How To Make Cherry & almond Easter cupcakes
Want a dessert that’s a little more fun and visual? Then cupcakes is the treat for you! Enjoy these cupcake recipes as a sweet dessert, or sneak them in as something to snack on when nobody’s looking. You deserve it!
Serves:
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 tsp almond extract
- 1/2 cup milk
- 1/2 cup sliced almonds
- 1/2 cup chopped cherries
- 1/4 cup powdered sugar
Instructions
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Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a separate large bowl, cream together the butter and granulated sugar until light and fluffy.
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Beat in the eggs, one at a time, then stir in the almond extract.
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Gradually mix in the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients.
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Fold in the sliced almonds and chopped cherries.
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Spoon the batter into the prepared cupcake liners, filling them about 3/4 full.
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Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cupcakes to cool completely before removing from the muffin tin.
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Dust the cupcakes with powdered sugar before serving.
Nutrition
- Calories : 270kcal
- Total Fat : 13g
- Saturated Fat : 6g
- Cholesterol : 80mg
- Sodium : 185mg
- Total Carbohydrates : 35g
- Dietary Fiber : 2g
- Sugar : 17g
- Protein : 5g
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