Cherry Almond Cupcakes are a dessert that instantly feels joyful, colorful, and perfect for celebrating. These cupcakes combine the delicate nutty flavor of almond with the sweet and nostalgic taste of cherries, creating a treat that looks as good as it tastes. Made completely from scratch, this recipe delivers soft, fluffy cupcakes with a beautiful crumb and a frosting that is rich, fruity, and irresistible. Whether you are baking for a party, holiday, or simply because you love cupcakes, Cherry Almond Cupcakes are easy to make and guaranteed to impress family and friends with both flavor and presentation.
Why You Will Love This Cherry Almond Cupcakes Recipe
This Cherry Almond Cupcakes recipe is one you will come back to again and again. It uses simple pantry ingredients and straightforward steps, making it approachable for beginner bakers while still satisfying experienced ones. The almond extract adds a bakery style flavor that feels elegant without being overpowering. Sour cream keeps the cupcakes moist and tender, while the cherry frosting adds sweetness and a pop of color. These cupcakes are festive, versatile, and perfect for birthdays, showers, potlucks, or any occasion that calls for a special dessert.
Ingredients
Cupcakes
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6 tablespoons unsalted butter, room temperature
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3 fourths cup granulated sugar
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6 tablespoons sour cream, room temperature
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2 teaspoons almond extract
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3 large egg whites, room temperature, divided
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1 and 1 fourth cups all purpose flour
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2 teaspoons baking powder
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1 fourth teaspoon salt
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6 tablespoons milk, room temperature
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2 tablespoons water, room temperature
Cherry Almond Frosting
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Prepared cherry frosting or homemade maraschino cherry frosting
Garnish
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Maraschino cherries
Step by Step How To Make Cherry Almond Cupcakes
Begin by preheating your oven to 350 degrees Fahrenheit. Line a standard cupcake pan with paper liners and set it aside.
In a large mixing bowl, cream the butter and sugar together until the mixture becomes light in color and fluffy. This step takes about four minutes and is important for creating a soft cupcake texture.
Add the sour cream and almond extract to the bowl and mix until smooth and fully combined.
Add one egg white and mix until incorporated. Then add the remaining two egg whites and mix again, scraping down the sides of the bowl as needed to ensure everything blends evenly.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add half of the dry ingredients to the batter and mix until just combined. Pour in the milk and water, then mix gently until smooth. Add the remaining dry ingredients and mix until the batter is uniform and lump free.
Fill each cupcake liner about halfway to two thirds full. Bake for 15 to 17 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Remove the cupcakes from the oven and allow them to cool in the pan for two to three minutes before transferring them to a wire rack to cool completely. Once cooled, frost with cherry almond frosting and top with a cherry.
Helpful Tips
Always use room temperature ingredients for the best results, as they blend more smoothly and evenly. Be careful not to overmix the batter after adding the flour, since overmixing can result in dense cupcakes. Measure flour accurately by spooning it into the measuring cup and leveling it off. Allow cupcakes to cool completely before frosting to prevent the frosting from melting. If you want a brighter pink frosting, add a small amount of cherry juice from the maraschino cherry jar.
Substitutions And Variations
This recipe is easy to customize. You can replace part of the almond extract with vanilla extract if you prefer a milder almond flavor. Greek yogurt can be substituted for sour cream if needed. For extra cherry flavor, finely chop maraschino cherries and fold them into the batter. You can also top these cupcakes with chocolate cherry frosting or classic vanilla buttercream. To make mini cupcakes, reduce the baking time to about 10 to 12 minutes.
Storage Instructions
Keep unfrosted cupcakes in a sealed airtight container at room temperature for up to two days to maintain their soft texture. Once frosted, cupcakes should be stored in the refrigerator, especially if the frosting contains cherry juice or dairy. Place them in a covered container to prevent drying out or absorbing odors. Before serving, allow refrigerated cupcakes to sit at room temperature for about 20 minutes for the best flavor and texture. Unfrosted cupcakes can also be frozen for up to two months. Thaw overnight in the refrigerator, then frost and decorate before serving.
