries. They are topped with luscious homemade buttercream frosting.
4 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 12
Calories 505 kcal



  • 1 cup granulated 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


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


  • Preheat oven to 350 degrees. Line two standard cupcake pan with 16 liners, 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 batter is smooth and homogeneous (being careful not to over mix).
  • 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 before removing and transferring to a wire rack to cool completely (about 25 minutes).
  • While cupcakes are cooling, 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 it’s shape. Beat 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 onto cooled cupcakes, decorate with crushed almonds or cherries if desired.


Serving: 12gCalories: 505kcalCarbohydrates: 68gProtein: 4gFat: 25gSaturated Fat: 16gTrans Fat: 1gCholesterol: 68mgSodium: 203mgPotassium: 87mgFiber: 1gSugar: 54gVitamin A: 791IUVitamin C: 1mgCalcium: 40mgIron: 1mg
Keyword Cherry Almond Cupcakes
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