These cherry almond cupcakes are a burst of flavor! With sweet cherries mixed into a fluffy almond batter, they are both pretty and delicious!
Once baked, I love adding a creamy frosting on top—it’s like a cherry on a cake, but in cupcake form! I mean,who can resist sprinkles? 🎉
Baking these cupcakes is so easy. Just mix, pour, and pop them in the oven. Perfect for a fun treat anytime, or maybe to impress friends at a party!
Ingredients & Substitutions
All-purpose flour: This is the base for your cupcakes. If you’re looking for a gluten-free option, you can try a 1:1 gluten-free flour blend, which usually works well in baking.
Granulated sugar: Regular sugar is perfect here. If you want to reduce sugar, you could use coconut sugar or stevia, but this may slightly alter the texture and flavor.
Unsalted butter: I always use unsalted butter, so I can control the saltiness. If you’re dairy-free, vegan butter or coconut oil can work as great substitutes.
Eggs: If you need an egg substitute, try 1/4 cup unsweetened applesauce per egg, or use flaxseed meal mixed with water for a vegan alternative.
Milk: Any type of milk works! I often use almond milk for a nutty flavor or you can opt for oat milk for a creamier texture.
Maraschino cherries: They add a fun pop of flavor and color. If you prefer fresh fruit, chopped fresh cherries can also work but adjust sweetness accordingly.
How Can You Ensure Your Cupcakes Are Light and Fluffy?
The key to light and fluffy cupcakes is in the mixing process. Start by creaming the butter and sugar together well. This introduces air into the mixture, leading to a lighter texture. Here’s how to do it:
- Beat the butter and sugar on medium speed until light in color and fluffy—about 3-5 minutes.
- Add eggs one at a time, mixing until just combined between each addition.
- When combining dry ingredients, mix just until you no longer see flour. It’s better to under-mix than over-mix at this stage!
Remember, gentle folding when adding cherries will also keep the batter airy. Enjoy baking!
How to Make Cherry Almond Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 cup maraschino cherries, drained and patted dry
- ½ cup sliced almonds (for topping)
- Additional cherries for garnish (optional)
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp milk (more if needed)
- 1 tsp vanilla extract
- 1 tsp almond extract
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time and 20-25 minutes of baking. Make sure to set aside some extra time to let the cupcakes cool completely before frosting them. Total time is around 1 hour including cooling and assembly!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While the oven warms up, line a muffin tin with cupcake liners. This will keep your cupcakes from sticking and make them easy to serve!
2. Creaming the Butter and Sugar:
In a large mixing bowl, combine the softened butter and granulated sugar. Use an electric mixer on medium speed to beat them together until the mixture is light and fluffy. This usually takes about 3-4 minutes and helps to create a nice texture in your cupcakes!
3. Adding the Eggs and Wet Ingredients:
Now, add the eggs one at a time. Make sure to beat well after adding each egg to fully incorporate it before adding the next. Then, mix in the milk, vanilla extract, and almond extract until everything is combined smoothly.
4. Mixing the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures that your dry ingredients are evenly distributed, which helps your cupcakes rise evenly when baking!
5. Combining Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture. Stir gently until just combined, being careful not to overmix—this can make your cupcakes tough!
6. Folding in the Cherries:
Now’s the fun part! Carefully fold in the maraschino cherries, breaking them up a little bit if you like. This will give your cupcakes a delicious cherry flavor throughout.
7. Filling the Cupcake Liners:
Scoop the batter into the prepared cupcake liners, filling each about two-thirds full. This allows space for the cupcakes to rise without overflowing.
8. Baking the Cupcakes:
Place the muffin tin in the preheated oven and bake for 18-20 minutes. They are ready when a toothpick inserted into the center comes out clean. Your kitchen should smell amazing by now!
9. Cooling Time:
Once baked, remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely before frosting.
10. Making the Frosting:
While your cupcakes cool, it’s time to whip up the delicious frosting! In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, milk, vanilla extract, and almond extract, mixing until everything is light and fluffy. If the frosting is too thick, add a bit more milk until you reach the desired consistency.
11. Frosting the Cupcakes:
Once your cupcakes are completely cool, it’s time to frost them! Use a spatula or piping bag to generously spread the almond buttercream frosting on each cupcake. Make them as fancy or as simple as you like!
12. Adding the Finishing Touches:
Top each cupcake with a maraschino cherry and sprinkle some sliced almonds on top for an extra crunch and a lovely presentation. You can also add an additional cherry for garnish if you wish!
13. Serve and Enjoy!
And there you have it—your Cherry Almond Cupcakes are ready to be enjoyed! Serve them at a party, or just treat yourself to a sweet treat! Happy baking!
Can I Substitute the Butter in the Cupcake Recipe?
Yes! You can substitute unsalted butter with vegetable oil or a dairy-free butter alternative. If using oil, use about ⅓ cup less than the amount of butter specified, as oil is denser. You may also want to add an additional egg to maintain the moisture level.
How Do I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. If you’d like to freeze them, wrap them individually in plastic wrap and place them in a freezer bag. They can be frozen for up to three months!
Can I Use Fresh Cherries Instead of Maraschino Cherries?
Absolutely! Fresh cherries can be a great addition. Just make sure to pit and chop them before folding them into the batter. You may want to adjust the sugar slightly since fresh cherries can be less sweet than maraschino cherries.
What Should I Do If My Frosting Is Too Thick?
If your frosting is too thick, simply add an additional tablespoon of milk at a time until you reach your desired consistency. Beat it well after each addition to blend everything together smoothly. If it becomes too thin, you can add more powdered sugar to thicken it back up!
