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5.0 from 9 votes

Almond Cupcakes with Fresh Cherry Frosting

Almond Cupcakes with Fresh Cherry Frosting - Moist almond cupcakes made from scratch are topped with a light and fluffy cherry buttercream, made from fresh cherries.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
20 mins
Total Time
58 mins
Servings: 18 cupcakes
Course: Dessert
Cuisine: American

Ingredients

Cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 cup butter at room temperature
  • 2 eggs
  • 1 1/2 teaspoons almond extract
  • 1 cup buttermilk
Fresh Cherry Frosting:
  • 1 cup butter at room temperature
  • 3 1/2 cups powdered sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon almond extract
  • 1 cup fresh cherries pitted and finely chopped

Instructions

    Cup of Yum
  1. Preheat the oven to 350F. Line 18- muffin cups with paper liners.
  2. In a large bowl, combine the flour, baking powder and salt and mix to combine.
  3. In the bowl of a stand mixer, beat together the sugar and butter until light and fluffy, about 2 minutes. Add in the eggs, one at a time, scraping down the bowl in between additions. Beat in the almond extract. Add one-third of the flour mixture, beat to combine, then half of the buttermilk. Add another one-third of the flour, the remaining buttermilk, then the remaining flour. Beat just until combined.
  4. Fill the cupcake liners about 2/3 full of the batter. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 minutes. Remove from the pans and cool completely.
  5. In the bowl of a stand mixer, beat the butter until light and fluffy, 2-3 minutes. Add in the powdered sugar, 1/2 cup at a time, mixing until completely combined. Beat in the salt and the almond extract, then turn the mixer to medium-high and beat until light and fluffy, about 2 minutes. Add in the cherries and any juices that may have accumulated. Beat on low until combined, then turn to medium-high and beat an additional 2-3 minutes. The frosting should be light and creamy and smooth.
  6. Pipe the frosting on the cupcakes. Top with an additional cherry, if desired.

Notes

  • The fresh cherries in the frosting can cause the frosting to break, or to look curdled. If this happens, continue to beat the buttercream on medium-high until it comes back together. If this still doesn’t help, hold a kitchen towel that has been soaked in hot water on the outside of the bowl while the buttercream is being beaten.