How To Make Cherry Almond Cupcakes
Cherry almond cupcakes have a heavenly combo of a decadent almond and maraschino flavor in a fluffy cake with light almond buttercream and cherry atop.
Preheat oven to 350 degrees F. In a mixing bowl, whisk together cake flour, baking powder, baking soda, and salt for about 30 seconds, then set aside. Cut 6 maraschino cherries into halves and set aside**.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and granulated sugar until pale and fluffy. Mix in egg then add in egg white, almond extract, and vanilla extract and blend until combined.
In the liquid measuring cup used to measure buttermilk, combined buttermilk with maraschino cherry juice. With mixer set on low speed, working in three separate batches beginning and ending with flour mixture, add ⅓ of the flour mixture alternating with ½ of the buttermilk mixture and mixing just until combined after each addition.
Divide mixture among 12 paper-lined muffin cups, filling each cup about ½ full. Place one cherry half in the center of each cupcake (it will sink to the bottom during baking). Bake in preheated oven for about 17 to 19 minutes until a toothpick inserted into the center of a cupcake comes out clean.
Run a butter knife around edges to loosen cupcakes (unless it didn’t go to the edges) and allow to cool in muffin tin for about 5 minutes. Transfer to a wire rack and cool completely then pipe or spread Cherry Almond Frosting over tops. Store in an airtight container. Top each cupcake with a maraschino cherry just before serving.
In a mixing bowl fitted with the paddle attachment, whip butter on medium-high speed for about 7 to 8 minutes until very pale and fluffy, occasionally scraping down sides and bottom of the bowl (or for about 5 minutes if using a beater blade paddle scraper attachment).
Add in powdered sugar, 1½ tablespoon of maraschino cherry juice, and almond extract. Blend on low speed until combined, then add food coloring if desired and additional cherry juice to thin as desired (adding 1 teaspoon at a time).
Increase speed to medium-high and whip for about 5 to 6 minutes longer until pale and fluffy (or for about 4 minutes with scraper attachment).
- *To bring eggs to room temperature, let them rest in a bowl of warm water for about 10 minutes.
- **These will later be placed in cupcake batter. If they’re small, use the whole ones but make sure to have enough to top the cupcakes. The recipe needs a total of 24 if using whole cherries.
- Calories: 368.17kcal
- Fat: 17.87g
- Saturated Fat: 11.12g
- Trans Fat: 0.70g
- Monounsaturated Fat: 4.66g
- Polyunsaturated Fat: 0.79g
- Carbohydrates: 50.79g
- Fiber: 0.49g
- Sugar: 38.88g
- Protein: 2.42g
- Cholesterol: 61.54mg
- Sodium: 111.85mg
- Calcium: 43.68mg
- Potassium: 45.92mg
- Iron: 1.22mg
- Vitamin A: 153.38µg
- Vitamin C: 1.97mg
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