Nutritional Information
Each Cherry Almond Cupcake contains approximately 170 calories. They include carbohydrates from sugar and flour, fats from butter and sour cream, and protein from egg whites. Nutritional values may vary depending on the type and amount of frosting used. These cupcakes are a sweet treat meant to be enjoyed in moderation and are perfect for special occasions or celebrations.
Serving Suggestions
Serve Cherry Almond Cupcakes on a dessert stand or platter to highlight their festive appearance. They pair beautifully with coffee, tea, or a glass of milk. These cupcakes are ideal for birthday parties, bridal showers, baby showers, and holiday gatherings. For an extra special presentation, use decorative cupcake liners and pipe the frosting in tall swirls, finishing with a glossy cherry on top.
Frequently Asked Questions About Cherry Almond Cupcakes
Cherry Almond Cupcakes are a popular dessert, and bakers often have a few questions. Can I use whole eggs instead of egg whites? Egg whites are recommended for a lighter texture and pale color, but whole eggs can be used with slightly denser results. What cherries work best for this recipe? Maraschino cherries are ideal for both frosting and topping because of their sweetness and bright color. Can I make these cupcakes ahead of time? Yes, the cupcakes can be baked a day in advance and frosted the next day. Are these cupcakes overly sweet? The cupcake base is balanced and not too sweet, with most sweetness coming from the frosting. Can this recipe be doubled? Yes, it doubles easily and is perfect for large gatherings or parties.
Final Thoughts
Thank you so much for taking the time to make these Cherry Almond Cupcakes. This recipe is one I truly enjoy because it is simple, reliable, and delivers beautiful results every time. The combination of almond and cherry creates a flavor that feels both nostalgic and special. I hope these cupcakes bring smiles to your table and become a favorite for your celebrations. Wishing you happy baking, delicious treats, and many joyful moments in the kitchen. Thank you for being part of this food-loving community.
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Cherry Almond Cupcakes Recipe
- Total Time: 25 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Cherry Almond Cupcakes are soft, fluffy almond flavored cupcakes topped with a sweet cherry frosting and finished with a classic cherry on top. These cupcakes are made from scratch, easy to prepare, and perfect for parties, holidays, or any time you want a bright and festive dessert.
Ingredients
Cupcakes
6 tablespoons unsalted butter, room temperature
3 fourths cup granulated sugar
6 tablespoons sour cream, room temperature
2 teaspoons almond extract
3 large egg whites, room temperature
1 and 1 fourth cups all purpose flour
2 teaspoons baking powder
1 fourth teaspoon salt
6 tablespoons milk, room temperature
2 tablespoons water, room temperature
Cherry Frosting
Prepared cherry frosting or homemade maraschino cherry frosting
Garnish
Maraschino cherries
Instructions
Begin by preheating your oven to 350 degrees Fahrenheit. Line a standard cupcake pan with paper liners and set it aside.
In a large mixing bowl, cream the butter and sugar together until the mixture becomes light in color and fluffy. This step takes about four minutes and is important for creating a soft cupcake texture.
Add the sour cream and almond extract to the bowl and mix until smooth and fully combined.
Add one egg white and mix until incorporated. Then add the remaining two egg whites and mix again, scraping down the sides of the bowl as needed to ensure everything blends evenly.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add half of the dry ingredients to the batter and mix until just combined. Pour in the milk and water, then mix gently until smooth. Add the remaining dry ingredients and mix until the batter is uniform and lump free.
Fill each cupcake liner about halfway to two thirds full. Bake for 15 to 17 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Remove the cupcakes from the oven and allow them to cool in the pan for two to three minutes before transferring them to a wire rack to cool completely. Once cooled, frost with cherry almond frosting and top with a cherry.
Notes
Use room temperature ingredients for best texture and even mixing.
Do not overmix the batter after adding the flour to keep cupcakes light.
Cupcakes must be completely cooled before frosting.
Add a small amount of cherry juice to the frosting for extra color if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 170 kcal
- Sugar: 13g
- Carbohydrates: 24g
- Protein: 3g