Cherry Almond Cupcakes are a delightful blend of fruity sweetness and nutty richness, making them the perfect treat for any occasion. The combination of sweet cherries and fragrant almond extract creates a unique flavor profile that’s light, refreshing, and indulgent all at once. Topped with a smooth almond buttercream frosting, these cupcakes offer a tender, moist crumb with bits of cherry in every bite. Whether you’re baking for a party or simply want a special treat, these cherry almond cupcakes are sure to impress!
Ingredients:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon almond extract
- 1/2 cup milk
- 1 cup chopped fresh or maraschino cherries (patted dry if using maraschino)
For the Almond Buttercream Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 teaspoon almond extract
- 2-3 tablespoons milk
- Optional: maraschino cherries or fresh cherries for garnish
Instructions:
For the Cupcakes:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, using a hand mixer or stand mixer, cream the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Almond Extract: Beat in the eggs, one at a time, followed by the almond extract.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Fold in Cherries: Gently fold the chopped cherries into the batter.
- Bake: Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
For the Almond Buttercream Frosting:
- Cream Butter: In a medium bowl, beat the softened butter until smooth and creamy.
- Add Powdered Sugar and Almond Extract: Gradually add the powdered sugar, 1/2 cup at a time, mixing on low speed. Add the almond extract and 2 tablespoons of milk, and continue beating until smooth. If the frosting is too thick, add an additional tablespoon of milk until the desired consistency is reached.
- Frost the Cupcakes: Once the cupcakes are fully cooled, frost them with the almond buttercream using a piping bag or a spatula.
- Garnish: Top each cupcake with a cherry or a sprinkle of chopped almonds for garnish, if desired.
Enjoy these tender and flavorful Cherry Almond Cupcakes, perfect for any celebration or sweet craving!