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Cherry Almond Cupcakes

Cherry Almond Cupcakes That Will Delight Your Sweet Tooth

Delight your sweet tooth with these scrumptious Cherry Almond Cupcakes, featuring a fluffy texture and charming cherry-almond flavor combo.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Provides structure; no substitutions needed if gluten is acceptable.
  • 1 cup Granulated Sugar Adds sweetness and moisture; can substitute but may change texture.
  • 2 teaspoons Baking Powder A leavening agent that helps the cupcakes rise; ensure freshness.
  • 0.5 teaspoons Salt Enhances flavor; omit for low-sodium recipe.
  • 1 cup Milk (Room Temperature) Hydrates and adds tenderness; can use dairy-free options.
  • 0.5 cups Vegetable Oil Adds moisture; can substitute with melted coconut oil.
  • 4 large Egg Whites (Room Temperature) Provides lift and structure; can use carton egg whites.
  • 0.5 cups Sour Cream (Room Temperature) Adds moisture and flavor; Greek yogurt can substitute.
  • 0.5 cups Maraschino Cherry Juice Infuses cherry flavor; can substitute with cherry syrup.
  • 1 teaspoon Almond Extract Enhances flavor profile; use almond flavoring in a pinch.
  • 1 cup Maraschino Cherries (Finely Chopped) Adds texture and cherry flavor; fresh cherries can be used.
For the Frosting
  • 0.5 cups Unsalted Butter (Room Temperature) Base for frosting; use vegan butter for dairy-free.
  • 2 cups Powdered Sugar Sweetens frosting; regular sugar can work if powdered is not available.
  • 1 tablespoon Heavy Cream Makes frosting smooth; substitute with non-dairy cream.
  • 12 pieces Maraschino Cherries (for topping) Decorative element to finish the cupcakes.

Equipment

  • Muffin pan
  • Mixing Bowls
  • Stand Mixer
  • piping bag
  • cupcake liners

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 350℉ (177℃) and line a 12-cup muffin pan with cupcake liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Combine wet ingredients: milk, oil, egg whites, sour cream, cherry juice, and almond extract into the dry mixture; stir until smooth.
  4. Gently fold in the finely chopped maraschino cherries.
  5. Spoon the batter into the cupcake liners, filling each about three-quarters full.
  6. Bake for approximately 20 minutes until they spring back lightly or a toothpick comes out clean.
  7. Let the cupcakes rest for 5 minutes, then transfer to a wire rack to cool completely.
  8. In a stand mixer, beat the butter until creamy, then add powdered sugar gradually. Mix in almond extract, salt, cherry juice, and heavy cream until smooth.
  9. Pipe the buttercream frosting onto the cooled cupcakes and top with a maraschino cherry.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 200IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Use room temperature ingredients for better mixing and frosting consistency. Do not overmix to ensure fluffy cupcakes.

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